Recent content by lewisericeric

Hi Phitr Yes I cant believe it either! The SG was around 1040 when we started which was basically juice, so we thought we'd jack it up to around 1065 which seemed not too high as to turn it into rocket fuel. We ended up adding around 350g of additional sugar (approx 56g of sugar to...

Hi guys I did what i said i wouldn't do - and tasted it again today! OH MY GOD! I can't believe it. It's absolutely stunning! I can't believe in just a few days the flavour has altered so much and it is so fragrant unlike before where it just smelt of petrol. Beautiful!

Thanks for the advice BigJeff. I'll definately keep you all updated and maybe we can trade notes Pightr!! I'm not going to taste now until after clearing has finished which should be in around 14 days...so we'll see!:m Speak later!

yes preservatives and finings were added as per instructions

one more thing...maybe i'm triyng the wine too early, it hasn't even cleared yet , still full of sediment etc and maybe that contributes to the rocket fuel taste????

Hi All Hope someone might be able to offer some advice as this one is puzzling me a bit. I started an Island Mist kit (Strawberry White Merlot) and out of all my kits I bought this was the one I was most excited about as it just sounded delicious. However, as it was only 6.5% I wanted...

thanks for your help guys. Much appreciated. Degas and finings now. Cheers

Hi Guys My fermentation has been slowing down recently on my first kit. However, the bubbles are still passing through the airlock about once every 24/25 seconds. However, a hydrometer reading has shown for three consecutive days at 0994. Can I say that it has now definately finished...

and at what point should i add this campden tablet? after fermentation is complete?

but does anyone have any more info about topping up to the neck of the demijohn or should i just leave it as it is as per the instructions? :a1

What is K Meta? Campden tablet?

Hi guys My Beaverdale Barolo is heading towards the end of fermentation but I'm a little confused on a few things. The instructions say when first making the wine that you should put enough water in to take the level up to 4.54 litres which is way below the neck of the 1 gallon demijohn...

There's no direct sunlight and the temperature has been between 20-22degrees since I started on Saturday so no fluctuations. It should be fine shouldn't it?

Hi Guys I am making my first batch and my glass demijohn is just on the work top in the kitchen. Will the daylight affect the wine at all (it's a red I'm making?) Should the demijohn be in a dark place? Many thanks LEWIS

Hi I have read that to increase the SG by 0.005 you would need to add 56g of sugar. Therefore, to increase from 1022 to say 1080, you would need the following (I'm going to start at 1025 for ease of this example!):- To go from: 1025 up to 1030 - 56g 1030 up to 1035 -...