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An update from this before. The damn stuff is clearly fermenting again. Bubbles have been going since the initial post. There is also a very thin layer of powder at the bottom. So far from the initial batches, honey takes the longest (still forming lees) whilst juice and sugar cleared at hit...

Ok I shall hijack my own thread as not sure if this was worth a new post. As mentioned above I made a mango wine from juice. The 18.5l vessel was then split into 2 x 4.l and 2 x 5l bottles. Each ~1 uk gallon was bottled at different times. So now my question. The last 4.5l seems weaker than the...

Maybe...I keep an eye on it over the next week just in case. Leave it to age in the carboy or bottle it?

Superb. Cheers Yooper. Ok one last thing, slightly off topic. I did not want to start another thread. 3 months ago I made a JAOM and a MAOM. Both looked like they stopped and cleared up nicely. I then transferred to another carboy to clarify/age some more. Today I noticed that they both have...

Oh right thanks Frau Admin. As I have no (typo dammit) campden tablets would this be a problem? Also not too keen on adding another commercial wine into the mix. So would racking it into some 5l bottles (with excess into a 2l for topping up later) be ok?

I thought there may be a general sticky but could not find it... So here is my question: On the 5th May 2013 I started a mango wine (from juice). Made into a barrel (22l). After 12 days the gravity dropped from 1.092 to 1.022 so I transferred to a secondary vessel (18.5l water bottle). So...

My next batches will be: honey, raisins and bread yeast honey, sugar, raisins and bread yeast sugar, raisins and bread yeast. :o

Well after lurking for so long I shall post. 2 batches complete. 1) 350g economy honey, 500g sugar, 500ml value apple juice and 4tbsp bread yeast. 2) 100g honey as above, 500g sugar, 500ml value apple juice and 2tbsp bread yeast. Left for 2wks, added more sugar ~200g to each and some raisins...