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Has anyone started this yet. I can't seem to find one.... Not sure whether I'm good enough to start it lol Here's what I'm at Can someone more knowledgeable (that won't be hard [emoji23]) throw an eye over this recipe please.... Red and black currant wine 2 gallons 6lbs red and black currants...

Deleted and moved to March 16 post

My sister in law has informed me that she has a large amount of red currants....she is wondering would I make wine from them... Of course I said I'd try but never thought about it since. Now they're ready for picking and I'm wondering can it be done? Any help would be appreciated

Ive got 3 gallons of dragon blood on at the minute, racked to 3 dj's. My plan is to let them age for 4/6 months. Would I be best to degass them a couple of times for a week or just let them alone and see if the degass themselves? I am NOT in any rush to bottle...

I was out in the garage yesterday checking gravities and generally listening to bubbling sounds when it just dawned on my...I'm hooked. I started with beer from a kit...this escalated very quickly to all grain setup, I then made my first wine kit in February 2014 which I left to bulk age for 12...

Hi I'm doing dangerdaves dragon blood tomorrow. I have bentonite for fining. I've never used it and before I start I'm wondering when to chuck it in or am I better using something else later on? I've read different things but better to ask [emoji3]

I have my first rhubarb wine sitting in primary thawing out. Recipe below Just wondering how long I leave the raisins? Until it's finished fermenting or remove before racking to secondary? I'm due to add the rest of ingredients tomorrow evening. 2.5 kg rhubarb 294 grams light raisins 4.29 L...

I've already mentioned I've some kits either bottled or fermenting at the min, they've turned out real nice. Also my mother in law is giving me some of this years rhubarb (she can't use it quick enough) and other fruits. So rhubarb wine is first up as she gave 2kg frozen from last year Here's my...

Hi I've got the above fermenting at the min. I've my controller set at 20c/69f and insulated to the side of the fv. It is going nuts at the minute. My initial reaction is it too hot (beer background usually 16/17c) I'm sure I'm fine but just checking anyway :)

Glenn's the name from little ole ireland Been brewing beer for a while now and decided to branch into wine. I've a couple of cellar craft and kenridge showcase kits ageing or fermenting. I've also got a mother in law who has decided that she is giving me this years rubarb and elderberry crop...