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Hello, I was making 3 gallons of Barley wine in a plastic bucket. After 7 days I transferred the liquid minus the Barley and sultanas to 3 demijohns. The last DJ needed topping up with water. It is the lighter colour one in the photo. After a slight delay all three started fermenting again...

I have a second hand wine press which has no instructions. I have taken a photo which I will try and upload. The basic principle is to squash soft fruit to extract the juice. The recipe books I have talk about cutting up or crushing fruit then leaving it in a plastic barrel for a few days before...

On a selling website locally there is an item which consists of a pair of demijohn's and some bits and pieces of wine equipment. This includes wine finnings; pectic enzyme; wine tannin; sodium metabisulphate. They are clearly old chemicals and my question is, do they have a useful life at top...

I am a newish wine maker and have made 2 gallons of rhubarb wine at the end of May this year,shown on the rear of the heater pad. My wife has made the front two in June this year. How long should I leave them before bottling. They seem to be clearing well but that won't mean they taste good. I...

I am a newish wine maker and have made 2 gallons of rhubarb wine at the end of May this year,shown on the rear of the heater pad. My wife has made the front two in June this year. How long should I leave them before bottling. They seem to be clearing well but that won't mean they taste good. I...

I am thinking of acquiring a used clear glass carboy, it is 3 gallons size. I have some cleaning brushes for standard size demijohns but how do you clean the bigger ones? Put a bottle brush on a stick???

I made 2 gallons of rhubarb about 2 weeks ago. I transferred the liquid to two demijohns after 6 days but saw tonight at the very top of both DJ's a few strands of rhubarb that I did not catch in a sieve. is there a possibility of these strands going off? Should I put it through another sieve...

I have just started wine making and have a book from the 1950's, I think. It is by Margarete Patten from the UK. The recipe in question is for wheat wine and it involves putting sugar sultanas and wheat into a bucket and leaving it for 30 days to absorb flavours and then straining into a...