Brew UK Forum » Forum: Wine Making

Brew UK Forum » Forum: Wine Making - Recent Topics http://www.brewuk.co.uk/forum/ Brew UK Forum » Forum: Wine Making - Recent Topics en Tue, 07 Feb 2012 23:00:29 +0000 henryallison on "Making port from cabernet sauvignon wine kit" 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/ hello 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?? Thanks guys! iydenjohn on "how to stop the fermentation??" 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/ how do i stop the fermentation process?? haroldhare on "Vinbrite Filter kit" 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/ I'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't the problem, and I assembled the filter as per instructions, I think!! IT cant be that slow can it? Any advice would be greatly helpful for my next batch.. Cheers jimbowalk on "sanitization" 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/ Hi Firstly can I apologise if the questions are basic and already answered elsewhere on the forum. 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. 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. 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. 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. 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. Kind Regards Ian clovisthefatcat on "Apple wine - dry, but still cloudy" 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/ Hi I still have two demi-johns of apple wine that I started last year. It'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'm still waiting. I tried finings on one and it only made a slight difference. Any suggestions? Cheers, Jim Mark81 on "Wine Kit Colour" 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/ Morning all. 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. Any ideas anyone? Sqiffy on "An In Depth Examination of Campden Tablets in Winemaking" 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/ 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. <center>Campden Tablets (potassium metabisulfite or sodium metabisulfite) </center> 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 'bi' can be found as 'di'. In terms of usage, sodium thiosulfite is another closely related compound. Sodium Metabisulfite 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. Chemical Structure. 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 "thionate" and thionite" S-O distances are 1.46 and 1.50 Å, respectively. Chemical properties. When mixed with water, sodium metabisulfite releases sulfur dioxide (SO2), a pungent, unpleasant smelling gas that can also cause breathing difficulties in some people. Sodium metabisulfite releases sulfur dioxide in contact with strong acids: Na2S2O5 + 2 HCl → 2 NaCl + H2O + 2 SO2 Potassium Metabisulfite 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. 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. Winemaking equipment can be sanitized by spraying with a 1% SO2 solution. What Campden Tablets do… 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. 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. Campden tablets can also be used towards the end of the fermentation process to halt the ferment 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. For sterilisation purposes 5 Campden tablets dissolved in 1 pint of hot water produces a good rinse-free 'contact' sanitizer. 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). Campden Tablets in Wine Produce Sulfur dioxide Sulfur dioxide (SO2) 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. In Winemaking 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 "contains sulfites" found on wine labels. 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 "contains sulfites" 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. Oxidization in Wine 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]. 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. 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. 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. 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. How to Deal With a Campden Tablet Excess 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. A relatively low level of over sulphiting 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. A relatively high level of over sulfiting 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. Splash Racking. 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. 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. How Often Should I add Sulfite to My Wine? 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. 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. Making up the Recipe. 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. Primary to Secondary Transfer and Beyond. 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). 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's article on Sulfur Dixoide at brsquared.org/wine/Articles/SO2/SO2.htm] 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. Sulphur dioxide (SO2) and Malolactic Fermentation (MLF) - 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. Research (in no particular order) from... <a href="http://www.yobrew.co.uk/glossary.php" rel="nofollow">http://www.yobrew.co.uk/glossary.php</a> <a href="http://en.wikipedia.org/wiki/Campden_tablets" rel="nofollow">http://en.wikipedia.org/wiki/Campden_tablets</a> <a href="http://en.wikipedia.org/wiki/Potassium_metabisulfite" rel="nofollow">http://en.wikipedia.org/wiki/Potassium_metabisulfite</a> <a href="http://en.wikipedia.org/wiki/Sodium_metabisulfite" rel="nofollow">http://en.wikipedia.org/wiki/Sodium_metabisulfite</a> <a href="http://en.wikipedia.org/wiki/Sulfur_dioxide" rel="nofollow">http://en.wikipedia.org/wiki/Sulfur_dioxide</a> <a href="http://www.monashscientific.com.au/SO2ChemistryWine.htm" rel="nofollow">http://www.monashscientific.com.au/SO2ChemistryWine.htm</a> <a href="http://www.monashscientific.com.au/FSO2.htm" rel="nofollow">http://www.monashscientific.com.au/FSO2.htm</a> <a href="http://www.morethanorganic.com/sulphur-in-the-bottle" rel="nofollow">http://www.morethanorganic.com/sulphur-in-the-bottle</a> <a href="http://www.gencowinemakers.com/docs/Sulfur%20Dioxide.pdf" rel="nofollow">http://www.gencowinemakers.com/docs/Sulfur%20Dioxide.pdf</a> <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> <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> <a href="http://www.bcawa.ca/winemaking/so2use.htm" rel="nofollow">http://www.bcawa.ca/winemaking/so2use.htm</a> <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> <a href="http://www.brsquared.org/wine/Articles/SO2/SO2.htm" rel="nofollow">http://www.brsquared.org/wine/Articles/SO2/SO2.htm</a> The Encyclopedia of Home Winemaking: Fermentation and Winemaking Methods By Pierre Drapeau, André Vanasse, Darcy Dunton Westy on "Wine question" 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/ 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'm still on a budget. Any help is greatly appreciated. Thanks all! cellar on "bottling query" 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/ 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. Barracuda on "Q: Racking after 5 days" 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/ Hi, I have a question regarding a recommended racking of my wine (Beaverdale Rioja, 5 days into fermentation. 