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Update - my celery wine cleared on its own, but took about six weeks before it showed any signs of doing so. I have now racked it, and it tastes of sweet, alcoholic celery. Not sure this is a good thing.

Thanks John - I have never even heard of adding an egg-white to wine! I was thinking of putting in some pectolase or amylase when racking (ordinarily I put pectolase in at the initial making stage but did not this time, as I didn't think celery would have much pectin - and I'm pretty certain...

Has anyone had problems having their celery wine clear? This is the first time I have made it, and you can see a photo of it on my blog (type in 'Ben Hardy celery wine' into any search engine) but it hasn't cleared at all since putting it into its demijohn. Does anyone have any advice?

I'm in the process of making peapod wine, and the recipe calls for a teaspoon of tannin powder. I have run out of that, and have (being English and all) just put in a mug of strong black tea. Though it is now academic, do people know whether this works, and whether I am affecting the taste by...

I used to keep my blackberry wine in the dark, but then I experimented by keeping one in the light and one in the dark, and they turned out the same. The only wine where I am sure it makes a difference is Rhubarb - which will lose its pink tinge if kept in clear demijohns.

Just thought I would pop by to say 'Hello'. Are there any other Brits here? I have just had a busy wine making fortnight, making gooseberry, redcurrant, gooseberry and elderflower, strawberry, and rose petal over the last 14 days. I see some serious drinking in about a year's time.

Whilst I recognise that rose petals are not strictly a 'fruit', does anyone know how stable the colour is for rose petal wine? In other words, do I have to wrap my demijohn in silver foil to prevent light getting to it? Though I have been making wine for about 15 years, this is the first year in...