http://www.brewuk.co.uk/forum/ Brew UK Forum » Forum: Wine Making - Recent Posts en Tue, 07 Feb 2012 21:31:44 +0000 http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-30742 Tue, 07 Feb 2012 19:27:10 +0000 henryallison 30742@http://www.brewuk.co.uk/forum/ <p>are there any other spirits you can use? cos looks like Idol vodka will be hard to come across and expensive. would adding brandy, or even normal vodka work? thanks! </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-30209 Sat, 04 Feb 2012 13:57:34 +0000 Steve_K 30209@http://www.brewuk.co.uk/forum/ <p>Oh yes, probably best using grappa or Idol vodka as your spirit </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-30207 Sat, 04 Feb 2012 13:54:38 +0000 Steve_K 30207@http://www.brewuk.co.uk/forum/ <p>Firstly it&#39;s grape spirit, ie unaged brandy, so adding Remy or similar won&#39;t give the right taste. When to add the spirit depends on how sweet you want your product to be. As I said in the other thread spirit is usually ~20% of port, but much higher ABV than any readily available grape spirit I can think of. Perhaps someone better than me at maths could work it out?</p> <p>Alternatively ferment the wine until it&#39;s as dry as you want it, work out the abv and add spirit to make it 20%ABV. </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-30055 Fri, 03 Feb 2012 16:53:41 +0000 henryallison 30055@http://www.brewuk.co.uk/forum/ <p>thanks for the link, but it didnt really answer any of my questions! my main question is knowing when to add the brandy. the yeast im using is Lalvin EC-1118 which has a high alcohol tolerance up to 18% and a fast fermentation rate in a wide pH range. so i guess that i have to add enough brandy to get upto 20% to kill the yeast. is it worth adding any extra sugar??</p> <p>Thanks! </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-30026 Fri, 03 Feb 2012 12:25:25 +0000 Steve_K 30026@http://www.brewuk.co.uk/forum/ <p><a href="http://www.brewuk.co.uk/forum/topic/how-do-i-make-port#post-10754" rel="nofollow">http://www.brewuk.co.uk/forum/topic/how-do-i-make-port#post-10754</a> </p> http://www.brewuk.co.uk/forum/topic/how-to-stop-the-fermentation#post-30009 Fri, 03 Feb 2012 10:13:18 +0000 Sqiffy 30009@http://www.brewuk.co.uk/forum/ <p>In wine use potassium sorbate (Young&#39;s Fermentation Stopper). It is more a stabiliser than for stopping fermentation. Usually you would ferment to dry and then back sweeten with a non-fermentable sugar. </p> http://www.brewuk.co.uk/forum/topic/how-to-stop-the-fermentation#post-30005 Fri, 03 Feb 2012 05:46:24 +0000 iydenjohn 30005@http://www.brewuk.co.uk/forum/ <p>how do i stop the fermentation process?? </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-29999 Fri, 03 Feb 2012 01:02:47 +0000 Mark 29999@http://www.brewuk.co.uk/forum/ <p>Go with Remy Martin or Courvossieur. You can&#39;t beat quality. </p> http://www.brewuk.co.uk/forum/topic/vinbrite-filter-kit#post-29987 Fri, 03 Feb 2012 00:36:21 +0000 Mark 29987@http://www.brewuk.co.uk/forum/ <p>I assume you are making a red or rose wine? as these wines do clog up the filter more. Sometimes just wiggle the filter about a bit and it makes the flow go faster. </p> http://www.brewuk.co.uk/forum/topic/making-port-from-cabernet-sauvignon-wine-kit#post-29968 Thu, 02 Feb 2012 23:29:51 +0000 henryallison 29968@http://www.brewuk.co.uk/forum/ <p>hello</p> <p>I was lucky enough to be given a 23l cabernet sauvignon wine kit and as i love port would like to try and fortify it and make one or two gallons of port. i have a few questions as i have found lots of different kinds of recipes online. at what S.G. do i add the brandy, the initial S.G is between 1.080-1.095. and what kinds of brandy can you use, is it ok to use regular dark brandy? i have the pearson square to help work out how much brandy to add. anything else i need to think about??</p> <p>Thanks guys! </p> http://www.brewuk.co.uk/forum/topic/vinbrite-filter-kit#post-29664 Sun, 29 Jan 2012 15:18:36 +0000 beerlover1983 29664@http://www.brewuk.co.uk/forum/ <p>I have used vinbrite for first time recently but it was just to polish up a after it had been leaft clearing for a good couple weeks and it went through the filter very quick was only 5ltrs but didnt take more than 10 mins aprox. </p> http://www.brewuk.co.uk/forum/topic/vinbrite-filter-kit#post-29653 Sun, 29 Jan 2012 14:00:37 +0000 saracen 29653@http://www.brewuk.co.uk/forum/ <p>Hi Haroldhare.<br /> Welcome to the forum.<br /> It&#39;s years since I used a Vinbrite filter, or made wine, but I do remember it clogged up quickly if the wine wasn&#39;t reasonably clear to start with. If I remember rightly, the filter uses several different grades of pad, and it&#39;s important to match the pad to the job in hand. </p> http://www.brewuk.co.uk/forum/topic/vinbrite-filter-kit#post-29644 Sun, 29 Jan 2012 11:57:00 +0000 Sqiffy 29644@http://www.brewuk.co.uk/forum/ <p>Removed by poster. Better advice followed. </p> http://www.brewuk.co.uk/forum/topic/vinbrite-filter-kit#post-29639 Sun, 29 Jan 2012 11:37:33 +0000 haroldhare 29639@http://www.brewuk.co.uk/forum/ <p>I&#39;m new to this, but I bought a filter kit for my 25ltrs of wine. It took 3hrs + to filter it all. The filter just trickled the wine into the bucket. I had everything set up correctly and I know the concept of siphoning so that wasn&#39;t the problem, and I assembled the filter as per instructions, I think!! IT cant be that slow can it?<br /> Any advice would be greatly helpful for my next batch.. Cheers </p> http://www.brewuk.co.uk/forum/topic/sanitization#post-29620 Sat, 28 Jan 2012 22:06:24 +0000 Sqiffy 29620@http://www.brewuk.co.uk/forum/ <p>Hi Ian, If you find your wine does not turn out as well as you&#39;d hoped don&#39;t give up. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Plenty of help here if you need it. Best of luck with your brew,</p> <p>Cheers. </p> http://www.brewuk.co.uk/forum/topic/sanitization#post-29617 Sat, 28 Jan 2012 21:49:10 +0000 jimbowalk 29617@http://www.brewuk.co.uk/forum/ <p>Squiffy</p> <p>Thankyou for the reply, i now understand the importance of being sterile. I have made this wine on a budget as I am unsure how it will taste, if it is a success i will invest in more equipment ie corks, bottles etc</p> <p>again many thank ian </p> http://www.brewuk.co.uk/forum/topic/sanitization#post-29613 Sat, 28 Jan 2012 21:22:54 +0000 Sqiffy 29613@http://www.brewuk.co.uk/forum/ <p>1. <a href="http://www.brewuk.co.uk/forum/topic/disc-nbp-cleaning-sterilisation-sanitation" rel="nofollow">http://www.brewuk.co.uk/forum/topic/disc-nbp-cleaning-sterilisation-sanitation</a> - recent discussion on pros and cons of sterilisation.</p> <p>2. The cup should be sterilised before mixing the stabiliser. The state of the yeast is neither here nor there. What you are trying to do is ensure no unwanted natural yeasts or other bio lifeforms entire your wine alongside the stabiliser. - Having said that Steve_K seems to eschew all forms of sanitation without ill effect.</p> <p>3. You need to sterilise the bottles and caps. Generally screw caps are not used as they are harder to sterilise and tend to have poor seals. Having said that it is still a fairly common practice, I wouldn&#39;t recommend it for long term storage. If you have no other option then you&#39;ll probably get away with it but in the future I&#39;d think about using corks.</p> <p>Hope this helps. </p> http://www.brewuk.co.uk/forum/topic/sanitization#post-29612 Sat, 28 Jan 2012 21:07:54 +0000 jimbowalk 29612@http://www.brewuk.co.uk/forum/ <p>Hi<br /> Firstly can I apologise if the questions are basic and already answered elsewhere on the forum.<br /> I have just completed my first 6 bottle wine kit, I have followed the brief instructions to the letter, but am still unclear on a couple points.<br /> 1, I have sterilized everything before i started but then used tap water, was this the right thing to do as this would not have been germ free.<br /> 2, The mixture has almost stopped bubbling so i then add the wine stabiliser, the instructions say to mix it first in a cup before putting in the mix, does this cup have to be sterilised at this stage because as far as i undersatnd the yeast would be now dead.<br /> 3, Do I still have to sterilize the bottles that i intend to use and would it be ok to use old swilled out, screw top bottles.</p> <p>Thanks for the advice in advance and i know i am probably going over the top but i realy want this to be a success.</p> <p>Kind Regards Ian </p> http://www.brewuk.co.uk/forum/topic/apple-wine-dry-but-still-cloudy#post-28355 Thu, 19 Jan 2012 15:04:03 +0000 oldbrewer 28355@http://www.brewuk.co.uk/forum/ <p>Apples contain very high levels of pectin. As kaptinkurtz says, try pectolase, if that fails polish through a fine wine filter, bottle and drink in summer.</p> <p>When I use apples in a wine recipe, I never boil, just sterilise with boiling water and sodium metabiasulphite. Works every time. </p> http://www.brewuk.co.uk/forum/topic/apple-wine-dry-but-still-cloudy#post-28352 Thu, 19 Jan 2012 14:03:58 +0000 Mark 28352@http://www.brewuk.co.uk/forum/ <p>KK it is now 4 months on, he has either ditched it or already drunk it. </p> http://www.brewuk.co.uk/forum/topic/apple-wine-dry-but-still-cloudy#post-28350 Thu, 19 Jan 2012 13:59:25 +0000 kaptinkurtz 28350@http://www.brewuk.co.uk/forum/ <p>it sounds like you&#39;ve probably got a bit of pectin hazing. Try mixing a couple of teaspoons of pectolase into warm water, and stirring in thoroughly. Stir a few times every day for a couple of days. Leave it for a week, and if still no better, try again. I always get this in mine - once so badly that it looked more like jelly than wine. Half a tub of pectolase later, and I had 30 bottles of goodness<br /> If the second one doesn&#39;t work, try drinking it anyway, lifes too short to faff about </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28299 Wed, 18 Jan 2012 23:25:03 +0000 Mark 28299@http://www.brewuk.co.uk/forum/ <p>Mark i would wait and give him a sample when the wine has finished clearing.<br /> But all he will probably say is you have to have patience and let it condition in the bottle for a minimium of 4 weeks.<br /> I really think it will be fine but obviously if in future you go for a wine kit that does not need no sugar then it will be much better as you are only adding grape concentrate on its own if its really dear or a mixture of concentrate with water and no sugar. </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28296 Wed, 18 Jan 2012 23:17:42 +0000 Mark81 28296@http://www.brewuk.co.uk/forum/ <p>Mark, I will be going in to see him on Saturday with a sample to see what he says. I should&#39;ve stuck with SG but you never know, this might turn out ok yet. I&#39;ll move it to somewhere cooler tonight as you recommend.<br /> This is why I like this forum. You get unbiased opinions and help off people. As you have pointed out, I am sometimes sceptical about people on the shop as they are looking at profit.<br /> Cheers again buddy </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28292 Wed, 18 Jan 2012 23:10:02 +0000 Mark 28292@http://www.brewuk.co.uk/forum/ <p>Mark i would say at 16-17 this is not really cold enough and may take a bit longer to clear.<br /> first thing is place it on a floor as heat rises as you know so best place on floor and if you have a tiled floor then this is great or alternatively place in a room with no heating.</p> <p>The homebrew shop man will probably reccommend whichever has the best mark up for himself but Solomon Grundy is a very good kit IF brewed bottom end of temp scale and i have a SG Charddonay gold to start on Monday bought from here as it is a very reliable and long running kit. As it is the homebrew shop own brand i am surprised you have not voiced any concerns to him direct although it is not a problem myself answering if i can or anyone else on this forum as that is what we do help each other out. </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28276 Wed, 18 Jan 2012 22:21:14 +0000 Mark81 28276@http://www.brewuk.co.uk/forum/ <p>Mark,<br /> When you say cold, how cold? It&#39;s at 16-17c just now. I&#39;m glad you posted as I was getting worried about it but as you say I probably need to be more patient. I can drink it but the missus (already sceptical) hates it. The wine kit is my homebrew shops own brand. I asked him what was better Solomon Grundy or their own and he swore by his own branded one and it was £2 cheaper for the 30 bottle kit </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28271 Wed, 18 Jan 2012 22:05:36 +0000 Mark 28271@http://www.brewuk.co.uk/forum/ <p>Mark the thing with making wine is patience. You should never really taste it until the bottling stage as every time you open up the vessel there is a chance of the wine getting an infection. I believe your wine is still in the clearing stage so you will be tasting probably yeast sediment that hasn&#39;t dropped clear yet. This is why you have to put the vessel in the coldest possible place to make the yeast sediment drop to the bottom of vessel hence leaving it clear. Incidentally when i first taste a sample at bottling the wine is drinkable but will not taste great hence try it in 4 weeks after bottling and it will be greatly improved or better still leave 2 months minimium then it will taste bloody nice but even better at 3 months onwards.<br /> So have patience and do not expect great things when bottling especially before bottling.</p> <p>Incidentally what make is the kit you are doing? </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28261 Wed, 18 Jan 2012 21:48:18 +0000 Mark 28261@http://www.brewuk.co.uk/forum/ <p>I would reckon you are correct Nath as he has put wine making in the lead title &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif&quot; title=&quot;:wink:&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28260 Wed, 18 Jan 2012 21:45:00 +0000 Nath 28260@http://www.brewuk.co.uk/forum/ <p>Flippin eke&#39; &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif&quot; title=&quot;8O&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Thats a huge block of data! Thanks for sharing it with us Squiffy, proper job matey.