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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?

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.

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...

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...

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?

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...

Making a "Babylon" kit red wine. Seems to be freeze dried fruit granules, I think, but cant actually make out any real fruit in it (unlike their white which is very obviously dried fruit like pineapple, raising etc) So did as instructed and waiting on fermentation bubbles, but isn't happening...

So the first wine I made was a kit and so was hoping to move on to a less "boxed" product We have rhubarb and managed to make a pretty decent rhubarb & ginger cordial However the rhubarb wine is proving more problematic. Fermentation went well and I've racked it off a couple of times However it...

Hi all. Was bought a wine making kit and must say it was not too shabby if a little bit chemically tasting. Now I've got the bug and need help and advice to improve so here I am :)