Recent content by Fentos1303

Pumpkinman will too much water not affect taste of the end result of the wine? It's just I was worries I had maybe added a litre or so too much, would that amount not be too harmful?

I'm very new to this so I'm just using grape juices with fruit juices, really enjoy the results too! So what would stop it?

I was just hoping Camden tablets and stabilizer should do the job but my worry was would stopping it at 1000 or slightly above be ok for the wine? I'm agree on the high ABV tho as I do like it strong but also nice tasting too

Forgot to mention Maybe I was not waiting long enough between adding water and taking readings I'm not sure

The latest stuff I set off I think I possibly had too much sugar in, my SG was at 1.100 which I know is way to high, I was adding water to get it to drop but was not dropping and I was worried about adding anymore water etc, to get a good ABV will I be ok to stop fermentation above the usual...

Means it's sorted!

I have Sussed it!

Right guys I had set away a batch of wine and was worrying airlock activity was poor then just stopped, anyway since then I added an extra yeast sachet 5grams ( had already started with 5 grams in beginning) what happens was I checked airlock before basically giving this new yeast time to...

Has anyone ever used white grape juice with an apple and mango fruit juice to make a wine? If so how did it work out?

Basically Seth it's never gunna get higher and when weather changes bit colder room usually goes to 17 degrees at coldest but my main issue was do u have to move it to a cooler place for next stage or can u get away with it just at same temperature once it's racked?

Could someone confirm that this will work fine plz?

Yeah maybe with me writing so much I have worded it incorrectly, so to clear it up I can set it away from start at temps from 17-24 degrees then rack it, stabilise etc and leave in same place but maybe cover it with a blanket yeah? Thanks very much for the help

Yeah that's what I was doing in the summer which was fine as cupboard had no heating on thru summer so it was cooler than my fermenting area which was great! Like I say now tho that room will be warmer as heating will be on and off so that's why I asked if I ferment it at temp of 17-25 degrees...

What do u mean move to fermentation area, it will already be in the fermentation area that's what I ask can it stay in same room once fermented or does it have to go into a cooler place? Will wine also still ferment ok at 16-24 degrees?

Hi folks I have been making my own wine through the summer just using grape juices and fruit juices which has been great, i do it at home and had an area where I do fermentation which was 21-25% degrees then once racked I put it in cupboard which was 17-21 % which has been fine, the problem I...