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They can be a tad challenging at times. I well remember the day the answer was 'rupee'. I doubt that anyone would have got that because it is a foreign name. I like the fact that it is the same answer across the world. So I wake up in New Zealand - and know that you chaps will do the same puzzle...

I've done both over the years. In fact i have 25 litres of pear and peach in primary at the moment. However the quantity of peach is quite small ( just under 10%) and is only there to extend the smoothness as I intend to make this into a sparkling for next Christmas. If you have large quantities...

Yep. I look forward to the daily challenge. it’s become my first activity each morning before reading the news sites.

i've never been happy with my Sangiovese. Did two kits. Cheeky Monkey was the kit brand name. So I left them sitting in their bottle for four or five years. Finally one day I grabbed one expecting it to be thin and flavourless - and was very surprised at how the wine had developed. I now leave...

Hi Ivy i do a mountain of pears and I don’t press. I admit that every year I just loath the thought of harvest/ pulping etc… But on the day i just shake off the negative thoughts and find myself truly looking forward to the workload in front of me. Anyway - there are two phases related to...

Interesting and pleasing to read. I made one of those smallish quantity kits a few months back. Its resting in a carboy presently but I must say it was a pleasure to ferment. There was not a large amount of oak included included in the kit so I used an additional 90 grams of oak ( during...

I stumbled upon this article today. Some may find this interesting. Cheers https://www.abc.net.au/news/rural/2021-12-23/wine-industry-dap-shortage-oncern/100718348

That sounds interesting. What is the method involved in getting it carbonated directly in the bottle. Or is it carbonated in the keg first and bottle filled from there ..

They break into a million very small fine shards, don’t they.

I thought this forum was non political ? Like many other members of this blog - I live outside the USA. So mate with respect, there must be other sites for you to express your feelings and beliefs. Let’s keep our world wide community focussed on the it’s real purpose. Cheers from the...

You’re not alone on with that one …

You should be able to do bottle carb after bulk storage. As I assume no k sorbate has been added at this point. However - in case of minimal free yeast still available to trigger carbing - you might like to add some additional yeast to help things along. It is normally recommended that you use a...

Not using a kit but actual fruit from my trees and neighbours. Pear and Feijoa or each separately works well. good bottle carbing takes four to six months. Depending on warmer temperatures in your basement as minimal secondary bottle fermentation at temperatures less than 10 Celsius. I’ve had...

Crickey. Very interesting. The UK version would likely prove problematic in most countries including the UK. Only a dialectal accent would save you from a tricky situation if you attempted to use the UK aversion In a public place.

haha…very good… the paradigm of our age. Not knocking it. It has allowed us all to prosper and extend our creativeness. It can sometimes be scary when we overthink the usefulness of whatever the product.

These two wines are what opened my mind to the historial art form that is wine. I became so excited about them that I asked for the empty bottles and carefully removed the labels. That was about 45 years ago, i was in my early twenties and my girlfriend's father was one of those country lawyers...

60 to 70 % on average is my own wine. But beer is around 90% My own. I tend to buy a bottle of wine when we go to a byo restaurant or having dinner with friends. As people think I’m a cheapskate if I turn up with my own and also I don’t filter

Your story reminds me of the program by the comedian Larry Davis - where he parodied the subject of consumables being sold in blister packaging.

I had to look that up on dr google. as have never heard of that before. 'Carnitas is juicy and tender shredded pork with crispy, flavorful edges. It's a staple in Mexican cuisine and easy to make at home. All you need to do is toss all the ingredients in your slow cooker, let it do its magic', -...

It’s a bit more than sharp old boy. Brutal in fact. Ok during initial fermentation but it can become quickly astringent at latter stages. Unless you cut down the exposure time