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Interesting thank you! I'm not sure what kind we have here, but they were a decent size, maybe 3/4 inch. When I made syrups you didn't have to deseed them though just top and tail them and make an X on with a knife. Sounds like a lot of work deseeding them but i'm sure it'll be worth it for the...

How did this turn out? I made rose hip syrup last year and it was delicious so would love to try the wine. Wasn't sure if not heating them first would leave the irritating hairs from the inside though

I've been making this one based on this recipe, and guys its absolutely delicious- It's like if Christmas cake was an alcoholic drink! I also added campden tablets and used Lavlin EC-1118 rather than toast just to be sure. I tried this one without any extra nutrients and it still worked well...

Thank you! I did wonder how much headspace was reasonable actually so that helps

Posting from the UK- This forum has been amazing help so far, I’ve mostly been lurking, but it’s answered so many of my beginner questions. So far I’ve done a strawberry wine (a bit of a disaster with a bung that got stuck!) , and got a nettle, Yorkshire tea, and a blueberry one aging...

Hmm yeah I wasn’t sure if using those meant it would basically end fermentation early, or just slow it down a bunch

It’s been at 1.010 for I think like 9 days ish? Started at 1.070. I’m still a beginner tbh not too sure what’s normal!

So I accidentally skipped ahead a sentence and put those in, then read sparkalloid and was like ah damn... Left it for a week to see what happens and it's slowly been ticking away, but has stalled at 1.010. Should I just add the sparkalloid now, then have it be a lower % overall? Tastes nice...

Thank you that helps a lot! Might just get like 50 lemons to squeeze at this point

It’s already got potassium some preservatives in it, would this be ok to use? And if so, would I then not add any later in the recipe? I’ve had no luck looking in stores so far. Thanks! https://amzn.eu/d/aJDLiQX