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Fair do's, I guess the answer is no then, but I'm sticking with my lemons!

Thanks guys but I think you're all missing the point!! I was asking if there was a natural/organic alternative (like my example of using a real lemon instead of citric acid). I'm no new age hippy but it would be nice to go the natural route thats all. Was not saying I wouldn''t use it if...

So with a lot of my country wines i've managed to keep mostly to simple natural ingredients, ie lemon for citric acid, clearing without any stabiliser/finings. However i'm yet to see any natural alternative to campden or pectolase so any suggestions at all? How would I fare if I left them...

The pH is 3.7. I've taken a few little testers to add try mixing and I did try some cocoa powder to see if the flavour would be nice, wasn't impressed with it! Seemed to be ok with some strawberry in it but not sure I want to sacrifice my strawberry wine. Maybe it was the sweetness in the...

or leave to bulk age longer in DJ

oh it's very new just ready to bottle soon, thought maybe I should blend before bottling but you think I should just bottle and let it age?

My clemantine wine is just too zesty, any ideas as to what to blend it with or what to add to calm it down a bit? Thanks

Yes! Thank you everyone for making me feel better, I'm still peed off but I am simply not sharing with them in future, and I am continuing to learn and make much more wine than before, so sod the lot of em I'm not giving it up!

PS. no raisins in original recipe I was just winging it!

Thanks, I was following a recipe that did call for 2.5/3lb raspberry/gallon but i fell short so went with the raisins to make it up, hoped i could get away with it. The fruit I have added is a bag of mixed red berries out of the freezer as I wont get to the shops for a few days and i'm too...

I use Youngs yeast nutient and super wine yeast compound (i'm in the UK)

Thanks, I have 2.2lb raspberry and 300 grams raisins per gallon, the pH is currently 3.8. I've now added extra fruit and a little extra water, sg 1.10 now, but still higher than wanted. I'm all out of fruit now and I don't want to weaken the mix too much so I guess I shall have to go with it...

hi, I started a raspberry wine yesterday and waited my 24 hours for my campden to work. Took a sg reading today and its 1.12, looks like I might have got carried away with the sugar yesterday! Is that going to cause me trouble or just be too sweet (and rocket fuel)? Do i just add more...

I'm doing a lot of country wines, usually choosing a recipe that matches the amount of fruit I have. When it comes to ingredients such as tannin I always feel puzzled. Quite often the recipe will say 1/4 tsp but the 'Youngs' make that I use clearly tells me to use 1 tsp per gallon. So who...

You are so right, I just needed a fresh approach ;)

awww thanks everyone, people that understand me and my wine. I appreciate your comments it makes me feel so much better. Sure i'm letting some age, but theres no fun if you don't get to drink it. Thanks again, I think I need to go and drink a bottle now to drown my sorrows! x

I only started making wine in February but my husband and I have been enjoying the fruits of my labour several times a week. I've made about 12 different ones, a few kits but mostly country wines, we think of it as about a 95% rate as we like them all but the watermelon. Obviously I am still...

Can you add tartaric acid or other acid post ferment/stabilisation for flavouring?

thanks all, I have racked it and will k-meta. The smell has reduced but is still noticeable. Will see how it goes and report back later!

Thanks salcoco it's a kind of rotten cheesy feet smell, I added yeast nutrient with the yeast and it has fermented, looks normal other than that.