</p> <p>Ive moved it to Wine making if thats ok with ya (or should this be in Brewing Tips..... hmmmm) </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28229 Wed, 18 Jan 2012 18:16:11 +0000 Mark81 28229@http://www.brewuk.co.uk/forum/ <p>Update! Tried the wine today and it tastes a bit like cheap cider. Any ideas? </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28135 Tue, 17 Jan 2012 22:06:37 +0000 Mark 28135@http://www.brewuk.co.uk/forum/ <p>As i know relatively little about campden tablets until now i would hazard a guess and pretty much say you have covered nearly all the bases if not all but if one has been missed then i dare say someone will post the info on here. Good work again pal. </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28132 Tue, 17 Jan 2012 22:01:54 +0000 Sqiffy 28132@http://www.brewuk.co.uk/forum/ <p>Glad you found it interesting, Mark. It took me about twelve hours, on and off to get it together and write it. I know it&#39;s a bit rough but I think it covers most of the ground in a reasonably straight forward manner. Well, I hope so, anyway. </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28128 Tue, 17 Jan 2012 21:16:55 +0000 Mark 28128@http://www.brewuk.co.uk/forum/ <p>Very interesting Sqiffy<br /> I have never used campden tablets but this has explained alot about them that i never knew.<br /> I would imagine this will be a very useful thread for anyone new to homebrewing.<br /> Thanks for taking the time to research all the information.<br /> How long was you researching all of this? </p> http://www.brewuk.co.uk/forum/topic/an-in-depth-examination-of-campden-tablets-in-winemaking#post-28123 Tue, 17 Jan 2012 20:35:43 +0000 Sqiffy 28123@http://www.brewuk.co.uk/forum/ <p>Over the years I have frequently seen what look like simple questions asked about Campden Tablets. Often the answer requires a deeper understanding of the chemistry of wine and of the tablets themselves. In view of this I have written this post in the hope that it is of use to those interested in such things. My chemistry is not that hot so please correct any mistakes you may find. Sorry for the length of the post, it became quite a task.</p> <p><center><strong>Campden Tablets</strong><br /> (potassium metabisulfite or sodium metabisulfite)<br /> </center></p> <p>Campden tablets (as potassium metabisulfite or sodium metabisulfite) are closely related to a number of other substances; sodium/potassium sulfite/bisulfite. Further complicating the subject, each is also referred to interchangeably as sulfites, and the &#39;bi&#39; can be found as &#39;di&#39;. In terms of usage, sodium thiosulfite is another closely related compound.</p> <p><strong>Sodium Metabisulfite</strong></p> <p>Sodium metabisulfite or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium (metabisulfite). It is used as a disinfectant, antioxidant and preservative agent.</p> <p><u>Chemical Structure.</u></p> <p>The anion is a hybride of dithionite (S2O42-) and dithionate (S2O62-). The anion consists of an SO2 group linked to an SO3 group, with the negative charge more localized on the SO3 end. The S-S bond length is 2.22 Å and the &quot;thionate&quot; and thionite&quot; S-O distances are 1.46 and 1.50 Å, respectively.</p> <p><u>Chemical properties.</u></p> <p>When mixed with water, sodium metabisulfite releases sulfur dioxide (SO2), a pungent, unpleasant smelling gas that can also cause breathing difficulties in some people. </p> <p>Sodium metabisulfite releases sulfur dioxide in contact with strong acids:<br /> Na2S2O5 + 2 HCl → 2 NaCl + H2O + 2 SO2</p> <p><strong>Potassium Metabisulfite</strong></p> <p>Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet.</p> <p>Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and acts as a potent antioxidant, protecting both the colour and delicate flavours of wine. The typical dosage of potassium metabisulfite is roughly 75 parts per million (ppm) of SO2 prior to fermentation; then 150 ppm of SO2 at bottling. Most commercial wineries do not add more than 30ppm at bottling.</p> <p>Winemaking equipment can be sanitized by spraying with a 1% SO2 solution.</p> <p><strong>What Campden Tablets do…</strong></p> <p>Campden Tablets (potassium metabisulfite or sodium metabisulfite) are sulfur-based products that are used primarily in wine, cider and beer making to kill certain bacteria and to inhibit the growth of most wild yeast. The product is also used to eliminate both free chlorine, and the more stable form, chloramine, from water solutions. Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so it can be used to protect against wild yeast and bacteria without affecting flavour.</p> <p>Typical use is one crushed Campden tablet per Imp. gallon of must or wort. This contributes 50 ppm sulfur dioxide to the wort but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of free sulfur dioxide is greatly diminished by the time the beer or wine is consumed. When used only for the purpose of dechlorinating tap water before brewing, one tablet will effectively treat 20 gallons of water.</p> <p>Campden tablets can also be used towards the end of the fermentation process <strong>to halt the ferment</strong> before all the available sugars are converted to alcohol by the yeast. However, generally this practice is no longer pursued and it is generally held that fermenting to dry and then back sweetening with non-fermentable sugars is preferable. </p> <p><strong>For sterilisation</strong> purposes 5 Campden tablets dissolved in 1 pint of hot water produces a good rinse-free &#39;contact&#39; sanitizer.</p> <p>Sulfite is sometimes used as a preservative for dried fruits owing to its antimicrobial properties (sometimes referred to as E220 when used in this way). As a preservative, it maintains the appearance of the fruit and prevents rotting. It is also added to sulfured molasses. Winemakers using raisins in their ingredient list should watch out for inadvertently introducing unwanted E220 to their must when using dried raisins (soaking the fruit in warm water over night will usually rid the raisins of the chemical). </p> <p><strong>Campden Tablets in Wine Produce Sulfur dioxide</strong></p> <p><strong>Sulfur dioxide (SO2)</strong></p> <p>SO2 is a bent molecule with C2v symmetry point group. In terms of electron-counting formalism, the sulfur atom has an oxidation state of +4 and a formal charge of 0. It is surrounded by 5 electron pairs and can be described as a hypervalent molecule. From the perspective of molecular orbital theory, most of these valence electrons are engaged in S–O bonding.</p> <p><strong>In Winemaking</strong></p> <p>Sulfur dioxide is an important compound in winemaking, and is designated as parts per million (ppm) in wine. It is even present in ‘shop bought’ so-called unsulfurated wine at concentrations of up to 10 milligrams per liter. It serves as an antibiotic and antioxidant, protecting wine from spoilage by bacteria and oxidation. Its antimicrobial action also helps to minimize volatile acidity. Sulfur dioxide is responsible for the words &quot;contains sulfites&quot; found on wine labels.</p> <p>Sulfur dioxide exists in wine in free and bound forms, and the combination are referred to as total SO2. Binding, for instance to the carbonyl group of acetaldehyde, varies with the wine in question. The free form exists in equilibrium between molecular SO2 (as a dissolved gas) and bisulfite ion, which is in turn in equilibrium with sulfite ion. These equilibria depend on the pH of the wine. Lower pH shifts the equilibrium towards molecular (gaseous) SO2, which is the active form, while at higher pH more SO2 is found in the inactive sulfite and bisulfite forms. It is the molecular SO2 which is active as an antimicrobial and antioxidant, and this is also the form which may be perceived as a pungent odour at high levels. Wines with total SO2 concentrations below 10 ppm do not require &quot;contains sulfites&quot; on the label by US and EU laws. The upper limit of total SO2 allowed in wine in the US is 350 ppm; in the EU it is 160 ppm for red wines and 210 ppm for white and rosé wines. In low concentrations SO2 is mostly undetectable in wine, but at free SO2 concentrations over 50ppm, SO2 becomes evident in the nose and taste of wine.</p> <p><strong>Oxidization in Wine</strong></p> <p>Oxidation in wine occurs in the presence of oxygen and one or more catalysts. The catalysts involved in wine oxidation are not enzymes (as in grape juice) but metal ions such as copper and iron ions (Cu++, Fe+++) [There is an exception to this - when wine is made from botrytised infected grapes, the enzyme laccase can play a role in the oxidation of wine]. </p> <p>Oxidation of wine involving metal ion catalysts, occurs much more slowly than the enzymatic oxidation of grape juice and hence is more insidious. Unfortunately, by the time oxidation is detected the damage is done.</p> <p>The main oxidisable compounds in wine are phenolics. When a phenolic compound is oxidised, hydrogen peroxide (H2O2) is produced as a side product. Since H2O2 (hydrogen peroxide) is a strong oxidising agent, the presence of free sulphur dioxide is required to bond with the hydrogen peroxide to form a stable compound - sulphuric acid (H2SO4). Perhaps more importantly when oxygen is present SO2 itself becomes oxidized before the phenol compounds in the wine do, and so the SO2 acts as an oxygen scavenger.</p> <p>As wine is continually subjected to oxygen through liquid transfer processes the finite ability of the SO2 to mop up unwanted oxygen and convert H2O2 to H2SO4 gradually depletes the Sulfur dixode content of the wine, eventually requiring the addition of more Campden tablets. And so the process begins again.<br /> In addition to these chemical reactions SO2 evaporates quickly when a large surface area of sulphaited wine is exposed to the air. Such exposure also increases the creation of SO3 and SO4 which happily inhabit the wine eventually forming salts which will not affect the wine detrimentally. </p> <p><strong>How to Deal With a Campden Tablet Excess</strong></p> <p>If you have accidently added too many Campden tablets to a batch of wine then chances are you will be able to salvage the situation.</p> <p><strong>A relatively low level of over sulphiting</strong> can be dealt with by leaving the wine to stand and letting time gradually depleate the SO2 stocks. This may be aided by racking the wine a couple of times every three or four weeks. If uncontaminated wine from the same batch is available then blending the two together is also an option.</p> <p><strong>A relatively high level of over sulfiting</strong> can be tackled by ‘Splash Racking’. There are several approaches to ‘Splash Racking’ but if you find you have doubled or even trebled the amount of sulfite in your wine then a good splashing may be the best way forward.</p> <p><strong><em>Splash Racking.</em></strong> In view of the facts that SO2 acts as an oxygen scavenger, creating Sulfur trioxide (SO3) and the salt of sulfuric acid (SO4), and that some SO2 will also evaporate it is quite safe to splash wine around in a pair of sterilized buckets to reduce its SO2 content. If such a course of action is undertaken the wine should be sloshed from one bucket to the other about half a dozen times. The more oxygen the wine can be exposed to the more SO2 will be converted or evapourated. This is obviously an imprecise science, but then again it is a last resort. </p> <p>Once the splash racking has been finished just put the wine back under glass and give it a couple of months, rack, leave a couple of months and then continue with the batch in a normal fashion until bottled.</p> <p><strong>How Often Should I add Sulfite to My Wine? </strong></p> <p>This is far from a straightforward question. Having outlined the basic chemical principles in operation when adding Campden tablets to your wine it is now time to examine the problems faced by the winemaker when deciding whether to ‘dose’ his or her wine.</p> <p>Ideally one is looking to keep an upper limit of around 50 ppm of SO2 in the must. Kit wines usually have quite exact details regarding the addition of campden tablets. However, homebrew winemaking from recipes often leaves the beginner in confusion. For this reason what follows is based on recipe wines made from ingredients rather than from kits.</p> <p><strong>Making up the Recipe.</strong></p> <p>Campden tablets are usually added at the start of making the must up to kill of any unwanted wild yeasts. This is almost always the case in a must that is not boiled. If the fruit or must are boiled for the initial creation of a recipe then there is no need to use Camoden tablets as the boiling process will destroy any unwelcome yeasts.</p> <p><strong>Primary to Secondary Transfer and Beyond.</strong></p> <p>Most recipes recommend you add sulfites (1 Cam Tab per Gallon) every time you rack, and that a wine is racked every one or two months. Either crush the tablets or dissolve them in a little boiling water before adding them to the wine (the method of dissolving them is ideal if you are going to add them at the point of bottling as it will reduce sediment build up in the bottles). </p> <p>Some would dose the wine every rack, others may only do so every other racking. Red wine seems more resilient to oxidizing than white wine and the acid level of the wine will also have an impact. Some wines are very difficult to titrate because of their colour. Testing dark wines for SO2 is similarly hard going. [More scientific descriptions of the relation of wine pH to SO2 content can be found in Lum Eisenman’s paper “Sulfur Dioxide in Wine” (gencowinemakers.com/docs/Sulfur%20Dioxide.pdf) and also in Ben Rotter&#39;s article on Sulfur Dixoide at brsquared.org/wine/Articles/SO2/SO2.htm]</p> <p>Most of us do not want to spend ages titrating wine and taking acid readings every time we move or rack wine. Sulfur dioxide testing kits seem difficult to find here in the UK and we have to ask ourselves how far do we need to go when making our wine. I never test my wines but I always follow the same process. With a bit of experience and a good recipe (a good forum for advice is also extremely helpful) we usually develop a regime that we are happy with and which produces a wine we are happy to drink.