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? My thoughts are: - Has the Oak already done it's job after 5 days? - Will the live yeasts be fully desolved and rack with the wine, or will an anti sediment cap filter it out? If anyone has a moment to clear this up. Many thanks to you! Also.. a VERY basic question.. Bubbler Airlocks. The red cap stays ON, yes? y-no on "storing bottled wine" 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/ 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 cjjones on "Started a rhubarb wine" 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/ 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. 3 tins rhubarb in light syrup from tesco, 250g white sugar, 1tsp citric acid 1/2 tsp tannin 1 tsp pectolase 1tsp nutrient 1tsp gp yeast 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. 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. I'm this far myself so will keep you posted, trying this as rhubarb is not in season and hard to get atm. wildbrew on "1 gal of ground coffee wine & 1 gal of maple syrup wine." http://www.brewuk.co.uk/forum/topic/1-gal-of-ground-coffee-wine-1gal-of-maple-syrup-wine#post-13182 Wed, 09 Mar 2011 16:10:26 +0000 wildbrew 13182@http://www.brewuk.co.uk/forum/ ingredients for maple syrup wine. 1-454g bottle of Tate&Lyle pouring maple syrup. 500g-raisins. 1kg-sugar(half should be light brown demerara) half a cup of strong black tea. 1tsp-GP yeast compound. NOTE:if you make the ground coffee wine recipe,use 8tbls-of ground coffee. and no maple syrup <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> cjjones on "Help stuck fermentation" 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/ Made a plum wine from scratch and got to adding yeast etc and it'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. What next as I don't want it to go off. y-no on "Fermentation Temperature" 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/ HI there...i'm totally new to this...and more than a bit thick, this is my first attempt at wine making...i'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! Mark on "Alternative to bottling wine" 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/ 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. crl7878 on "Moving to wine making for beer" 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/ I was going to start wine making after brewing beer. While online I came across some comments the you should not use plastic equiptment used for brewing beer to make wine. Is there any truth in this? Hurstie1981 on "Beaverdale Cabernet Sauv....stopped bubbling...advice please" 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/ Hello, I am on my third kit, and this time opted for a 6 bottle cabernet sauvignon, by beaverdale. 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. 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? Thanks Hurstie1981 Charlotte on "Hydrometer reading - off scale??!" 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/ Hi all, I made some wine yesterday from some crab apples and berries I had in the freezer, which I boiled up. 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 <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> Also am I taking the reading correctly by doing so after the sugar has been added? Thanks. damo33 on "Do I need to restart fermentaion?" 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/ Hi all, I'm new to winemaking and am attempting my first country wine from scratch after making a couple of reds from kits. 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. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":(" class="bb_smilies" /> 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. Has anyone got any tips or advice on getting it going again? Hopefully it aint all bad and I'll end up with an even stronger concontion ready for next years barbie season! Ahoy!;) madlen_lieb on "elderflower cordial" 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/ hi guys, 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't decide if i should make wine or bubbly out of it. my first wine for more than 15 years. how much water should i add if i normally drink the cordial diluted 1:10 and which starting gravity would be the best? does somebody have a idiot proof step by step guide? at the moment i would: dilute the cordial, maybe add sugar, put the yeast on top let it ferment at 18c(?) maybe prime it and fill it in the grolsh swing tops. let it mature (but for how long?) how long will it keep anyhow? (1 year or 6-8months like beer) lg madlen Charlotte on "Instant Wine stopped fermenting?" 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/ Hi, I'm fairly new to wine making. Started my first about five weeks ago. I've made 5 gallons of instant wine from a C.J.J.Berry recipe, started late on the 18th, its almost stopped fermenting. It'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? I tried a sip and it tastes ok but very yeasty. Any help would be great, Thanks! zoealderney on "Elderflower Champagne flat after 2 weeks in FV" 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/ Hi. 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? Any advice would be appreciated. Thanks Zoe jharper on "Picking Elderberrys" 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/ Hi All, Has anybody got any good tips / tools for removing elerberrys from the stalks. It is very time consuming. I feel another design coming <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Cheers JH beerlover1983 on "Backsweeten wine advice" 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/ Just backsweetened a wurzels oranage wine that has been racked on pot sorbate and campden for a week. I used pressed grape juice from a carton to backsweeten .But i didnt boil it before adding to the wine. Have i messed up ? Ged Todd on "Whats happening?" 