Search results

ah yes of course, due to the weight of the berries......silly me!!!!

so is displacing the water a good thing or a bad thing!!!!

and then thaw and use???

How long do you freeze the berries for?? and how long should i thaw them???

Right, so how do i know when to rack again!!!

Richard, my wine is in the carboy ( demi- john) it has been in there for three days, how often should i check the sg, baring in mind it was 1.00 when i transfered it.!

My wine will have been in the demi-john for three days tomorrow (Friday) how often should i check the sg at this stage as i believe it will be fermented to absolute dry by now or very soon. Should i rack it again so soon after transferring it to my secondary????

This is my first attempt at making wine sarah, but you seem to have lots of wine on the go, i just transferred mine from the primary (fermenting bin) to the secondary (demi-john) i took all the advise on board and went with what the sg reading was saying, it seems to have worked, as it is now...

Thanks steve, the reading on my wine was 1.00 so i racked it to my secondry, left it 12hrs then monitored how much it was bubbling, it was every two minutes, is this normal!!!

Thanks for the advice, so it seems to me, as long as i dont let the fermentation stop in the primary, or the reading is 1.000 or higher (or is it lower) then i can rack into secondary, but what happens when the reading is 1.000 - 990 and is still bubbling away!!!

When is the best time to rack my wine into secondary, is there a specific reading on the hydrometer i should reach or should i just rack it after 4 or 5 days regardless. My wine has been fermenting nicely for 3 days now. appreciate some advice on this.

Right guys, i have just added the yeast, can anyone tell me how long before fermentation starts, i only used half the packet, if this does not work, what is the best way to kick start the yeast!

wow, I am new to winemaking but a few years ago i used to make beer and cider, i have limited space and the weather aint too good here in the uk, i think the principal is the same except i think you can experiment more with wine, and i thought right, lets start with a chilli wine and see where...

Thanks guys, I plan to start this as soon as my golden raisins arrive, i am using a straining bag and using thai, birdseye and bullet peppers, but if my bhut jolakia and scotch bonnets arrive, they will be getting used as well..Hot! Hot! Hot! will keep you informed on the progress!!!

Thanks guys, i will be startin this as soon as my golden raisins arrive, i am using thai peeppers, birds eye and bullet peppers but if my bhut jolakias and scotch bonnets arrive in time then i plan to use them as well...hot hot hot!!! i will be using a straining bag probably for about a week...

This was a recipe i got from the internet, this will be my first attempt, hence the reason i am only making i gallon, if successful then i will go for 5 gallons!!!

I just thought that because i am only using 2lb of sugar, i packet of yeast might be to much!!!

recipe 10-15 red chillis (or however much you want) 1lb of chopped golden raisens 2lb sugar 1 tsp yeast nutrient 1 crushed Campden tab 1/2 tsp pectinase 1 1/2 tsp acid blend lalvin EC-1118 yeast

Can anyone give me some help here, i am just about to make 1 gallon of chilli wine, the problem is, i dont know how much yeast to use, i am using EC-1118 and the packet says "to make up to 5 gallons" Do i use 0ne fith of the packet or half the packet? would really appreciate some advice. Thanks:a1