</p> <p><strong><em>Sulphur dioxide (SO2) and Malolactic Fermentation (MLF)</em></strong> - No SO2 should be added until after the MLF (malolactic fermentation) has been completed. Malolactic Fermentation is beyond the scope of this post and should be pursued separately by those interested in this process.</p> <p>Research (in no particular order) from...</p> <p><a href="http://www.yobrew.co.uk/glossary.php" rel="nofollow">http://www.yobrew.co.uk/glossary.php</a><br /> <a href="http://en.wikipedia.org/wiki/Campden_tablets" rel="nofollow">http://en.wikipedia.org/wiki/Campden_tablets</a><br /> <a href="http://en.wikipedia.org/wiki/Potassium_metabisulfite" rel="nofollow">http://en.wikipedia.org/wiki/Potassium_metabisulfite</a><br /> <a href="http://en.wikipedia.org/wiki/Sodium_metabisulfite" rel="nofollow">http://en.wikipedia.org/wiki/Sodium_metabisulfite</a><br /> <a href="http://en.wikipedia.org/wiki/Sulfur_dioxide" rel="nofollow">http://en.wikipedia.org/wiki/Sulfur_dioxide</a><br /> <a href="http://www.monashscientific.com.au/SO2ChemistryWine.htm" rel="nofollow">http://www.monashscientific.com.au/SO2ChemistryWine.htm</a><br /> <a href="http://www.monashscientific.com.au/FSO2.htm" rel="nofollow">http://www.monashscientific.com.au/FSO2.htm</a><br /> <a href="http://www.morethanorganic.com/sulphur-in-the-bottle" rel="nofollow">http://www.morethanorganic.com/sulphur-in-the-bottle</a><br /> <a href="http://www.gencowinemakers.com/docs/Sulfur%20Dioxide.pdf" rel="nofollow">http://www.gencowinemakers.com/docs/Sulfur%20Dioxide.pdf</a><br /> <a href="http://www.winemakermag.com/stories/wizard/article/629-should-i-add-campden-tablets-each-time-i-rack-my-wine-and-how-do-i-measure-the-level-of-sulfite-in-my-wine" rel="nofollow">http://www.winemakermag.com/stories/wizard/article/629-should-i-add-campden-tablets-each-time-i-rack-my-wine-and-how-do-i-measure-the-level-of-sulfite-in-my-wine</a><br /> <a href="http://www.independent.co.uk/life-style/health-and-families/health-news/bad-hangovers-why-alcohol-is-only-half-the-story-429260.html" rel="nofollow">http://www.independent.co.uk/life-style/health-and-families/health-news/bad-hangovers-why-alcohol-is-only-half-the-story-429260.html</a><br /> <a href="http://www.bcawa.ca/winemaking/so2use.htm" rel="nofollow">http://www.bcawa.ca/winemaking/so2use.htm</a><br /> <a href="http://www.winepress.us/forums/index.php?/topic/26421-what-is-splash-racking/" rel="nofollow">http://www.winepress.us/forums/index.php?/topic/26421-what-is-splash-racking/</a><br /> <a href="http://www.brsquared.org/wine/Articles/SO2/SO2.htm" rel="nofollow">http://www.brsquared.org/wine/Articles/SO2/SO2.htm</a><br /> The Encyclopedia of Home Winemaking: Fermentation and Winemaking Methods By Pierre Drapeau, André Vanasse, Darcy Dunton </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-28085 Tue, 17 Jan 2012 12:36:26 +0000 Mark81 28085@http://www.brewuk.co.uk/forum/ <p>Cheers Mark. Helpful as ever &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/wine-question#post-28030 Tue, 17 Jan 2012 06:38:48 +0000 Mark 28030@http://www.brewuk.co.uk/forum/ <p>Hello Westy welcome to the forum<br /> What Seamus said is bang on the money<br /> But when it is a cold -5 night like last night it is not always possible to maintain the 20 degrees in a warm room unless you can afford to leave the heating on all night.<br /> My room temp now is 13 degrees which is no good as fermentation will get stuck but i have my wine bin wrapped in a duvet to help keep the bin 2 or 3 degrees above room temp. I am also using a heating tray which is currently heating now but the problem with the trays is they just stay heating so no good for maintaining a steady low end temp unless you have it plugged into a temperatue controller which you can set at various temps. Mine starts heating once temp drops below 20 then the 16watt heater cuts out once temp reaches 21.<br /> This is what i use if you want to go down this route with a tray and temp controller</p> <p><a href="http://www.ebay.co.uk/itm/ATC-200-DIGITAL-THERMOSTAT-HEATING-CONTROLLER-/230625894743?pt=UK_Pet_Supplies_Reptiles_Spiders_Insects&amp;hash=item35b25fe157" rel="nofollow">http://www.ebay.co.uk/itm/ATC-200-DIGITAL-THERMOSTAT-HEATING-CONTROLLER-/230625894743?pt=UK_Pet_Supplies_Reptiles_Spiders_Insects&amp;hash=item35b25fe157</a> </p> http://www.brewuk.co.uk/forum/topic/wine-question#post-28029 Tue, 17 Jan 2012 04:57:38 +0000 seamus48 28029@http://www.brewuk.co.uk/forum/ <p>You are most welcome. Actually, and this is not a criticism in any way, more of a helpful hint &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif&quot; title=&quot;:wink:&quot; class=&quot;bb_smilies&quot; /&gt; , but if you are new to brewing you are likely to have quite a few questions in the months ahead. Most if not all of them will have been asked by someone else in exactly the same boat as you in the last few months. The search function on this forum is pretty good and will usually help you to find the answers you are looking for... they are probably already here somewhere!</p> <p>Of course if you can&#39;t find the answer you are after, or need something clarifying then just ask... there is a wealth of experience on here and everyone will chip in to help where they can. So welcome again mate, and happy brewing &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_mrgreen.gif&quot; title=&quot;:mrgreen:&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/wine-question#post-28028 Tue, 17 Jan 2012 04:46:26 +0000 Westy 28028@http://www.brewuk.co.uk/forum/ <p>nice one, cheers seamus </p> http://www.brewuk.co.uk/forum/topic/wine-question#post-28027 Tue, 17 Jan 2012 04:23:30 +0000 seamus48 28027@http://www.brewuk.co.uk/forum/ <p>Hi Westy,</p> <p>The question you have asked comes up very regularly. The cheapest option is to place the fermenter in a room in the house that maintains a constant temp of about 20C (or whatever you need for the brew you are doing). If that is not an option and you need to place the fermenter elsewhere there are a number of options open to you.</p> <p>One popular and cheap method involves the use of a simple aquarium heater as described by Saracen in the thread <a href="http://www.brewuk.co.uk/forum/topic/brew-belts-and-temp-control">linked here</a>.</p> <p>If you search the forum for temperature controlling or similar you will find quite a lot of information in previous threads. Hope that helps... and good luck with the brew! &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif&quot; title=&quot;:D&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/wine-question#post-28026 Tue, 17 Jan 2012 04:12:23 +0000 Westy 28026@http://www.brewuk.co.uk/forum/ <p>Hey all. First post here and run into a little snag. About to buy my first kit and I was wondering if getting a heating pad is completely needed or if there is some cheaper work around while i&#39;m still on a budget. Any help is greatly appreciated.</p> <p>Thanks all! </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27996 Mon, 16 Jan 2012 21:34:57 +0000 Mark 27996@http://www.brewuk.co.uk/forum/ <p>This should be fine as long as you leave for 7 days in a colder temperature, you will see the bottom of the bin getting darker and the rest clearer as the sediment drops to the bottom. After 7 days syphon off into another bin being as careful as possible not to syphon the sediment. Then from the new bin syphon into bottles or to get no sediment dropping to bottom of bottles syphon the wine through a vinbrite filter machine sold on this site as this polishes the wine and any sediment gets trapped in the filter. </p> http://www.brewuk.co.uk/forum/topic/bottling-query#post-27972 Mon, 16 Jan 2012 15:19:51 +0000 cellar 27972@http://www.brewuk.co.uk/forum/ <p>Hi Squiffy.</p> <p>Thanks for you reply.</p> <p>The wine was a clear rose before i bottled it (about 14mths in 1 gallon DJs) which is why i am assuming it is just campden in the bootle haze. just not sure of adverse effects of too much campden.<br /> What is splash racking? Never heard of it! Is it as name suggests high level aerating racking?</p> <p>wondering if i should just bottle the remaining 6 gal and hope for the 1st 2 so not to waste 8 gallons and 18mths </p> <p>Thanks again </p> http://www.brewuk.co.uk/forum/topic/bottling-query#post-27968 Mon, 16 Jan 2012 15:06:10 +0000 Sqiffy 27968@http://www.brewuk.co.uk/forum/ <p><a href="http://www.brewuk.co.uk/forum/topic/stupid-camden-mistake-save-it-or-leave-it" rel="nofollow">http://www.brewuk.co.uk/forum/topic/stupid-camden-mistake-save-it-or-leave-it</a> </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27962 Mon, 16 Jan 2012 14:22:04 +0000 Mark81 27962@http://www.brewuk.co.uk/forum/ <p>Cheers buddy </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27961 Mon, 16 Jan 2012 14:10:40 +0000 Barracuda 27961@http://www.brewuk.co.uk/forum/ <p>Good luck, I hope it turns out alright. </p> http://www.brewuk.co.uk/forum/topic/bottling-query#post-27960 Mon, 16 Jan 2012 14:05:49 +0000 cellar 27960@http://www.brewuk.co.uk/forum/ <p>i have just started bottling 8 gallons of plum wine which I started Aug 2010 with a batch of plums I had picked and frozen tthe year before. i have got to the bottling stage and sure I read somewhere to add campden tabs to each bottle, The 2 gallons I did yesterday, having checked this morning are cloudy as hell. Reread all my tips etc i have collected along the way and realised that it should be 1 per gallon. Still have 6 gallons untouched which i could mix with the bottled ones . what should i do or will the first 2 gallons be ok eventually. </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27959 Mon, 16 Jan 2012 14:05:39 +0000 Mark81 27959@http://www.brewuk.co.uk/forum/ <p>Barracuda,</p> <p>The kit was in date and I was very thorough with sanitising the fermentor and equipment (but I am not ruling this out). I have smelt it and it does smell like wine although a little watery maybe (obviously needs leaving a few weeks). The kit was well in date. I will leave to clear till end of week and see.<br /> Cheers </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27958 Mon, 16 Jan 2012 13:53:55 +0000 Barracuda 27958@http://www.brewuk.co.uk/forum/ <p>I would expect a Pinot Grigio to be quite a pale white, as you say..</p> <p>But being a homebrew kit, I&#39;m not sure how true they all are to the textbook definition. Whites can range from almost clear to deep golden.</p> <p>However, if your colour is more like a brown.. it could point to an issue of over oxygenation, exposure to very high temps or maybe even bacterial contamination. </p> <p>Is the kit out of date? Did it look ok when you first opened it?</p> <p>It could also be looking darker due to not being cleared and the yeast etc still being suspended in the liquid.</p> <p>I agree, tasting it, and a good sniff, is a good idea. I would imagine if it was spoilt, it would be very obvious. If it still tastes like wine, continue with your instructions with fining etc, and see what happens. </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27950 Mon, 16 Jan 2012 11:06:36 +0000 Mark81 27950@http://www.brewuk.co.uk/forum/ <p>Mark,<br /> Pinot Grigio is white isn&#39;t it?<br /> I just thought the colour would be clear with a tint of colour but not yellow/orange.<br /> Will it clear?? </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27944 Mon, 16 Jan 2012 10:25:29 +0000 Mark 27944@http://www.brewuk.co.uk/forum/ <p>First thing Mark is to taste it, if it tastes ok and not off then you have some sort of wine but my guess is that the wrong kit has gone in the wrong box as it seems you have a white wine there. </p> http://www.brewuk.co.uk/forum/topic/wine-kit-colour#post-27936 Mon, 16 Jan 2012 09:00:11 +0000 Mark81 27936@http://www.brewuk.co.uk/forum/ <p>Morning all.<br /> Can anyone help me with my wine kit. I have a 30 bottle 7 day Pinot Grigio kit. I have done everything that the instructions say and now have the wine sat at 0.996 with all the finings added. My problem is the colour of the wine. It is yellow/orange and looks a million miles away from pinot Grigio at the moment.<br /> Any ideas anyone? </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27884 Mon, 16 Jan 2012 00:54:39 +0000 Mark 27884@http://www.brewuk.co.uk/forum/ <p>i pour a glass of water from tap and in a identical glass 1 from my water jug. The difference is amazing, 1 is cloudy and the other is crystal clear hence no water used straight from tap for brewing. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27883 Mon, 16 Jan 2012 00:52:15 +0000 Barracuda 27883@http://www.brewuk.co.uk/forum/ <p>If I lived in a newer house, I wouldn&#39;t bother, but I can&#39;t be 100% sure how old the pipes are. I admit, the water tastes fine from the tap, but there is always that extra sense of wanting to make sure, when brewing.</p> <p>I agree totally that sanitizing equipment properly and working cleanly is a much higher priority. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27872 Mon, 16 Jan 2012 00:41:49 +0000 Mark 27872@http://www.brewuk.co.uk/forum/ <p>Never used the tablets and never will but the guys on here are now saying 1/2 tablet for the 23 litres of water. </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27870 Mon, 16 Jan 2012 00:40:18 +0000 seamus48 27870@http://www.brewuk.co.uk/forum/ <p><blockquote> I always have stores of around 40 gallons of red wine in my garage. They are kept out there all year round and I have done this for a number of years. </blockquote></p> <p>What&#39;s your address Sqiffy and are you going away anytime soon? </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27869 Mon, 16 Jan 2012 00:38:04 +0000 Mark 27869@http://www.brewuk.co.uk/forum/ <p>Yes Barracuda all my wines are corked on sides and at the moment in the temperature you said but must admit i did not know the correct temp. I do not chill the reds but just the whites. Yes mine are kept in cardboard boxes keeping light out. