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@ Luk only the ginger wine has been fermented out properly at this point in time the flower wines are at different stages. I was told to watch out for the plum wines not clearing but have had no problem with that one lol

thanks St Allie and friends I use yeast nutrient no energiser though! I didn't boil the flowers just used boiled water........... some interesting ideas coming through here I love the flower wines they are really lovely and cheap to make so I will be experimenting with all the suggestions...

B1 tabs hello all, my supplier has been working hard and found out that you are supposed to add a vit. B1 tablet or two in the beginning of making flower wines which will help with clearing problems............ have bought some finings and will start to clear once they are finished fermenting...

thanks I will, it's all a learning curve made easier with friends like you cor! ain't I mushy.... :s

@ st Allie I am reluctant to fortify with brandy or other alcohol as, dare I admit, my "wines" are of the rocket fuel caliber..... fun fun fun :d

many thanks to you all for your help and suggestions! was keen to use a fining agent but because I phoned my "dealer" who dabbles now and then in making wine and even he was unsure..... the flower wines have been trying to clear for 4 - 5 months and the ginger for 7 months grrrrr am dying...

fantastic colour wow the colour is great! I find the flower wines are delicate and mellow in taste, love them! am having loads of problems clearing mine though, happy to see yours looking so clear. oh and I don't mind rocket fuel lol a friend of mine who I gave a bottle of cherry wine to...

I have made 4 flower wines and one with ground ginger, which only after I made it I read that you should use fresh ginger rather than ground ginger because of the clearing problems (no help on how to clear it) but all of them are not clearing. I have wracked them 5x but not luck. I did phone my...

thanks guys ok so you all are saying I should sanitize with chemicals then! I'm more worried about the corks at this point as am using natural (hate plastic anything) after all its made with petroleum which reacts to warm and cold temps. don't care to impart any chemical flavours into my...

wracking off my first lot of wines

I have clean used bottles which I was going to steam before bottling rather than using any chemicals, this should be ok shouldn't it?? I also have natural corks and a hand corker but am unsure about adding chemicals to the soaking water. Is this absolutely necessary? I was just going to soak...

thanks for the prompt reply, I used a general recipe and it had cleared nicely but......... I think I didn't put the bung in properly or it was knocked when I put it back in the cupboard. when I tested the product to see why it had clouded over the bung felt a bit too loose so I'm gonna have...

was coming along nicely then last weekend I added a stabilizer and a campdon tab and it's clouded over, lost it's slight sweet taste and once it's out the demijohn it loses it's bouquet!!!! can anyone help or is it a lost cause? all advice welcome

nothing wrong with cheap wine ha ha ha ha love the good old cheap lambrusco's range er that is if it's the same your end of the swamp, this end it's sweet n cheap and I used to let my stepchildren have a glass at christmas time but don't tell anyone in the uk or I'll be strung up by my toes

selling is illegal I thought selling on home made wine or beer is illegal:cool: watch out for the ATF guy's bursting through your door lol

ps I did use an airlock as well just punched it through the plastic, sorry forget to mention certain important factors (the blonde going to work again) am quite scatty the next two I made I used tinned fruit as they at least would fit into the buckets! thanks so much for all your advice...

thanks guys, hopefully I will try and turn it into wine as not keen on cider, sugar being the key here then. it did smell more like cider than wine, but the next two I've made, once wracking them, definitely smelled like wine