Thanks Guys...
I have managed to contact my friends in christchurch and they are ok.. thank goodness..
recently updated news.. 75 confirmed dead.. others still trapped, however they had an unconfirmed report of 15 people trapped but still alive in one of the severely damaged buildings...
sorry for the caps..this just happened in the last few hours.
we got away with no fatalities in sept. not this time...
awaiting the death count now...and personally, I don't know if my friends and family are alive at this point. Will update as soon as I have anything to share.
Gxxx
Hello...I HAVE missed this forum..teenagers are often similar in reply. My response incorporates my years of of dealing with 4 teens.. not my years of winemaking..
To the responses you have received so far, yes...the yeast will die if overloaded with either alcohol or sugar..you run out...
I made my wine far too strong with ginger 2 and a half years back..
it'll be Fine julie.. give it an extra year.. it'll be more like a strongs ginger wine.. strong without the whiskey element
.. still will be 14%..but mellow and drinkable.
xx
If the kit wasn't out of date and you followed all instructions, including best temp to ferment it at..should be a sweet finish at 1.020...
I'd suggest the bitter aftertaste is just your personal tastebuds..and it will mellow with cellaring.
... don't know what quality the R J Spagnols...
It doesn't stop fermenting after 3 SG readings, the point of checking the SG after 3 days is to ensure it has finished fermenting before you stabilise and backsweeten the wine..
It stops fermenting because the yeast has either consumed all available sugars, or, the yeast has eventually been...