Recent content by Shellbee

Hi, I added milk to my peach wine & wild pear wine and don't know what to do next... They've both been been cloudy for 10 months, with no change. I don't want to use chemical finings and I read in my wine book to that a few drops of milk could help clear it. I did this and now I'm worried...

I bought myself a hydrometer today - thanks for that! I'm located in New Zealand, in the Far North of the North Island where it's a sub tropical climate. My recipe...I poured hot water over my fruit 'pulp' and left for 5 hours. I then added cold water and pectic enzyme and left for 48 hours...

I used Brewcraft general purpose wine yeast and I also used pectic enzyme. I started off in a carboy. Everything was fermenting for around 7 weeks but then stopped. We had some hot weather, (about 34/36 degrees celsius) about the time the fermentation stopped so I was wondering if that could...

Many thanks for your reply - much appreciated.

I've just made my very first batch of wine from an old recipe using Luisa Plums, which came from my garden. Everything went well and after 5/6 weeks everything stopped fermenting. I waited another week, (just to check it had stopped), then I racked it into another DemiJohn. Today, (a few weeks...