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Thanks @winemaker81 , @hounddawg - makes me feel a whole lot better! I've now got to be patient as it goes through clearing, something I really struggle with! I'm used to the wine kits clearing perfectly in 36 hours, so this will be a real test!! 😂 It's been 48 hours so far, and I can see...

Thanks @Jovimaple, @winemaker81 - that's something I wasn't aware of at all, so really useful to know!! I've already used the packet unfortunately, so too late to go back now (and I don't have anything else). Looking back at my notes, I only stopped using the pre-mixed WE sulphite/sorbate...

@BigDaveK, @Retired teacher - sounds like everything is going to plan! Hope you got some sleep @BigDaveK 😂 I racked my SP to my carboy earlier and gave it a good degas. I've got a left over suphite\sorbate mixed packet from an old Winexpert kit (as I ferment my kits to dry, I never use them as...

Checked this morning, and it's down to around 0.996/0.998. Gave it one last stir up, and I'll give in another 24 hours just in case it can go any further. Then I'll be ready to rack. Getting excited by this one now.

Dosage instructions weren't overly clear so went for an educated guess. Pitched the yeast starter on Friday - after 24 hours it was bubbling away, and after 48 hours the sg was down to 1.050, so added the last bottle of lemon, some more nutrient/energiser and gave it a good whip. It went crazy...

Think I'm going to give this a go too! I've got some Tronozynol, which is a combo of nutrient and energiser - any ideas how much I should try and use?

Thanks Joecmk, jumby - I might sneak a check taste at the weekend to see how it's getting on. Jumby - any preference between the two yet?

Wise words as always Joe - you're right, patience is the key. I suspect it's naturally dark and rich anyway. Looking forward to testing this one!

I'm currently doing the Apres Chocolate Mocha, and everything has gone pretty much to plan. However, I'm about a week into clearing and it's looking really dark - I can put a torch of one side and not a bit of light shines through! I know it has been clearing as sediment has clung to the side as...

From winexpert I'd suggest the Chilean Sauvignon Blanc, which is from the classic range so the cheapest one from WE and still produces a really nice wine. However, even as a SB drinker, I'd actually recommend the Classic Pinot Grigio, which I think is such a beautifully smooth wine, definitely...

Personally, my main labels are generic and waterproof so just get washed and sanitised as normal, and stay on. I've colour-coded my shrink capsules so I know exactly what wine type and batch I'm drinking. For example, white is sauvignon banc and then I'll have different types of white ones to...

Which Chardonnay? I couldn't see one on the list?

Even 3mths after bottling the LE20 Torrontes Muscat is excellent - by Christmas it's going to be spectacular! I've already put in my pre-order for the LE21 Macabeo Sauvingnon Blanc... sounds delicious!

Yes, it's completely dry, but gives a big burst of peach and citrus. As this starts to soften a little over the next 2 mths it's going to be even better.

This one has cleared beautifully, and been clear for quite a while - plus it tastes superb. Consequently, it'll be bottled this weekend. I can already see myself supping this in the garden in the sunshine in a couple of months.

Yes completely agree - this is the process I follow. I think the key thing is to play it safe. There's little point spending time and energy clearing your wine, just to disturb the sediment when you come to racking for bottling. I'll stop racking well before I get anywhere near the sediment, and...

That's a really good point, I hadn't thought of f-packs. That would make sense if balsam of peru is used generally as a flavouring. I only make dry white wines, so have never made a wine with an f-pack, which could explain why she doesn't seem to come up with my wine. I'll send winexpert an...

I feel like this is a bit of a random question but here goes! My girlfriend gets quite bad eczema and has been undertaking patch tests to work out what her skin is allergic\intolerant to. One of the initial things that has come up is Balsam of Peru (Myroxolon balsmum\pereirae) which apparently...

I'm not sure about elsewhere, but in the UK rosé got a really bad reputation in the 80's for being cheap and sickly sweet, and unfairly that reputation has stuck to a large degree. Probably because the vast majority of white wine drunk in the UK is of the dry variety (and pretty much bone dry at...

The kit came with two yeasts - EC-1118 and K1-V1116. So I'm assuming they just went with the K1-V1116