Search results

I just made a ginger beer kit two days ago, 1/2 and 1/2 alcoholic and non alcoholic (for the 12 year old) and pitched all the yeast, put the half in a 3 gal fermenter, and after the 3 hours bottled the non alcoholic half into swing top grolsch bottles. I checked the alcoholic one today, and...

I've got the vacuum pump thats like a brake bleeder not a vacuvin. I've never used it on my 5l demijohns as the glass seems thinner that normal carboys (I mean the 5 litre ones that come with the lid with a rubber seal attached and the little circle handle). Would it be safe to pull a vacuum on...

Can someone check me because I'm not very savvy at this: I'm making Kiwifruit Wine. The juice measured 1.060, strained, got 1.050. I added a bottle of Welches White Grape which was 1.070 and 1.36 litres. My total qty is 5 litres therefore : 1.36 litres @ 1.070 3.64 litres @ 1.050...

How many times can you reuse (so to speak) the lees in the primary bucket to make a new batch. I'm on the third and about to do the fourth. Is there any problem doing this? The 3 batches have all been fine, and I pop the fruit bag (squeezed) back into the new wine as it would have yeast in it...

Just wondering if anyone has made a Loquat wine, and any challenges, hints, tips and ideas? I have a 10L bucket full, will freeze I think until I get more as by the time I take the seeds out I think the amount will halve. The skins are quite tough and taste tanniny; will this cause any tannin...

OK, I just decided (LOL) to make this. Just a 5 litre to see how it goes. I've used 2 litres freshly squeezed tangelos pure juice 1kg carrots and 2 bananas chopped, boiled, and strained Dextrose as needed to 1.075 dissolved 1 tsp tannin 1 tsp pectic enzyme 1 tsp amylase 1 tsp troz...

I've made a Cape Gooseberry and Banana wine. The bananas were frozen so they have broken down; the ferment is about half way (1.040 ish) and smells great. There is tho; this abundance of fluffy stuff (banana) - you couldn't call it pulp - and also I added chopped white raisins to the mix (just...

Hi all. I'm new to winemakingtalk but have been making wine for about 9 years (with a few breaks). I'm just setting up my little bar and wine room where I live now, and almost have it all done. I've got 23L of Plum Wine and 23L of Plum Port bulk aging, a 7 year old coffee wine still aging (in a...