Recent content by Lesley

ahha, you make me realize that it has alcohol content high enough to keep, though maybe not long term. I've been struggling with the math ratios, but you are right, thanks, you give me hope!

I've ordered some EC 118 and will try that. A strong sweet wine will be fine for an after dinner drink. I do always leave my apples in water for a week or so before straining and then adding sugar, and add approx the amount of sugar I have used other years because it takes time to add it...

Hi, I used Lalvin D47 yeast. The SG now is 1080. Maybe you're right and the 1st batch had almost fermented out which made the alcohol content too high and the yeast in the 2nd batch died when I added it. But I don't understand why my new starters haven't worked. I'll try what you suggest and...

I used real apples. The 1st batch had fermented for almost 4 weeks when I added the 2nd.

I'm not very good at monitoring my wines precisely, and now I have an apple wine - it was a lot of work to make - that is not high enough alcohol content to keep well.

No, I always make mine in the early summer when there is a glut of rhubarb. Usually it's good and is the only one of my wines that I serve with a main course as it's like a dry white.

I made some apple wine to the same recipe I've used for years. It didn't fill the carboy, so 2 weeks later I made a smaller quantity and added it to the 1st batch. After some weeks I noticed it wasn't fermenting, took the SG and was surprised to find it at it at 1080 and tasting sweet. I took a...