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I agree as well im sure the factory will have sterilised the juice before dispatch, also, you might be able to use grape concentrate for the same reasons, this year they are in short supply but it wont aways be the case I expect.

Ive encountered this before myself and as has been said already, I suspect its a lack of nutrients available for the yeast, traditional cider is made from different apples and apart from the flavour, I suspect its to avoid the nutrient problem, although apple and grapes as a rule tend to have...

The easy way to convince her if she drinks wine ofc, is to give her the first few bottles to try, the rest is easy then ;-)

A recent trick ive figured out that works ok, is to use cake flavouring, which some might consider cheating or whatever, but, for example in my case I made a cherry and strawberry wine (seperate batches of wine) by adding flavouring at a dose of 1ml per gallon, at a time, to the finished wine...

Couldn't decide what to have, so, ive got a 200 ml ration of both cherry and strawberry wine

did you use potassium metabisulphate at all, if you did and added the yeast too soon (ie within 48 hours or so that could be the reason) Adding further yeast wont do any harm, if you don't get any activity in the next day or two imo.

I make mango wine fairly regularly and as mountaineerjack says, I always get a lot of sediment, I tend to use mango concentrate and apple concentrate mixed, but, its definately the mango that throws the sediment. The mango I`ve used tends to taste a bit like schnapps for a few months as it...

I have 3 X one gallon glass demi johns (carboys) and 2 X 5 gallon plastic and 1 X 2 gallon plastic bucket with a lid on. Glass is basically more inert, but, a 5 gallon glass container full of wine would make a bit too much of a mess if it was dropped. I once dropped a gallon demi john full...

racked 5 gallons of apple/mango wine, added some oak water, got, carried away with tasting it ;-) but, did manage to get 2 gallons of apple/raspberry going too. Ive got 3 gallons of other various wines to rack, but, its going to have to wait.

I use supermarket apple concentrates a lot, as i have no access to apples or a press and there are no home brew shops close, I find them very convenient and if u check the labels, by law (at least in the uk) any preservatives must be included on the label, however most in the uk at least don't...

I got 2 X 3 1/2 litre, white oak barrels, brand new, imported from mexico 4 years ago, one was plain oak inside, the other was highly toasted oak, when I received them, I filled them both with water, to prevent shrinkage, as I had reduced my home brewing due to complications ie I decided to cut...

Ive been making apple and raspberry wine for a few years now, from just juice type cartons from the local supermarket, its really easy, although not very high flying compared to what some others are making here :- 2 litres of apple and raspberry juice (from the supermarket) 1 kg sugar...

Ribena and cherry wine here tonight hic hic

siwash I see what u mean, I`ve never had that happen to me personally (a broken bottle neck) but, its definitely something to be aware of. I just read the sticky your where on about. I think in future ill stick to re using the original screw on type lid and bin the bottle when the lid gets...

quite a few were stating that it is dangerous to reuse and cork screw caps... I suspect that might mean re using a cork that's been removed with a cork screw ? if so, it might be because it can harbour germs in the hole where the cork screw has been. Ive just read acorns post there as...

ive re used screw caps, on old wine bottles, but, only if im drinking the wine in the next few days, they can be corked as well, for longer storage, obviously the thread will be visable on the bottle, although its merely a cosmetic consideration. Any empty, glass, screw cap bottle with...

if it doesn't need much water you could always, add a bit of water with some sugar in if the yeast is still active. if its been racked a similar wine would probably be the best bet.

these figures are for uk gallons and added white sugar :- 1 kg = approx. 14.6% 1/2 kg = approx. 7.3% therfor for 5 gallons 1 kg = 2.95% 1/2kg = 1.48% from these figures you can roughly guess what u need

I know this is an old post but its a good question I think, ive been home brewing for 30 odd years and have always put the airlock on straight away after pitching the yeast, influenced by black fly infiltration of my home brew, recently ive read to leave the airlock off for approx. 5 to 7 days...

haven't logged in for ages, eh im sorry if it sounded like I was dissing the barrels it may have been the colour of the wine (leaking) in the picture and wasn't my intent, to sound negative, anyway hope it`s sorted now. As a side note I have some similar looking barrels made in mexico, when...