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Thanx, as mentioned in my original post I had already added nutrient. Its fermenting very well at the moment its just difficult to see as the liquid/must is white. I have no idea how good or bad this will taste it only cost £1 for the concentrate and was purely a lets see for fun of it kind of...

Following on from what campden does, what is the purpose of adding acid? I tried something 'strange' at the weekend, being forced to go to the god awful place that is Ikea I looked arounf the foody bit at the end and descovered an elderflower syrup concentrate and noticed it contained no...

Thanx 4 the warning I will keep a close eye on it

Its not bottled yet as still plopping occasionally we just had a taste out of interest.

All the kits i have done have quite a shelf life and come with dried yeast. Dried yeast I believe is activated by moisture so should be unaffected by not being in a fridge. I have never bought a kit that had been sold from a fridge.

Thanx again. It was my late summer walks that inspired me to start making wine, unfortunately inspiration was a little late and I had slim pickings but managed to buy enough from the market to make a 1 gallon batch. Next year I will be more prepared I intent to make lots of this, on my weekend...

Thanks for that. On tasting my wines I noticed that there is a slight fiz to one of them I assume it needs de-gassing? How do i do that? I thought it would dissapear over time its only a month old. Funny thing is the one with fizz (blackberry) is crystal clear the other (apple+raisin) is...

Also elderberrys are poisonous unless they are taken over a specific tempeature did you add very hot water or was it all cold ingredients? If all cold then it will always make you ill. It helps to get the juice if you freeze and thaw a couple of times then pour near boiling water over them...

this is the first wine I made from base ingredients instead of a kit it was pitched on the 2nd of this month so less than a month ago. I was surprised to see the other day that its already crystal clear (a stunning colour) and tastes fabulous and very dry. Its still plopping occasionally about...

What does it actually do? I believe its some kind of clearing agent? It seems to get added a lot, usually before pitching then on each racking - why?