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27867 Mon, 16 Jan 2012 00:37:41 +0000 Barracuda 27867@http://www.brewuk.co.uk/forum/ <p>I wouldn&#39;t think the salt in bottled water is enough to alter the taste of a wine, otherwise we would taste it in the water itself. The health argument is a good one to consider though, if there is indeed more salt present than expected.</p> <p>I&#39;ve been using the 5L supermarket bottled water so far, but now I have plenty of empty containers, I may well go down the campden tablet route, now that it&#39;s going to be easier for me to do. </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27863 Mon, 16 Jan 2012 00:33:08 +0000 Barracuda 27863@http://www.brewuk.co.uk/forum/ <p>A proper wine cellar should be kept at around 10-13c (52-56f).<br /> Ideal serving temperature (on average) is 18c for Reds and 10c for Whites.</p> <p>Although freezing wine would be quite a feat, it&#39;s worth noting that storing at very low temps can slow down the aging process of a wine, and similarly, high temps can artificially speed up the aging, leaving odd tastes.</p> <p>Other things to consider are avoidance of light, which can affect a wine the same as a beer (reds mainly), also that corked wines are better stored on their sides, plastic cork or capped wines upright. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27853 Mon, 16 Jan 2012 00:24:29 +0000 Mark 27853@http://www.brewuk.co.uk/forum/ <p>Interesting opinion Frank but the wines i have made from tesco value water have been fine, i do not know about salt in bottled water hence i can&#39;t comment on something i know nothing about but i can comment about the decent quality wines i make using the spring water. If it works for me then i stick to it. I do filter tap water if it is for beer though and this is fine as well. It seems a massive thing is made about water but i think it is more important to be scrupulously clean sanitising and maintaining a low end temp for the ferment. </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27775 Sun, 15 Jan 2012 22:57:14 +0000 Mark 27775@http://www.brewuk.co.uk/forum/ <p>A bloody daft question but why can you not just store all your wine indoors, i do this and chill it when i want to quaff it. Sorted. </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27773 Sun, 15 Jan 2012 22:52:46 +0000 y-no 27773@http://www.brewuk.co.uk/forum/ <p>Thanks nath and sqiffy...going to give the outside shed a go...I&#39;ll try the old blanket thing and maybe one of those panel heaters...very low heat output and very economical...surely that&#39;s bound to help...cheers lads thanks for<br /> the swift reply....slainté </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-27637 Sun, 15 Jan 2012 12:13:39 +0000 Frank 27637@http://www.brewuk.co.uk/forum/ <p>Mark , interesting that you&#39;ve used bottled water for winemaking . There are two usual methods to keep water &quot;fresh&quot; , one is to chlorinate it as per tap water and another method is to mix various types of salt as with bottled water (read the label) . Bottled water isn&#39;t as healthy as the manufacturers make it out to be . It isn&#39;t the &quot; Pure Spring Water &quot; that they claim it is . If your tap water is iffy you could opt for running it through a domestic charcoal filter which should remove any unwanted nasties including the chlorine that is used as a sterilising agent . I would have thought that the salts used in bottled water has a detrimental effect on the finished wine . </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27634 Sun, 15 Jan 2012 11:42:31 +0000 Sqiffy 27634@http://www.brewuk.co.uk/forum/ <p>Hi y-no, I always have stores of around 40 gallons of red wine in my garage. They are kept out there all year round and I have done this for a number of years. Firstly I should point out that our garage is brick and block with a flat pitch roof. The ceiling has a chipboard skin and the floor is concrete. Last winter the temperature dropped to -13 degrees C outside the garage door. Unfortunately I do not know what the temperature inside was, must have been close to 0 though, maybe colder.</p> <p>For us it is not extremes of cold that are the problem. The alcohol in the wine will mean that it will require a seriously sub-zero temperature (-10 C according to some web pages) to freeze the wine. The real problem seems to be when the really hot weather hits in the summer as the wine will expand in the bottle just enough to force corks out by between 5-10mm and this will also mean that the contents will slowly start to escape. When we had this problem we just uncorked the bottles and took out about 5ml of wine and then recorked them. There was no real problem but it can get a bit messy on the garage or shed floor.</p> <p>We now just bulk store and only keep a couple of dozen bottles on the rack at a time.</p> <p>If you are stil worried about the cold extremes I would just suggest keeping the wine in a rack 1 metre above the floor and throw an old blanket over the rack. I&#39;d put money on it the wine will be fine all Winter.</p> <p>If the wine does start to freeze I think it will just push the corks out I would be surprised if the bottles cracked.</p> <p>Cheers. </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27632 Sun, 15 Jan 2012 09:39:39 +0000 Nath 27632@http://www.brewuk.co.uk/forum/ <p>I would err on the side of caution here. I would expect that Wines can freeze over time at those temps which could cause cork poppin&#39; and also bottle crackin&#39;</p> <p>Bad times! </p> http://www.brewuk.co.uk/forum/topic/storing-bottled-wine#post-27586 Sun, 15 Jan 2012 00:11:43 +0000 y-no 27586@http://www.brewuk.co.uk/forum/ <p>hi there folks...can someone tell me does it matter about the temperature of the room where the finished bottled wine will be kept...iam intendending to store it in an outside shed where it can become very cold during the winter months...easily 3 or 4 degrees below zero </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-26501 Mon, 09 Jan 2012 23:45:59 +0000 cjjones 26501@http://www.brewuk.co.uk/forum/ <p>Matthew I got some frozen rhubarb from asda and used your recipe as a base, instead of using boiling water I used a tip from someone who said rhubarb is harder to get juice from, he said to pour a bag of sugar over the rhubarb and cover overnight then stir a few times, wow the amount of juice is great and no mashing.<br /> Got a lovely pink juice that smell perfect and like fresh rhubarb should, this is now fermenting in my spare room along with a red grape strawberry and kiwi, will let you know how these turn out.<br /> Also added 100ml red grape juice to the rhubarb wildbrew. </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25712 Fri, 06 Jan 2012 00:11:28 +0000 Matthew 25712@http://www.brewuk.co.uk/forum/ <p>It could be i&#39;ve never had it smell really bad, but dont chuck it just yet give it chance.I forgot to include that i add a campton tablet when i first add the rhubarb to the water just to kill off any possible wild things, also i taste the juice after pressing it to make sure its not too acidic and ajust accordingly </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25711 Thu, 05 Jan 2012 23:48:13 +0000 cjjones 25711@http://www.brewuk.co.uk/forum/ <p>Cheers I will try that this weekend if I get chance.<br /> Racked off the rhubarb and it don&#39;t smell too good, is it off ? </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25569 Wed, 04 Jan 2012 15:40:28 +0000 Matthew 25569@http://www.brewuk.co.uk/forum/ <p>PURE RHUBARB WINE<br /> Ingrediants:<br /> 5 lb Rhubarb<br /> 3.5 lb. sugar<br /> 2 lemons<br /> 1 gallon boiling water<br /> 1 tsp citric acid<br /> 1/2 tsp tannin<br /> 1 tsp pectolase<br /> Wine Yeast<br /> 1 tsp nutrient</p> <p>Pour the boiling water onto the washed and finely cut rhubarb. Let it steep for 3 days.</p> <p>Allow to cool &amp; mash, then strain.</p> <p>Add lemons, and the rest of ingredients. Let it steep for a couple days more.<br /> Pour into demijohn and let it ferment this could take a couple of months.</p> <p>Once it starts to settle out and clear, bottle and cork. can be drunk straight away but best left for a couple of months.</p> <p>This is only a basic recepie but has done me well, its nice to add a bit of ginger to it or some other berries, the master of wines is Wildbrew so would try adding grape juice as suggested </p> <p>Hope this helps! </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25552 Tue, 03 Jan 2012 23:46:39 +0000 cjjones 25552@http://www.brewuk.co.uk/forum/ <p>Cheers wildbrew &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Matthew any chance you sharing your recipe &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif&quot; title=&quot;;)&quot; class=&quot;bb_smilies&quot; /&gt; .<br /> Also I think I have found a source of frozen rhubarb too, asda. </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25512 Tue, 03 Jan 2012 16:16:51 +0000 wildbrew 25512@http://www.brewuk.co.uk/forum/ <p>Hi cjjones<br /> I would add 1lt of grape juice to your recipe to give it a kick &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25506 Tue, 03 Jan 2012 15:41:14 +0000 Matthew 25506@http://www.brewuk.co.uk/forum/ <p>hello cjjones , happy new year! I have done rhubarb wine a few times, some from fresh and some using frozen rhubarb from heron or places like that, i havent used tinned but cannot see any issues, the wine turns out really well the family love it but it does need to mature for a few months. I might go start another batch myself! </p> http://www.brewuk.co.uk/forum/topic/started-a-rhubarb-wine#post-25352 Sat, 31 Dec 2011 16:57:00 +0000 cjjones 25352@http://www.brewuk.co.uk/forum/ <p>Hi guys just experimenting with tins of rhubarb in light syrup for a wine and as its in a sugar base I only added 250g sugar.<br /> 3 tins rhubarb in light syrup from tesco,<br /> 250g white sugar,<br /> 1tsp citric acid<br /> 1/2 tsp tannin<br /> 1 tsp pectolase<br /> 1tsp nutrient<br /> 1tsp gp yeast</p> <p>Empty rhubarb and mash with syrup into gallon tub, add sugar dissolved in boiled water then add rest of ingredients and leave for 24 hours stir a few times.<br /> Then rack into demi-John getting as much juice from pulp as you can and top up to neck with room temp bottled water and ferment out.<br /> I&#39;m this far myself so will keep you posted, trying this as rhubarb is not in season and hard to get atm. </p> http://www.brewuk.co.uk/forum/topic/1-gal-of-ground-coffee-wine-1gal-of-maple-syrup-wine#post-25240 Fri, 30 Dec 2011 19:12:15 +0000 cjjones 25240@http://www.brewuk.co.uk/forum/ <p>Thanks mate will do as the girlfriend wants this ready for next christmas. </p> http://www.brewuk.co.uk/forum/topic/1-gal-of-ground-coffee-wine-1gal-of-maple-syrup-wine#post-25205 Thu, 29 Dec 2011 21:05:15 +0000 Mark 25205@http://www.brewuk.co.uk/forum/ <p>Good advice wildbrew, glad you are finally giving out some of your wine knowledge for a change rather than keep playing your 1 word game lol &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_lol.gif&quot; title=&quot;:lol:&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/1-gal-of-ground-coffee-wine-1gal-of-maple-syrup-wine#post-25202 Thu, 29 Dec 2011 20:16:06 +0000 wildbrew 25202@http://www.brewuk.co.uk/forum/ <p>Hi cjjones<br /> you boil the raisins in about 1lt of water and use boiled water to wash the raisin pulp,use as little as poss<br /> then when all the ingredients are in the demijohn you top up to the neck with cold water,fit the airlock and<br /> fully ferment out &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/1-gal-of-ground-coffee-wine-1gal-of-maple-syrup-wine#post-25196 Thu, 29 Dec 2011 19:04:47 +0000 cjjones 25196@http://www.brewuk.co.uk/forum/ <p>Quick question. How much juice are you guys getting from the raisins to do this wine ? Also it&#39;s not started yet </p> http://www.brewuk.co.uk/forum/topic/help-stuck-fermentation#post-24877 Fri, 23 Dec 2011 16:02:42 +0000 cjjones 24877@http://www.brewuk.co.uk/forum/ <p>Cheers guys got it sorted after trying another starter and checking hydro readings I diluted it down got starter frothing its head off before adding and then prayed, lol it worked but now I have 1 full of plum and 1 a 1/4 full, was thinking about buying some grape juice and adding to 1/4 Demi to try a grape and plum or just leave it ? </p> http://www.brewuk.co.uk/forum/topic/help-stuck-fermentation#post-24873 Fri, 23 Dec 2011 14:15:34 +0000 saracen 24873@http://www.brewuk.co.uk/forum/ <p>There should be someone along in a minute, but in the meantime, check the specification of the yeast and see what temperature range it ferments between. Make sure you have it at a point in the middle of the range, possibly slightly above the middle until it starts. </p> http://www.brewuk.co.uk/forum/topic/help-stuck-fermentation#post-24871 Fri, 23 Dec 2011 12:52:29 +0000 Mark 24871@http://www.brewuk.co.uk/forum/ <p>Funny you say that kcl i did actually have a bottle of wine with a few different homebrew lagers.<br /> Wildbrew is the one to answer this but it seems he is very busy playing his one word game lol &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_lol.gif&quot; title=&quot;:lol:&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/help-stuck-fermentation#post-24867 Fri, 23 Dec 2011 11:11:08 +0000 kilconlea 24867@http://www.brewuk.co.uk/forum/ <p>I think the winemakers on here must&#39;ve had their xmas bash last night?? </p> http://www.brewuk.co.uk/forum/topic/help-stuck-fermentation#post-24804 Thu, 22 Dec 2011 15:24:53 +0000 cjjones 24804@http://www.brewuk.co.uk/forum/ <p>Made a plum wine from scratch and got to adding yeast etc and it&#39;s been 3 days and slow ! Well not started. I did a cup of yeast with nutrient and a little sugar as a starter and let it froth but when added its still not started.<br /> What next as I don&#39;t want it to go off. </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24753 Wed, 21 Dec 2011 17:31:25 +0000 Greg 24753@http://www.brewuk.co.uk/forum/ <p>If you use a immersion type heater I would personally sit the fermenter in a tub of water and use the heater to heat the water therefore eliminating the risk of contamination from the heater. I had lots of problems with bad batches of beer when I used the heater straight in the beer and have had no issues since moving over to the water bath. </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24751 Wed, 21 Dec 2011 17:21:19 +0000 saracen 24751@http://www.brewuk.co.uk/forum/ <p>Cheack out E-bay for a heater. This is the one I have and it&#39;s been fine for 8 brews. They&#39;re cheap, and I did have one fail, but it was replaced by return of post.