Recent content by Themattstokes

Hello all. I’ve got a banana wine which is ready to rack. It’s looking and tasting really good. Only issue, I think I’ve used too much brown sugar and can hardly taste the banana. What can I add to enhance the banana in it?

Thanks for all your input. Still very new to this. Will take everything on board and go again. I’m also going to struggle with the waiting bit after bottling!!

Yes, from concentrate.

That’s probably where I’ve gone wrong. I’ll go again. I’ve read about adding glycerine. Thoughts?

2 litres of apple and raspberry fruit juice. Mug of black tea. Wine yeast, yeast nutrient. Sugar. Topped up with water to 4.5 litres. Could be not enough juice in the first place but looks good, doesn’t taste too bad but just a bit “watery”

Hello all. I’m not too sure what I’m asking here but have just bottled up my first attempt at wine using fruit juices. Although it tastes ok, it seems somewhat “watery”. I know that sounds silly but I feel it needs, not thickening up as such, but needs a bit of body. That make sense?

Brilliant. Thanks again. I’ll leave it until the weekend then get another reading. Will definitely do another cider (because I love cider) so will try different things. Not really bothered about using syrups for “flavoured” cider but any tips anybody has to change or improve taste will be...

Thanks for the quick reply! You lot are going to hear a lot from me in the next coming months! It was my first reading. Was worried when I saw it 1.000 as it’s the same as water! I’ll try it again tomorrow. I can tell about how clear it is yet as the bucket is a whit colour and not a clear...

Hello all. New to brewing. Currently doing a hard cider. It’s stopped bubbling. Been told to take two readings over two nights to make sure it’s stopped fermenting. It’s reading 1.000 after a OG of 1.051. Question is, I’ve read about a secondary fermentation. Do I need to do this or can I go...