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    Re-starting ferment problem.

    HI, I've made a big batch of grape wine, however it is really sweet. I know this is a common problem and tried to re-start the ferment, however it didn't work. Do I need to use a different yeast as there is already a fair alcohol level in the wine? Thanks.
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    Crystal clear wine went cloudy after campden?!

    I had a crystal clear batch of apple and feijoa wine that was completely ready for bottling. Last week I added 10 campden tablets, it is a 45litre batch. The wine went cloudy immediately. It is a week on and there is no sign of it clearing. I decided to bottle it today and hope for the best as I...
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    Floating crystals?! Bottling question.

    I've got a big batch of kiwi fruit wine that is about ready for bottling, but I have noticed quite alot of floating 'crystals' on the surface?!It doesn't look like mould, more like fused particles of crystalised sugar perhaps. Has anyone else had this happen. I am thinking I will rack the wine...
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    Pick your brains!

    Well the more wine I make, the more I learn, but it does seem that the more I read on winemaking the more confusing or conflicting the advice is. I'm wondering if anyone here bottles their wine without adding campden tablets? I would love to have as natural a finished product as possible...
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    What to do with a disappointing batch of mandarin wine?

    I'm quite new to wine making but have had some great success with a plum wine, and apple and feijoa blend and a kiwi fruit wine. However I made a big batch of mandarin wine and although it is beautifully clear it smells funky, kind of like off manarins with a touch of puke?!!! It doesn't taste...
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    Sediment in secondary question.

    I am making a kiwi fruit wine and racked it to it's secondary yesterday. It was pretty cloudy after this process. This morning I can see it is starting to clear already but there is already a cm or so of sediment on the bottom. I wasn't planning to rack this wine for another month at least but...
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    A little help for a first timer please?

    Hi there, I am about to attempt a batch of apple and feijoa blend wine. After peeling chopping and freezing I have about 28.6lbs of fruit ready to go into the primary fermentor. I am just unsure how much water and sugar I should be adding for that much fruit. I can't seem to find a recipe that...
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