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Winemaking Talk - Winemaking Forum

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  1. L

    recipe adjustment if using a press?

    'Just thinking here but that looks more like a cheese press for cheddering then a wine press but i could be mistaken'. You are mistaken. If you think this press is for cheese you must like your cheddar very runny...
  2. L

    recipe adjustment if using a press?

    I have a second hand wine press which has no instructions. I have taken a photo which I will try and upload. The basic principle is to squash soft fruit to extract the juice. The recipe books I have talk about cutting up or crushing fruit then leaving it in a plastic barrel for a few days before...
  3. L

    additive age, too old?

    Good advice thanks to you all.
  4. L

    additive age, too old?

    On a selling website locally there is an item which consists of a pair of demijohn's and some bits and pieces of wine equipment. This includes wine finnings; pectic enzyme; wine tannin; sodium metabisulphate. They are clearly old chemicals and my question is, do they have a useful life at top...
  5. L

    When is too soon?

    Yes I am impatient and want to try some. I like the look of the rhubarb and I did add pectic enzyme 24 hours before the yeast went in. I will kick my heels a bit longer. Thank you to all who have rep=sponded. John
  6. L

    When is too soon?

    The photo.
  7. L

    When is too soon?

    I am a newish wine maker and have made 2 gallons of rhubarb wine at the end of May this year,shown on the rear of the heater pad. My wife has made the front two in June this year. How long should I leave them before bottling. They seem to be clearing well but that won't mean they taste good. I...
  8. L

    Rhubarb wine, how long before it is okay to drink

    I am a newish wine maker and have made 2 gallons of rhubarb wine at the end of May this year,shown on the rear of the heater pad. My wife has made the front two in June this year. How long should I leave them before bottling. They seem to be clearing well but that won't mean they taste good. I...
  9. L

    3 gallon carboy cleaning

    Thank you, obvious I guess but not to me an hour ago...
  10. L

    3 gallon carboy cleaning

    I am thinking of acquiring a used clear glass carboy, it is 3 gallons size. I have some cleaning brushes for standard size demijohns but how do you clean the bigger ones? Put a bottle brush on a stick???
  11. L

    Rhubarb strands

    I made 2 gallons of rhubarb about 2 weeks ago. I transferred the liquid to two demijohns after 6 days but saw tonight at the very top of both DJ's a few strands of rhubarb that I did not catch in a sieve. is there a possibility of these strands going off? Should I put it through another sieve...
  12. L

    Hello all and a recipe question

    Bernard thank you I will give that a go. JL
  13. L

    Hello all and a recipe question

    Bryan, thank you for your time and the depth of your reply. I did use the MP barley recipe two weeks ago and and reduced the soak time of barley and sultanas to 7 days. A friend said she liked some wheat wine in the past so I will try and get some on the go shortly. The barley underway now will...
  14. L

    Hello all and a recipe question

    I have just started wine making and have a book from the 1950's, I think. It is by Margarete Patten from the UK. The recipe in question is for wheat wine and it involves putting sugar sultanas and wheat into a bucket and leaving it for 30 days to absorb flavours and then straining into a...
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