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/ 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'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 wildbrew on "Blackberry & Elderberry with a hint of wild plum." 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/ This recipe is for one gallon <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> ingredients 1kg-Blackberrys. 500g-Elderberrys. 250g-wild plums. 1lt-red grape juice. 1kg-sugar. water. 1tsp-GP yeast compound. Method:put all the fruit in a pan with water and bring to a boil,then simmer for twenty min,then strain all the juice from the pressed fruit pulp,add the sugar to the hot fruit juice and dissolve,then leave to cool then add to your demijohn with the grape juice,water and yeast compound fit the airlock and fully ferment out, rack and leave to mature for 6 to 12 months. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> clovisthefatcat on "Dandelion wine - how long until it clears?" 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/ Hi I currently have 2 demi-johns of dandelion wine on the go. I followed the instructions on this site and I'm at the stage where I'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'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. Cheers, Jim jharper on "Preparing Damsons and Plums for Winemaking" 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/ Hi All, I would like to share some tips for preparing damsons and plums for wine making. I hope they are of use. The equipment I used as follows 1 x Garden Sieve 2 x Fermenters (or other containers). I found the Fermenters the perfect diameter for the garden sieve 1 x Mulching stick (half a broom handle with wood screwed to one end) 1 x 2 litre measuring jug 1 x kitchen sieve 1 x scales Preperation. 1. Pick Approx 5 Kilos Damsons. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/Picked.jpg" /> 2. Remove any bad fruit and leaves, destalk and weigh. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/SortWeighandRinse.jpg" /> 3. Rinse thoroughly using the Garden Sieve 4. Mulch for about ten minutes until it resembles a thick soup <img src="http://i570.photobucket.com/albums/ss142/jharperooney/MulchStart.jpg" /> <img src="http://i570.photobucket.com/albums/ss142/jharperooney/MulchStop.jpg" /> 5. Strain through the Garden Sieve. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/FirstStrain.jpg" /> 6. Strain through the Kitchen Sieve. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/SecondStrain.jpg" /> 7. Prepare for freezing. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/ReadyforFreezing.jpg" /> Here is another batch from earlier this week. This is now bubbling away nicely. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/Fermanting.jpg" /> And here is the recipe <img src="http://i570.photobucket.com/albums/ss142/jharperooney/Recipe.jpg" /> I also made this plum stoner which is effective and leaves very little mess. <img src="http://i570.photobucket.com/albums/ss142/jharperooney/PlumStoner.jpg" /> Hope this helps. JH beerlover1983 on "Storing wine bottles" 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/ Right i got quite a few bottles of homeade wine but not sure if i should be storing them on their side or upright. They have been corked with real cork but i allways thoaght that you had to have lying down to keep the cork moist. 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 ? And all supermarket wine is upright. So upright or lying down ? AprenticeBrewer2011 on "Brew Equipment for a newbie" 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/ Hi, I'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'm not sure what I will need, I think I need 2 5 litre demi john'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'm not quite sure what I need to start out. Thanks in advance. James-Dylan on "Elderberry Wine.. Is it fermenting?" 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/ So..I decided to leave work early and go for a bike ride. Ended up picking nearly 2kg of elderberries and i'm just mashing them up in bucket now. Following a recipe from CJJ Berry but altered slightly. 1.5kg Elderberries 1.25kg Sugar Water Nutrient Yeast This is my first ever hedgerow wine so hopefully all will go well <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Jo on "Elderflower Champagne - help please!" http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help-please#post-14187 Thu, 07 Apr 2011 11:31:55 +0000 Jo 14187@http://www.brewuk.co.uk/forum/ Hello there! My Champagne has now been bubbling away for two days now and I have been reading ahead to the next stages - and am getting confused! The recipe says after a week to strain and bottle. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> 1) How do I strain it? Obviously through muslin and a sieve- but into a second fermenting bin? If so isn't this a second racking (see I am learning from this site!) and shouldn't I leave it in the second bin for a second fermentation period? Surely the process of straining it will disturb the sediment, therefore make a mess in the bottles if I bottle up straight away? 2) Leading on from above question if the answer is follow the recipe - why straight to bottle? Hope you can help me! Spyke on "Anyone about tonight...I could do with a quick answer!" 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/ 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? If so....with how much sugar? A quick response is much appreciated! wildbrew on "wild raspberrys" 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/ ingredients: to make 1 gallon of raspberry wine. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> 2kg-raspberrys. 1lt-grape juice(red or white) 1kg-sugar. water. 1tsp-GP yeast compound. kilconlea on "Considering trying out a 6-bottle wine kit" 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/ From what I've read, you ferment as per beer kits in an FV and then transfer to a demi-john for a few weeks before bottling. Is it possible to use a plastic 5-litre mineral water bottle as a demi-john? Don't wish to buy any more equipment until I know I like the product. Thanks Spyke on "Cherry Wine" 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/ Hey all, 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. 