</p> <p><a href="http://www.ebay.co.uk/itm/AQUARIUM-100W-SUBMERSIBLE-FISH-TANK-HEATER-STAT-/150389788116?pt=UK_Pet_Supplies_Fish&amp;hash=item2303ee0dd4" rel="nofollow">http://www.ebay.co.uk/itm/AQUARIUM-100W-SUBMERSIBLE-FISH-TANK-HEATER-STAT-/150389788116?pt=UK_Pet_Supplies_Fish&amp;hash=item2303ee0dd4</a></p> <p>An alternative.</p> <p><a href="http://www.ebay.co.uk/itm/ER-100w-Aquarium-Tropical-Fish-Tank-Heater-Thermostat-Combined-/270865832486?pt=UK_Pet_Supplies_Fish&amp;hash=item3f10dc9a26" rel="nofollow">http://www.ebay.co.uk/itm/ER-100w-Aquarium-Tropical-Fish-Tank-Heater-Thermostat-Combined-/270865832486?pt=UK_Pet_Supplies_Fish&amp;hash=item3f10dc9a26</a></p> <p>or you could spend more.</p> <p><a href="http://www.ebay.co.uk/itm/EHEIM-JAGER-AQUARIUM-HEATER-100W-3-year-guarantee-/150720145684?pt=UK_Pet_Supplies_Fish&amp;hash=item23179ee914" rel="nofollow">http://www.ebay.co.uk/itm/EHEIM-JAGER-AQUARIUM-HEATER-100W-3-year-guarantee-/150720145684?pt=UK_Pet_Supplies_Fish&amp;hash=item23179ee914</a> </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24740 Wed, 21 Dec 2011 12:57:55 +0000 Mark 24740@http://www.brewuk.co.uk/forum/ <p>Yes if she keeps her thumb down on you then go with what Saracen says as it seems the only solution you have but try and get as much insulation round the vessel as possible. </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24722 Wed, 21 Dec 2011 01:08:16 +0000 y-no 24722@http://www.brewuk.co.uk/forum/ <p>Thanks Mark...was thinking of the kitchen but her indoors is worried about it causing an odour...couldn&#39;t convince her otherwise as i&#39;m not sure of that myself....henpecked or what....failing being able convince my beloved i&#39;ll maybe try saracen&#39;s idea and use an emersion type heater....thanks also to saracen...both very helpful. </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24621 Tue, 20 Dec 2011 15:36:25 +0000 Mark 24621@http://www.brewuk.co.uk/forum/ <p>By all means ferment outside say from March to November but i personally think it&#39;s more hassle than it&#39;s worth this time of year especially when the cold snap hits us badly. Can you not put the FV in the kitchen somewhere? </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24612 Tue, 20 Dec 2011 14:51:22 +0000 saracen 24612@http://www.brewuk.co.uk/forum/ <p>This time of year, fermenting in a cold shed is pretty well out without some accurate temperature control.<br /> You need a temperature of close to 20°c to ferment, and a brew belt or heat mat probably won&#39;t work in such cold temperatures. A better option is an aquarium heater in conjunction with a good thermometer, not the stick-on digitals. You can cut the plug off a 100 watt heater, make a hole in the lid of the fermenter, thread the cable through and re-attach the plug. Set the heater&#39;s thermostat to 18°c and keep checking the temperature. Fiddle with the thermostat until it gives you a constant 20°c. That would work in the shed provided you lag the FV with an old quilt or similar.<br /> Probably better to do all the set up with water in the FV. Too much risk of contamination with opening and shutting the lid with a &#39;live&#39; brew. </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24599 Tue, 20 Dec 2011 07:42:18 +0000 aderuk 24599@http://www.brewuk.co.uk/forum/ <p>I would say the latter is the best option, but be decent and wait till xmas is out of the way........ </p> http://www.brewuk.co.uk/forum/topic/fermentation-temperature#post-24598 Tue, 20 Dec 2011 01:48:44 +0000 y-no 24598@http://www.brewuk.co.uk/forum/ <p>HI there...i&#39;m totally new to this...and more than a bit thick, this is my first attempt at wine making...i&#39;ve bought all or most of the equiptment to make a 30 bottle kit (cantina chardonnay). I intend to make it in the garage, the temperature of which can drop well below 0 degrees..will a heater belt or pad keep the temperature correct with the help of lagging..or should i just move it indoors and tell the wife to move out...need help! </p> http://www.brewuk.co.uk/forum/topic/alternative-to-bottling-wine-1#post-24168 Tue, 13 Dec 2011 20:22:51 +0000 Mark 24168@http://www.brewuk.co.uk/forum/ <p>For anyone who is making or thinking of making 5 gallons of wine may i suggest as an alternative to bottling and corking upto 30 bottles one of the Vinotainers that Greg sells in the BrewUK shop. I bottled 22 bottles and the rest in one of the 5 litre vinocontainers. As well as the 5 litre they come in 10 or 20 litre sizes as well. They come all boxed and not as a flatpack and are ready to go. Simplyscrew the tap at front and syphon into the plastic bag inside the box, better if you add a little bottler on syphon so as not to get any spillage. As it starts filling up the plastic bag expands with the wine filling to near the top then when almost full screw tap back on and insert the front of box back into position. Such a brilliant but simple idea. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22796 Sat, 26 Nov 2011 22:50:38 +0000 Mark 22796@http://www.brewuk.co.uk/forum/ <p>I would not know maybe one of the more experienced brewers could help but i would say no it is not worth taking a chance and ruining a brew. If i use tap water for beer/cider/lager then i always filter it first into a spare vessel. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22765 Sat, 26 Nov 2011 19:43:11 +0000 Barracuda 22765@http://www.brewuk.co.uk/forum/ <p>I&#39;d already decided to use bottled. Probably the 5L containers from Asda, as the bottles may come in handy at some point. Our mains water a home has been known to taste a little funny every now and then, so if I ever use that I&#39;ll certainly filter it.</p> <p>This leads me to another question.. Is sanitizing tap water before use in brewing ok? or will the chemicals used for the sanitization hinder the fermentation process? </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22723 Sat, 26 Nov 2011 17:11:58 +0000 Mark 22723@http://www.brewuk.co.uk/forum/ <p>As you have not started it yet then you may consider bottled water for a smoother cleaner wine rather than tap water or filtered tap water, you can get 2 litres of tesco own brand for 17p.This is what i always buy for wines, Again it is upto you. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22722 Sat, 26 Nov 2011 17:02:34 +0000 Barracuda 22722@http://www.brewuk.co.uk/forum/ <p>Thanks again for the tips.</p> <p>Once I insulate the window in the small room i&#39;m using, the air temp should rise a few degrees. I like the duvet idea. I&#39;ll try all the &#39;free&#39; options before looking at additional equipment.</p> <p>A thermostat does seem like a good investment however, but i&#39;ll see if i&#39;m going to need it first. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22626 Sat, 26 Nov 2011 10:01:59 +0000 Mark 22626@http://www.brewuk.co.uk/forum/ <p>if your house is cold it maybe worth insulating the fermenting bin by wrapping a quilt around it twice as this will keep the brew 2-4c higher than room teperature maintaining a more natural heat. You may wish to purchase a heating regulator for £32 that you plug your brewbelt into. Here is what i wrote in another thread.</p> <p>i have purchased the atc-200 just recently from forttex-systems off ebay, i just plug my heating tray into this gadget and when the temp dips below the set temp of eg 20c then it switches the heater on and heats to temp of 21c then cuts out automatically. This is ideal for the wine i am making at the moment as the wine has to be between 20-25c but my room temp is between 18-19c. The vessel is wrapped in a duvet to insulate it and it mostly cuts in when i am asleep when temp goes below 22c. It is a fantastic device and will be even more help when the frosty nights creep in soon. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22624 Sat, 26 Nov 2011 02:33:08 +0000 Barracuda 22624@http://www.brewuk.co.uk/forum/ <p>That all seems to make sense. Many thanks.</p> <p>It recommends 20c, or a close as. I&#39;d rather wait for the quality. My house is cold at the moment, air temp 10-15c (where I will be brewing) in the afternoon, colder at night, so I have a brewbelt to hand if I need it.</p> <p>Good tip on the muslin bag, I hadn&#39;t considered that! </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22623 Sat, 26 Nov 2011 02:26:55 +0000 Mark 22623@http://www.brewuk.co.uk/forum/ <p>In that case do as it says and rack off into another vessel and yes the oak flavouring will have got into the wine as the fermentation from day 2 to 5 is at it&#39;s most vigorous. Just make sure when you start the kit that you put the chips in a muslin bag so that when you rack off you will not rack up any oak chips into the other vessel or block the syphon tube. The live yeasts as you put it will simply transfer into the next vessel and continue with the fermentation and all the dead yeast and sediment will be at the bottom of the original vessel. After this you can tell when it&#39;s coming to an end when the bubbles in airlock are getting slower apart, say 30 seconds. If it says ferment as an example 20-25c then obviously the lower you ferment at will give a better tasting wine but will take say 3-7 days longer. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22622 Sat, 26 Nov 2011 02:18:38 +0000 Barracuda 22622@http://www.brewuk.co.uk/forum/ <p>On reading again.. It says total making time, not fermentation time is 20-25 days. But it does say fermentation is complete at a gravity of 990-995. So it seems there is more fermentation to go after transferring at 1010. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22621 Sat, 26 Nov 2011 02:14:23 +0000 Barracuda 22621@http://www.brewuk.co.uk/forum/ <p>It suggests racking the wine to another container when gravity reaches 1010 (about 5 days) in order to clear out any sediment (which will aid in producing a better wine, they say). It says total fermentation should take 20-25 days, so this implies that fermentation will continue in the second container. </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22618 Sat, 26 Nov 2011 02:00:38 +0000 Mark 22618@http://www.brewuk.co.uk/forum/ <p>Yes leave the red cap on.</p> <p>Your main question is a little tricky to answer without seeing the instructions as i am not sure if you mean rack off after 5 days when fermentation has finished or rack off into another vessel after 5 days to continue fermentation. What exactly does it say? </p> http://www.brewuk.co.uk/forum/topic/q-racking-after-5-days#post-22616 Sat, 26 Nov 2011 01:51:45 +0000 Barracuda 22616@http://www.brewuk.co.uk/forum/ <p>Hi,</p> <p>I have a question regarding a recommended racking of my wine (Beaverdale Rioja, 5 days into fermentation.</p> <p>I understand why this is a good idea, to clear out the initial build up of sediment. But my question is, does this process not also remove live yeasts and the wood chips from the wine?</p> <p>My thoughts are:<br /> - Has the Oak already done it&#39;s job after 5 days?<br /> - Will the live yeasts be fully desolved and rack with the wine, or will an anti sediment cap filter it out?</p> <p>If anyone has a moment to clear this up. Many thanks to you!</p> <p>Also.. a VERY basic question.. Bubbler Airlocks. The red cap stays ON, yes? </p> http://www.brewuk.co.uk/forum/topic/moving-to-wine-making-for-beer#post-22338 Wed, 23 Nov 2011 20:49:32 +0000 Mark 22338@http://www.brewuk.co.uk/forum/ <p>I use my FV&#39;s for both wine and beer/lager/cider but as soon as i have everything bottled i clean and sterilise the vessel so then it&#39;s ready for a quick sterilise before next brew. Never had any problems, all taste nice. </p> http://www.brewuk.co.uk/forum/topic/moving-to-wine-making-for-beer#post-22331 Wed, 23 Nov 2011 19:01:28 +0000 Nath 22331@http://www.brewuk.co.uk/forum/ <p>Nah it&#39;ll be fine, you sanitize and clean the fv between fermentations so it won&#39;t make a bit of difference if you use it for both beer and wine ( or anything else for that matter ) </p> http://www.brewuk.co.uk/forum/topic/moving-to-wine-making-for-beer#post-22328 Wed, 23 Nov 2011 18:29:18 +0000 ihatenissanmicras 22328@http://www.brewuk.co.uk/forum/ <p>Hi,to me a fv is a fv,I brew wine and beer kits and its always the first bucket to hand thats used and neither the wife or I can tell the difference in the final product.I cant see how it would make a difference on a food grade fv thats in good nick so my advice is just go for it.What wine kits are you planning on doing?<br /> Cheers Andrew </p> http://www.brewuk.co.uk/forum/topic/moving-to-wine-making-for-beer#post-22321 Wed, 23 Nov 2011 17:32:50 +0000 crl7878 22321@http://www.brewuk.co.uk/forum/ <p>I was going to start wine making after brewing beer.<br /> While online I came across some comments the you should not use plastic equiptment used for brewing beer to make wine.<br /> Is there any truth in this? </p> http://www.brewuk.co.uk/forum/topic/beaverdale-cabernet-sauvstopped-bubblingadvice-please#post-22279 Tue, 22 Nov 2011 20:36:04 +0000 Mark 22279@http://www.brewuk.co.uk/forum/ <p>If you have had it fermenting at to high a temperature then it will finish quickly but this would have to be mid to high twenties C. If it is say below 18c then there is a good chance it has stuck so then get some sort of heating device connected and try insulating the FV with say a quilt/duvet to keep temperature above room temperature. The extra heat may well get it going again. </p> http://www.brewuk.co.uk/forum/topic/beaverdale-cabernet-sauvstopped-bubblingadvice-please#post-22277 Tue, 22 Nov 2011 20:01:59 +0000 Steve_K 22277@http://www.brewuk.co.uk/forum/ <p>What temperature is it sitting at? </p> http://www.brewuk.co.uk/forum/topic/beaverdale-cabernet-sauvstopped-bubblingadvice-please#post-22276 Tue, 22 Nov 2011 18:59:35 +0000 Hurstie1981 22276@http://www.brewuk.co.uk/forum/ <p>Hello,</p> <p>I am on my third kit, and this time opted for a 6 bottle cabernet sauvignon, by beaverdale.