Recent content by TStarr

It will stop fermenting when it has used up all the sugar, which should take a couple of weeks, then a couple more for the sediment to fall out and the wine to clear - but if what u mean is how do you stop it refermenting when you add sugar to sweeten it, then add a campden tablet and some...

Would suggest u make up to 2 gallons - use an extra 200 mls of Ribena (boil as before to drive off preservative) so each gall will have 600 mls - then add water to nearly 2 galls, and adjust sugar until you have a 2 gall batch at 1.085 - hopefully yeast will then kick-off, but if not make up a...

I am just finishing my first wines and am floundering a bit with this problem - I don't like very dry wines, but I think I have made my first 5 or 6 gallon batches with too much alcohol (14-17%). I have waited 6-7 months, and have just added glycerine and sugar to 3 of them, which helped them...

I thought the general rule of thumb was to rack every 2 months until u have no sediment - sulphating every other rack with 1 campden tablet per gallon.

lol looks like u have tasted more than the odd glass! I was going to get the Mrs to test mine!

Apologies - I referred to the new Silicone bungs as Latex, by misatke - do you have Silicone ones over in the States?

Hi again - could some of please take the time to let me know what sort of bungs are used on your 1 gall demijohns (please don't tell me u all use 5 gall or bigger carboys!!) - cork is probably seen as a little 'old' and short lived, harder to sterilise - red rubber bungs, very reusable, but...

Raisins are dried red grapes. Their flavour is quite strong and results in the finished wine having a strong hint of sherry in its makeup. It is most noticeable when the other ingredients have weak flavours. If you dislike sherry, raisins should be avoided. Currants are smaller...

Could someone explain why you only seem to refer to Raisins, and not Sultana's? Whilst they both can be used to raise the sg and body of a must, Raisins give a distinctive flavouring to it, whereas Sultan's are more neutral, and therefore preferable. Is it that u don't have Sultana's across...

Potassium Sorbate is very different to Potassium Metabisulphite/Campden tablets. The Campden tablets are used to get SO2 into the brew to kill bacteria, prevent oxidation, and stuns yeast - I don't think it stops fermentation dead. Sorbate on the other hand messes with yeasts ability to...

Nudge nudge :a1

It would appear you add sorbate and s-met or k-met at the same time to avoid a geranium smell being imparted to the wine - but that you leave adding the sorbate/met until immediately prior to bottling, rather than as soon as fermentation finishes and u start the ageing process - is this because...

Why do peeps keep talking about Raisins - I had heard they give a much stronger flavour to a must, and that Sultanas are a less intrusive choice. Now if u a re making Raisin wine I could understand - by if u are making Plum or Peach wine, why do u want it tasting of raisins?

Hi, can someone just clarify - I thought I read on here that pectic enzyme worked less effectively due to the presence of alcohol, so the sooner you add the better - or is it 'active yeast' that it doesn't like, in which case after fermentation, but when high in alcohol, would be better?

If its fermenting, it is giving off CO2 which protects it - But, if its finished and 12%+ alcohol, then surely that protects it - so what exactly are we protecting against by topping up to within an inch?