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..... It looks from the quantity of water in the recipe that these will produce maybe a gallon of wine, am I right? Also, what does everyone think about these recipes? Muchas gracias! jaybrew on "new to wine making" 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/ 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. beerlover1983 on "Ribena wine help" http://www.brewuk.co.uk/forum/topic/ribena-wine-help#post-15996 Tue, 07 Jun 2011 20:01:07 +0000 beerlover1983 15996@http://www.brewuk.co.uk/forum/ Right made a batch of this from the cjj berry book follow reciped to letter 12oz ribena 1.5kg of sugar 1 packet of wine yeast 1 pinch of yeast nutrient 1/3 tsp citric acid top up with water. Boiled the ribena at start to kill preserves. It fermented like mad for 2 weeks then had to top up with water after it calmed then it went crazy again . Im still getting 2 bubbles a min in the airlock but its slowing. My problem is i got a very high sg of 1130 when i took hydro reading yesterday i got a reading of 1052 My question is although it seems to be slowly fermenting almost stopping now is this a stuck ferment .Its yet to have its first racking. Should i rack then add some yest nutrient to kick start again or rack and just leave. damo on "Degassing wine" http://www.brewuk.co.uk/forum/topic/degassing-wine-1#post-16026 Wed, 08 Jun 2011 16:40:48 +0000 damo 16026@http://www.brewuk.co.uk/forum/ hi there i have been making wine now since the new year but hate degassing ... if you transfer the wine from one demijohn to another its an easy way to de gas but how badly does this affect the wine kit??? i.e oxidising etc... Moocher on "Dandelion mistake?" http://www.brewuk.co.uk/forum/topic/dandelion-mistake#post-14715 Thu, 28 Apr 2011 17:21:28 +0000 Moocher 14715@http://www.brewuk.co.uk/forum/ Picked my Dandelions on St. Georges day after receiving your email but should I have spent hours removing all the petals from the flower head (green bit)? Anyone out there like to tell me how this will affect the finished results. Jago on "My wine will not clear - not sure how long to wait" http://www.brewuk.co.uk/forum/topic/my-wine-will-not-clear-not-sure-how-long-to-wait#post-15492 Wed, 25 May 2011 19:14:49 +0000 Jago 15492@http://www.brewuk.co.uk/forum/ I have made a white wine using Youngs grape juice and peaches. I forgot to add Pectelase at the start so added it afeter the fermentation had stopped. Since then I have added finnings and still no joy. It has only been a few days, am I being impaitent, the last two batches I made with Youngs kits cleared in 24hrs. Do you think the peaches will slow this process down Thanks for your help Jago alib on "Elderflower Champagne - Help!" http://www.brewuk.co.uk/forum/topic/elderflower-champagne-help#post-15442 Mon, 23 May 2011 21:26:51 +0000 alib 15442@http://www.brewuk.co.uk/forum/ Hi all 1st time making Elderflower champagne and I think I have struck disaster. As I already had picked the flowers, I put the batch in a 5ltr water bottle until my proper kit arrived from this site. The recipe I used said to leave it for 4ish days then if still not properly fermenting then add the yeast. Well... its about 6 days and its kind of bubbling but not loads - take it I should add the yeast now? Just a pinch I guess for 5 ltrs? but.... on to the disaster..... There is a layer of MOULD on top of the Elderflowers that have not sunk to the bottom!!! Argh... surely this isn't ok? Any ideas? Do I try and remove the mould and add the yeast? Or is it all too late now? Cheers guys Moocher on "Drying Elderflowers" http://www.brewuk.co.uk/forum/topic/drying-elderflowers#post-15420 Sun, 22 May 2011 17:25:02 +0000 Moocher 15420@http://www.brewuk.co.uk/forum/ I am intending to make a batch of Elderflower champagne for the first time as its flower time but is it worth drying some for use later on and if so how would i do it? low heat in the oven? Greg on "Elderflower Champagne" http://www.brewuk.co.uk/forum/topic/elderflower-champagne#post-3913 Tue, 08 Jun 2010 21:49:15 +0000 Greg 3913@http://www.brewuk.co.uk/forum/ Is anyone making any Elderflower Champagne this year? There are loads in my Garden and its makes a great drink which the ladies love!!! Jo on "Are you on-line now?please help me! Bottling and corks are pushing back up!" http://www.brewuk.co.uk/forum/topic/are-you-on-line-nowplease-help-me-bottling-and-corks-are-pushing-back-up-1#post-14896 Sat, 07 May 2011 13:00:53 +0000 Jo 14896@http://www.brewuk.co.uk/forum/ Can anyone on-line help me now! I am bottling my new wine and am leaving 1" to an inch and a half free at top of bottle, but as fast as i am putting the corks in they are pushing up to half way out again. I am using a corking machine, but even if I use a mallet - the same thing is happening! I soaked the corks beforehand. What am I doing wrong? Jago on "Sherry" http://www.brewuk.co.uk/forum/topic/sherry#post-14607 Mon, 25 Apr 2011 11:54:10 +0000 Jago 14607@http://www.brewuk.co.uk/forum/ Hi Anyone know how to make sherry or are there any good kits to buy Thanks Jo on "So excited - just wanted to share!" http://www.brewuk.co.uk/forum/topic/so-excited-just-wanted-to-share#post-14133 Wed, 06 Apr 2011 14:07:46 +0000 Jo 14133@http://www.brewuk.co.uk/forum/ Hello, I am new to this forum and brewing. My family just cant see why I am so excited, so I thought I would share it on here! Yesterday I made my first ever brew - Elderflower Champagne, finished and left it to ferment at 4pm. At 9pm I heard the first amazing gurgle of bubbles! I was so thrilled, I laughed out loud and did a little dance (yes, the family thought I was mad). I then left all the doors in the house open so I could here it bubbling overnight while I was in bed! I guess I am a bit sad, but the fact this is evidence of it working just thrills me! PS Is it the rate of bubbles normal or too slow? It 'bubbles' about every five minutes, not sure how accurate thermometer is but says it is 22 degrees. (16 litres in a 25 ltr fermenting bin). jharper on "Degassing Wine" http://www.brewuk.co.uk/forum/topic/degassing-wine#post-3545 Wed, 19 May 2010 20:07:03 +0000 jharper 3545@http://www.brewuk.co.uk/forum/ Just adding a new topic that will be added to with future developments. Using a richie degasser (powered by battery drill) is not all that effective. Looking at modding a vacu vin pump with a bung somehow... Phalgoth on "white win enhancer" http://www.brewuk.co.uk/forum/topic/white-win-enhancer#post-12872 Mon, 28 Feb 2011 16:01:44 +0000 Phalgoth 12872@http://www.brewuk.co.uk/forum/ is this stuff any good and when shud it be added?? fudge on "anybody tried kenridge wine kits" http://www.brewuk.co.uk/forum/topic/anybody-tried-kenridge-wine-kits#post-12429 Thu, 17 Feb 2011 18:54:17 +0000 fudge 12429@http://www.brewuk.co.uk/forum/ Hi just wondering if anybody had any reviews on kenridge wine kits I've tried cal con and beverdale just wondering if these were worth the little extra wildbrew on "sloe berry wine" http://www.brewuk.co.uk/forum/topic/sloe-berry-wine#post-12119 Tue, 08 Feb 2011 21:03:56 +0000 wildbrew 12119@http://www.brewuk.co.uk/forum/ ingredients to make one gallon. 