<br /> Well it said on the kit that fermentation would take from 15-20 days, however mine stopped bubbling around day 14, and the sg is still 1.06...way too high. Ive tried aggitating it, but its still very slow. </p> <p>Do i keep it going for another week or so just in case the fermentation is very slow, or is there anything i can do to fire it up again?</p> <p>Thanks</p> <p>Hurstie1981 </p> http://www.brewuk.co.uk/forum/topic/hydrometer-reading-off-scale#post-22247 Mon, 21 Nov 2011 23:11:03 +0000 Nath 22247@http://www.brewuk.co.uk/forum/ <p>Have a look on the hydrometer, somewhere it will say what temp it is calibrated at (normally).</p> <p>have a look here for an online tool to help ya <a href="http://www.brewersfriend.com/hydrometer-temp/" rel="nofollow">http://www.brewersfriend.com/hydrometer-temp/</a> </p> http://www.brewuk.co.uk/forum/topic/hydrometer-reading-off-scale#post-22243 Mon, 21 Nov 2011 21:45:02 +0000 Charlotte 22243@http://www.brewuk.co.uk/forum/ <p>Hi, thanks Nath. In the C.J.J.Berry it says hydrometers are designed to be read at 15 degrees C etc. I&#39;m confused &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_confused.gif&quot; title=&quot;:?&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/hydrometer-reading-off-scale#post-22239 Mon, 21 Nov 2011 21:34:44 +0000 Nath 22239@http://www.brewuk.co.uk/forum/ <p>The figure should be read after the sugar has been added so your right there, but the 27% isnt! 1.100 @ 47c corrected (calibration temp 20c) is 1.110 so about 13-14%ish </p> http://www.brewuk.co.uk/forum/topic/hydrometer-reading-off-scale#post-22238 Mon, 21 Nov 2011 20:32:46 +0000 Charlotte 22238@http://www.brewuk.co.uk/forum/ <p>Hi all,<br /> I made some wine yesterday from some crab apples and berries I had in the freezer, which I boiled up.<br /> The reading before adding the yeast was 1100 at 47 degrees C, so have I worked it out correctly that you would add about 9.5 to the figure because of the high temperature I took the reading at? If so that would make it 1195, potential volume of about 27% abv &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif&quot; title=&quot;8O&quot; class=&quot;bb_smilies&quot; /&gt; <br /> Also am I taking the reading correctly by doing so after the sugar has been added?<br /> Thanks. </p> http://www.brewuk.co.uk/forum/topic/do-i-need-to-restart-fermentaion#post-21629 Sun, 06 Nov 2011 19:06:01 +0000 damo33 21629@http://www.brewuk.co.uk/forum/ <p>I didn&#39;t take the S.G. at the start but I used 1.5kg of sugar and 1.8kg of blackberry. I let the blackberrys sit in 3ltr of water for a few days then strained it onto the sugar solution and added yeast. It&#39;s been under my stairs at a pretty constant 20 degrees C and has bubbled away for a couple of months.<br /> I&#39;ve just had a sip and it is really sweet but I&#39;d prefer it more dry.</p> <p>Did your friend retstart hers successfully?</p> <p>Thanks for the reply - Robocop rocks and thats some nice apple carving &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/do-i-need-to-restart-fermentaion#post-21624 Sun, 06 Nov 2011 17:54:33 +0000 Nath 21624@http://www.brewuk.co.uk/forum/ <p>What was the starting gravity of the wine and what temp is the wine fermenting at? If its too cold you may need to get it somewhere warmer to kick it off as it has gotten quite cold recently.</p> <p>My firend made a turnip wine (her first attempt at any brewing) and hers stuck at 1.045 making at about 6% and taste like a sweet sherry! She also said that she could get some yeast with vitamin nutrient to ensure fermentation kicks off again.</p> <p>I havnt made any wine before so hopefully someone else will be over soon to give you some better answers....... Love the robocop avatar tho! </p> http://www.brewuk.co.uk/forum/topic/do-i-need-to-restart-fermentaion#post-21621 Sun, 06 Nov 2011 17:29:05 +0000 damo33 21621@http://www.brewuk.co.uk/forum/ <p>Hi all, I&#39;m new to winemaking and am attempting my first country wine from scratch after making a couple of reds from kits.<br /> I followed a blackberry recipe from an old book for making a gallon. I think the measurement conversions may have been dodgy and I may have added too much sugar because, after a couple of months of vigourous fermentation, it has now stopped but I have an S.G. of 1.016! Way too high I think. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif&quot; title=&quot;:(&quot; class=&quot;bb_smilies&quot; /&gt; <br /> I have read that I can restart it using high alchohol tolerant yeast and nutrient by mixing it with a bit of the wine letting it start then adding a little more and if it is still going after 24hrs then add it to the demijohn.<br /> Has anyone got any tips or advice on getting it going again? Hopefully it aint all bad and I&#39;ll end up with an even stronger concontion ready for next years barbie season! Ahoy!;) </p> http://www.brewuk.co.uk/forum/topic/elderflower-cordial#post-21477 Tue, 01 Nov 2011 21:53:03 +0000 madlen_lieb 21477@http://www.brewuk.co.uk/forum/ <p>hi guys,</p> <p>just tidied up the stock room and found about 4 liter of self made elderflower-lime cordial from 4 years ago, which we pretty much forgot about till now. would like to try to ferment it but can&#39;t decide if i should make wine or bubbly out of it. </p> <p>my first wine for more than 15 years. </p> <p>how much water should i add if i normally drink the cordial diluted 1:10 and which starting gravity would be the best?</p> <p>does somebody have a idiot proof step by step guide?</p> <p>at the moment i would:<br /> dilute the cordial, maybe add sugar, put the yeast on top<br /> let it ferment at 18c(?)<br /> maybe prime it and fill it in the grolsh swing tops.<br /> let it mature (but for how long?)</p> <p>how long will it keep anyhow? (1 year or 6-8months like beer)</p> <p>lg madlen </p> http://www.brewuk.co.uk/forum/topic/instant-wine-stopped-fermenting#post-21347 Sat, 29 Oct 2011 12:53:00 +0000 Charlotte 21347@http://www.brewuk.co.uk/forum/ <p>Thanks, thats a great help &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif&quot; title=&quot;:D&quot; class=&quot;bb_smilies&quot; /&gt; <br /> I didn&#39;t take a hydrometer reading at the start because I thought I was following a set recipe - I will do in the future though!<br /> Thanks for your help </p> http://www.brewuk.co.uk/forum/topic/instant-wine-stopped-fermenting#post-21324 Fri, 28 Oct 2011 10:43:36 +0000 Nath 21324@http://www.brewuk.co.uk/forum/ <p>Sounds like its going the right way then! I would leave it for a coupe more days and take another reading just to make sure.</p> <p>What was the beginning hydrometer reading before adding the yeast? </p> http://www.brewuk.co.uk/forum/topic/instant-wine-stopped-fermenting#post-21305 Thu, 27 Oct 2011 19:06:33 +0000 Charlotte 21305@http://www.brewuk.co.uk/forum/ <p>Hi, thanks for your reply! The hydrometer reading is 1004 at 25 degrees C. I guess the wine is 26 degrees, as it took a couple of minutes to put into the cylinder and take the reading. I have the 5 gallon FV filled up to just a couple of inches below the top and a heat belt half way up the liquid.<br /> I didn&#39;t take a hyrometer reading of the must. Although the recipe says that it should read 1004 or less after 10-14 days.<br /> The juice part is from tinned grapefruit segments.<br /> Thank you!<br /> Charlotte </p> http://www.brewuk.co.uk/forum/topic/instant-wine-stopped-fermenting#post-21272 Thu, 27 Oct 2011 08:24:41 +0000 Nath 21272@http://www.brewuk.co.uk/forum/ <p>Dont worry about the taste its too young to tell!</p> <p>Using Liquid instead of dried will lower the percentage of the alcohol, but without using a hydrometer to see what the cider started at and what it is at the moment I wouldnt be able to tell you if its finished fermenting or if its stuck.</p> <p>Do you have a hydrometer and what temperature are you fermenting at? </p> http://www.brewuk.co.uk/forum/topic/instant-wine-stopped-fermenting#post-21262 Wed, 26 Oct 2011 19:05:25 +0000 Charlotte 21262@http://www.brewuk.co.uk/forum/ <p>Hi, I&#39;m fairly new to wine making. Started my first about five weeks ago.<br /> I&#39;ve made 5 gallons of instant wine from a C.J.J.Berry recipe, started late on the 18th, its almost stopped fermenting. It&#39;s in a 5 gallon FV with airlock, only the very occasional bubble. My greatest concern is that I accidentally bought liquid malt extract (the Edme one in the blue can) instead of dried and used 1.25kg of that (same equivalent to the recipe), would that have made a big difference?<br /> I tried a sip and it tastes ok but very yeasty.<br /> Any help would be great,<br /> Thanks! </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-flat-after-2-weeks-in-fv#post-20133 Tue, 20 Sep 2011 00:09:55 +0000 zoealderney 20133@http://www.brewuk.co.uk/forum/ <p>Thanks Greg</p> <p>Zoe </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-flat-after-2-weeks-in-fv#post-20102 Sun, 18 Sep 2011 20:15:52 +0000 Greg 20102@http://www.brewuk.co.uk/forum/ <p>Yes definitely wait otherwise you could end up with them over carbonated. </p> http://www.brewuk.co.uk/forum/topic/picking-elderberrys#post-20096 Sun, 18 Sep 2011 14:24:06 +0000 jharper 20096@http://www.brewuk.co.uk/forum/ <p>Freezing berrys - didn&#39;t think of that. Thanks wildbrew..</p> <p>JH </p> http://www.brewuk.co.uk/forum/topic/picking-elderberrys#post-20094 Sun, 18 Sep 2011 13:37:12 +0000 wildbrew 20094@http://www.brewuk.co.uk/forum/ <p>HI jharper<br /> You can use a fork.<br /> I don&#39;t i just use my fingers &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; <br /> have you tried freezing the berrys before you take them off the storks,with a fork. </p> http://www.brewuk.co.uk/forum/topic/picking-elderberrys#post-20093 Sun, 18 Sep 2011 12:50:32 +0000 jharper 20093@http://www.brewuk.co.uk/forum/ <p>Hi All,</p> <p>Has anybody got any good tips / tools for removing elerberrys from the stalks. It is very time consuming.</p> <p>I feel another design coming &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Cheers</p> <p>JH </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-flat-after-2-weeks-in-fv#post-20085 Sun, 18 Sep 2011 09:31:01 +0000 zoealderney 20085@http://www.brewuk.co.uk/forum/ <p>Hi Greg</p> <p>I only bottled them yesterday, but they are very flat - doesn&#39;t look like its going to carbonate.</p> <p>Should I wait a week?</p> <p>Thanks<br /> Zoe </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-flat-after-2-weeks-in-fv#post-20082 Sun, 18 Sep 2011 07:54:50 +0000 Greg 20082@http://www.brewuk.co.uk/forum/ <p>Hi Zoe, yes that would be fine. I would add 1/2 teaspoon full per 500ml then leave somewhere warmish (20c) for a couple of days.</p> <p>How long have they been in the bottle for though as they can take a week or so to carbonate. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-flat-after-2-weeks-in-fv#post-20080 Sat, 17 Sep 2011 22:23:04 +0000 zoealderney 20080@http://www.brewuk.co.uk/forum/ <p>Hi.</p> <p>Followed the recipe on this website to the letter but after 2 weeks in FV my Elderflower Champagne is flat. I have put it in 1.5lt and 2 ltr bottles. Can I add some sugar now to prime it? and if so, how much?</p> <p>Any advice would be appreciated.</p> <p>Thanks<br /> Zoe </p> http://www.brewuk.co.uk/forum/topic/backsweeten-wine-advice#post-20052 Fri, 16 Sep 2011 21:38:39 +0000 Greg 20052@http://www.brewuk.co.uk/forum/ <p>Should be okay. The alcohol should kill off most things. </p> http://www.brewuk.co.uk/forum/topic/backsweeten-wine-advice#post-20048 Fri, 16 Sep 2011 20:04:48 +0000 beerlover1983 20048@http://www.brewuk.co.uk/forum/ <p>Just backsweetened a wurzels oranage wine that has been racked on pot sorbate and campden for a week.</p> <p>I used pressed grape juice from a carton to backsweeten .But i didnt boil it before adding to the wine.</p> <p>Have i messed up ? </p> http://www.brewuk.co.uk/forum/topic/whats-happening#post-19625 Tue, 06 Sep 2011 19:10:38 +0000 saracen 19625@http://www.brewuk.co.uk/forum/ <p>Hi, Ged Todd. Lovely to hear from you and welcome.</p> <p>Your question. In short, no idea! It has to be one of 2 things. Either, there is something in the juice inhibiting the yeast, or, the yeast is taking a long time to multiply, but the clear liquid doesn&#39;t fit with that. There are a few wine buffs on here, so I&#39;m sure there will be an answer along shortly. </p> http://www.brewuk.co.uk/forum/topic/whats-happening#post-19615 Tue, 06 Sep 2011 18:24:37 +0000 Ged Todd 19615@http://www.brewuk.co.uk/forum/ <p>Hi all, new to wine brewing and this forum, so apologies if this has happened before. I have two brews going at the moment, the damson wine is doing fine, but last week i picked my grape harvest, white, made a must from the juices, ( strained all the course bits through muslin cloth, several times) added the sugar to get the total volume to an sg of 1095, added a campden tablet, super pectin enzyne and finally yeast. three days later, im left with a very clear light green liquid but with no sign of fermentation? i used a high alcohol yeast which seemed really happy in the glass with its spoon of sugar, but has&#39;nt done anything in the fermantation vessel! the brew temp is a good 21C, and as i have mentioned, the damson is fizzing away right beside it, any ideas? thanks for any replies in advance, ged </p> http://www.brewuk.co.uk/forum/topic/blackberry-elderberry-with-a-hint-of-wild-plum#post-19476 Fri, 02 Sep 2011 20:04:56 +0000 Nath 19476@http://www.brewuk.co.uk/forum/ <p>Car boots - arnt they great! - <a href="http://www.brewuk.co.uk/forum/topic/meet-the-twins" rel="nofollow">http://www.brewuk.co.uk/forum/topic/meet-the-twins</a> </p> http://www.brewuk.co.uk/forum/topic/blackberry-elderberry-with-a-hint-of-wild-plum#post-19474 Fri, 02 Sep 2011 20:00:43 +0000 wildbrew 19474@http://www.brewuk.co.uk/forum/ <p>HI Nath<br /> I have over 40 demijohns at the mo,i am aways looking on ebay and car-boots for cheap brewing equipment &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif&quot; title=&quot;:D&quot; class=&quot;bb_smilies&quot; /&gt; <br /> the more wine i make the more i give away to friends &amp; neighbors. