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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 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...

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...

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...

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.

I've finalised the white wine from a kit down to 0.992 from 1.086 I've heard i shouldn't add stabiliser to the wine if i am going to further make it sparkly. would stabiliser be the second pack of the 4 that comes with the wine?

I usually do kit wines. After i add the wine juice to the fermenter and water and stir, i do a hydrometer reading which usually starts at 1.080 this usually drops to 0.992 I heard it should be slightly higher, any ideas?

I have the bottles (25) champagne corks and wires to hold them down. I've ordered magnum ultimate medium white wine kit. Has anyone got the best recipe for making this please?:hug I've also got champagne yeast as well. Preparing for xmas!!!

I've been pondering on this topic. is demera sugar a good substitute to ferment a white wine?:d:f:f:f:s

I've just bottled a magnum chardonnay from a wine kit from north italy. I added some tartaric acid to it to give it some body just before bottling. I've noticed after a glass or two as you do, that i get a slight migraine. does it need some time to mature?

Hi forum. I've just finished fermenting a pinot grigio from magnum. The problem i'm getting is that after a few weeks there's sediment in some of the bottles. how do i go about solving this problem without buying the allinone?

If anyone is purchasing wine online and starting off, I would highly suggest to start off with the magnum ultimate wine collection. I just done a batch here in ireland of the pinot grigio and i must say with feedback after fermentating it only after 17 days that it is absolutely lovely. and so...

I've completed fermentating a magnum ultimate pinot grigio wine kit. sg was 1.085 and ended with 0.992 I've added the finings and it's clearing now. Is there any point adding camden tablets to low quality wines that are nearly ready to drink from the bottle once bottled. third ever wine kit...

the wine kit is a magnum pinot grigio. the instructions say to top it up after the grape juice is added to 23 litres. i topped it up to 25 litres to allow for loss of juice after racking a few times. did i do wrong?:ft

Hi everyone, I'm on my third ever batch of home winemaking kits. I must say i love my new hobby so addictive. First batch of pinot grigio got ruined because of a leaky tap on the primary bucket once fermentation finished and the second was a peach chablis desert wine which i thought was a...

I've been fermenting a cantina peach chablis kit for nearly 2 weeks now I transferred it from the primary bucket when the gravity reading was 1010 a week ago into a plastic carboy of 5 litres. I left it there with the airlock bubbling away in the hot press cupboard for a week. I then...