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I do appreciate it has a thick, cloying aftertaste and isnt ideal. Ensuring fermentation is finished makes a lot of sense of course, An article I read said it was banned in the US for causing cancer. I know the real artificial sweeteners many have doubts on, but with a natural product like...

Can you use artificial sweeteners to backsweeten? I am sure there have been a few issues with fermentation restarting due to real sugar and wonder if fake chemical stuff owuld do the job? Or what about stevia - seems abit of a compromise - although that's a bit of an issue for USA folk I believe?

Yes seems very interesting. Thankyou

That's what the search is for? Interesting...

Anyone made wine from skiittles? Or wine gums Or any other favourites - my most favourite sweet (candY) is black currant and liquorice. Would love to give that ago.

Actually didnt know it was illegal and it may well be the same in the UK, I dunno. Apologies for straying into the gray areas, no offense intended I now understand the difference between fermentation and distillation. Distillation is like concentrating the alcohol so yeast doesnt actually work...

Thanks for the info, while it was more a question about the resiliency of yeast, my apologies for straying into the spirit realm.

Hey all. So alcohol is produced by the yeasts conversion of sugars. Is it true than the more sugar you add the more alcohol can be produced - assuming the yeast is hardy enough? Lots of yeasts I see are advertised as being capable of handling up to 18% which is fine for wine, so can I simply...

5192 + 6DB = 5198

I find uPVC cleaner invaluable for dissolving the glue on labels. It's £4 or $5 for a litre and it lasts forever. Not found a glue it doesn't dissolve and it works super quick - less than 30 seconds for even the thickest residue. Those who dislike chemicals may find it's aroma a little strong...

Thanks guys. The Rhubarb is abuot 9 months and the plum 6. SG is 994 and fairly happy it's done. Pectine enzyme duly ordered. Thanks folks lets see what happens

Tried the enzyme - although not bentonite - can I do both? Plus will it affect the smell?

I've made several kits and they all turned out pretty decent. However, it is cheating a bit (IMHO) so I have tried making from fruit. Dragons blood turned out ok but a little thin but both my plum & rhubarb have turned out poor. They taste and smell yeasty - for all the world like Aveeno skin...

Cheers folks

I wondered if I might use the 5l water containers as carboys rather than the ones brew shops sell? Have a local supermarket that sells them as getting deliveries here in the North of Scotland is real game of chance with extortionate rates more often than not Something like this?

Actually I just measured this, and its even more active than I thought with a bubbling every 6 seconds. Its not that warm here in scotland with one of those stick on thermometer strips telling me the buckets at 22° C. Feart that the bucket lids gonna fly off! Houston we have a problem ;)

Thanks all for your input. I have racked it off 3 times and still loads of sludge Tempted to have it discuss the matter with the great porcelain telephone, but will see what happens over another month. Will then look at options but if the TruboKlar did nothing at all to clear it, am I perhaps on...

Beecoz khats struggil wiv spellin

So, I'm still sticking to kit type wine and am working on a Rosé from dried fruit. Smells AWESOME Its day 4 of primary fermentation and it's still going like crazy. The airlock is gurgling every 10 seconds or so What's your most active fermentation been, and is there actually any significance...

Well a bit to go yet then me thinks. BEst find a cupboard and forget about it.