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/blackberry-elderberry-with-a-hint-of-wild-plum#post-19468 Fri, 02 Sep 2011 19:24:20 +0000 Nath 19468@http://www.brewuk.co.uk/forum/ <p>The master has spoken! I would love to go round yours - you must have like....... a million demijonhs! </p> http://www.brewuk.co.uk/forum/topic/blackberry-elderberry-with-a-hint-of-wild-plum#post-19463 Fri, 02 Sep 2011 16:58:47 +0000 wildbrew 19463@http://www.brewuk.co.uk/forum/ <p>This recipe is for one gallon &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; <br /> <u>ingredients</u><br /> 1kg-Blackberrys.<br /> 500g-Elderberrys.<br /> 250g-wild plums.<br /> 1lt-red grape juice.<br /> 1kg-sugar.<br /> water.<br /> 1tsp-GP yeast compound.<br /> <strong>Method:</strong>put all the fruit in a pan with water and bring to a boil,then simmer for twenty min,then strain<br /> all the juice from the pressed fruit pulp,add the sugar to the hot fruit juice and dissolve,then leave to cool<br /> then add to your demijohn with the grape juice,water and yeast compound fit the airlock and fully ferment out,<br /> rack and leave to mature for 6 to 12 months. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/apple-wine-dry-but-still-cloudy#post-19454 Fri, 02 Sep 2011 10:19:30 +0000 Nath 19454@http://www.brewuk.co.uk/forum/ <p>Ive never done the country wines thang, but I believe Wildbrew ferments 1 a week by the look of his posts so he may be the one to help ya. Im sure someone will be along soon. </p> http://www.brewuk.co.uk/forum/topic/apple-wine-dry-but-still-cloudy#post-19450 Fri, 02 Sep 2011 09:08:13 +0000 clovisthefatcat 19450@http://www.brewuk.co.uk/forum/ <p>Hi </p> <p>I still have two demi-johns of apple wine that I started last year. It&#39;s been racked and sitting in a dark, relatively cool room for the last six months. I got the right hydrometer readings from it and was waiting for it to clear prior to bottling. The trouble is I&#39;m still waiting. I tried finings on one and it only made a slight difference. Any suggestions?</p> <p>Cheers, Jim </p> http://www.brewuk.co.uk/forum/topic/dandelion-wine-how-long-until-it-clears#post-19449 Fri, 02 Sep 2011 08:58:57 +0000 clovisthefatcat 19449@http://www.brewuk.co.uk/forum/ <p>Hi </p> <p>I currently have 2 demi-johns of dandelion wine on the go. I followed the instructions on this site and I&#39;m at the stage where I&#39;m waiting for it to clear. If any veterans of dandelion are reading, how long do I need to wait, when might I need to give up, and should I consider finings? It&#39;s currently at the stage where you can just about make out your hand through the haze after being racked in the middle of June.</p> <p>Cheers, Jim </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-19307 Sun, 28 Aug 2011 14:59:14 +0000 Tipsy Orphelia 19307@http://www.brewuk.co.uk/forum/ <p>Hi busy brewers</p> <p>I&#39;m new to this and I&#39;ve read with interest your recipe for making damson or plum wine. Would you go about the same way with green gages? I&#39;ve mulched them but there is not as much juice coming out of them as with damsons.<br /> Also, isn&#39;t lemon rind and juice better for acid instead of citric acid? I heard it could negatively affect the taste of the wine.</p> <p>Thanks </p> http://www.brewuk.co.uk/forum/topic/storing-wine-bottles#post-19182 Mon, 22 Aug 2011 23:42:43 +0000 saracen 19182@http://www.brewuk.co.uk/forum/ <p>Supermarket wine is fresh from the storage vats and sold so quickly it won&#39;t make any difference which way up they are. If you are keeping for long periods of time, store on their sides. If it&#39;s a 7 day kit wine, intended to be made and drunk quickly, there&#39;s no need. Always soak the corks well before corking the bottles. </p> http://www.brewuk.co.uk/forum/topic/storing-wine-bottles#post-19176 Mon, 22 Aug 2011 20:50:05 +0000 Steve_K 19176@http://www.brewuk.co.uk/forum/ <p>Store them lying down, and stand them up a few days before you want to drink them. Keeping cork-sealed bottles upright for a long time can lead to oxidation problems. </p> http://www.brewuk.co.uk/forum/topic/storing-wine-bottles#post-19174 Mon, 22 Aug 2011 19:03:18 +0000 simonb_13 19174@http://www.brewuk.co.uk/forum/ <p>Lying down every time for me!</p> <p>Oh sorry. Didn&#39;t read your post correctly!<br /> &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_redface.gif&quot; title=&quot;:oops:&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/storing-wine-bottles#post-19173 Mon, 22 Aug 2011 18:26:19 +0000 beerlover1983 19173@http://www.brewuk.co.uk/forum/ <p>Right i got quite a few bottles of homeade wine but not sure if i should be storing them on their side or upright.</p> <p>They have been corked with real cork but i allways thoaght that you had to have lying down to keep the cork moist.</p> <p>But if i lay my home brew version down some of which seem to have a small ammount of sediment in them from time to time .Wont i just be kicking that up when i upright it ?</p> <p>And all supermarket wine is upright.</p> <p>So upright or lying down ? </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-19113 Sat, 20 Aug 2011 18:28:16 +0000 Greg 19113@http://www.brewuk.co.uk/forum/ <p>Thanks JH. Much appreciated. </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-19100 Sat, 20 Aug 2011 12:10:56 +0000 jharper 19100@http://www.brewuk.co.uk/forum/ <p>Hi Greg,</p> <p>I do not have a fixed recipe but it goes a little something like this..</p> <p>5 kg Plums/Damsons -<br /> 5-6KG Granulated Sugar<br /> 1 - 2 tsp Pectinase to help prevent haze/cloudiness of the wine<br /> 2 tsp Youngs Yeast Nutrient<br /> 2 tsp Youngs General Purpose Yeast</p> <p>Prepare juice as above photos. This should give approx 1 gallon</p> <p>Put Sugar in 5 Gal Fermenter. Add about 2 litres boiling water and stir until dissolved.</p> <p>Add juice.</p> <p>Top up with tap water to 4.5litres to 20-25 degrees c</p> <p>Add Pectinase and stir</p> <p>Add Yeast Nutrient and stir</p> <p>Add Yeast and Stir</p> <p>Add airlock and leave for about 2-3 days</p> <p>Use a sterilized kitchen sieve to remove as much of the top layer as possible</p> <p>Leave to ferment until you are happy with the gravity. Add camden tablet as required to stop fermentation</p> <p>Rack and leave for 2-3 weeks or until clear</p> <p>If producing wine for a compettion I use the Vinbrite MkIII filter</p> <p>Bottle and leave for 3+ months.</p> <p>Best drunk with a Sunday roast in my opinion &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Enjoy</p> <p>JH </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-19099 Sat, 20 Aug 2011 12:00:02 +0000 jharper 19099@http://www.brewuk.co.uk/forum/ <p>Hi Texy,</p> <p>I have simply put the prepared juice in the freezer so I can then defrost it and use it for making wine in the winter months.. </p> http://www.brewuk.co.uk/forum/topic/brew-equipment-for-a-newbie#post-19070 Fri, 19 Aug 2011 15:51:49 +0000 Greg 19070@http://www.brewuk.co.uk/forum/ <p>Sounds about right. Depends on the recipe to be honest. Have you got one? </p> http://www.brewuk.co.uk/forum/topic/brew-equipment-for-a-newbie#post-19047 Fri, 19 Aug 2011 00:01:23 +0000 AprenticeBrewer2011 19047@http://www.brewuk.co.uk/forum/ <p>Hi, I&#39;ve just moved house and now have more room and I thought I would like to start making wine. I would like to start by making 5 litres of strawberry wine and 5 litres of vimto wine. But I&#39;m not sure what I will need, I think I need 2 5 litre demi john&#39;s and 2 airlocks, bottles and corks. But after looking at the shop on here there are lots of different stuff different types of yeast, chemicals, hydrometers, nutrients, additives, syphons. So I&#39;m not quite sure what I need to start out. Thanks in advance. </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-19003 Wed, 17 Aug 2011 19:21:36 +0000 wildbrew 19003@http://www.brewuk.co.uk/forum/ <p>HI James<br /> When i use a packet of yeast i start it in some water that as had some sugar dissolved in it,i get it going<br /> then add to the FV.<br /> I then stir 2 times a day and add the rest of the sugar in syrup form when cool,in 7 to 10 days. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18999 Wed, 17 Aug 2011 18:21:39 +0000 James-Dylan 18999@http://www.brewuk.co.uk/forum/ <p>Ok.. So this has had yeast pitched for 24 hours and is not looking like it&#39;s starting to well..</p> <p>Process I followed was.. Strip, wash and crush fruit in an FV. Boil up half of the sugar with the water and pour on fruit. Added 1lt Grape juice. Left to cool to 25 degrees overnight then added yeast nutrient, citric acid, pecalose and finally yeast. There is a slight &quot;fizz&quot; happening so i&#39;m hoping it&#39;s doing ok but being new to using fresh fruit I&#39;m wondering if the process is slowed or should I strain off the pulp and add the rest of the sugar yet?</p> <p>Wine is currently in FV under a sealed lid with airlock.</p> <p>Any help greatly appreciated.</p> <p>Thanks,</p> <p>J. </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18968 Tue, 16 Aug 2011 19:17:50 +0000 James-Dylan 18968@http://www.brewuk.co.uk/forum/ <p>Thanks.. I&#39;m using a Lalvin Burgandy with added yeast compound. </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18967 Tue, 16 Aug 2011 19:14:57 +0000 wildbrew 18967@http://www.brewuk.co.uk/forum/ <p>HI James<br /> I use Citric Acid some times or the juice of 2 oranges,it will not do any harm. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; <br /> when i don&#39;t use a GP Yeast compound. </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18965 Tue, 16 Aug 2011 18:49:47 +0000 James-Dylan 18965@http://www.brewuk.co.uk/forum/ <p>Cool.. Thanks. Also the recipe in CJJ Berrys book states Citric Acid.. Would you recommend adding this? </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18954 Tue, 16 Aug 2011 16:09:47 +0000 wildbrew 18954@http://www.brewuk.co.uk/forum/ <p>HI James<br /> I use ALDI or LiDL grape juice its a bit cheaper.<br /> <strong>NOTE:</strong> only use 100% grape juice, that as <u>not</u> been made from concentrate. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18947 Tue, 16 Aug 2011 11:25:06 +0000 James-Dylan 18947@http://www.brewuk.co.uk/forum/ <p>Thanks.. By Grape Juice do you mean the 1lt pressed juice from the supermarket? I&#39;ll assume it&#39;s best to use red?</p> <p>It smelt awesome this morning &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>2kg&#39;s worth was pretty cool but not when I had a near 10 mile ride home still!! </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18941 Tue, 16 Aug 2011 10:12:43 +0000 Nath 18941@http://www.brewuk.co.uk/forum/ <p>Nice job, 2kg! Wildbrew is the master of country wines, have a search for more of his recipes so next time your on ya bike you can forage for some more winey goodness! </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18940 Tue, 16 Aug 2011 09:56:06 +0000 wildbrew 18940@http://www.brewuk.co.uk/forum/ <p>HI James<br /> I would add 1lt of grape juice, or 500g of raisins &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; <br /> this will give the wine strength. </p> http://www.brewuk.co.uk/forum/topic/elderberry-wine-1#post-18929 Mon, 15 Aug 2011 21:53:32 +0000 James-Dylan 18929@http://www.brewuk.co.uk/forum/ <p>So..I decided to leave work early and go for a bike ride. Ended up picking nearly 2kg of elderberries and i&#39;m just mashing them up in bucket now.</p> <p>Following a recipe from CJJ Berry but altered slightly.</p> <p>1.5kg Elderberries<br /> 1.25kg Sugar<br /> Water<br /> Nutrient<br /> Yeast</p> <p>This is my first ever hedgerow wine so hopefully all will go well &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-18863 Sun, 14 Aug 2011 08:14:54 +0000 Greg 18863@http://www.brewuk.co.uk/forum/ <p>Hi JH, that looks great. Do you have a plum wine recipe as I have a few customers asking? </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-18817 Fri, 12 Aug 2011 12:50:45 +0000 texy 18817@http://www.brewuk.co.uk/forum/ <p>Nice photo&#39;s - thanks for sharing.<br /> You don&#39;t explain why/what/where the freezing preperation however?</p> <p>Texy </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18718 Tue, 09 Aug 2011 08:26:40 +0000 Nath 18718@http://www.brewuk.co.uk/forum/ <p>Good man, patience pays when it comes to brewing (somthing I still find hard!) &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_razz.gif&quot; title=&quot;:P&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18714 Mon, 08 Aug 2011 23:19:03 +0000 dannyrdavis 18714@http://www.brewuk.co.uk/forum/ <p>They are at 20C. I will be away for 10 days from Saturday so will just leave them until I get back and see what happens! No harm I suppose... </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18677 Mon, 08 Aug 2011 13:09:18 +0000 Nath 18677@http://www.brewuk.co.uk/forum/ <p>Its only been a couple of days, give it a week before you add anything. What temperature are they stored at? </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18670 Mon, 08 Aug 2011 11:34:29 +0000 dannyrdavis 18670@http://www.brewuk.co.uk/forum/ <p>Hello again...<br /> My Elderflower champagne has been religiously bubbling away for two weeks now and i bottled it over the weekend... Some of it in 750ml swing top bottles and some in PET bottles so I can gauge the fermentation... It has now been in the bottles for two days and the PET ones are nor getting hard as i wouls expect... The fermentation had slowed down a lot by the time I bottled but I did not think it had stopped.</p> <p>Any advice? Could I open them up and add a little priming sugar? Should I just hold tight and wait a while?</p> <p>Cheers guys</p> <p>Danny </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18047 Thu, 21 Jul 2011 09:17:29 +0000 dannyrdavis 18047@http://www.brewuk.co.uk/forum/ <p>OK thanks guys! </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18015 Wed, 20 Jul 2011 10:44:35 +0000 Greg 18015@http://www.brewuk.co.uk/forum/ <p>You shouldn&#39;t have to prime but it will depend on how much its still fermenting when you bottle it. