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First attempt at wine

Update on the plum the mould just lifted off the mix and under it was a lovely clear layer of plum liquid. Strained and tastes fine. Yeast etc in it and left to ferment now and fingers crossed will be ok. I'll put a campden tablet into it before bottling to make sure everything killed off.

on the rest inc blackberry hip etc they all say leave in bucket for 10 or so days before adding yeast so following the majority which also don't include raisins. This book is basic old recipes that have 3.3 or 3lbs fruit then 3lbs of sugar, yeast, yeast nutrient and pectin enzyme. Mum used the...

This is for hip but will give you idea of what I mean by leaving for 10 days. All the recipes say leave for so many days before straining and then adding yeast etc

10 days was the mashed hip, apple, ginger and water nothing else. Have an old wine making book and all recipes same with fruit water and leave for 7 + days. Then strain add yeast, sugar etc. Already popping like mad downstairs :)

Had some hip, crab apples 1 cooking apple and a few eating apples about so decided to make wine. Couldnt fine any recipe for apple and hip so winged it with 700g of apple and 700g of hip. Then I thought hmmm grate some ginger in. Left it for about 10 days stirring daily to stop any mold forming...

Sounds like mine, grew up in the country and mum made wines from blackberries, elderberries, apples, crab apples, barley. Made beer from nettles. Bottles were anything you could get your hands on, receipes I'm using her book. I remember one of the nettle beer bottles exploded under the sink as...

I used smaller containers for a fruit mix, Blackberry, hip, crab apple, 3 left over victoria plums, sloes, no lifeforms on the top and thats now strained and gone into a demijohn to ferment with yeast etc. I missed the elderberry damn birds got to the tree first. Have to pick some more hips and...

Its plum with no yeast etc in it just boiling water. I called her again on it and she was saying what she used to do was leave it till it was a thick layer then when ready it would just lift off in one go. I explained the colour texture and yep thats what she used to get and leave when making...

Was talking to mum who used to make wine and she said leave thats the way she always did it. Never had any issues with the taste of her wine. The bucket is brand new.

Well the 16 year old Damsen, 20+ year old blackberry and apples go down very easy, a bit too easily. Anyone thats every had them drank the bottle in one sitting but I will say what appeared the next morning looked as bad as the mouldy stuff. I wonder if thats where the phrase "feeling moudly"...

Screen shot of 2 receipts for elderberry

Using mums Easymade wine and country drinks by mrs gennery taylor publish date 1977 and following the receipt except for the yeast nutrient. Asked about yeast nutrient and campden tabs in the wine shop and was told didn't need them. I've ordered them just now and should have monday to add to the...

Victoria Plum sitting 2 weeks. Using old book and says to strain and add yeast etc after 10 days not sure if I should let it sit till a good covering or start straining etc now

another note on raisins, some are coated with an oil http://www.gotmead.com/forum/archive/index.php/t-19065.html

This could be what it is. Talks about how to sort it out https://winemakermag.com/386-i-noticed-an-oily-film-on-top-of-my-norton-before-i-racked-it-what-should-i-be-worried-about-and-how-do-i-fix-it

Blackberry, 3lbs berries and 1 gallon water. Got strained this evening added the yeast, pectin enzyme and sugar. Sods law the Demijohns wont take all the liquid so I've had to split the mix into 2. Started popping already :) Not sure if i should leave the victoria plum to fester longer in the...

Not sure where you are my first try at wine was Muntons "country wines blackberry" at only €11.45, you just add water and sugar. It only did 1 demijohn and it took only about 3 to 4 weeks to get to drinking point. personally i added water when drinking it as it was too strong for me.

Thanks, health food shop no luck so have ordered some off the net and should be here just in time to start that stage of the wine making.

Making batches of blackberry and plum wine but i don't have pectin. Nearest place is 2 hours drive which is not going to happen. I know you can make pectin from apples but its not the same as bought stuff i gather. I hear you can use lemon juice but cannot find out how much to use or what to do...