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Aroma is dependant on the ingredients, the more and varied the more complex the result, floral notes can be achieved by late addition of elderflower, lychee juice, guava juice, fruit tea bags(infused first), zesty citrus notes... a bit obvious, of course as Seth mentioned lower temps (14-19C)...

CT, one "Roman" wine treatment I would avoid is adding lead salts (lead acetate) to sweeten your "natural" wine.:sh

Steve, when the wine has cleared rack off then strain through a fine mesh straining bag, as for adding sugar I am not familiar with these kits but it sounds like they need the sugar if the SG is only 1.050, mix the sugar with enough of the (hot) water to dissolve and add 1tsp citric or tartaric...

Matt, as Julie said take some readings, anywhere near .990 and its pretty much done, the 1.078 for the ginger is a bit low and I would add a can (200ml) of white grape concentrate to bring it up a bit.

Here y' go guys, I'm no expert but I think you all have a small portion of the truth, this should make everything clear. http://www.decanter.com/people-and-places/wine-articles/486706/unearthing-the-secrets-of-age

Add lots of building rubble to open the soil and add lime(from the mortar), Muller Thurgau for a decent white or Black Hamburg for red.

Bernard, degassing takes time, I would just agitate the FV 2-3 times a day by shaking/moving to and fro not giving it cocktail moves! getting rid of the gas is not going to speed up maturation, only time will mature a wine, you could just leave it alone, you could stir it up every day if still...

Olu, I have 50 litres of strawberry, it hasn't cleared much but a 5lt batch was poured onto 8lb of sloes that had been used for sloe gin, the strained wine cleared, it has been returned to the bulk in the hope that it will promote clearing.

Paul, I have 4.5lb imp of honey, what do I need to do with it to make mead/melomel as I have 9 small oranges and lots of sugar?

Olbul?, I do believe that you may have out-promised the Mods by a long yard:), who could argue with a promise to be truthful, it is all we ask, tell us what you have done and ask us what you will, we will help if we can, if we do not know we can research in our own area's and pass on what we...

pas de paradoxe!, sage vin sage pâture sage vie :D

Wow!! I've had the odd disaster but don't that beat all!!

Arne tid till stopp lek , JAG förstådd de var godis:D, my son makes with vodka and some jelly sweets a thing that is not to my taste:h, nicer is Werthers toffee disolved in vodka, or warm some vodka and 2 mars bars then liquidise this is very nice:D

L40V, at 18% we are talking a lot of giggle factor but without a lot more (x2) fruit and red grape concentrate you will have a very thin and strangely weak tasting wine that will only make you feel bad!, lots of body is required for high strength/dessert wines, chopped or minced sultanas for...

just because you can ferment it, doesn't mean you should:s, lutefisk is pretty damn bad without making a drink with it:D

L40V, don't worry about the pectolic enzyme or the bentonite they can only improve things, the pectolase will help with colour and flavour extraction so that has to be a good thing:D hopefully the bentonite won't trap the enzyme before it has done its work, glad to see you added nutrient as...

L40V, your strawberries will contain oxalic acid already although not a lot, tartaric at 1tsp per gallon/5ltr should be ok, crush and add 1ltr water per kg add champagne yeast starter and pectolase @ 1tsp per gallon/5ltr, ferment for 3 days and take a sample to check SG it will be very low 1010...

Now nothin personal! just a question, dieing with "the most toys"!, are we talking "pyrrhic victory"?, OK y' tooled up, got all the gizmo's and y' go dead!!, what was that about?, did you do anything with your life?, did you help anyone?, did you make a difference?, now just making money and...

As a former Royal Marine I salute you Larry, thankyou. My eldest is in the Royal Navy and I pray that he is safe.

"Lilac Wine" Elkie Brooks!(John Shelton 1950)