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-18012 Wed, 20 Jul 2011 09:24:43 +0000 Jim 18012@http://www.brewuk.co.uk/forum/ <p>Believe me, you don&#39;t need to prime elderflower champagne! &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/anyone-about-tonighti-could-do-with-a-quick-answer#post-18010 Tue, 19 Jul 2011 23:42:57 +0000 Spyke 18010@http://www.brewuk.co.uk/forum/ <p>Excellent, cheers dude! </p> http://www.brewuk.co.uk/forum/topic/anyone-about-tonighti-could-do-with-a-quick-answer#post-18008 Tue, 19 Jul 2011 23:30:08 +0000 saracen 18008@http://www.brewuk.co.uk/forum/ <p>Long time since I made wine, Spyke, but as the purpose of racking it is to get it off the yeast sediment I wouldn&#39;t have thought priming it was necessary. I certainly never remember doing it. I would just do it without any sugar and if someone says it&#39;s wrong, rectify it tomorrow. </p> http://www.brewuk.co.uk/forum/topic/anyone-about-tonighti-could-do-with-a-quick-answer#post-17998 Tue, 19 Jul 2011 22:41:40 +0000 Spyke 17998@http://www.brewuk.co.uk/forum/ <p>Just about to move my cherry wine from the primary FV (been in a week) to a 5 litre Demijohn for the first racking and need to know....do I need to prime the demi? </p> <p>If so....with how much sugar?</p> <p>A quick response is much appreciated! </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-17996 Tue, 19 Jul 2011 22:24:01 +0000 dannyrdavis 17996@http://www.brewuk.co.uk/forum/ <p>Hello all<br /> I am just about to start an Elderflower Champers brew with dried flowers and following this sites recipe... </p> <p>There is no mention of proming the bottles when the wine is ready for bottling... Is this right? If i prime will I cause explosions...? I am using the 1L swing top bottles from BrewUK - will these be ok?</p> <p>Cheers<br /> Danny </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-17917 Sun, 17 Jul 2011 11:47:23 +0000 Nath 17917@http://www.brewuk.co.uk/forum/ <p>Great how to there mate and that red liquid looks sooooo nice! </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17915 Sun, 17 Jul 2011 11:44:15 +0000 Nath 17915@http://www.brewuk.co.uk/forum/ <p>I rekon you should start a country wine blog Wildbrew - loads of great recipies! </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17905 Sun, 17 Jul 2011 08:34:17 +0000 Greg 17905@http://www.brewuk.co.uk/forum/ <p>Great Thanks Wildbrew. </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-17894 Sat, 16 Jul 2011 16:44:22 +0000 simonb_13 17894@http://www.brewuk.co.uk/forum/ <p>Ingenious! </p> http://www.brewuk.co.uk/forum/topic/preparing-damsons-and-plums-for-winemaking#post-17891 Sat, 16 Jul 2011 15:54:08 +0000 jharper 17891@http://www.brewuk.co.uk/forum/ <p>Hi All,</p> <p>I would like to share some tips for preparing damsons and plums for wine making. I hope they are of use.</p> <p>The equipment I used as follows</p> <p>1 x Garden Sieve<br /> 2 x Fermenters (or other containers). I found the Fermenters the perfect diameter for the garden sieve<br /> 1 x Mulching stick (half a broom handle with wood screwed to one end)<br /> 1 x 2 litre measuring jug<br /> 1 x kitchen sieve<br /> 1 x scales</p> <p>Preperation.</p> <p>1. Pick Approx 5 Kilos Damsons.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/Picked.jpg" /></p> <p>2. Remove any bad fruit and leaves, destalk and weigh.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/SortWeighandRinse.jpg" /></p> <p>3. Rinse thoroughly using the Garden Sieve</p> <p>4. Mulch for about ten minutes until it resembles a thick soup</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/MulchStart.jpg" /></p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/MulchStop.jpg" /></p> <p>5. Strain through the Garden Sieve.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/FirstStrain.jpg" /></p> <p>6. Strain through the Kitchen Sieve.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/SecondStrain.jpg" /></p> <p>7. Prepare for freezing.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/ReadyforFreezing.jpg" /></p> <p>Here is another batch from earlier this week. This is now bubbling away nicely.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/Fermanting.jpg" /></p> <p>And here is the recipe</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/Recipe.jpg" /></p> <p>I also made this plum stoner which is effective and leaves very little mess.</p> <p><img src="http://i570.photobucket.com/albums/ss142/jharperooney/PlumStoner.jpg" /></p> <p>Hope this helps.</p> <p>JH </p> http://www.brewuk.co.uk/forum/topic/considering-trying-out-a-6-bottle-wine-kit#post-17846 Thu, 14 Jul 2011 21:33:55 +0000 kilconlea 17846@http://www.brewuk.co.uk/forum/ <p>Excellent info as usual Saracen, thankyou. </p> http://www.brewuk.co.uk/forum/topic/considering-trying-out-a-6-bottle-wine-kit#post-17829 Thu, 14 Jul 2011 18:47:05 +0000 saracen 17829@http://www.brewuk.co.uk/forum/ <p>Hi KC. When I made wine the plastic fermenter were about £3.50. They are actually the bottles that Sainsbury and Tesco put their 5 lt spring water in. That way you get a demi-john, and 5 lts of lovely spring water to make it with. Make a hole in the lid with something the right size and the airlock fit lovely. I have 5 lts of cider in one right now.<br /> Personally, I always fermented in the demi-john. I reckon there&#39;s too much chance of infection the way you are describing. There&#39;s no reason why you couldn&#39;t transfer it to another DJ after a few eeks. </p> http://www.brewuk.co.uk/forum/topic/considering-trying-out-a-6-bottle-wine-kit#post-17823 Thu, 14 Jul 2011 17:00:11 +0000 kilconlea 17823@http://www.brewuk.co.uk/forum/ <p>From what I&#39;ve read, you ferment as per beer kits in an FV and then transfer to a demi-john for a few weeks before bottling.<br /> Is it possible to use a plastic 5-litre mineral water bottle as a demi-john? Don&#39;t wish to buy any more equipment until I know I like the product.<br /> Thanks </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17808 Thu, 14 Jul 2011 10:58:33 +0000 Spyke 17808@http://www.brewuk.co.uk/forum/ <p>I need to get me some more demijohns.... &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17807 Thu, 14 Jul 2011 10:46:26 +0000 wildbrew 17807@http://www.brewuk.co.uk/forum/ <p>ingredients: to make <strong>1 gallon of Blackberry wine.</strong><br /> 3lb or 4lb-Blackberrys.<br /> 1lt-red grape juice(or 500g-raisins)<br /> 1kg-sugar.<br /> water.<br /> 1tsp-GP yeast compound.</p> <p><strong>Note:</strong>if i use raisins i bring to the boil then simmer for 15 min, then strain and press to get all the juice out,and the same with the Blackberrys. &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17804 Thu, 14 Jul 2011 09:38:10 +0000 Greg 17804@http://www.brewuk.co.uk/forum/ <p>Looks good. Do you have a tried and tested blackberry wine recipe? </p> http://www.brewuk.co.uk/forum/topic/cherry-wine#post-17800 Wed, 13 Jul 2011 21:34:51 +0000 Nath 17800@http://www.brewuk.co.uk/forum/ <p>I keep on saying this (and I really do mean it) but I really really REALLY have to start making wine, especially as Wildbrew keeps on posting loads of his au-naturel recipies! </p> http://www.brewuk.co.uk/forum/topic/wild-raspberrys#post-17780 Wed, 13 Jul 2011 16:53:20 +0000 wildbrew 17780@http://www.brewuk.co.uk/forum/ <p><u>ingredients</u>: to make <strong>1 gallon of raspberry wine.</strong> &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:-)&quot; class=&quot;bb_smilies&quot; /&gt; <br /> 2kg-raspberrys.<br /> 1lt-grape juice(red or white)<br /> 1kg-sugar.<br /> water.<br /> 1tsp-GP yeast compound. </p> http://www.brewuk.co.uk/forum/topic/cherry-wine#post-17773 Wed, 13 Jul 2011 13:25:32 +0000 Spyke 17773@http://www.brewuk.co.uk/forum/ <p>It <em>should</em> end up being a sweet wine.....we will see. Used some Vintners R56 yeast. </p> <p>My first foray into wine, so I am just hoping for a half dozen passable bottles of cherry plonk. Now that I have the extra FV and wine ingredients though I am scouting for more recipes I can make from foraged goodies. Hopefully it will be a good year for blackberries &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> <p>Cheers For sorting out the link too Nath. </p> http://www.brewuk.co.uk/forum/topic/cherry-wine#post-17771 Wed, 13 Jul 2011 13:06:30 +0000 Nath 17771@http://www.brewuk.co.uk/forum/ <p>Sorry, missed this one &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_rolleyes.gif&quot; title=&quot;:roll:&quot; class=&quot;bb_smilies&quot; /&gt; I have sorted the link out for you in the first post (just paste links in no need to mess with [url] stuff)</p> <p>1.094 should give you a nice percentage, what kind of yeast did you use? is it gonna be a dry 11+% or a sweeter lower abv? </p> http://www.brewuk.co.uk/forum/topic/cherry-wine#post-17767 Wed, 13 Jul 2011 10:22:33 +0000 Spyke 17767@http://www.brewuk.co.uk/forum/ <p>Okay, so for those interested, my attempt at a gallon of cherry wine was started last night. Man, that is a load of sugar!</p> <p>I measured the SG before adding the yeast and it was rocking about 1.094. Hopefully I will get some nice wine out of it &lt;img src=&quot;http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif&quot; title=&quot;:)&quot; class=&quot;bb_smilies&quot; /&gt; </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-17596 Fri, 08 Jul 2011 12:07:41 +0000 Hamish 17596@http://www.brewuk.co.uk/forum/ <p><blockquote>There is a bit of sediment in the bottom and when I open a bottle it gets disturbed by the fizzing and mixes in. It reminds me of the home brew my Dad used to make in the 70s - you know that &#39;not quite right&#39; flavour that says straight away &#39;this was brewed at home&#39;.</p> <p>I guess you need some yeast in the bottle for the second fermentation, but how do I stop it ruining my bubbly?</blockquote></p> <p>If you chill the bottles they might not be so lively. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-17572 Thu, 07 Jul 2011 18:49:12 +0000 sonsieboy 17572@http://www.brewuk.co.uk/forum/ <p>When I made mine, I used a 245 grm can of Youngs wine enricher. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-17570 Thu, 07 Jul 2011 16:54:55 +0000 Greg 17570@http://www.brewuk.co.uk/forum/ <p>Hi Gary, its hard to say. I guess just experiment a bit with the recipe, perhaps use more lemon/elderflower/sugar which will give more body and flavour. It should be a quite dry and refreshing lemony brew. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-17569 Thu, 07 Jul 2011 13:57:13 +0000 gary_s_evans 17569@http://www.brewuk.co.uk/forum/ <p>Help!</p> <p>I had a go by buying the kit from Brew UK. Picked lovely local elderflowers, followed the recipe. I decanted after the first fermentation by siphon and through several layers of muslin in a funnel. The result is certainly fizzy, has a glorious elderflower smell, but the flavour is completely flat and watery and very yeasty. There is a bit of sediment in the bottom and when I open a bottle it gets disturbed by the fizzing and mixes in. It reminds me of the home brew my Dad used to make in the 70s - you know that &#39;not quite right&#39; flavour that says straight away &#39;this was brewed at home&#39;.</p> <p>I guess you need some yeast in the bottle for the second fermentation, but how do I stop it ruining my bubbly?</p> <p>Determined to have another go next year (after some elderberry wine, perhaps) so if I have done something horribly wrong please tell me!</p> <p>Cheers</p> <p>Gary </p> http://www.brewuk.co.uk/forum/topic/cherry-wine#post-17502 Tue, 05 Jul 2011 13:38:08 +0000 Spyke 17502@http://www.brewuk.co.uk/forum/ <p>Hey all, </p> <p>Still trying to scrape together recipes for my (hopefully) abundance of cherries I will be picking this weekend. As well as a cherry wheat beer, I will be trying a wine.</p> <p>I have found a 4 recipes here: <a href="http://winemaking.jackkeller.net/reques61.asp" rel="nofollow">http://winemaking.jackkeller.net/reques61.asp</a> and have a question about quantities..... </p> <p>It looks from the quantity of water in the recipe that these will produce maybe a gallon of wine, am I right?</p> <p>Also, what does everyone think about these recipes? </p> <p>Muchas gracias! </p> http://www.brewuk.co.uk/forum/topic/new-to-wine-making-2#post-16562 Mon, 20 Jun 2011 18:27:21 +0000 Nath 16562@http://www.brewuk.co.uk/forum/ <p>Hi,</p> <p>You can just drill an airlock hole into a lid, just make sure the airlock fits snugly in the hole. Airlocks are a good thing to have on fv&#39;s (fermentation vessels) and they make a cool &quot;plooooping&quot; sound while fermenting! </p> http://www.brewuk.co.uk/forum/topic/new-to-wine-making-2#post-16521 Mon, 20 Jun 2011 12:47:34 +0000 jaybrew 16521@http://www.brewuk.co.uk/forum/ <p>hi all i was wondering if someone could help me plz. i have two 5 gallon fermentation bins and the home kit says i need an airlock with bung to place in hole of lid. there is no hole in the lid do i just make one if so where or do i need a special bin? i have made a 6 bottle kit last time and i didnt need a airlock im a bit confused plz help. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-16411 Sat, 18 Jun 2011 22:22:36 +0000 Greg 16411@http://www.brewuk.co.uk/forum/ <p>Good to hear it all worked out Sonsieboy. You can always use dried Elderflowers when the fresh are not available. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-16392 Sat, 18 Jun 2011 20:25:04 +0000 saracen 16392@http://www.brewuk.co.uk/forum/ <p><blockquote>I have learned fron this years mistakes.</blockquote></p> <p>As do we all. </p> http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-16274 Thu, 16 Jun 2011 19:53:00 +0000 sonsieboy 16274@http://www.brewuk.co.uk/forum/ <p>Well it has taken a while, but I have 18 ltrs of the most amazing elderflower bubbly. Next year I will have more. I have learned fron this years mistakes. </p> http://www.brewuk.co.uk/forum/topic/ribena-wine-help#post-16268 Thu, 16 Jun 2011 19:06:26 +0000 beerlover1983 16268@http://www.brewuk.co.uk/forum/ <p>Many thanks again uncorked you have been very helpfull. Got new yeast on the way going to attempt another started and see what happens otherwise its going to be a very sweet desert wine lol. </p>