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Looks nice that wine

Ok so I have to hold my hands up and admit it posted this in the wrong place, but, cant see how to delete it.

Glad your out of hospital and enjoying making wine again ;-)

I might be wrong but I seem to recall rhubarb clears well if u add pectolytic enzyme, during ferment. looking good there, its cleared well ;-)

@jericurl over here in the uk white grape juice is fairly non existant, I used to be able to welchs red, but the supermarket has recently closed down, so, im stuck with an alternative red, which luckily I can still get, ive not seen any white grape juice for about 4 years now in the uk. so for...

yes, I guess its like a port, with some schnapps influence, the idea to flavour the brandy sprang from some experience I had with a still ages ago, for drinks similar to schnapps its common to use glycerine, which adds mouth feel, the flavouring is actually basic food flavouring, which I have...

Im thinking It might be yeast floating which has left a line as the wine has evaporated, personally I wouldn't worry about, the abv in wine kills most dangerous organisms, so, if tastes ok, I personally would drink it. If its not yeast its likely to be a residue from whatever was fermented, ive...

my personal preference is an airlock, although you do have to be wary of the contents back flowing into the wine when you remove it, actually it probably isn't a problem unless u drink it straight away and risk contamination if it does, after 20 odd minites, most bacteria is dead, also, an...

@ dcbrown73 The difference between aging in a barrel and aging in an air tight container (eg) a carboy is that, as, you have already figured a carboy or wine fermenter is usually airtight, meaning no oxygen transfer occurs, there isn't really much that you can do about that in effect and taking...

Well im debating attempting a vanilla fudge kind of flavour, its basically going to be a blending exercise based on ideas which don't always correlate to traditional wine making, if I go with the flow ill be back in a few days once I formulate some ideas and an intended goal and after I find...

@jericurl Ive made some fantastic peach wine last year it was based around the peaches with lots of fur on them, which I think is an American import (in the uk) I left the peel on and sliced it the results was / where outstanding I still have some left which Im currently using for blending, it...

As arne said above try a small amount of sugar, it tends to bring fruit flavours out, if you wanted more of an in your face strawberry fruit flavour, one thing which has worked for me is using cake flavouring (whch must be based on propylene glycol and not oil, which will float on the top) at a...

A fairly mediocre blend based on one of my wines which is aging still, having said that im enjoying it, in all fairness, despite the lack of quality. in all fairness I added a bit of black currant juice when I bottled it (kinda like a bit of a mini f pack) which has made it more...

hydrometers are calibrated to only be accurate at one particular temperature any how, as ted said, you can fairly easily compensate for it. As cad says no doubt you will drop it one day, at that time, you can decide whether to get a new better one. Having said that and it might be some...

Got to agree I find wine making a great pastime as well, I find beer turns before I get to drink it and spirits are far to strong for me to tolerate without looking stupid and behaving in a way that Im embarrassed about the next morning, so, wine it is for me. The more ive learned about...

One time I used to back sweeten using aspartame, which at the time I thought gave a nice taste, I wont use it anymore because it has been linked to ill health in some people reportedly. I then resolved myself to using sorbate and drinking in the short term. There is wines you can make...

I work in more than one area, I do the cookery side (ie) cleaning and making the must in the kitchen area, I have 2 fermenting areas, one is inside the wardrobe in my bedroom and the other is in a cupboard which ive set aside for the purpose, once ive added the yeast I carry the fermenting...

had a looksy on Wikipedia typical final abv is 19 to 23 % so, your 20 % abv is about right. Just had a bit of a nosey at some of my old notes, I took some sg readings ages ago, of some commercial port type wines, while I was drinking them medium was 1.018, sweet was 1.032 (they where taken...

I haven't made any kit wines for years, but, the basic principle is the same as the one I use (this may be a bit controvertial joe so sorry) say u make a wine kit and it turns out bland or not really the flavour you where after. since you don't want to tweak the kit post ferment, you would...

the last peach I made was the type with a very fluffy furry skin on, im in the uk but, from pictures I think it might be an American peach variety, I left the skins on sliced it up and included the whole peach, including a couple of stones, the end result was actually superb. It was nice enough...