Recent content by tomcaroledwards

Ann. You will find that in winemaking (as in most things) it is a matter of opinion. With kit wines I think it is better to stick to instruction which are usually tailored to the must. When you have found your feet you can then experiment which is half the fun!

I am partly with old corker! Carbon dioxide bubbles can cling to yeast cells slowing down fermentation. Once bubbles coming out through the airlock slow down you can leave the lid on until it stops. Check the SG and if it is 0.996 or lower it is time to add metabisulfite and sorbate. Mr Ecko!