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My PH tester just arrived and it's at 2.8. Does it need adjusting? I had lemon in it and guessed it still wasn't acidic enough. I've since taken the lemons out. Didn't know the PH mattered til joined this forum. It didn't have that dry taste and wasn't really bubbling so I added some of that...

So have you ever had a mango and coconut wine fermenting and just couldn't wait so mixed up some Malibu and mango ice cream (Except turns out it's honey ice cream), Anyway does that make my cocktail a mead technically?

Think it was fifty kilos of watermelon and two and a halp kilos of strawberry.... The sediment went down to twenty seven litres a week ago which was the beginning of the third week. It's gone back up to thirty two. I'm thinking I might hit it with the paint stirrer and drop it into two thirty...

How do they work out how much fruit to put in the fermentation?

I've made about 7 mango wines now in 250L wheelie bins. After joining this forum I'm in wonderment at how there was anything consumable, let alone palatable wine made... Which leads me to my first question. 3 years back I pulled off a batch at a friends place but had to bottle it early due to...

I usually stir the brew for the first week. Wonder if using a paint stirrer in a drill is ok? Will it increase the O2 and help the yeast? Or is it a bad idea?

I stir the brew everyday for a week then leave it. Is that long enough or is there some rule of thumb to follow?

I am on about my tenth brew. Have always done Mango Wine until my last brew which was Lychee and Passionfruit. I only just heard about degassing now on this forum and it might explain why the Lychee brew is so bitter. My question is.... Is it too late to degas the brew? It was bottled a week...

Hi All. I usually do a Mango Wine in a wheelie bin but went and bought the proper setup yesterday. I cutting back from 250L in a wheelie bin to this 60L food grade drum. Even have an airlock now. I'm starting working with different fruits now. That's where I'm at. Nice to be here.

I currently have a 60L brew of Watermelon and Strawberries. The yeast which was CL23 says one pack per 25L but I have only put one pack for the 60L brew. I believe the yeast grow? Will it get itself to the right level needed or am I slowing down fermentation? It seems to be bubbling away nicely.

I've done going on ten brews now, seven of them would be mango wine. I thought I'd try something different and did a Lychee and Passionfruit but it turned out very bitter. I used the SL9 Yeast but the CL23 is what I have added to the Watermelon and Strawberry Wine I put on yesterday. Is it ok to...