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as an experiment i made up a 1.5l yeast starter after 24hrs i then put it into 6 seperate small pet bottles and froze it yesterday i defrosted one and added it to a 1 gallon wine and this morning i have got a ferment going,so now i have 5 yeast starters from 1 sachet of yeast ready to go...

is it possible to freeze elderflowers and rose petals for later use as at the moment i have no demijohns free but there are lots of flowers about

my question is when is a wine balanced for example a port style wine (sweet and acidic?) or the higher the alcohol the sweeter the wine but how do you know if you have added enough acid or taken some out to make it balanced,or is it personal taste

i've recently been xperimenting with different supermarket juices for wines and the most popular is the pineapple juice 2ltr pineapple juice(from conc.) 1ltr grape juice pectic enzyme yeast lalvin 1118 yeast nutrient 600g suger (to s.g.1085) water to 1 gallon add all to d.j. and...

please help i know im stupid and cant count but i add way to much acid to my must now i need to reduce it by 3g/l tartaric acid in a gollon batch what would be the best way to do this. i dont live near any homebrew shops and online will take to long so the must will spoil

can anyone recommend a refractometer preferably with brix and gravity readings

here we go this recipe is adapted from some ive found online any input will be greatly appreciated 1.4kg prunes 600g raisins 1 lt prune juice 1.5kg sugar pectolyse campden tab nutrient champagne yeast wash,chop and freeze prunes and raisins add to primary with juice and 2l...

i want to use banana to add some body but i would like to know do you boil the the bananas with the skins on or do you need to peel them first

when you add sugar during fermentation does it have to be dissolved or does it matter if it sit at the bottom of the demi john

can anyone recommend a blackberry wine recipe ive found lots but they all vary with fruit amounts so i was looking for a tried and tested one thanks

ive just racked a orange juice concentrate wine (from cjj berrys book) but it tastes very 'raw' is this normal and it just needs time or do i have a problem, smells nice.i was going to bottle it at the weekend as it has cleared well. any help is appreciated

if i want to add a little body to wine ,im making a pomagrante and pinapple juice wine,can i use a banana and how do i do it or can i just add a little tannin

hi guys is it possible to make wine from shop bought juices eg pomegranate,passion fruit, and if so how much would i need to make up a gallon

ive been following the recipe that allie pointed me to so far i have cut up fruit added campdem tabs and pectic enzyme,just like the recipes says, but fermentation seems to have started before ive added the yeast. what i need to know should i just carry on with the recipe but not add the yeast...

hi guys in a bit new to this wine making, ive only made 1 kit before,and i was wondering can you substitute raisins for grape conc. some recipes ive seen say yes(i can only get conc. online and its a hassle) and how much do you need any help would be greatly appreciated thanks