Recent content by Autolycus

It might do, but I don't care. I have no idea what elderflower tastes like. I only make it cus it's cheaper than buying grapes. I sometimes use lemons, but switched to citric acid cus it's cheaper. I'm a real connoisseur

Surely I'm not trying to get rid of CO2, since it can only escape once the pressure inside is higher than outside, and the space soon becomes saturated with it. So, rather than wait until the buildup of CO2 has forced all the oxygen and other gases out, why not just force the oxygen out at the...

Ahh, so the oxygen thing was right. So no need to buy demijohns if I pour CO2 into the container before I put the lid on. The problem of seeing the sediment makes sense. Until now, I've just been using a very bright torch. I filter anyway once it's clear to the eye and usually get the whole...

Ahh, then I'll go grab a few limbs. Hell, I might make a barrel some time. Or maybe start small and just make a watertight box.

Ahh, that makes sense, thanks.

Again, sorry for all the questions. I'd have put them all in one post, but I din't know more were going to come up. So, I like quite a lot of citric in my elderflower wine. I just read that you should wait until after primary fermentation is complete, or the yeast converts it to acetic acid...

Sorry for all the questions I'm posting today. I'm familiar with how oak barrels affect the flavour of wine, but...everywhere I've looked so far, they are recommending buying this type or that type, or just saying that you can buy them. I know oak chips don't grow on trees, but... Waiiit...

For one thing, glass demijohns are getting costly, and I'd need to get a lot of them, since I rarely make a batch of less than 50 liters at once. I just rack into a spare fermentation bin for secondary. I can't really see any great advantage of a demijohn except, maybe the narrow neck means the...

Ohhh, I just found out that I shouldn't be adding citric acid until after primary fermentation. I just wanna get drunk and for my puke to taste okay! Why's it gotta be so hard!

Ahh, good. And you're right. Small differences don't matter as long as I don't end up with bottles of flat wine again. I guess I must have just forgotten about some junk I'd added.

Ahh, That makes sense. Since there are chopped sultanas in there, and I assume they contain some sugar that will leech out, I guess I need to wait until I take those out and then add sugar? I normally dissolve all the sugar in boiling water at the start, but then I was following a recipe that...

No grapes. This is elderflower wine :D

So, were' back to where I started. Lol. I always ferment totally dry cus I never bothered getting a hydrometer till recently, and didn't see the point in knowing the abv as long as I knew it was as high as possible. So...I need to ferment the starting wine until all the sugar is gone...I guess...

Okay, so I often make my own wine, and I'm not overly concerned about the taste. It's just something to get me plastered cheaply. Anyway, my last batch, I decided to try making sparkling wine. I won't go into too much detail cus I started a thread detailing what went wrong at the time. I'll try...

Can someone clarify a few things, please? Oops. Posted in the wrong place