Search results

Great recipe, as a newby I love the idea of bung it all together and let stuff happen! Figgy date version also sounds fab, I may well start this for next years xmas prezzies... Also great to read the hand me down stories, my grandad passed on some recipes to dad who made lots of wine when I was...

Thanks, just about to rack so will top up headspace in new container.

Thanks guys, its just turning colder here in the UK so have plenty of cool places to store for a while! Would it matter if it dropped to 5deg Celcius?

My first batch plum wine completely clouded with pectin haze - my fault as started it without pectin enzyme only added later. Has now finished and I have stabilized. Is there any way of clearing it now or should I just resign myself to cloudy wine?

Hi guys, guess yooper isn't on line, they were very helpful see thread 'question about making the must' a week or so ago. Basically the campden tablets kill off the natural unwanted yeasts so add about 24hrs before adding your chosen yeast so it has time to do its stuff. However I added my...

Thanks yooper, my fears allayed! I'll sit and watch for a few weeks to see if it clears

Thanks yooper quick reply! Makes sense about the taste, as I am looking for a sweet wine I will probably be ok with cooked fruit pie taste on this one - about to start a blackberry will do it properly this time ! Yep added campden, only waited about an hour to add yeast tho as I read somwhere...

Ok, complete newby and getting confused with different recipe methods. Can anyone give me clarity on the following 1. Why do recipies for fruit wines say to colds soak the fruit to infuse the flavours. Is it wrong to boil the fruit to mush it? 2. Most recipies say to strain the fruit off...