1kg-ripe sloe berrys. 500g-raisins. 1kg-sugar. 2-oranges(no peel or pith) 1/2-cup of strong black tea. 1tsp-pectic enzyme. 1/4tsp-marmite(optional) This is a very good wine,i would leave to mature for at least 18 months. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> chris wyatt on "APPLE WINE" http://www.brewuk.co.uk/forum/topic/apple-wine-1#post-11903 Fri, 04 Feb 2011 15:34:06 +0000 chris wyatt 11903@http://www.brewuk.co.uk/forum/ I MADE APPLE WINE LATE SUMMER 4 THE FIRST TIME, I USED COXS&RUSSETS. THEN I GOT ANOTHER BOOK AND IT SAID NOT TO USE RUSSETS, ANYONE KNOW WHY? Mollymuggles on "caster sugar" http://www.brewuk.co.uk/forum/topic/caster-sugar#post-11884 Thu, 03 Feb 2011 22:35:37 +0000 Mollymuggles 11884@http://www.brewuk.co.uk/forum/ Hi all newbie here started a new wine on tuesday didnt have granulated sugar so i used caster sugar will this be ok ? ican hear the wine fizzing but there are no bubbles in the airlock iam getting a bit worried by the way the kit is soloman grundy. Irene Vintagehomer on "How do I make Port?" http://www.brewuk.co.uk/forum/topic/how-do-i-make-port#post-10754 Sun, 09 Jan 2011 22:04:41 +0000 Vintagehomer 10754@http://www.brewuk.co.uk/forum/ Hi, having now successfully made 2 wine and 2 beer kits, I thought it may be interesting to look at making port, is this possible to do in the home or am I aiming my sites to high ? Is there a kit available like the wine or is it more complicated? I look forward to any replies. Stephen simonb_13 on "Wine Making Equipment and Chemicals" http://www.brewuk.co.uk/forum/topic/wine-making-equipment-and-chemicals#post-11369 Mon, 24 Jan 2011 14:07:52 +0000 simonb_13 11369@http://www.brewuk.co.uk/forum/ I've got the beer making kit and a couple of 5l demijohns. So what do I need to make a 6 bottle wine kit in addition to what I already have for making beer? I'm thinking: Wine Bottles - Can I reuse screwcap bottled with original cap? Ah, well, umm, that's all I can think of! What else do I need? uncorked on "Stuck ferment" http://www.brewuk.co.uk/forum/topic/stuck-ferment#post-11125 Tue, 18 Jan 2011 22:25:41 +0000 uncorked 11125@http://www.brewuk.co.uk/forum/ Hi All, I have a stuck ferment, I won’t bore you with the details (excuses) but I made an error in adding sugar so it’s gone as far as the yeast can cope with. I have done all the usual things, agitate, dilute, warmer location and it still won’t restart, so I will make up a starter bottle with a high alcohol yeast and add the wine in stages doubling up each time, as the books recommend. They don’t however mention whether to rack off and totally remove all the old sediment or not. I would think removing the old dead yeast must be the best option, but as it’s not mentioned I did wonder if there might be some nutrients or other beneficial deposits in the layer. Any ideas please anyone? Regards uncorked uncorked on "Oops!" http://www.brewuk.co.uk/forum/topic/oops#post-10155 Tue, 21 Dec 2010 18:28:57 +0000 uncorked 10155@http://www.brewuk.co.uk/forum/ Dropped a clanger today! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_redface.gif" title=":oops:" class="bb_smilies" /> I was racking some wine and pulled the air lock (the basic barrel shaped kind) out a bit quickly and so sucked a fair amount of the airlock liquid back into the container, however after replacing it with a bubbler air lock, there seems to be some activity. I am hoping that it will continue to ferment out and not spoil the taste, (or poison me!) as I am guessing it can’t be much different to adding campden tablets to a must or a finished wine. The steriliser was sodium metabisulphite, at 1 teaspoonful to a pint, without any citric acid added. Has anyone got any suggestions or comments (other than don’t do it again!) that might prevent any problems, maybe stirring the wine on and off for a few days? Otherwise I guess it’s just wait and see. Hey-Ho yet another senior moment I fear! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_rolleyes.gif" title=":roll:" class="bb_smilies" /> Regards, Uncorked. kaptinkurtz on "Can I measure Alcohol Content?" http://www.brewuk.co.uk/forum/topic/can-i-measure-alcohol-content#post-10134 Mon, 20 Dec 2010 22:02:51 +0000 kaptinkurtz 10134@http://www.brewuk.co.uk/forum/ Foolishly, I forgot to take a hydrometer reading from an apple must i needed to move and process in a hurry. I now have a fully fermented out apple wine which reads 1.000, but I have no idea what the initial reading was. Is there any way I can work out what the alcohol content is, as it will dictate how long I dare leave the wine to mature? Otherwise, Im going to have to drink all 30 bottles really quickly! Selahbern on "Making Wine from Cartons of fruit juice" http://www.brewuk.co.uk/forum/topic/making-wine-from-cartons-of-fruit-juice#post-9593 Tue, 07 Dec 2010 21:10:56 +0000 Selahbern 9593@http://www.brewuk.co.uk/forum/ Is it possible and does anyone have a recipe? Selahbern andyrint on "Fermenting temperature" http://www.brewuk.co.uk/forum/topic/fermenting-temperature#post-9662 Thu, 09 Dec 2010 13:18:01 +0000 andyrint 9662@http://www.brewuk.co.uk/forum/ Hi all, I'm new to wine making and have a quick question about where to keep the brew while it's fermenting. I have an airing cupboard that is a constant 18 Deg C where i could store about 3 demijohns but i think this may be a bit cold. My flat is heated by economy7 so it's about 20->22 during the day but drops to 15->16 at night. Would it be better to keep it near a radiator or in the airing cupboard? Thanks in advance Andy Jack1uk1 on "Wine kit number 2..." http://www.brewuk.co.uk/forum/topic/wine-kit-number-2#post-9706 Fri, 10 Dec 2010 23:09:33 +0000 Jack1uk1 9706@http://www.brewuk.co.uk/forum/ Ok, so after popping to the post office to collect my parcel (Thank's for the info Greg!! :D) of shiney new wine making equiptment, I had a little brew day <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> 