Recent content by gumpole

I've started a Parsnip wine. It's been racked off the lees and I reserved 500ml of juice mixture for topping up. its been fermenting steadily for over a eek and there is a good depth of sediment in the bottom of the demijohn. Should I rack now and top up or is it best to wait until fermentation...

Hey man, sorry I missed your post. I Bottled it early Feb, got more on the floor than in the bottles but managed to get five out of the batch. BIG problem now though.......waiting a few months before I crack one open to test. I've since done a Mango and an Apricot. Mango is clear and almost...

NorCal thanks. So there is a good chance that it's not gone off. I'll try and tweak the sweetness.

Beano ISG was 22 and I added 650g sugar to get ABV of 12-13% thanks for reply

Hi I'm on my second batch of wine which i have racked for a second time. First time off the Must and into a 5lt bucket with 600g of sugar. Second time off the lees as the bubbler had stopped bubbling. The S.G. at this point was below 1. It tasted a bit sour! I added some more sugar thinking it...

Ok so it could be the dark room had the same effect. How was your mango wine, did you manage to get it to clear. I'm thinking that could be a problem as they have a fibre texture. Thanks for reply.

If it is better to put red wines into coloured bottles would it also be best for lets say an orange wine? What might happen if it was in a clear bottle? I,m making a Mango fruit wine adapted from a Pineapple wine recipe and would like try and maintain the colour.

great forum,, lots of info available which I know I will need. I,m on my first 4.5 litre bucket of red wine. Just about at the 3rd racking stage.