Recent content by taffy100

HI, I've made a big batch of grape wine, however it is really sweet. I know this is a common problem and tried to re-start the ferment, however it didn't work. Do I need to use a different yeast as there is already a fair alcohol level in the wine? Thanks.

Helpful.

Thanks for the reply Novalou. It was a brand new pack of campden, but because I have bottled it I've lost the option for letting it sit unfortunately. Hindsight is a great thing! I can now see that the wine is dropping a fine sediment to the bottom of the the bottles. It tastes good though. So...

I had a crystal clear batch of apple and feijoa wine that was completely ready for bottling. Last week I added 10 campden tablets, it is a 45litre batch. The wine went cloudy immediately. It is a week on and there is no sign of it clearing. I decided to bottle it today and hope for the best as I...

Have racked off the wine and added campden. I did add pectic enzyme at the beginning so it could be that as suggested. It didn't look bad once I started racking it, it was all just on the surface and not throughout the wine. The wine is really clear otherwise. It has been bulk aging for at least...

I've got a big batch of kiwi fruit wine that is about ready for bottling, but I have noticed quite alot of floating 'crystals' on the surface?!It doesn't look like mould, more like fused particles of crystalised sugar perhaps. Has anyone else had this happen. I am thinking I will rack the wine...

Well the more wine I make, the more I learn, but it does seem that the more I read on winemaking the more confusing or conflicting the advice is. I'm wondering if anyone here bottles their wine without adding campden tablets? I would love to have as natural a finished product as possible...

Thanks I will try both of the above at the next racking, it is such a large batch I would hate to just waste it. Plus the fruit used was amazing so would just feel wrong to have made such a blunder with it! :confused:

I'm quite new to wine making but have had some great success with a plum wine, and apple and feijoa blend and a kiwi fruit wine. However I made a big batch of mandarin wine and although it is beautifully clear it smells funky, kind of like off manarins with a touch of puke?!!! It doesn't taste...

I am making a kiwi fruit wine and racked it to it's secondary yesterday. It was pretty cloudy after this process. This morning I can see it is starting to clear already but there is already a cm or so of sediment on the bottom. I wasn't planning to rack this wine for another month at least but...

Just a little up date. The apple and feijoa is looking very promising, and have since been inspired to try some other recipes, so have 45 litres of Mandarin and 45 litres f kiwi fruit fermenting away. Happy days :) Thanks for the advice!

Many thanks for your help. Have done as advised and will update on result. Feijoas are native to New Zealand a unique and delicious fruit, so fingers crossed!

Hi there, I am about to attempt a batch of apple and feijoa blend wine. After peeling chopping and freezing I have about 28.6lbs of fruit ready to go into the primary fermentor. I am just unsure how much water and sugar I should be adding for that much fruit. I can't seem to find a recipe that...