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Was at an o'briens wine tasting event in dublin castle ireland on the weekend. 68 stalls and only 2 wines i liked. Home Made wine beats commercial wine hands down. Just made a california conniseur pinot grigio last month and tastes divine already

i use oxi clean as well but usually hot water from the tap after instead of star san

homer simpson moment, doh! I was thinking if i used the air pressure lead for car tyres and insert it inside with a towel around the rim and depress it might make it blow out.

I went to clean it yesterday for a second fermentation. For a change i thought i would use boiling hot water from the kettle first to sanitise the carboy. Note to all users:Do not do this. The plastic has now warped internally in the carboy and what was a 5 gallon container is now about...

thanks everyone for the tips so i'll need to source pectic enzyme, yeast nutrient, a bag for the fruit and i have the rest. coolabula:HB to make say 30 bottles of strawberry wine which is about 23 litres in europe, how many strawberries would i need in weight?

I've been making wine from kits for a year now with good results but only done it this way to learn and perfect winemaking before moving on to fresh fruit. I live in ireland and it is strawberry season now with stalls of fresh strawberries everywhere to be seen on the sides of roads. What...

ok thanks guys. can an oak spiral be re-used again and again if purchased?

I just started off a magnum ultimate chardonnay. starting abv 1.080 have 24 litres fermenting. It came with a pack of oak chips. So i poured in the lot after sterilising them with a crushed camden tablet Now i've never done this before. But it somehow looks wrong to see oak chips...

feedback reports on the champagne Gave 4 bottles away as presents. People said it was nice and fizzy but a bit dull after like most. people reported a bit of a hangover as well the next day. thumbs up for that, as i had not de-gorged the champagne before giving them away. thanks to all...

I think the problem is heat related alright as the temp is only at 20c. I'll leave them near the gas fire tonight and let the glass bottles heat up beside it.fingers crossed

i added some hot water with sugar and put that in each bottle. then added the yeast to each cap when i put them in. i think i'll have to empty each bottle back into a demijohn and heat it up and then add the yeast to start a new ferment

sorry to bring this post back to light but I've noticed the ec-118 yeast i added to the champagne hasn't changed at all and is still just lying in the bottle. any ideas on how to get it activated?

wine update Well i bottled the wine and added the syrup and ec-118 yeast to the bottles. however, i just added the yeast raw to the bottle in the plastic stopper. is that ok? I'm looking in the bottle after a few days and it is just sitting there in the bottle the yeast.

i've another question about removing the co2 after fermentation and not adding stabilizer but adding the fining agents, should the co2 be whipped out before adding the fining agents?

I'll get started. during the summer i leave it out in the garden shed. during the winter, i leave it in the boiler room with the light on. turning off the light drops the temperature and can lead to a stuck ferment.

thanks for the detailed breakdown by the way. only 5 bottles not going to take the risk of the whole kit the first time!:hug i do have a 1 gallon carboy i can use for the mixing as well

i have 5 champagne bottles. so i'll bottle them and wait and see. should get at least 20 normal bottles of wine as well.

the initial gravity was 1.086 i'd say another week to go before it finishes as it's at 1 currently another question. How do you freeze the neck of the champagne bottles without freezing the whole bottle?

I'll drop packet 2 and continue untill the wine has finished and then i'll proceed adding the champagne yeast and syrup to each bottle and lie the bottles after on their sides and then de-gorge i hope without the bottles exploding. how do you know how much yeast to put in each bottle though?

if i had a corny keg i would think about it. but only have the traditional methods still of wine making i.e. bucket, champagne yeast, sugar syrup and bottles