Recent content by DDuck

Thanks for the reply both! So Bryan you're correct, I essentially added the sugar (770g), water (4.6l roughly), Yeast, Acid regulator and Nutirent. There's definitely some alochol in there from the smell. This then fermented for a week at roughly 21 degrees C, once the fermentation stopped...

Hi everyone! What an incredible forum and community that has been made here. I've recently been using a Solomon Grundy Peach wine making kit to try as a first go, and been loving the process so far. My problem (possibly due to dyslexia), is that I've realised I've left out the concentrate...