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Thanks for your replies, I have now planted the vines out and watch the forecast incessantly! Since the below picture was taken (added as tax) I have got the posts in for the trellising. Not much to see right now! I do have some questions though if anyone would be so kind: 1) my vines have...

In the end I have 7 seyval, 7 Solaris and 5 hardwood cuttings of Cabernet cortis. This leaves room for another row of Ortega if I have success with the hybrids. The Solaris and Seyval came as rooted cuttings (own rootstock). They are currently in tall tree pots so I can move them inside if a...

Im no professional but it seems to me like justifying consumption of a large quantity of alcohol on the basis of cost is symptomatic of excusing a problem. You probably already know it’s time to cut back, and you’re taking steps to coming to terms with that (admission). Wine making is fun but...

Thank-you, I think this is where my rookie-ness comes into play. It’s been 0.994 3 days in a row but still bubbling, I’ve also degassed twice so have made the assumption it is more than just out-gassing. Shall I rack and k-meta, degas again and see if it’s still bubbling in a few days? To all...

SP has been fermenting for 5 weeks. 1.078 OG and now down to 0.994. Thing is a machine Can anything be done to stop it now or is it best to just ride it out?

Thank-you both, appreciate the advise and reassurance. It sounds like it should be fine to backsweeten so I’ll crack on with that and watch for re-fermentation.

I have 1gallon of a country wine in a demijohn. It had fermented dry so at the end of January it was sulphited, racked, degassed and sorbated with 1/2 tsp. After this the wine would be stored for a couple of months before tasting and back-sweetening if needed. So, a few days after adding...

5530 + 1SP = 5531

Thanks for replying with that! Beautiful tree and wildly productive, what a gem. Since reading your post I’ve looked into pruning regimes and am looking forward to late winter / early spring to go at mine with the loppers. It’s gone a bit wild, I didn’t do anything since moving to this property...

Congratulations, must feel great! I’m a couple of months behind you having harvested my plums in September. My wine is much pinker, having fermented on the plums for only 4 days before racking off. Yours is a beautiful colour. I went back to your first post and was amazed at the productivity of...

Picture tax of this: ~4 months in bulk (plum wine) Looks pretty clear until a laser is shone through it. How clear is clear enough?

I use pelletised oak sawdust as a mycological substrate and would second some opinions here and suggest it is not something you want in your wine. Origin, moisture content, traceability, composition, texture - all inferior to dedicated products.

I found this same phenomenon today using my laser thermometer. A plum wine which I thought had cleared (it has been in bulk ~3 months) still shows a continuous beam through the carboy. A shop bought bottle of white shows no suspensions meanwhile (expectedly). Seems the plum wine requires...

Wait… what?

Female, attached to the business somehow. Owner / self-sabotage comes to mind but that’s just instinctive not sure why. It seems very deliberate and premeditated. Terribly sad act. The truth always outs, hope the perpetrator gets their dues

Hello! The information and links herein are useful for one of my wines which I’ll probably fortify just a bit, so thanks. Not to hijack the thread, but conversely if one wanted to reduce ABV after fermentation, are there guides? I’ve fermented a 1gal nettle wine which is coming out at 15.6%…...

What an excellent resource for many to enjoy, thanks for sharing

Okay great, thank-you again for the advice, and to @Hazelemere also. I’ll pick up some plums today and wait for them to ripen to try another batch. On the existing one in the meantime, patience. And maybe a campden tablet seeing as I opened the airlock yesterday? I can already tell this hobby...

Thanks for the replies, I’ll leave it for a couple more months and sit on my hands. As for recipe; 2.1kg plums (weight after removing stones) 4L water 1.2kg brewing sugar 1 Campden tablet 1/4 tsp wine tannin 1 tsp acid blend 1 tsp Yeast nutrient after 12hrs; 1tsp pectin enzyme After a further...

Greetings all, I have a question about whether I’ve racked off the fine lees too early and how to correct it. I’ve recently made a plum wine, the SG was 1.070 and had fermented to 0.998 in about 3 days, at which point it was racked off the gross lees. A few days after that it was down to...