Recent content by amcnab2016

Thanks NorCal. Do you rack through cheese cloth or a strainer to ensure it is clear by the end or will just racking away the wine from the sediment at the bottom do the job? How long will primary fermentation take before I move it into the Carboy? I am assuming that it will be more of a...

No skins in fermenter. However, due to first post I have now transferred to a bucket with loose fitting lid for primary fermentation. However advice above is helpful, so thanks! It was supposed to be a white wine, however when crushing the grapes I think I crushed a fair amount of skins...

I should add that I do know that they are most likely to be Italian in origin....but that is all I know about them. Oh, and grown in the south of the UK (England) if that helps with climate etc. Thanks.

Hi all, Can anyone help with identifying the grapes that I use for my wine? Picture attached. Any help would be most appreciated. Thanks.

Grape Identification Hi all, Can anyone help with identifying the grapes that I use for my wine? Picture attached. Any help would be most appreciated.

Thanks Tony! Much appreciate your advice... I assume we can save the wine then? It isn't ruined now? I will transfer to bucket immediately and loosely place lid. Thanks

Hi all, Newbie here - I have started fermenting wine yesterday (from grapes) - about 20 hours ago. This morning I have noticed a lot of surface activity (Foam) on the surface of the wine that is slowly bubbling. However, the bung is not bubbling at all. Is this OK? Is the foam preventing the...