30 Bottles of Pinot Grigio are currently bubbling away in my airing cupboard... Photobucket photo's to follow! and only 2 months to the day till my Merlot is drinkable <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> can't wait!!! cornwall16 on "Storage for 30 Bot kits" http://www.brewuk.co.uk/forum/topic/storage-for-30-bot-kits#post-9517 Sat, 04 Dec 2010 21:52:37 +0000 cornwall16 9517@http://www.brewuk.co.uk/forum/ hi everyone I have just finnished a 30 bottle Solomon Grundy Plat.Cab.Sauvigon. All went well and i have put it in 2LT.ex cider bottles.I do not plan on keeping for long will it be o.k.for say 2/3 months?? also i now have a 5Lt container that the juice was in from the kit could i use this to keep my next kit in bulk storage again not for years more like months? any advice welcome . Thanks Chris. solorize on "Adding finings to wine, could be a problem" http://www.brewuk.co.uk/forum/topic/adding-finings-to-wine-could-be-a-problem#post-9451 Tue, 30 Nov 2010 22:04:40 +0000 solorize 9451@http://www.brewuk.co.uk/forum/ Hi, I have some "Kwik Clear" wine finings made by Ritchies. Its a two bottle set one labled A and the other B. The problem is I have been storing the finings in my garage and over the past couple of days it's been very cold. I went to get the finings out today to add to my Rosehip wine, but noticed on the packaging of the finings that they should not be subject to temperatures below 5 degrees C. And I know for sure that its been to about -2 degrees C in the garage. Does anyone know if this will be a problem and will I be ok to still use them, or should I buy myself another pack of finings. If there is a chance that they could mess up my wine, then I would rather spend £3.00 and get some more, rather than end up with a bad batch of wine. Regards Mark uncorked on "Juice extraction" http://www.brewuk.co.uk/forum/topic/juice-extraction#post-8925 Wed, 17 Nov 2010 12:10:12 +0000 uncorked 8925@http://www.brewuk.co.uk/forum/ Hi all, I have a glut of apples, so thought I would use a wine recipe I have that’s heavy on fruit. I have often looked at presses but to get something sturdy is very expensive, I do have a vacuum extractor which works ok but is a bit long winded for large amounts. Has anyone tried these smoothie maker / juice extractors the type that separate the pulp, for winemaking? They look like the ideal solution assuming they can be sterilised ok, mind you I guess so long as they are cleaned they can’t be any worse than the wooden presses you see in cider making centres you can visit! Can anyone advise me please and if you use one, any recommendations on which to use would be much appreciated. Best wishes, uncorked. Nath on "Anyone have an eldeflower wine recipe?" http://www.brewuk.co.uk/forum/topic/anyone-have-an-eldeflower-wine-recipe#post-9033 Fri, 19 Nov 2010 13:57:53 +0000 Nath 9033@http://www.brewuk.co.uk/forum/ As the topic, looking for a friend. Ta, Nath Jack1uk1 on "Specific Gravity too low!" http://www.brewuk.co.uk/forum/topic/specific-gravity-too-low#post-8705 Wed, 10 Nov 2010 20:57:55 +0000 Jack1uk1 8705@http://www.brewuk.co.uk/forum/ Hey guy's, I've just measured the SG of my Merlot, and it's way too low for me to bottle it. I've siphoned off the wine, and I'm thinking about restarting the fermentation process, (my heating died for 2 days, I don't think it fermented properly!) plus it tasted, well, bland! Any thoughts? Tony on "Ginger Wine - from Friar Tuck's Ginger Essence" http://www.brewuk.co.uk/forum/topic/ginger-wine-from-friar-tucks-ginger-essence#post-8291 Sun, 31 Oct 2010 11:44:23 +0000 Tony 8291@http://www.brewuk.co.uk/forum/ Hi all should have posted this before as I made it in March (I think!). I managed to track down the ginger essence from the manufacturers in Ireland and made up 4 gallons (I thought I had posted this but can't find it - so apologies if this is in here somewhere else: 8 bottles of Friar Tuck’s Ginger Essence 4.5kg White Sugar 1kg Dark Brown Sugar 4 Oranges 8 Lemons 1 cup strong black tea 200g Sultanas (chopped) 200g Raisins (chopped) Peel (completely) the oranges & lemons and slice. Add to 8 ltrs of boiling water. Bring back to boil then simmer for 15 mins. Pour (strain) onto the sugar in your fv. Stir to dissolve the sugar, add the sultanas, raisins and ginger essence. Pour in the cup of tea. Allow to cool to around 22C and add champagne yeast. Leave for 2 days and then agitate gently each day until vigorous ferment has finished (about 2-3 weeks). Rack into secondary and leave for 4 months. Bottle. Best if left another year but if impatient (like me) it can be drunk after a further 6 months. It is possible to use fresh (grated) ginger, but I’ve found in the past that this is very slow to clear and can need up to another year. Just bottled and labeled it. <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/gin3copy.jpg"> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/fr_97.jpg"> Made 25 (and a half) bottles - so I drank the half <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_redface.gif" title=":oops:" class="bb_smilies" /> and although tasting very 'green' it is not bad at all. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> beerlover1983 on "Reusable plastic wine corks" http://www.brewuk.co.uk/forum/topic/reusable-plastic-wine-corks#post-8007 Fri, 22 Oct 2010 17:26:57 +0000 beerlover1983 8007@http://www.brewuk.co.uk/forum/ The mrs wants to do wine so she picked up a kit today from wilkos and some reusbale wine corks are these ok or should you use cork ? im guessing i dont need a corker with these either as you just push them in by hand. Tony on "Red (without Bruce Willis)" http://www.brewuk.co.uk/forum/topic/red-without-bruce-willis#post-7791 Sat, 16 Oct 2010 14:57:23 +0000 Tony 7791@http://www.brewuk.co.uk/forum/ Last weekend I was given 16k of red grapes... trod them (yup, actually with my feet), added the yeast and today I separated the nice from the nasty and here's the result: I got 15 ltrs and added 5 ltrs of best quality grape juice to make it up to the 20. That's the wurzels behind it, still bubbling away like mad! <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/WOW/red.jpg"> 1brew2 on "Adding pectin after initial fermentation" http://www.brewuk.co.uk/forum/topic/adding-pectin-after-initial-fermentation#post-8020 Sat, 23 Oct 2010 12:17:02 +0000 1brew2 8020@http://www.brewuk.co.uk/forum/ I have got some plum wine already fermenting but didn't add any pectolytic enzyme as the recipe I followed didn't say I should. A few days