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Help please, I made an orange mead at Christmas and all seems to be going well as mead is very clear. However there are bits of white goo floating around similar to a lava lamp. I need to rack again but any idea how to ensure all the goo settles on the bottom of the demijohn? I have finings and...

Private message me and I ll share the recipe. There is also a you tube video which is not mine but I nicked some of the techniques from. Happy to provide the link if you message me!!

Just tried to send you a message, let me know if it works please!

No idea how to send a private message, any chance you can cut and paste into this thread?

I d be very interested in the recipe. I have an allotment where all three are abundant!! Thanks in advance

One of the best white wines I have ever made is a rhubarb and elderflower wine. I'm based in Yorkshire in the uk so happy to share the recipe if interested?

In my experience adding sugar after a couple of days makes it more difficult to calculate the final alcohol reading. I also find that adding sugar without dissolving first is fine it you stir the hell out of it. However it's much easier to dissolve in hot water, leave to cool and then add to the...

I would agree that time is the best method of clearing but this wine has been sat in a carboy for 9 months and still won't clear. No room in fridge so need some form of clearing agent. Any ideas appreciated?

Can anybody recommend a good clearing product for fruit wines which is available in the uk? Thanks in advance.

To wine/cider makers in the uk, what store bought apple juice is best to use. I have used princes apple juice several times but would be keen to hear if there is better on the market for fermenting?

I tend to brew a lot of partial extract beers and have a pretty good formula, however I'm keen to try to replicate the taste of the double IPA s I recently enjoyed on a trip to Seattle (I'm from the uk). I want full on hop flavour, what hops would you recommend? I tend to dry hop in secondary...

Seven days in primary is absolutely fine. In terms of fermented off, you need to get yourself a hydrometer which will enable you to confirm that fermentation is over. There are lots of feeds in this forum on how to use one. My recommendation would be to leave it in the demijohn as long as you...

When's the best time to measure the acidity of the wine, I would have thought better after fermentation as adjustment would be easier but I saw an elderberry wine recipe which indicated that the acidity should be measured pre fermentation. Any assistance would be appreciated as always!

Nothing other than crushed Campden and yes I dissolved them all into a small sample of the wine I used to measure the finished gravity. Thanks for your comments maybe it will just take a little longer to clear (i am in no rush)

Thanks yooper, looks like my friend was correct, do you have the calculation to obtain alc by vol which is typically used in the uk?

I recently added 5 crushed Camden tablets to a 5 gallon batch of rhubarb and strawberry wine after fermentation to stabalize. The wine was clearing nicely before I added the Camden tablets but it's now gone very cloudy. A week later it is still the same. The approach above is similar to all...

I have been working on the assumption that starting gravity minus finished gravity divided by 7.36% gives me my alcohol per volume which is used in the UK but someone mentioned the other day that I was using the US calculation which is different. I d appreciate some clarification. Thanks in...

Sorry for delay, I have no idea what variety of elderflower I used but all florets were picked fresh from West Yorkshire. Also, the flavour of the elderflower has mellowed out after a couple of months in the bottle so I think I may have used the correct amount. I agree that the acidity is...

Sorry for delay, recipe included 100 florets of elderflower, 3kg of brewing sugar, zest and juice of 8 lemons and 6 limes and 25 litres of water. Killed off wild year with 5 crushed Camden tablets, dissolved sugar in boiling water before adding and added 5 teaspoons of pectalose. Added gervain...

A tip to anyone out there who enjoys making elderflower champagne. I made a 5 gallon batch this year and used 100 florets of elderflower. The tip is to use about half of that, way too powerful a taste so it will have to be used in long drinks. However, despite the ridiculous amount of...