Recent content by PapaG

Started brewing wine this year using numerous CJJ Berry Books. Ive ordered 5ltrs of 100% red grape juice (no preservatives) which will be arriving during the next week. Im looking for a recipe to guide me if possible as nothing specific within the books i have A couple of questions though...

One more question. I'm going to rack this weekend. Can you filter pectin using cheese cloth or do you have to rack without getting it in the syphon?

I've just read that topping up with a syrup of the same strength for the first rack is an option. Any thoughts on that? I plan on leaving for another few weeks first until the ferment slows significantly

Just 2-3 weeks in secondary ferment

I'm new to wine making but have about 9 on the go at the moment. 2 of them are from jam and pectic enzyme was added. The ferment is slowing but 30% of the demijohn looks like pectin. If I rack it off the pectin into a new demijohn I will prob be left with approx 60% of the wine. Do I top it up...