Search results

I would like to explore bottling home brewed wines without using stabilising chemicals. If the wine is not to be back-sweetened with fermentables, and there is only a small air gap in the bottle, is it not possible to even leave out the campden (potassium metabisulphate) tablet, since there...

I have a gallon of elderberry wine that is two year's old. It was stabilised and back-sweetened to 0.999 about one year ago. Is it a good idea to add anything to re-stabilise (or add another campden tablet for longevity) before I bottle it, given that I intend to leave it at least another...

Having failed to make an elderberry & clove cordial (like my grandmother used to make) because of not boiling to kill off any wild yeast it began to ferment. I emptied the bottles into a demijohn and added wine yeast (burgundy) plus I also added cinnamon, ginger, nutmeg, orange juice and oak...

Having started 2 gallons of mixed berry wine as follows: 2lb elderberry 2lb blackberry 1lb blackcurrant 1lb sloes small can wine concentrate port yeast, nutrient, pectolase sugar original gravity 1.093 @17C (expected range 12-13%abv) Presently @ 1.030 The plan is (and this is...

I'm trying an experiment in clearing a little wine (oak leaf) using egg white and would like to call on the experience of others who have cleared wine this way. I understand the method is to use half the white per gallon of wine, with a pinch of salt. This is then beaten into a small amount...

Hi. I made the mistake of racking too early and as I'd used 18% yeast I put extra fruit in. The wine has stopped fermenting at 15% and sg 1.017, and tastes over-rich. It's mainly elderberry but with a small amount of blackberry juice so it has more bite than pure elderberry. These are the...

We live in (what used to be) the industrial north of England. Now we go for walks and occasionally view our heritage via the derelict ruins of old pottery kilns, disused canals etc. We both work supporting adults with learning disabilities but have enough spare time for hobbies. We have...