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Hey all, I did a silly thing. I have made a sloe wine which has turned out pretty tasty. I added some finings to try and clear the wine, but 2 weeks later and I still have some cloudy wine. Thus I'm assuming that it's a pectic haze. So, I got off down to my hbs *coughebaycough* and bought...

Hi there, I work at a university in Nottingham where there is an apple tree. This tree has had loads of apples on it since the end of the season. All the leaves have gone leaving just the fruit. They are quite small apples, i'm not sure what variety they are. Ever heard if this? There...

Hi there! Since the summer I have tried my hand at cider and quute a few fruit wines and become quite a home brew enthusiast. So, with this in mind, my brother bought me a stout kit for christmas. I hurried on home and git right down to buisiness and decided it get to follow the intructions...

Hey, I've had an idea. If I add extra fruit to my secondary, will get more of the flavour of said fruit? I know people often do it with mead, cider and beer - but will it work for wine? The reason i ask is, i have a fruit wine on the go and it isn't exactally swimming with flavour. It's...

I've seen a lot of recipes using raisins as a means to add body to a wine, and i've also heard of them being used as a yeast nutrient. Could you use grapes instead, or is there something in the drying of the fruit that helps? Dicky

Not that I'm complaining, but my cider is sparkling. It's a happy accident. But how did it happen? It was my first attempt at making cider so I got a few things wrong, as you do. I used my own apples from my garden and some basic youngs cider yeast. I didn't use any campden tablets or any...

I have recently acquired a fairly large batch of Physalis so I figure tha I'll turn them into a wine. They're pretty tastey when they're ripe enough. Does anyone have any experience of this? I've look around on the Internet for recipes to get some idea but I'm out of luck. I believe that...

There is a pretty short story behind this bottle. I work as a sound and lighting engineer travelling up and down England quite frequently. This weekend I had come back from a 5 hour drive from Kent which lead far into the early hours of the morning. It happened that I arrived in my childhood...

I'm doing my first batch of fruit wine which I have fermented dry. However, having tasted it, I kind of wish I had kept it slightly sweeter. What is the best way to sweeten the wine without kick starting the fermentation process again? Cheers.

I there. A couple of weeks ago I was stood looking out at the apple tree in my garden when I decided that it was high time hat they were used rather than being given away or put on the compost. So I bough myself a fermenting bin, a couple of air locks and some yeast and juiced my apples. I...