later I started some greengage wine where the recipe said to use it. The greengage seems to be settling and clearing fairly well but the plum wine isn't. Should I to add some enzyme now or wait and see what happens when fermentation is over and then use finings if the need arises? poppy on "new to wine making with grapes" http://www.brewuk.co.uk/forum/topic/new-to-wine-making-with-grapes#post-7642 Mon, 11 Oct 2010 23:15:13 +0000 poppy 7642@http://www.brewuk.co.uk/forum/ We have moved to a house with several vines of red grapes and I would like to make into wine. I already have several demijohns and I think I will need to buy airlocks, syphon, thermometer, hydrometer, corking machine & corks. Could anyone help please with two things. When we pick the grapes do we simply squeeze as much juice out as possible first? Secondly what should we add and when to the grape juice as I am finding it difficult to find recipes with grapes. Any advice would be much appreciated. Thanks very much. Bex on "Newbie needs advice!" http://www.brewuk.co.uk/forum/topic/newbie-needs-advice#post-6288 Wed, 08 Sep 2010 19:06:19 +0000 Bex 6288@http://www.brewuk.co.uk/forum/ Hello people. I am a total newcomer to wine making, and following an ages old recipe from my grandmother's cookery book for blackberry wine. I originally had the must sitting in a Pyrex bowl covered with a clean tea-towel, as the recipe said to leave it to ferment for 6 days, but didn't mention adding yeast. It did start to ferment, and bubbled for about 3 days then slowed right down. At my father's suggestion, I transferred it to a sterile demijohn with an airlock, and added a small amount of wine makers' yeast. It has sat there bubbling happily for a further 3 days.....but there are only around 3 pints of liquid. Should I top it up to fill the demijohn? Have I ruined it by putting it in the demijohn? Any advice apprecitaed. Thank you <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> Toombstone on "Homemade Wine" http://www.brewuk.co.uk/forum/topic/homemade-wine#post-7343 Fri, 01 Oct 2010 12:39:54 +0000 Toombstone 7343@http://www.brewuk.co.uk/forum/ We have a vine in our garden which has produced a mixed result of green grapes (some very sweet & some bitter). Does anyone know how much grape (weight) should be used & how much sugar for a 5 litre batch? JustStarting on "Tesco Demi-Johns - Just Say No!" http://www.brewuk.co.uk/forum/topic/tesco-demi-johns-just-say-no#post-5956 Tue, 31 Aug 2010 20:46:30 +0000 JustStarting 5956@http://www.brewuk.co.uk/forum/ I'd avoid Tesco demi-johns if I were you <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":-(" class="bb_smilies" /> My wife bought me 4 as a surprise. She thought it was a safe option as they didn't need posting. 2 have now failed - cracked round the bottom so that the contents slowly seeps out. They've been washed in warm water, cold sterilized, and only used with air-locks. I can't see that I've done anything bad to them. I suspect the whole batch got a knock in the Tesco distribution process somewhere. And Tesco won't replace or refund <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":-(" class="bb_smilies" /> I've lost a Cal Con Kit, and now a homemade Blackberry. Such waste! Neil. Bitterntwisted on "Calming A Fermentation.....?" http://www.brewuk.co.uk/forum/topic/calming-a-fermentation#post-6817 Sun, 19 Sep 2010 10:29:12 +0000 Bitterntwisted 6817@http://www.brewuk.co.uk/forum/ I am currently brewing my first and last Solomon Grundy Kit, a Rose. Apart from tbe odd instructions and method compared to other kits, and a late start from it, it has been bubbling away nicely. In fact too nicley as today I came down to find about half a pint of it all over the sides..... <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_mad.gif" title=":x" class="bb_smilies" /> Froth is pouring out the neck through the bubbler and does not seem like slowing at all. Is there a way of calming the ferment at all? I wish the instructions had allowed for this as other kits do by NOT filling all the way up, but they did not. Silly me for beleiving them! Any ideas, or just let it froth away.......? oldun on "Apple Wine" http://www.brewuk.co.uk/forum/topic/apple-wine#post-6773 Sat, 18 Sep 2010 10:28:48 +0000 oldun 6773@http://www.brewuk.co.uk/forum/ Sometimes the wealth of apples from a large garden tree can be a nuisance: many many more than you can eat or even give away. My daughter is in this position, so I can get as many apples as I wish. Each year I therefore make a LOT of apple wine (like several carboys at a time). I use a steamer for the juice, then a ratio of 2 to 3 juice to water. I can give more specific details if anyone is interested. The result can vary between very sweet and very dry, with appropriate alcohol strength. The strong dry wine is the best, and makes a good economic drink. However, apple wine tastes vaguely of apples, as expected, and that's it. I would like to add something, not too expensive, to give a more definite flavour. Any suggestions? Brian andy1433 on "method of wine making needed by newbie to winemaking" http://www.brewuk.co.uk/forum/topic/method-of-wine-making-needed-by-newbie-to-winemaking#post-6611 Mon, 13 Sep 2010 20:01:30 +0000 andy1433 6611@http://www.brewuk.co.uk/forum/ hello all,i am having trouble getting help as to what i need to do next with my first wine.I am making elderberry wine in 25L youngs screwcap fermenting barrel with air trap.1 week in fermenting slowed right down and seemed to have stopped so i siphoned off into sterilised barrel leaving sediment behind,cleaned and sanitised original and put wine back in and degassed.I then added some more sugar and a little yeast to start the secondary fermantation.I have searched the net for info but the info seems to contradict from site to site. What i would like to know is what i should do when this fermentation stops.i understand i need to siphon off again and degass,but after this i am unsure,do i need to use chemicals to kill the yeast and if so which and how much,and should i add camden tablets prior to bottling and how many ? Can any of you experienced makers offer any help? Ive searched for quantities and chemicals needed on youngs site and the net but i just seem to get more confused. Any help will be greatly appreciated, cheers andy,confused but hopefull Plopleuk on "Elderberry wine" http://www.brewuk.co.uk/forum/topic/elderberry-wine#post-4644 Thu, 08 Jul 2010 21:56:38 +0000 Plopleuk 4644@http://www.brewuk.co.uk/forum/ hi all, just got my half sized