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Thanks for the reply :-) I'll rack it into another demi... Starting either rhubarb or sour cherry today.. I have a carton of red grape concentrate, is that any good to put in the rhubarb one?

Still .995. Took a ph reading., totally different colour to anything on the ph chart??

It's in a demijohn...., with just a little headroom... Will look to get some potassium and kmeta...

Should I rack it into a clean demijohn now?

With a taste like a fragrant dry/sour vinegar

Reading is .995

I followed this recipe 3lb black currants 3lb sugar 1 tsp citric acid Wine yeast Yeast nutrient Crush the blackcurrants and place in a fermentation bucket. Boil the sugar and pour all the liquid over the blackcurrants. When cool add the citric acid, yeast nutrient and wine yeast. Cover and...

3lbs black currants 3lb sugar, tea spoon of wine yeast, citric acid.

I took an initial one., that was 94??

Hi..., I started a black currant as per recipe, transferred it to the demijohn after 6 days.., 3 days after its stopped bubbling.....?? Any guidance appreciated.. Thanks

Last question :-) So; #6lb cherries halved in a fermenting bucket #Just under a gallon of boiling water into bucket. #1lb sugar dissolved into bucket #test sg #add more dissolved sugar if need be to reach sg #let cool, add yeast (citric acid?) yeast nutrient # test ph (how do you change ph?)...

So I basically start 6lb of cherries, 1 gallon of boiled water over them., add say 1lb of sugar, then check reading?, and add more a bit a a time until reading gets near to what it should be? Will order ph strips online

Thanks for the replies... Roughly how much sugar should be added? I'm not too sure how to reach the sg by adding a bit of sugar at a time... Tannin? Cold tea? Also how do I go about finding the ph? Sorry for asking what sounds simple questions.., but I'm fairly new at this :-) So far I've made...

Hi, my cherry tree is laden with sour cherries.. I'm looking for a simple recipe using around 3lb of cherries, but can't seem to find one.. Any help appreciated...

Great answers., thanks for taking the time to reply.. I'll order some pot sorb and get to work on it in a few days.. (Yes very dry.., in fact so dry I'm sure my gums receded)

Thanks for the quick reply.. Bare with me on this , I'm new to wine making.., and new to hydrometer readings (as in I can't grasp how it works) The blackberry wine; 3lb Black Berries (washed) 3lb sugar 1 Gallon Boiling Water Campden Tablets 1 tsp Pectolase 1 tsp Yeast 1 tsp Yeast Nutrient...

On my second ever attempt of making wine.., the first attempt, banana wine is still looking good., with just the odd bubbles rising in the demi, so close to bottling I think..? The second one, blackberry wine started very well.., however after the first racking the fermentation has stopped...

Thanks for advice.., it now looks so much better... (Trying to find marbles isn't as easy as I think )

Through a very fine sieve?, or will muslin cloth be ok?

Thanks for the quick replies.., will source some marbles.. Is the amount of sediment an issue at the moment.., or should I transfer the "wine" to a new demi., sieving it in the process ?? As I said., this is my very first attempt at wine making., and after hours of research and buying all...