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Thanks Tom. I tend not to use clearing agents and have usually only left for 1 month before bottling, but can be patient if necessary. :)

Hello fellow winemaking enthusiasts. I have a batch of feijoa wine (this will be my second, first was very yummy) which I wizzed up with a stick blender and filtered into secondary to get maximum flavour from the pulp. Although I've already racked it once, there are still some specks of...

Reading over my notes again I realize why my SG was so high. In attempting to follow the recipe I had taken some of them at times when I hadn't added the full volume of water. Because the recipe also calls to add the yeast while the pulp is still in the fermenter, and not at the final volume...

Just a quick followup on this one, after a couple more days inactivity I rehydrated some EC1118 yeast and pitched it in. It immediately went to work and started bubbling so my batch is alive again, albeit with a different strain of yeast.

Thanks for the info chaps.

Easy guys, this was like my second batch ever - I'm still learning. The quantitites I used were as per the recipe, in fact I reduced the amount of sugar believe it or not. The recipe was for "semi-sweet grapefruit wine" however I used EC1118 yeast at the recommendation of my local home brew...

Hi, I've followed a few recipes that called for sugar to be added gradually. E.g. 50% at start of primary fermentation, and the remainder after 3 days. To date, I've never had confidence in the use of my SG readings to calculate abv because they'll be going down then up then down again and I...

Thanks, I'll sit tight for a little while. I've only got one pack of the EC1118 yeast at the moment and thought it might pay to stick with the original strain of yeast for this batch if possible. I am noticing a little movement in the airlock over the past couple of days, i.e. pressure seems...

Hello, I have a batch of plum wine in a 23L glass carboy that has just had its first racking after 1 month secondary fermentation. SG has gone from initial 1.052 to 1.042 (slower than any wine I've made previously). I normally use EC1118 yeast but this time my local supplier gave me some...

Thanks Smurfe, what you say makes sense. In fact, I already have more EC1118 yeast ready to go for my next batch! We had another couple of glasses of the wine tonight, properly chilled the sweetness doesn't hit you in the face so much. I think we'll definitely be enjoying the rest of this...

Whoops. Yes, sorry everyone - I did mean the "wine bottle storage shelves" sort of racking. :) I only just realized how confusing that must have read! Looking around the house, it occurs to me I've actually collected a number of cheap little 3-level shelving units that can easily sit...

Hello all, I am looking for an inexpensive racking system to kit out my cellar. I am in Auckland, New Zealand, so I thought St. Allie & Boozehag in particular might have some ideas about places I could try? There is a system I've seen about quite a bit that looks like basically like a...

I thought I'd reply to this thread with a roundup of my clearing/bottling experience - thanks to you guys for the advise thus far. I realized after reading some other posts that I was using Lalvin EC1118 yeast which apparently has a tendency to leave a very high alcohol content if you let it...

Hi all, wow - a day later and I've got a bunch of replies. Thanks for the welcome and the advice, it's a big help to benefit from your collective experience! Looking at the wine today, I can slightly make out the edge of the sediment layer so it must still be continuing to clear. And Hi...

Hi all, I am nearing completion of my first batch of feijoa wine (seems to be very popular here in New Zealand - perhaps not a common fruit elsewhere?) and I have a terribly naive newbie question about clearing. It's in a 23 litre (about 6 gallons I think) demijohn and has been racked 3...