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https://thewhiskeywash.com/lifestyle/get-oat-oats-used-whiskey-centuries/ It is a short read but may not help you, sorry. Please keep us posted with what happens.

Mr Keller doesn’t seem a fan of this wine hence why I asked for help. This helps me feel better about the approach I should take. I will have no choice around freezing so that is a given. Pure juice seems the way forward. I also refuse to try and de-stem the berries will that change how I...

From what I read you will need to add bentonaise (clay stuff) as a clearing agent to help remove free floating copper ions and make the wine safe for consumption. Maybe someone with a better idea could clarify.

I guess first question is best treatment of fruit. Heat and strain, heat and leave fruit in, defrost and crush - strain, dont strain add Camden tablets. Do I want straight fruit or do I add water? At this point I’m not sure how much fruit I will be able to collect, I imagine the very most I...

It will all be good, I believe the very best of Irish Whiskey always used to used oats in making the wash. Apparently it is a right ******* to deal with, I will try find the link I was reading about and post for your perusal, it may have some hints in it.

Well in my part of the world we are just starting to climb out of the depths of a long hard winter, some days the maximum would barely hit 20 degrees C and I nearly had to go find a jumper. This all means that shortly, the Mulberry trees will be coming into fruit. I still consider myself an...

I have 10 litres in 5 litre demijoyns added rosella and apple syrup at 1,02 added airlocks. Have the remaining 28l under a lid and airlock now.

Hi Red, This is the finish, my little man Callum produced the labels for the batch of wine and I think my boy did a pretty good job.

And you have it one shot, it drinks like ginger port. This also goes someway to explaining the label.

Label? No one said I had to do a label!! Just kidding Red, I just didn’t think I would produce something I was happy enough with to attach a label. I am on to it though. I have been giving some thought to this whole sorry process (and thank you for hanging in along the way) during the bottling...

25th of June. Bottled the wine today, mixed 2.5 tspns of wine stabiliser into 23 litres of wine prior to doing this. It tastes pretty good right now. Will check it in 6 months to see how it is developing, interestingly the ginger seems to have moved from the front palette to the back.

Actually after thinking that this is non-alcoholic all my life, maybe I am wrong? Surely there is wild yeast on the dried sultanas, which causes the carbonation? I did a SG reading and it was at 1.040 at bottling when adding the sultanas. Will check it again in 10 days or so.

...and that is a skill in it's self that is very much underrated.

Given the acid seen in wine grapes, is this a silly question?

saw this a bit late sorry

Ok Red starting to suspect you are messaging my darling wife, are you???? She wants me to turn over a garden bed to Rhubarb, for her it is all about the desserts, Rhubarb crumble, apple and rhubarb pie etc. Maybe I could plant some out just for her sake and if there is some left over I could...

17th June Sorry did not do photo but the final part of the ferment pushed the last of the unstrained fruit to the top of the 5 litre demi johns. Must finished just below 1.000. So sterilized everything again and restrained the must into a clean bucket with the addition of campden tablets...

Ok in all fairness, I exaggerated a little around the "waxing lyrically" part, and certainly the rest of the euphemism was certainly over the top and I apologise unreservedly if I offended. In my defence though Mr. Jim B. was involved again and I kept getting visions of Viking warriors with...

Does that help Red? If you could nip over to my place with some lemon grass, that would be great, I'll have a beer waiting for you.

ANISE Nothing I can find indicates anise is a hallucinogen. It is widely used in the production of liqueurs and candies all over the world and has medicinal properties as well. More to the point, it does not appear on any toxicity list I have found to date. Thus, I think we can give it a...