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This sounds a little daft, because I live in the UK and, in fairness, it's not all that cold. Some may argue. I brew with my fermenter in a larger water vessel with a fish tank heater in it. Keeps the pretty constant if I cover the vessel over. I know you guys have some real cold issues to deal...

Wow, that's great. I'll have a go with this on my current brew. So I only need a couple of cups of water to dissolve the amount of sugar it well me, I put that in the bucket and then syphon my beer on top of it? Them I can just bottle into empty bottles? Sorry if it's daft questions, I'm really...

I assume that table sugar is the same as granulated. I added the sugar to the bottles before filling them. I syphon the beer from on fermenter to another and then from the fermenter to the bottles. I thought about the sugar tablets but the only ones I could find in the UK were one table for...

I just used normal sugar to prime them, not drops. I followed instructions that told me that the normal granulated would be OK, but maybe I should use brewing sugar next time! The bottles are of all shapes but probably all are 500ml. Wouldn't think that the clear ones were any less/more sealed...

I think that that may be the issue. I did them all at the same time and probably a mix of colour and colourless. I've got another brew on so I may reduce the priming sugar slightly next time.

Hi all. This may seem a bit of a daft question really. I bottled my first brew a month or so back and have been trying a few of them. I used bottles that I had previously bought and washed/sanitised them etc and have a mix of brown and clear glass. I conditioned all the bottles the same and...

I cocked up with the gravity reading because the kit only had a sentence at the end saying that I could take one and I had already added the yeast, so ultimately I don't know. The kit was a 14 day fermentation, I believe, and it seemed to have stopped bubbling through the airlock. It was a 30...

Hi there. I've finished my first wine making kit, which was a dry pinot Grigio. I followed the instructions to a tee and have bottled etc. The problem is that it's really sweet, like a desert wine. Does it lose its sweetness whilst it's bottled and aging over time, or will it always remain...

Yup, I went for the cork option.

That was a concern of mine. So then, am I best using cork corks or the plastic ones?

Thanks very much, I'll do it with cork then.

Hi all. My first batch of vino collapso is nearly ready and I have loads of bottles to stick it into. Most bottles nowadays seem to be screw top. I have the tops for all my bottles, so the question is, do you think either is better than the other or should I not even consider screw lids? Thanks.

Oh god, you're running into racking and hydrometer talk now, that all really scares me. I'll be honest and I bodged an airlock into the lid. It's holding and working, which is great. The gas that is bubbling out of it I think may have blown the lid off! ;-) Is there any kind of rule about how...

Ok, DoctorCAD, you would suggest that an airlock is a bit of a must with not a lot of room.

Brilliant. Thank you very much for your quick reply. I do have a hydrometer as well. I don't think that the lid to the bin is airtight when sealed so I would imagine that the gas could escape through the seal. I may look at getting hold of a lid with the hole already in it then. With it being my...

Hi all, I'm a first time wine maker and poster, so be gentle. I am trying out a wine kit to get myself started. I have demijohns with bungs and airlocks and a 25l fermentation Bin. The bin lid doesn't have a hole for an airlock. If I'm making a 30 bottle kit in the bin does it need an airlock...