Recent content by ringmany

Hi everyone, I've made around 6 batches of fruit wine in the past, specifically 'Danger Daves Dragon Blood Wine'. I've always used tannin in the recipe, but I'm currently out of tannin and won't be able to get some more for at least a week and it's already been fermenting for around 5 days (The...

Hi everyone, I've made around 6 batches of fruit wine in the past, specifically 'Danger Daves Dragon Blood Wine'. I've always used tannin in the recipe, but I'm currently out of tannin and won't be able to get some more for at least a week and it's already been fermenting for around 5 days (The...

Hi everyone, I've been bulk aging my 'Cellar Craft Amarone' wine kit for 6 months. I've been abroad for 4 months and have only been able to check on it now. I've noticed that there's a light pink substance on top of the wine itself and I'm uncertain if it's mold or simply bits of old grape...

Bad news, it didn't work. Got the starter up and running, left for 24 hours, it was bubbling away. Did splash racking of the original, added the starter to the primary. Dead. No activity after another day. That's a shame cause it was expensive buying all the honey.. at least compared to buying...

I'm only making 1 gallon of mead. I feel that adding another gallon of yeast slurry is going to dilute everything which I currently have, as half with be water and the other half my flavoured mead.

I tried using EC-1118 before to the original one, but that didn't have any effect, but that was added to the primary rather than starting a separate one to add later. This must is using 'Youngs dried active yeast' which the original recipe I was following for Joe's ancient orange mead only...

Hi, Yes I did taste the mead. It's quite nice, although incredibly sweet, almost like juice. So the alcohol content isn't there, but the product itself does taste quite pleasant, which is why I want to salve it.

Hi everyone, Sorry for the delay in reply. I didn't record the original gravity.. stupidly enough. There was so many ingredients int he demijon that when I forget to take the gravity, it was a little too inconvenient. Gravity is currently 1.090. Yes, I believe there was deffo bubbling at the...

Hi everyone, I decided to start making 'Joes ancient orange mead (Mike's Modern). https://www.winemakingtalk.com/threads/mikes-modern-orange-mead.12492/ I added all the ingredients, using D-47 yeast. I then left it, along with another grape mead for 3 months. The grape mead turned out fine...

Hi everyone, I'm looking to make a New Zealand Sauvignon Blanc. The 2 main kits I'm looking towards are: Eclipse New Zealand Marlborough Sauvignon Blanc £120 Atmosphere - Sauvignon Blanc, New Zealand £75 I've been reading mixed reviews of the two. I was wondering which kit you believe is the...

Thanks for the suggestions everyone, appreciate it. Soo funny thing.. turns out that the barrel isn't actually an oak barrel, it's a plastic one haha. So after all that, I won't be using one. Seems like a waste spending £80 on an oak barrel at this point when the kit has 2 packets of oak chips...

I'm a little confused at this point. Since there is no secondary fermentation apparently. Does that mean there's 3 stages in total? 1) I place all the ingredients into my primary fermentor and ferment until gravity is at specific reading and stabilised. 2) I then rack the wine into an oak...

If there's no secondary fermentation, then what happens to the clear stage where the stabiliser and de-gassing happens? Also at what point am I transferring the wine from the primary fermentor over to the oak barrel? Cheers.

Ok sounds good. How long do you think I should keep everything in the primary fermentor along with the skin grapes before racking off into the secondary stage? I'm assuming it's a used oak barrel, so shall we say around 12 weeks? If the kit contains oak chips, should I also add them too if it's...

Hi, Thanks for the suggestions! I believe the oak barrel has been used. I'm getting the details later today hopefully. It will be 5 gallon. I've got a Youngs wine tannin. Should I add a tbsp of that? I'm not familiar with the maceration process. Normally I add the grape concentrate, water...