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Thanks for the input, I'm sure it was fine, worked well the pizzas so no complaints :) Not sure what the pasturisation temp was for this milk, bottles gone now so I can't even check, I'll find out on the next one! I didn't add any CaCL2 but will gve that some thought next time, I couldn't use...

Hi Folks, Julie & BaWS I'm sure you'll be happy to hear I confessed everything to my wife.... and she made me make mozarella first :( so.. We got to making and in our little adventure we panicked on the first batch thinking it wasn't working and ended up dumping out perfectly good curds. Then...

Hi Folks, I want to make a nice red wine batch and I know there are a tonne & a half of kits available. I just wonder if there are any good alternatives to forking out for a high quality kit wine, I've seen things on the YouTube of people using Welch's would anyone reconmend it? I...

Well I'll try my best but I doubt I'll have a library anywhere near as diverse or successful in just 2 n a half fish years! Inspiring work

I'm going to try and convince the wife to let me have the big spare room, if not my shed will be revamped or more will be going in the study. So jealous of all the basement set ups, some of you folks have truly amazing spaces. Maybe I'll be there in a few years!

Dig a mini-cellar in your back garden maybe? go down a fair chunk then put a concrete base, brick sides an a lid.. then again scrap that idea- winter it would be useless. Think the best bet has gotta be the fridge. I'm trying to find a little second hand one myself for my cheese at the moment...

I'll have to give it a go regardless then, I'm sure if it tastes good I'll drink it all long before 3 years!

I know, I only read it as friendly advice : ) Will keep you all posted ;) Thanks, Dan

How the heck did I miss that! -_- I learn faster this way, plus Blue cheese is my cheese of choice to eat. Thanks for the heads up and advice, I would go for something easier but I'm not at all a fan of Moz- the wife is but she hasn't read this so lets just keep that our little secret. I...

Wow, so beside the cracks about the spelling bee's are they actually wines you've crafted that have won in competitions? If so then more wows.. How long have you been at this game?

Hi Folks, Wine & Cheese are my two little luxuries in life :D I've already made a good start on the wine production and I am about to begin cheese. I'm being ambitous and attempting a blue cheese to begin with, as soon as my culture gets here in a few days I'll be getting the starter ready and...

I use an internal/external shed that's built into the extension so 90% household insulation then a wooden door to the external shed.

Yeah its been stable for a good few days, I'll sulphite tonight as well. Should I degass right away or leave it for a day or two first?

Okay I'll shift it out today :) Thanks Dan

Hi Folks, I had someone give me a good stack of frozen rhubarb ready for wine so I prepped my must, inverted my sugar and set of sailing. Start PA @ 14% apprx. SG .105. It started fermenting well and before I knew it 2 days in I was at .030.. I decided I better rack but had to get some...

Hi, I really want to start up a batch of strawberry wine next but someone has told me it doesn't keep very well. I assume they mean it will spoil with age (sour?) Can anyone else back this up or dismiss it? I'm still going to make some but it will determine whether or not I make enough...

Thanks guys, yes its stable now for three days. I am planning on ageing it for at least a year. I'll rack and stabilize it tomorrow just to give it a days rest. Then wait another 3 days and sweeten. Is it definitely best to rack first then stabilize instead of versa vice? I'm assuming tannins...

Hi Folks, So my apple wine has now settled at 0.998 but is still fizzing away gently. it's already looking quite clear! Should I degas it first (will this stir everything up and mean I have to wait for it to clear again?) or should I add cam, meta etc first to stabalize it. I'm not too...

So to offer anyone who's interested a bit of an update: I stuck the lot in the bucket and replaced in the cupboard with lid loosely fitted. Fermentation then continued quickly and by Sunday the 1st id hit 0.32 SG and decided to rack. I racked the 25lt back into the 5lt demijohns, got rid...

Its been bucketed now for two days and is down to 062 :) so Im pretty happy its moving forward. I'll keep updating this for anyone thats interested and hopefully provide insight to anyone else who makes a simmilar blunder.