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I am doing a SG Gold Chardonnay Style kit (30 bottle) and while it's a cheap kit, it's certainly a step up from the wines I was making from orange juice. It's also about the same price as making wine from orange juice, making the kit a no-brainer. I typically use 1 sachet (5g) of EC-1118 per 5L...

I just worked out I made 210 Liters (of syphoned wine) in the last 398 days. That's taking off the 11L I have in bottles right now. I have never given away any of it, so I know I drank it all myself in that time. I always make my wine up around 16% to 18% ABV. I make it as strong as I can. That...

In the past I have typically bought the orange juice from concentrate because it's cheaper and to me, the taste of it from the carton isn't really any different to pure squeezed orange juice, that's about 22% more expensive. Recently the store had sold out of the cheaper stuff from concentrate...

When looking for info about yeast starters, I always end up on beer making forums. For all my orange batches of wine, I never made a starter and it fermented well, almost every time. The only exception was when the temps stayed above 30°C, it half-stalled. With some fruits it seems a starter...

The first 100% cranberry juice I tried, stalled. I think I left it a month and it got to 10% ABV and just stopped managing to gain any more ABV (when the aim was for it to end up maxed out at around 18%). That was "Ocean Spray" nearing it's best before date from a warehouse that sells that sort...

I typically use 1.25 tsp yeast, 1 tsp nutrient, 1 tsp pectolase and 1 tsp bentonite per 5L. While that clears the wine, at the same time it is an additional cost and everywhere I look says drinking cloudy wine won't have any bad effects, health-wise. So what would happen if I just didn't put...

Last batch: In my last batch of wine, I used Aldi 2L orange juice from concentrate. That juice measured 1.048 SG. To that, I added 1080g sugar per 3.75L of juice and that created 4.56L of juice ready for the yeast. This ended up starting at 1.131 SG which is high but I have done it before and...

Are these tartrate crystals? This is orange wine that's down to about 0.996 SG and just finished.

I have been making orange wine and found that it tasted a bit acidic (3.4 pH) so I added 2 tsp of precipitated chalk to my 10L buckets at the outset on this latest batch, but I am finding the finished product just doesn't taste right, it's like something is missing because that acidity is no...

My orange wine, while fermenting fast and having an acceptable pH level, comes out tasting too acidic. Is there any disadvantage to adding precipitated chalk at the start? Most info I am reading says only add this when fermenting has completed, but why is that? If I add a half teaspoon to a...

I started off some cranberry juice (Ocean Spray Classic) and straight away (within 3 or 4 days) I could see there was hardly any bubbling or foaming going on. It stalled almost right from the start. Assuming it's a low pH level, I tested that and it was actually fine at around 3.4 pH. I have no...

I never realised there's a sub-forum here where calculators can be posted. I had another account here called "HomeBrew" and straight away someone told me, making wine is fermenting, not brewing - brewing is for beer. I felt embarrassed, while at the same time, discovered the joke name "Grape...

I started cranberry off 18 days ago and it's been slow the whole time. I accidentally started it off with a high sg (1.135) and initially I assumed that was why it wasn't getting going, but on days 2/3/4/5 it was fizzing away quite well, compared to how it is now after 18 days. It's at around...

I don't know if this is common, but I was surprised by it. 1KG of sugar in 3800ml of orange juice (that had 16g/150ml sugar originally). I'm drinking it now, it's dry and hitting pretty hard! I am using Young's Super Wine Yeast High Alcohol + Nutrient + Pectolase + Bentonite. All made by...

I got some Cranberry juice and on the label, the sugar content says 9.4g in 100ml, so 94g per Liter. Measuring with two different hydrometers (that I checked read 1.000 in water at 20°C) the juice measured 1.050 SG which according to the scale and a table I found online, it's more like 136g...

Stevenson Reeves S1011 hydrometer: 1.100 SG = 15.9% PA (and 1.050 SG = 8.1% PA). Stevenson Reeves S1310 hydrometer: 1.100 SG = 13.5% PA (and 1.050 SG = 6.6% PA). Both made by the same company, both "suitable for both wine and beer". Can anyone explain why the scales differ like this? Both are...

Hello. I've been making a few batches of wine as a total beginner and each one has turned out well. The only problem is I am drinking it faster than I am making it 😄 My next batch will be made from Ocean Spray Cranberry juice... 16L this time. I'm aiming at max ABV as usual so it's going to...