allotment and lucky me it has a ripening elderberry tree at the back of it. id like to make a nice wine from this so any suggestions and what yeast to get from Gregs shop? cheers C2H5OH on "parsnip wine not clearing" http://www.brewuk.co.uk/forum/topic/parsnip-wine-not-clearing#post-5753 Sun, 22 Aug 2010 22:24:45 +0000 C2H5OH 5753@http://www.brewuk.co.uk/forum/ Hi, I've got 2 demijohns of parsnip wine that I've now racked 4 times. they've been in these 5th demijohns for over 2 months and no sediment at the bottem but there's still a bit of a haze to them. I'm guessing this is a starch haze from boiling the parsnips to much. considering you'd supposed to bottle it and leave it for a year before drinking it already tastes quite nice, but I would reallly like to get rid of the haze before bottleing (bit of a perfectionist) :-). I've heard bentonite is great for clearing but not sure if it would get rid of a starchy haze. any suggestions ? digits75 on "Which Yeast" http://www.brewuk.co.uk/forum/topic/which-yeast#post-5065 Sun, 25 Jul 2010 19:31:59 +0000 digits75 5065@http://www.brewuk.co.uk/forum/ Hi all. To date I have only brewed things with ready made kits and although fun want to try doing everything myself. The other half has recently bought me a few books with loads of recipes in and I now want to get a few different wines on the go. However, none of the books actually say what sort of yeast to use in the recipes! All it says is 5mg yeast + yeast activator which doesn't help me at all. I know there are different yeasts for red/white wine but is there anywhere that tells you which yeast is best suited to different wines? I am looking at doing something like peach/apricot/blackberry (not all together!) wines so what yeast is needed? Thanks Chris Cowboy JuJu on "Red Currant Wine?" http://www.brewuk.co.uk/forum/topic/red-currant-wine#post-4495 Thu, 01 Jul 2010 18:16:38 +0000 Cowboy JuJu 4495@http://www.brewuk.co.uk/forum/ Hi, Has anyone ever made redcurrant wine? Got a recipe? Is it worth it? Got loads out of the garden and want an idea of what to do with them. Cheers Julian Tony on "Friar Tuck's Ginger Essence" http://www.brewuk.co.uk/forum/topic/friar-tucks-ginger-essence#post-1960 Sun, 07 Feb 2010 22:14:19 +0000 Tony 1960@http://www.brewuk.co.uk/forum/ Hi all years back .. and I'm talking at least 20 here, I was able to buy (from the chemist) Friar Tuck's Ginger Essence. Fantastic stuff this and was used to make some cracking ginger wine. I can't seem to find this stuff anywhere .. if anyone knows where I can get it - or a good alternative, shout! Cheers! itsonlyme on "Tom Tom Wine" http://www.brewuk.co.uk/forum/topic/tom-tom-wine#post-1772 Tue, 02 Feb 2010 00:00:47 +0000 itsonlyme 1772@http://www.brewuk.co.uk/forum/ Here is a little challenge thats going on on another forum im a member of. Its brew a gollon of Tom wine. Below is a post of my entry. Right mines underway as well, decied on 2 x tins of chopped tomatos 1 x1ltr Grape juice 1 Kg Sugar 1 teaspoon Citric acid 1 teaspoon Tannin 1 teaspoon GP Yeast 1 teaspoon Nutriant Put the toms in a bucket then added the grape juice, took a hyrdo reading and it came out at 1.040. Then i added 1 kilo of sugar and topped it up to 4ltrs cooled boild water. Gave it a good stir took another reading and it was 1.120 <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title=":shock:" class="bb_smilies" /> . Added the Tannin, citric acid (dont know if needs it but what have i got to lose) :D. Then i added nutriant and a GP yeast. Put the lid on the bucket and put it behind the couch with my other wines. Will fement on the pulp for 5 days and the strain the juice into a DJ and top it up with water. Below are a couple of pics, i apolagise for the poor quality. The star of the show. <img src="http://i693.photobucket.com/albums/vv296/davesiv/023-2.jpg" /> First reading. <img src="http://i693.photobucket.com/albums/vv296/davesiv/024-1.jpg" /> Second reading. <img src="http://i693.photobucket.com/albums/vv296/davesiv/025-1.jpg" /> The additions. <img src="http://i693.photobucket.com/albums/vv296/davesiv/026-2.jpg" /> All finished for now. <img src="http://i693.photobucket.com/albums/vv296/davesiv/027.jpg" /> Greg on "Honey Mead" http://www.brewuk.co.uk/forum/topic/honey-mead#post-1129 Fri, 18 Dec 2009 16:35:43 +0000 Greg 1129@http://www.brewuk.co.uk/forum/ I was thinking about making some honey mead as its looks pretty straight forward and I tried some a few weeks ago and was really impressed. The only issue I have currently is getting hold of some decent, reasonably priced honey in some volume. Probably looking to make a couple of demijohns worth so will need at least 3 kgs. If anyone knows of a source of such things can you let me know. Also don't know if anyone has tried the above and has a good recipe. Seen a few on the net which look pretty simple but I'm looking to produce some really special which I can bottle and give away as pressies next Christmas. I know I'm thinking ahead but these things take time!! kelly on "mead wine, help!" http://www.brewuk.co.uk/forum/topic/mead-wine-help#post-516 Sun, 01 Nov 2009 22:33:56 +0000 kelly 516@http://www.brewuk.co.uk/forum/ I need some advice, I am a beginner wine make and started making some blackberry mead, it was all going well and frothed like mad for the first few days, its only been a few weeks and its not doing a lot now. The hydrometer reading is 1020 which i believe isnt strong enough. Do i need to keep transfering the wine to avoid dead yeast turning it off? and what is an approprite reading for mead wine on the hydrometer? do i need to add more suger/honey to start it going again? i think it may have gotten too cold and hope its not beyond salvage, please help! Tony on "Disappearing yeast" http://www.brewuk.co.uk/forum/topic/disappearing-yeast#post-289 Sat, 24 Oct 2009 15:21:33 +0000 Tony 289@http://www.brewuk.co.uk/forum/ Hi all I have a confession... Half way through September, I was given 12k of red grapes - isn't Freegle wonderful! - so found the most traditional recipe I could (well almost, I decided I'd rather not use the natural wild yeast) and went ahead with it. When it came time to add the yeast (a burgundy bought from Greg) I couldn't find it! I have a suspicion that it will one day materialize among my kiddies toys... so... I did the only thing I could at 8.30 on a Saturday evening and used the only yeast I had .. a SafAle 04. Has anyone else ever used beer yeast in a wine? When I racked it into the demijohn it seemed fine..... time will tell!