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Three weeks later, all the sugar has been added and it's fermenting happily. Thankfully I haven't had any crazy foam volcanos, just a nice steady bubbling. And it smells AMAZING!

I like to make wine out of things other than grapes. It's easy to buy grape wine, but harder to find elderflower, rhubarb, strawberry, or dandelion wine in the shops. I found this book in a charity shop and was amazed at how simple the process is, gave it a go with some apple wine and never...

And we're off! All the ingredients except the sugar have gone into the bucket, and the yeast is fizzing away nicely. First load of sugar goes in next weekend.

LOL!! Thanks so much, this is all great information and I'm very glad I asked before potentially throwing caution to the wind and chucking everything in at once! I'll probably start the recipe this weekend, I'll let you know if I have any amusing explosions :eek:

Thanks! I've seen recipes online that have very similar quantities (although not exactly the same...) where they add all the sugar at once. I assume these would just end up sweeter and less alcoholic. Here's a couple...

Hi all, I'm new to the forum but have been making country wines on-and-off over the years, mostly with pretty good results. I've found a recipe for ginger wine in a book which suggests adding the sugar in stages, i.e. Add 1lb of sugar Leave it for a week Add another 1lb of sugar Leave...