Search results

Thx. Sounds right. I didn’t know about aluminium caps though. That surprises me

Whow! That really is a comprehensive and useful reply. Thanks

Hi all I wonder if, instead of bottling) anyone has tries filling wine bags, say 2-10 litre bags? I can understand that for long maturing bottles are better but for short term and wine to drink after a few months surely bags are an alternative? I would be interested to heard thoughts...

I have a Beaverdale red which has now cleared beautifully. I took the SG and it is too high 1.01, tastes slightly sweet. Not good in a dry red! I would like to get this down to the 0.990-0.995 range. Could this be done by adding a fresh activated yeast? Alternatively add some more sugar (to...

A big thanks to all who responded to my initial and follow-up questions. It’s all been very helpful and enlightening. Learnt more in one evening than I could have hoped for

Thx. You have really helpful. It’s definitely my next project

Thx. Very useful. I had no idea that most kit wines used a high ABV yeast. My current kit wine is quoted as 11-12 ABV. I want in future to go to 14-15 ABV. From what you say that should be easy to achieve in future by adding auger in increments. That will be my next wine. Thx for the info.

Hi Thx. I hadn’t heard the term before in this context re you question. Not sure as I don’t make a note. It was about a week before fermentation started. I have a seperate question. If I make a kit wine and want to have a higher ABV can I substitute a high alcohol yeast and an appropriate...

Hi I haven’t taken the SG yet. I was waiting for it to clear. It has now begun to clear so I’ll give it more time. Your ref to yeasts and the calendar is very apt. It makes a lot of sense. Thx for your advice. Looking forward to drinking it in a few months.

Hi Wine has stated to clear. The top quarter is well on the way. I think you’re right 7 days is a bit optimistic. I’ll wait now until it clears fully. Then take the SG BTW what’s “pitched”? Thx for your advice. Spot on it seems.

Hi all Hi all I have just made a six bottle kit of Beaverdale Cabernet Cabernet Sauvignon red, which appears to be excellent up to now. After seven days, the wine should’ve cleared according to the instructions. Seven days is up now, and the wine is not really clearing very slight sediment...

Lots of replies to this question, mostly interesting. The msg was really about the question asking are Bordeaux wines made from grapes. An astonishing question IMHO.

That makes sense but that isn’t how it is sold. I haven’t checked it on homemade wine.

Hi I bought a wine refractometer from a seller (no name to protect the guilty/innocent) on Amazon. I calibrated it with distilled water. The tested it on two commercial Bordeaux wines of excellent quality. One 13.5% ABV the other 14%. I readings of between 5%- 7%. Clearly faulty. So issued...

How is the Wine Spectator level determined/calculated?

Looked good. Fond memories. Just finished a trial gallon. On bottling it tastes promising so putting it out of sight for a few months. In the meantime planning to do 30 bottles soon with idea of laying down about 10/12 bottles for a few years. If I can resist it that long.

I’m sure you find it useful. Conversion to US measurements can be tricky but it’s a one-off job. I had the same problem with conversion from Imperisl measures to metric. I cannot stand Imperisl measure. I have always preferred metric.

Thx. Very useful points. I’ll keep them in mind. Making a wine with love out in mind from the start. Setting aside about 1/3 of bottles and consuming the rest over time. As you say if it seems to be deteriorating then drink it up and start again Thx again for your thoughts on this

Thx. I guess I was really lucky as all I did was follow CJJB’s bilberry wine in bulk from dried bilberries. That it turned out a truly outstanding wine 10/11 years later was luck. When it was made the expectation was it would be drunk within a year or so. I do vaguely remember reading...

So it looks as if you 2nd barrel onwards will be OK, maybe even great with patience! I think my 10 year bilberry was luck. I’m keen to replicate it but not hopeful. I wonder if a longer lasting wine requires a certain minimum level of alcohol when made?