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Let's say I'm making a gallon of blackberry wine. When I start the primary fermentation the O.G. is 1.090, and I know from past experience with my blackberry wine recipe it will ferment down to dryness at 0.990. After 5-7 days the specific gravity in primary has fallen to 1.010, so I rack it off...

Has anyone got an objective method for measuring the clarity of wine as it's clearing? There will always be a strong element of subjective judgement I suppose, but I've tried to think of ways to take some of the subjectivity out of it. One method I've come up with is to shine my LED bike light...

For some reason I was thinking about this scene from an old BBC TV episode of All Creatures Great and Small, so tracked it down on YouTube. Thought others on here might enjoy it.

Today I've been bottling a 'Magnum Medium-Dry White' 30 bottle wine kit I've made (cheap kit, but I'm just getting back into the hobby), and I got 27 full 0.75 litre bottles out of it (20.25 litres), plus a partially filled bottle of only about 100ml of clear wine (total = 20.35 litres). I also...

Hello, I'm going to try making an Elderberry Rose from a recipe in the Judith Irwin book, 'A Step by Step Guide to Making Home Made Wine'. The recipe includes 450g of minced sultanas (to make 1 imperial gallon of wine). The sultanas I've purchased have cottonseed oil, which I understand...

Hi, I'm just getting back into the winemaking hobby after being out of it for some years (since mid 1990's). I'm looking through some past notes about a gooseberry wine I made. I noted that about 2 days into fermentation in the demijon, the smell coming through the airlock had an odd "planty"...