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Hi, Cheers for the suggestions. Not familiar with Cellar Craft, I'll check it out. Yeah I guess it's a little too much to expect something mind blowing, but I want to create things which are fairly unique or something lovely that you wouldn't normally be able to buy in your local shop. So...

Hi everyone, Been brewing wine for little over a year, variety of kits, usually Kenridge classic, California Connoisseur, Beaverdale etc. Now I'm looking at the premium stuff such as: Kenridge Showcase Eclipse Selection I'm wondering if you have any suggestions for one of the kits or a...

Cheers for the replies everyone, I contacted the original creator of the video and their response was: "Molds have been used in foods for 000's of years to keep bacteria at bay. Remember penicillin is a mold. Ever eat blue cheese? That's mold! If you find the mold is black, then do not use...

Hi everyone, I've been following a recipe for making Sloe berry wine via BrewBitz. One of the suggestions is to basically add several lbs of sloe berries, boiling water, then leave it in a warm room for around 2 months. A thick, green mold forms on the top of the fermenter, which you then...

Hey everyone, I'm looking to try and replicate a wine that my family loves which is: Echo Falls - Merlot, ripe plums & blueberries. I think the best way to do this is to purchase a California Connoisseur - Merlot wine kit, then add my own plums and blueberries whilst I'm fermenting. So I...

Cheers for the advice everyone. I've looked into the forced carbonation and this isn't practical for me to get this equipment. So I appear to be buggered. I may have to look at getting another kit and not adding the stabiliser. Unless there is a slight chance I can add some sugar once bottled...

Hi everyone, I'm making some Elderflower champagne using the 'Youngs elderflower wine' kit. The seller states you can simply add sugar at the bottling stage to prime it for making it champagne instead of wine. However, the instructions don't have the steps to achieve this, as it isn't...

Yes, I did use tap water, which most likely contained chlorine. Which seems like bad design if a cork isn't compatible with standard tap water. All the other wines which I've had for over 6 months corked have been fine. It's only since using the shrink wrap that the problem seems to have...

Yes, CK55 is correct. I soaked them in sodium metabisulfite. Whilst the instructions did say not to soak, Youtube tutorials did state "We have our sterilised cork" so I quickly soaked for about 3 seconds then removed. Because I wasn't sure if the corks would be contaminated if I didn't...

Hi, thanks for the reply, I used: https://www.brewbitz.com/p/430-wine-bottle-corks-30-pack.html?search_query=cork&results=12

Hi everyone, I've been making wine for a little while now. Had some wine in storage for a few months. I cork my wines and also started using shrink caps. I opened a bottle of wine around a month ago and there was some grey stuff growing around the cork and it was quite dry when opening. I just...

Hi everyone, I've started creating my first batch. I've just finished my fermentation stage and degassed the wine. I drank a small sample before adding my finings and it's incredibly sour. Gave a few people a sample and their cheeks swelled with the taste of sourness. It wasn't that pleasant...

I just realised, wouldn't it be easier to simply stop fermenting once it reaches a specific gravity? At the moment, we're talking about fermenting until dryness, then back-sweetening. My Rose wine is currently at 1.028 gravity. Instead of fermenting until dryness around 0.995 and...

I've been browsing online for techniques. I've seen some videos where they take around 10 small samples of wine, each with different gravity readings. However, they don't explain the process. I've been researching online but I'm uncertain what the exact technique is called. So if I were to do...

Hi, Thanks for the suggestions everyone. Appreciate. Just to confirm when I should work on the sweetness. The instructions show: 6. Add Pack C (Stabiliser) and mix thoroughly. 7. After 3 hours add Pack E (Finings 1) mix well and leave for 1 hour. 8. After 1 hour add Pack F (Finings 2) and mix...

Sorry, accidentally misread the part about the yeast. What is saccharin in regards to wine? Reading online it adds sweetness. Does it make it taste synthetic? Or simply too sweet? In regards to sweetening via sugar instead of sweetener, It appears the kit does come with a stabiliser: "Add...

Hi, Thanks for the reply, I do have some 'Youngs wine sweetener' and also spare brewing sugar. Which recommends "Add 1 teaspoon/5ml per bottle of finished wine" So if I'm making 30 bottles of wine, I should add my stabaliser to kill of the yeast. Then add around 150ml of sweetener, mix, give...

I was browsing online and one of the online store owners recommended the CELLAR 7 PINOT GRIGIO BLUSH (ROSÉ) stating: "Mateus is a fairly sweet pink rosé style wine, I think probably the closest would be the Cellar 7 Pinot Grigio Blush" However having gotten it today my family said that Pinot...

Hi, Thanks for the reply, I was also recommended this one: "CELLAR 7 PINOT GRIGIO BLUSH (ROSÉ)" Do you have any experience with this one? Hoping I can make one as sweet as the one you tasted. Thanks.