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When I racked my 2 gallons rosehip wine from the primary fermentation bucket after 7days, I used a sieve to remove the chunkier pieces, followed by a double thickness of straining bag to trap the smaller pieces, into a temporary holding bucket. I then let that temporary bucket sit with a lid on...

The Earth's atmosphere is 78% Nitrogen, but I can't smell it or taste it!👨‍🔬 Seriously, maybe the off-flavour is from the keg, or the pipes if it's on-tap.

In Judith Irwin's Rosehip wine recipe, she warns: "Do not process them in an electric mixer as this will break the seeds and release the bitterness." What I do after collecting the rosehips is cut off the woody tip and the stalk, wash them in water with a campden tablet dissolved in it, then...

I made some Rosehip wine last year, using a very similar recipe to the above, that I found in Judith Irwin's book 'A Step-By-Step Guide To Making Home Made Wine'. I back-sweetened it with about 25g/l of sugar, to make it medium level of sweetness. I had no idea what Rosehip wine would taste...

CO2 is probably leaking out somewhere else rather than going through the airlock. You can test the airlock and the gas seal by gently pushing down on the lid as you watch for bubbles being pushed through the airlock, or a change in water level in the airlock due to the reduction in volume of the...

I recently made a Beaverdale Chardonnay (Oaked) [a mid priced £55/$70, 30 bottle wine kit that doesn't require additional sugar]. The instructions said after adding water to the approx. 7 litres of grape juice to make it up to the 23l, the original gravity should be 1.075-1.082. Mine was at...

The white powdery stuff on the outside of the pot definitely looks like 'efflorescence' that you see on red bricks, which like your pot, are also made out of clay. When bricks (or other things made out of clay and baked in a kiln - like your clay pot) get wet, the salt inside dissolves and...

You could put shrink capsules on to cover up the cork on the bottles you give as gifts. Makes the bottle look even more professional. That's a fine looking cork IMHO, you should see some of mine - more dented and uneven, sometimes the top edge of the cork torn.

Thanks a lot for responding, DBhomebrew. You've given me the answer I was leaning towards. Thanks for confirming.

Let's say I'm making a gallon of blackberry wine. When I start the primary fermentation the O.G. is 1.090, and I know from past experience with my blackberry wine recipe it will ferment down to dryness at 0.990. After 5-7 days the specific gravity in primary has fallen to 1.010, so I rack it off...

Just found this thread from Oct 5, 2022 that might be relevent. Howie_G posted his elderberry wine pics showing similar bacterial spots on the inside of their carboys/demijons. Other posters comment it's likely caused by Pediococcus bacteria...

Original poster describes stale dishwater or watery taste. A wine recipe book I have describes "flabby" wines from certain fruits as lacking tannin, so recipes using those fruits add wine tannin powder or a cup of strong black tea. You could also add tannin by including dried fruit like raisins...

I doubt that the white specs inside the carboy are clumps of yeast. I've always found yeast to be very soluble, and never seen it stay clumped on the inside wall of a demijon for a long time and all through fermentation. In the image.jpg photo (Post #3), the lower demijon looks like a lot of...

Is that dry volume? I think that that the volume that a given weight of sugar takes up will be smaller when its dissolved in solution. If you think of a bag of granulated white sugar, with all its little cuboid crystals, there will be a little bit of air between the crystals (think on a much...

Using a yeast intended to make lager, not wine, might not be a good idea. For instance, it might not ferment out all the sugar in the wine kit to the correct a.b.v. Personally, for best results, I'd closely follow the instructions in the Winexpert kit, and also use the wine yeast that came with...

I usually put 1 litre of water (boil the water in electric kettle first - its quicker) in a large saucepan and then add a 1 Kg bag of sugar, and heat pan and stir to dissolve. The resulting sugar syrup volume will be approximately 2 litres. So, if you dissovle 3.5 Kg of sugar in 6 litres of...

One observation I have - it looks like the airlock isn't pushed as far into the rubber bung as it could be (particularly on the upper demijon in image.jpg). I have my airlocks pushed into the hole in the bung as far as possible, until the tip of the plastic airlock is nearly through to the hole...

I made three 1 gallon batches of blackberry wine last year, bottled in November, so I'm trying to hold onto 18 bottles for at least 9 months maturing. I had a little taste test when I bottled them, and they were nice, especially the third batch which I oaked, but I was surprised at the subtlety...

https://www.homebrewtalk.com/threads/blackberry-wine.31294/ There's also this .pdf document of 300 wine recipes collected from Jack Kellers site, which has a few Blackberry wine recipes https://swguildpa.com/wp-content/uploads/2020/11/Jack-Keller-Complete-Requested-Recipes-Collection.pdf

I've wondered if the recommendation to wait 12hrs before adding pectolase is a temperature issue. A lot of recipes involve dissolving sugar in boiled water and pouring over fruit etc. If you add the pectolase to the must that's over 40C straight away, the hot temperature might adversely affect...