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  1. Chris Pittock

    Hi from England

    Hi wrongway, No, I haven't yet tried Dragons Blood, but it is on my (very long) "To Do" list :h However, most of my wines follow a similar recipe. I tend to use frozen fruit as it's cheaper than fresh fruit and always available. I just chuck mine directly into the fermentation bin and strain...
  2. Chris Pittock

    Sanitizing corks

    Sounds good. Are there any makes, models or suppliers that people would recommend or that I should stay away from?
  3. Chris Pittock

    Bulk aging white wine

    Up until now I have racked and cleared my wines for about a week and then bottled them straight away. They usually get drunk quite young too. Last night we have the last bottle of an Apple & Orange I made in October. Because of lack of bottle racks, I'm considering making larger batches (5...
  4. Chris Pittock

    Sanitizing corks

    I've always wondered about this. When I started 20 years ago, I used to float corks in sodium Meta' and used a saucer to hold them under the fluid. Recently though I just throw them into my VWE solution just before I bottle, which only means they are floating for a few minutes. When I need one...
  5. Chris Pittock

    Specific Gravity of Fruit

    Thanks guys, that's been very helpful. Are those refractormeters I've seen on eBay any good and easy to use?
  6. Chris Pittock

    Specific Gravity of Fruit

    This is a technique type question and something that I have been wondering about for a while. When I make wines from juices, tinned fruit or packaged fruit, the sugar content is listed on the labels so I can work out how much sugar to add to get the results I want. If I am using just juices I...
  7. Chris Pittock

    Garlic Wine and Other Delights (Humor)

    I recently made some Chilli & Mango wine. It smelt like a beef casserole while fermenting in the bin, but that cleared after racking. It's a bit strange to drink, with a lovely warming after taste. If I use chilli's again I will make a deep Merlot style red with perhaps a dash or two of coco...
  8. Chris Pittock

    banana wine recipe

    How is yours going? All the recipes I've read say to simmer the bananas in water for 45 minutes before straining into a fermenter. With all the fruit wines I've made up until now I've just fermented the fruit and juices, etc. in a fermentation bin for 3 to 5 days and then strained into a glass...
  9. Chris Pittock

    WineXpert What is your longest aged kit wine in your cellar?

    My current stash is all under a year old, the oldest being about 3 months. I did once find a bottle of CWE Black Cherry at the back of my cellar that I made in 1996, which at that time was 13 years old. I was apprehensive of drinking it, but when I did it had a wonderful rich syrupy texture with...
  10. Chris Pittock

    Mixed berry wine question

    Thus far I have aged my wines in bottles and usually get 5 3/4 750ml bottles from a demijohn (4.5 to 5 litre size). However, I am planning to up my wine production to 5 gallon (Imperial) batches. That way I can store in 4 full demijohns and 5 or so bottles. That way I can save a bit of space in...
  11. Chris Pittock

    Labels

    I design my own using MS Word, print them off a laser printer and cut them using the office guillotine. I use Pritt stick to glue them on as it comes off really early after use. Just a little hot water. wine by Chris P, on Flickr wine2 by Chris P, on Flickr sloe by Chris P, on Flickr
  12. Chris Pittock

    Hi from England

    Hi Joe, It's a small world. I live about 30 miles from Arundel, which I know well. I have family in the area and I'm a member of a bikers group which meet at Bury Hill, which is only a couple of miles away :b
  13. Chris Pittock

    How did you find our forum?

    Hi Everyone, My route here was also via Google. I was looking for new recipes and tips. Regards Chris
  14. Chris Pittock

    Hi from England

    Hi All, I joined the forum yesterday, but I’ve been making wine for about 30 years. Damn, I am getting old Over the years I ferment every couple of years or so. But last autumn I became a bit obsessed and have been going at it with far more enthusiasm than usual. I think I’ve made about 100...
  15. Chris Pittock

    Used bottle washing

    I mostly buy new bottles from Wilkinson’s here in the UK, which I always wash with hot water, washing up liquid and a bottle brush. Once rinsed I use Harris No-Rinse steriliser as I’m now on a water meter. The problem I find with used commercial bottles is that few of them are corked these...
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