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It might do, but I don't care. I have no idea what elderflower tastes like. I only make it cus it's cheaper than buying grapes. I sometimes use lemons, but switched to citric acid cus it's cheaper. I'm a real connoisseur

Surely I'm not trying to get rid of CO2, since it can only escape once the pressure inside is higher than outside, and the space soon becomes saturated with it. So, rather than wait until the buildup of CO2 has forced all the oxygen and other gases out, why not just force the oxygen out at the...

Ahh, so the oxygen thing was right. So no need to buy demijohns if I pour CO2 into the container before I put the lid on. The problem of seeing the sediment makes sense. Until now, I've just been using a very bright torch. I filter anyway once it's clear to the eye and usually get the whole...

Ahh, then I'll go grab a few limbs. Hell, I might make a barrel some time. Or maybe start small and just make a watertight box.

Ahh, that makes sense, thanks.

Again, sorry for all the questions. I'd have put them all in one post, but I din't know more were going to come up. So, I like quite a lot of citric in my elderflower wine. I just read that you should wait until after primary fermentation is complete, or the yeast converts it to acetic acid...

Sorry for all the questions I'm posting today. I'm familiar with how oak barrels affect the flavour of wine, but...everywhere I've looked so far, they are recommending buying this type or that type, or just saying that you can buy them. I know oak chips don't grow on trees, but... Waiiit...

For one thing, glass demijohns are getting costly, and I'd need to get a lot of them, since I rarely make a batch of less than 50 liters at once. I just rack into a spare fermentation bin for secondary. I can't really see any great advantage of a demijohn except, maybe the narrow neck means the...

Ohhh, I just found out that I shouldn't be adding citric acid until after primary fermentation. I just wanna get drunk and for my puke to taste okay! Why's it gotta be so hard!

Ahh, good. And you're right. Small differences don't matter as long as I don't end up with bottles of flat wine again. I guess I must have just forgotten about some junk I'd added.

Ahh, That makes sense. Since there are chopped sultanas in there, and I assume they contain some sugar that will leech out, I guess I need to wait until I take those out and then add sugar? I normally dissolve all the sugar in boiling water at the start, but then I was following a recipe that...

No grapes. This is elderflower wine :D

So, were' back to where I started. Lol. I always ferment totally dry cus I never bothered getting a hydrometer till recently, and didn't see the point in knowing the abv as long as I knew it was as high as possible. So...I need to ferment the starting wine until all the sugar is gone...I guess...

Okay, so I often make my own wine, and I'm not overly concerned about the taste. It's just something to get me plastered cheaply. Anyway, my last batch, I decided to try making sparkling wine. I won't go into too much detail cus I started a thread detailing what went wrong at the time. I'll try...

Can someone clarify a few things, please? Oops. Posted in the wrong place

The 60g is just a figure that popped into my head. I'm not sure it's what I used. But I weighed it and it sure looked more than 1/4 cup. Closer to a whole cup. I didn't know that yeast settled to the bottom so fast, but that's not the only reason I figured it was dead. The lack of fizz is what...

Off the top of my head I think it came to something like 60g for the 5 gallons. I never saw yeast in the bottles at first. But within 24 hours there was sediment on the bottom, so I think the yeast totally died a death.

No, it fermented away quite nicely. The original yeast was general purpose stuff from the cheapie store's home-brew section. I let that ferment until it stopped. THEN, after fining the wine and filtering it, I added the Lalvin yeast and however much sugar it was to a separate vessel with some of...

Oh, no, the 5.5kg is the sugar in the original recipe. The sugar I mixed the yeast with to add before bottle was way less. I don't remember the exact amount. Hmm...I though general purpose yeast died off at around 13% no matter how much sugar you used? It may then be that the alcohol was...

Okay, I made 5 gallons. The recipe called for 5.5Kg of Sugar. Not sure what yeast I used at that point. It was just a sachet of general purpose stuff. The yeast I added before bottling was Lalvin EC-1118. The wine was fermenting for a few months, but it was pretty much inactive for the last...