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Hi All, I've made a few variations on Damson wine now (they are a small british stone fruit traditionally used for cooking and jam making). Overall these little fruit seem to have everything I need in them but it's just a matter of balancing it all out. Stoning them is a pain so after some...

Just doing the first tasting of a big (for me) batch of elderberry wine from last autumn and it tastes a bit 'green' and quite acid. The extraction was done cold with a 1 week cold soak before fermentation then several rinses of the pulp instead of a pressing. It also doesn't seem to have a lot...

Hi All, I have managed to acquire an old stave from a whiskey barrel, guessing it's American Oak. I then sanded the paint off the outside and chiselled the char off the inside. After cleaning it up I then split it into lots of little sticks around 1/4inch square or smaller. Then I toasted them...

Hi All, I made a 30L batch of cherry wine started on 09/07/20 from a mix of wild cherries, mostly black but with a few red ones as well, pits were left in but removed where possible during the fermentation. 13.2kg Cherries and 8kg sugar and 6 decaf teabags (uk ones) and Montrachet 522 yeast at...

Hi All, I'm just in the process of de stalking a big batch of elderberries to make an elderberry wine and I was going to try a labour saving technique which I've used in the past. Am interested to know what peoples thoughts are. Ingredents to the (uk) gallon or 4.8 litres are 1.5kg...