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That is so good

You’re a goner I suspect

All the best with that. Thanks for posting the link as that was an interesting read. I’d forgotten about the sugar / juice extraction technique. I used it once approx five years back on a rhubarb wine. which also reminds me that I need to sample a bottle. They do say that rhubarb hits its...

I think Freud would simply ask the question “was she wearing red lip stick, how much was applied and were her lips inflated by Botox”

That is a fascinating link. Apart from the article on minerality the numerous and more recent articles on wine related subjects, it looks like I might need to find more reading time in my day..

I recall a number of vineyards plant sour tasting grapes around the perimeter of their properties in the hope that locals and thieves won't bother to progress their search beyond the first one or two rows.

Haha .. very good

Well said. I have never thought about it as an avalanche - but it absolutely is. Having to work at pace, monitor and cross check your steps. not mentioning the sore back.

Pleased I could help. What fruit are you using in the wine. All the best. Cheers

Yes. That’s my experience. i found that I don’t get the full sweetness profile in the beginning. Hence when I first started using Erythritol a few years back I added far too much. I now use those early still and sparkling pear wines for blending in with other fruit wines and only pop a bottle...

I have never had a loss of sweetness and it doesn’t have that metallic tingle that some of the other sweetners seem to have ... however - just like all of them - don’t overdose - as it can cause a bit of intestinal gas. Around 350 to 400 gms in ten litres is more than enough. That will give you...

That has cleared extremely well. Has it cleared naturally or did you add finings. I have only just started drinking my pear wine that I fermented back in February (I am in the Southern Hemisphere). You’ll find that your pear wine will just keep getting better as the bottle alchemy does its work...

I use Erythritol to back sweeten both still and sparkling styles... as I have a sugar intolerance issue. Erythritol works beautifully.

Yep I like it when they notate their blend ratios. You know that they are equally proud. I write them all down and dwell over them when designing my own arrangement

Have done similarly. It adds that extra five percent magic in the bottle. I've also been playing around with various blends in my fruit wines. I absolutely agree that blending is to be encouraged

Same as above. I use glass. Except I use mid size drinking glasses as my beakers and half the price. i don't know why the K Meta would have that effect. unless it is something related to a mild interaction with the glazing. Best not to use that mug again.

Agree. Just sanitise and allow your nylon hop bag or stainless hop thing to air dry for a couple of minutes. No need to do anything to the hops. keep them refrigerated after you buy them. Re quantity - don't over hop. You only need a low loading for a cider ie around 10 gms. If you like It...

Keep your hair on chum. FYI it’s not a 'clearly' moment. There is little point measuring Brix pre dilution. out of curiosity I did it once. I recall it was something like 67 degrees. So really it is a waste of time. But the interesting little factoid— after adding the measured amount of water -...

Interesting. I haven't done what you suggested ie stopped to think about it - but is your hypothetical Brix reading after dilution? I haven't seen these new kits in New Zealand yet. First shipments aren’t due until mid month ( shipping COVID go slow). but as I drink red, I wouldn't seriously...