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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...

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

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...

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?

Hi, I recently started two melon wines, one honeydew and one watermelon. I used the same 'recipe' for both, nothing too unusual just sugar, yeast, tannin, lemon, campden.... The honeydew wine is fine and smells divine. The watermelon however is at the end of its ferment and has a...

I've 4lb of red grapes to use and looking for a recipe. All the ones I have seen call for a huge amount of grapes. Happy to add other fruit or even wheat if I can find it - read that in a few places but not sure I can get that from UK Sainsburys! Probably only going to do a 1 gallon recipe...

Just curious, if a recipe calls for 1/4 teaspoon tannin but you are planning to substitute with strong black tea, how much tea would you put in??? Thanks!

Started some orange wine yesterday, adapted it from a lot of different recipes but none of them mentioned campden tablets, so kinda forgot! Did I need to put them in before fermenting, is it too late now and seeing as none of the recipes had called for them are they strictly necessary...

can I use food processor/any tips? Hi, going to start making some orange wine today. Firstly all the recipes I have seen call for peeling the oranges and chucking segments in a bucket, however seeing as I have a super dooper processing machine would it not be better to whiz them though the...

Sorry i'm a beginner so probably sound dumb! So we are using a wine kit and tried following instructions to the letter. It turns out it told us to top up on day 3 with too much cooled boiled water. This meant the demijohn was full to the brim and the over rigorous fermentation blocked the...