Recent content by top_conker

Slow is always best and can be controlled by the temperature. Generally speaking reds should ferment at a slightly higher temp than whites which need to develop the fruity esters required in white wines. The worst possible place to ferment any wine is in a airing cupboard as the temperature...

Hi, Think I ought to put a few things straight. Sulphite does not kill yeast whether wild or propogated, it maslow it down but only "Potassium Sorbate" as supplied in wine kits will kill it and then you must use sulphite with it or you will get an off smell and flavour known as "geranium"...

Sorry, can'nt buy into the excess CO2 theory, a full fermentation properly completed will ensure the wine has de-gassed. If, and only if, the wine needs de-gassing, which is a fairly new idea, a few gentle shakes of the demi-john will, if carefully done, remove excess CO2. But if this is the...

OK, The problem is really quite simple, there is residual sugar in the wine and once the weather has started to warm the yeast, which is still alive, has started to work again, this time in the bottle,(same principal as in Champagne making. You need to carefully rack the wine back into a...

Hi, Used to brew and enter competions all over the UK but job and extremely expensive divorce put paid to that. Now settled in Salisbury UK and might start again soon. Member of NAWB and qualified in both wine and beer. Happy to share what knowledge I have. Cheers & Happiness, TC :mug: