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Any advice welcomed. We make elderberry wine every year and our recipe book says save it for two years in the bottle to taste it at its best - well for the first time we have managed to keep some for nearly two years but am disappointed that it still tastes bitter - plenty of fruit flavour...

Any thoughts welcomed - Last years plum and damson wines have fermented well - though our cold winter and spring have kept them ticking over very slowly since August last year - they are no longer sweet, have good flavour and have decent alcohol content - but they have not cleared. We are...

The last two years of apple wine has a bitter aftertaste that I would like to avoid this year. It doesnt seem to make any difference if I use pressed juice or the cake left over from cider pressing - all appears to ferment well and it clears to a beautiful amber nectar but in the glass it smells...

For the last couple of years our rhubarb attempts have been less than impressive. Following standard recipe - adding precipitated chalk to bring the PH level down (on litmus paper test) but it still does not fire up in the demi john like our other attempts and last year though the rhubarb...