Recent content by V shaw

Thanks for the reply, but just to get back to my original question, the fruit is in the fermenter with the yeast and the rest of the ingredients. So does the fruit omit more sugar over the 5 day ferment, if it does as I said earlier, surely an initial reading won't be accurate, tricky one I know.

I actually live in Thailand which makes it very difficult gain access to certain wine making products. I put the wine into a secondary fermenter a couple of weeks ago after about 5 days in the initial fermenter. This is the recipe I followed. I suppose all I can do now is suck it and see. Thanks...

When I made the lychee wine it meant leaving the fruit in the fermenter for 5 days, presumably to get the sugar out of the fruit. So if I take a sg reading on day one surely it would not be accurate would it, I did take a reading and it was 17 brix. But surely over the next 5 days more suger...

Thanks for the reply, my main concern is if I don't control the temperature in secondary, will I get 'off smells/tastes?' And if that is going to be the case would I be better leaving it in primary for longer, but there would still be a chance of it picking up bad smells from the lees.

Hi everybody, this is my first post so be gentle with me. I currently live in Thailand where it's hot, but Lychees and other exotic fruits are as cheap as chips. I currently make my own beer, but I would like to have a go at making my own Lychee wine, I bought about 3kgs (unpeeled) today for...