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thank you for that - I had worried about plastic (food grade) bottles for long term storage - I'll stick with smaller glass bottles and fill 'em to the brim as you advise.

Primary fermentation just completed at 0.998 - apple wine shows no movement or bubbles, great result - 17.94%!. It took 12 days in primary bucket,and I syphoned off the total of 7L into two demijohns: trouble is, they are only about 75% full and the headroom, now that C02 production will have...

Just to conclude this thread - thanks to all - you were absolutely correct; after waiting a total of 20 days, fermentation is complete with a very satisfactory final SG of 994 (from 1086) = ABV of 12.5% - just what I was looking for.

Thanks, that is very reassuring

Thanks, that's encouraging, so patience - until it stops all activity, however long that might be, rather than stopping it prematurely.

I ask because I am using a ‘Magnum’ white wine kit which advises adding 3.5Kgs of sugar to the 1.7 Kgs of concentrated Trebbiano grape juice, adding water to make up to 23 Litre total. My hydrometer reading was 1080 which seemed to equate to a finished ABV of 10.5%. I would prefer a stronger...

Thanks for all responders - I have been forced to do some more research as I just could not believe the "one liter becomes two litres when one kilo sugar is dissolved" opinions. Cut to the chase - this is not correct, and in good scientific procedure, the proofs are given below. Does adding...

I'm in England also, and have tried the 'no sugar required' 30 bottle kit from Vin Classe (pinot grigio version), and having been underwhelmed with the result, I thought I'd try the Magnum Dry white kit mentioned above, as they both seem to have the same use of 'concentrate' rather than grape...

Sorry, old post I know, but worth adding that using a seedling heat mat wrapped around the fermenting bucket works well and maintains a healthy 20-25 degC even in the (English) winter - the caution touched on above I would echo; I started by placing the fermenting vessel on top of the mat, this...