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Hi all Just made up a gallon of Cider. Think I may have been a bit keen to get the yeast in. I'm thinking that I should have waited until it was room temp'. I'd say it was warmer than luke warm. If I've killed the yeast, can I save it by adding more yeast ( once it's definitely room...

Hi all Added Finings to my Apricot wine followings the instructions carefully. It's been just over 2 weeks now and it's not really much clearer. Am I ok to add another lot of Finings? Either now or in a couple of weeks? Or is there another reason for it not clearing?

Hi all, Can you advise me. When I've got all my Must into the fermenting bucket, I usually leave it approx 5 days to fizz away. Not totally sure I know why. Is it necessary for it to ferment firstly in a bucket so it has more space or oxygen?

Hi all Can some one advise me, is it ok to use frozen fruit, berries etc?

Can anyone advise please I've recently started wine making, and I see there's much to learn. Have made 3 batches of Ginger Wine so far. My question is regarding fermentation time. The recipe I follow suggests that once in the Demijohn it should be air locked and left to ferment for 2 months...