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Has anyone ever tried adding rosemary to their wine. It's quite a strong flavour but I think it would go nice if a correct amount was added. This may be a big no no, just wondering. I've just begun first very batch so won't be tailoring until I've had a few under my belt. Sent from my...

Very strange. I thought that would have been normal. Not good for a first brew as I'm using a kit I got as a gift and won't be buying again as my local home brew store is much more cost effective. Are you able to tell when I should transfer to secondary fermenter? Should I do this tomorrow...

Hmmm interesting, I used an online calculator. I'm using the wilkinsons Cabernet Sauvignon kit where I had to add 3.6 ltrs water to the juice with yeast and nutrafine (doubled up a six bottle kit), it then says to add cool boiled water on day three to top up to 9ltrs. Here's screen shot...

I just took a reading which shows fermentation is happening. Dropped from 1.110 to 1.107 giving me so far about 5.25%. My kit requires me to top up my water to 9ltrs (adding 2ltrs) of boiled, cooled water. Will this significantly drop my end ABV and how do I work out the ABV is I am creating...

I certainly have, I really appreciate it. As the Guinness ad says: 'good things come to those who wait' Sent from my iPhone using Wine Making

Thanks, are you a teacher by trade Sent from my iPhone using Wine Making

Nice one, I'm a nervous wreck. Can't wait until I've got a few batches under my belt. Can start adding oak and other bits to help It along Sent from my iPhone using Wine Making

My ferment (is this the correct termonology?) currently looks like this. Sent from my iPhone using Wine Making

Thanks everyone. Sent from my iPhone using Wine Making

Thanks sour grapes, my hydrometer must be a little different as where you have said there would be a second 10, mine goes 1.100 then to 110, Your info has certainly helped me understand it though so thanks. Yes mine is at the second position mentioned making the reading 1.110. Is that...

Cool will try that Sent from my iPhone using Wine Making

Hey guys. I started my first batch of Cabernet Sauvignon from a kit yesterday. The SG was 110, this on my hydrometer sits 5 points below 1.1. Is this too much sugar for the ferment to begin. I doubled up the kit therefore doubling the sugar and nutrafine. I didn't double up the yeast...

Hey guys, New to wine making as of yesterday. Got my first batch of Cab. Sauv. On the go. Only two gallons to check how it works out. Think I may be running into problem already. I'll do checks recommended and post later if I'm worried.