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That's fantastic, thank you so kindly.
Right then... On to the first of the 15... :D Xx

Ah! Thank you Dave :) That answers all but two of my questions! Firstly, the Berry book says that finings (I'm thinking Bentonite?) can impair the flavour so best not unless needed - is the common consensus that most wines need it and so it makes senses to do it, as the difference is mostly positive...

Greetings! :) I'm excited about the next stage for my wines, and having consulted all the sources I can find, wonder if anyone here might be able to help with my inclarity... My wines are all now between 4 and 8 months from starting - I've read about all the interesting things that need to happen, b...

You are all brilliant! Thank you for your amazingly kind and informative replies. (sorry for the delay btw, I was out of internet) George I will certainly try the syrup method where viable, it seems like a particularly good way of storing fruit before getting around to using it for wine too, I imagi...

you people are amazing :) I have that book D, it's fantastic and I love it. I hope I have understood you right in thinking that the yeast doesnt need access to air at the start at all, and I could boil a must, and split it into two DJs with airlocks straight away, then strain the pulp out and put th...

Thanks for your reply daz1o1, I got the adding campden tablets to the must at the start from various recipes (inc Andy Hamilton) and it seemed sensible as it's so hard to wash fruit properly, so have expanded to always doing it, but 24 hours before then adding the started yeast. None of the wine rec...

Aah, thank you Mike for your reply. I have calmed down now, apologies for the rant! :) :oops: Now I was thinking that as you suggested perhaps it isn't actually acetobacter infections as I feared, and perhaps that was just the way fermenting wine is. However, the 1/2 g of nice, unacidic fermenting w...

Hello. This is a plea to anyone who knows the pain of putting in many precious hours getting scratched, stung, stained, scorched and soaked while lovingly gathering beautiful ingredients from the wild, getting gassed sterilising everything like mad, putting everything together exactly as the careful...

yeast goes into its "reproduce like there's no tomorrow" phase (a bit like a Jeremy Kyle guest) Mike[/quote] Brilliant Mike :lol: That one will stay with me. Thank you both, once again. I will update once it has reached the *hopefully* drinkable stage :) Just as a side note, I have just th...

Wow thanks everyone! :) :) That certainly gave me a huge amount to think about... Yes, it was the recipe above. On the back of what I understand from your advice, coupled with what seemed to be happening in the bucket - I have taken the following action: 1. Tasted and hydrometerized it again - taste...

Thanks guys, I have amended (I think) my location as suggested, and had my first question quite thoroughly answered on the homebrew board. Brilliant. Wafting the lovely smells from my brewing cupboard your way :) Xx

Haha thank you Mike :) Yes, beer makers most definitely needed - everywhere and always (especially a few months before a party! :) 2.2 times as alcoholic.. Oh Dear. :lol: I shall hope that the nutrient keeps the yeast eating the sugar, and cross my fingers for now, but if anyone has any other though...

Hello :)

I'm in Norwich, Norfolk

Thanks for the welcoming!

Hello everyone I was so pleased to come across this site a couple of weeks ago - It's great to find one place for so many answers to questions about the things I love, but am generally not quite sure how to do - particularly gardening, foraging, and I have very recently launched myself into home bre...

Hello everyone Up until now I have been finding answers to all my questions on this site (thank you :), but have some nettle ale that is stumping me. I made Stonehead's nettle ale 2, (> http://www.selfsufficientish.com/forum/ucp.php?mode=activate&u=27461&k=32RWJGI8K) As the recipe suggested ...