Search results

Hi Scooter, thanks very much for that helpful post. Unfortunately I'd already added a carton of pineapple before posting, but the next time I try a mango wine, I'll stick to all mango to ensure that I get a better mango flavour. I checked the acidity with a PH strip and it's perfect. I started...

Thanks very much for your replies. I am using mango pulp (which has been used for a previous batch but still smells very fruity and good, and adding pineapple juice. The yeast is an all-purpose wine-making yeast which gives a vigorous (to me) yet long-lasting fermentation. I wish to make a dry...

I am making a new batch of wine. I purchased a hydrometer so I can know how much sugar is appropriate, but I don't know what numbers I should aim for. I have read stuff and watched the tutorials, but I am clueless. I don't really care how strong it is, so long as it is dry and won't spoil...

Humph... right-ho. I have done a bit of reading up and added potassium sorbate to my shopping list. I hope I haven't omitted anything else. :/ Thanks for the help and advice. It is really informative.

Thanks for the clarification of that issue, Sour Grapes, it's much appreciated.

Hi Sour Grapes.. Thank you so much for this information. I really appreciate the time everyone is giving. May I ask a further question. Doesn't the presence of fruit pulp influence the hydrometer reading? Would a significant amount of pulp not register as more dense?

Ah! Thanks very much. Yes, that sounds much more useful, and exactly what I would wish, to avoid the necessary calculations.

I have found a hydrometer by Stevenson-Reeves, which would seem suitable for a beginner, however someone wrote in the reviews that a calculator is required to ascertain the reading, which they said would not be required for "more modern products". I don't know if I am allowed to post a link to...

Sour Grapes.. many thanks. Isn't she so cute and adorable! I will have to save that link to watch again. I would have counted from the bottom upwards, so I am glad I've learned otherwise. LOL

Hi Salcoco, thank you for this information. Do you mean that the SG of the fermented wine should be around 1.092? which should therefore be around 12% alcohol? Does the hydrometer show the number to be 1.092 when put into the wine? or do I have to do some sort of calculation from the reading? I...

Gosh, what wonderful and helpful replies! Thank you all so much. 1d10T - you are right, but I would like most of the wine to be palatable for guests, as I don't drink much. :/ Scooter68, It is such a good idea to keep notes, so we can tweak subsequent attempts! I will definitely do that in...

Thanks so much for all your replies. This information is extremely useful, and will cut out the guesswork. I was worrying about the fact I had more than halved the quantity of sugar in some of the recipes, but BernardSmith has reassured me, because I cut the added sugar to around 2lb to...

I've looked for recipes online, and ended up cutting the sugar away back, because otherwise they end up undrinkably sweet. Is there a reliable source of recipes online which dependably results in wines of a typical dryness which most wine drinkers would choose, and it makes clear when a...

We made a few experimental batches of wine with a tin of mango pulp plus one other juice. When we syphoned off the wine, there was a ton of sediment and the amount of wine bottled was about half the volume of the demijohn. They taste really strong. I like them, but let a friend taste it the...

Thanks so much for your amusing replies. BernardSmith - worry not. My elderberry trees smell gorgeous! The garden is filled with their delicate fragrance at the moment, and they're definitely edible and delicious. No cat pee, thank goodness. Winemanden.. Our intention in beginning our...

Hi again, thanks for the other replies. I'm updating to say that the elderflower wine restarted fermenting on its own that evening with no extra help, and it already tastes lovely. I'd started a second batch, so I added the lemon juice, which killed the fermentation, but adding some...

Thanks very much for those replies. Should I be buying both a hydrometer and a PH meter in order to make a better attempt at a flower wine? It's great to know that I need not discard the batch. It smells and tastes fine - just needs to ferment for longer. Many thanks for your encouragement...

Thanks so much for the replies. I think we have worked out the problem. I added ascorbic acid instead of citric. I doubt if there is anything I can do to save it? That said, I have learned a lot from your replies, Is the calibrated meter to which you refer a hydrometer? We're intending to...

Is lemon juice or another acid necessary for elderflower wine? If so then why is that? I tried to make elderflower wine according to a recipe, but the fermentation keeps stopping, despite adding a very good yeast and daily agitation so I thought I'd try another batch minus the acid.

Sorry! Wrong area, but I don't know how to delete this!