Search results

Thanks Paul thats most informing. I have now learned more from you in 2 days than any wine manual could give and by the time i have googled FERMCALC and read up on Pearsons Square I have no doubt I will be much better informed. To answer your question - yes I did add yeast it was Gervin 1 in...

Just had another thought haha. Would you mind having a go at determining same with this recipe please: Ginger Wine Into 1 gallon of water add: 2oz of well broken root ginger thinly pared rinds (not pith) of 2 lemons and 2 oranges Bring to boil and add a good pinch of cayenne Boil for...

sorry forgot to add that i have racked it off the lees now and it fits exactly into a gallon demojohn

Great Paul Thanks - now you can see why my previous winemaking efforets were very hit and miss. Here goes with the recipe Brandy and ginger wine Into brewing vessel goes 1lb Barley 1 lb Chopped raisins 1 lb of old potatoes (with shoots) Zest and juice of 1 lemon 4lbs Demerera sugar...

oh yeah Paul forgot to ask what is a Pearsons Square? I am sure my granny never used one haha

why would you wantt to lock the thread? I am a newbie and worse than clueless because I have always made my own musts as per recipes and never did any calculations regarding abv etc

Thanks Paul - so next time i make a wine must I measure the sg before I add the fermenting yeast is that right? As to making an estimate of starting sg that would be almost impossible unless I assume that it was somewhere between 1.000 and the 1.014 it is now. As I have nt a clue would it be...

Also the ginger wine is a separate gallon of wine to the brandy+ginger just so there is no misundeerstanding. The ginger wine is still at 1.060 and is still fermenting. As with the other wine i took no sg rading at start of fermenting.

Thanks for posting Paul. I did not add any brandy yet. I made a must from potato, raisins, barley and demerara sugar. The recipe said to ferment until required sweetness was reached on the hydrometer and then rack the wine off the mush. After clearing add brandy and store in a cool dark place...

Newbies Questions Hi All Just a few quick questions about what i do next with two new brews. 17th April I made a gallon each of Brandy and ginger wine and Ginger wine on its own. Brandy and ginger mix has reached 1.014 and I like a sweet one. Fermentation has slowed but not stopped and I...

Hi All, I live in Ireland and have made wine for a few years with varying degrees of success and failure. Never used chemicals in my wine but I am encouraged by reports of modern stoppers/finers etc. I have just made some old wives recipe wine so i will be posting lots of questions - please be...