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Yes, I always do, I think this is usual practice. I THINK it is to encourage the chosen yeast to dominate and multiply, rather than less favourable living organisms which may be in the mix! I did a quick search, and theres more onthe subject here...

Dont put your pectic enzyme in the boiling solution as it will break it down. Put it in with your yeast and nutrient once it has cooled!

I would use 1 tsp per UK gallon when making from cartons or bottles of supermarket juice, but he was making with real apples which may have 4 times as much pectin in as the filtered juice. I would therefore use approx 4 times as much as usual, otherwise he may find it struggles to clear!

Yes I have. Make sure you add pectic enzyme. It will require about 4 teaspoons per US Gallon! Once it has fermented all the "bits" will fall out. Any left you will get with finings.

When making it, you could use 3/4s Apple Juice and 1/4 water and 140g per litre for 11% Apfelwein but giving an acidity approx 0.65%.

I have read that apple wines are best drunk young (between 3 and 6 months aging), due to apples tendency to oxidise quite readily. I.e. the quick browning of apples when you have bitten them. The addition of acid to a bitten apple (eg lemon juice) slows the oxidation process. The recipe for...

The spread sheet really is brilliant! I think there is a version with imperial and US measures which will make things easier for you. It takes a little while to get used to the spread sheet but I use it all the time now! I run every single recipe I think up through it and it helps me stay within...

If its a vinegary taste it may have oxidised :-(. Apples are very prone to oxidation (note how quickly they brown one you bite into them). If you make from real apples, one you cut them, make sure you pop them into some water and campden until you juice them, then treat the juice with a bit...

If its a vinegary taste it may have oxidised :-(. Apples are very prone to oxidation (note how quickly they brown one you bite into them). If you make from real apples, one you cut them, make sure you pop them into some water and campden until you juice them, then treat the juice with a bit...

Do you have a one gallon demijohn? You could take out a gallon of the wine and put it into the gallon demijohn and see how that works out. You could then add 800g of sugar to the main batch and top it up with water when ferm slows. That would give you an acidity of approx 0.67 and the addition...

Id probably use a gallon less juice there, so maybe dont use the grape at all. With the grape the acidity will be approx 0.79% (a bit on the high side), without it it will be just below 0.7% (perfect). I am currently drinking a wine from just apple juice and apricots, and it is excellent, so...

Yes! Wait until it slows down, mash it up with a sterile masher and add it. Leave it in there for a couple of days and strain it back out. Yes, back sweeten with juice or sugar, but you will need more juice (about ten times the volume) of juice to sweeten as you would sugar, which will dilute...

... I am yet to hear someone say that fermenting or storing their wine in PET spoilt the wine, although people do usually keep quiet about their not so successful wines! Ill certainly keep everyone posted if my gets spoilt! I have developed a mentality in my wine making where if I am not...

I dont think white oak is oxygen permeable. Red is, but barrels arent made from red. Still, alcohol does manage to permeate the oak and the volume does decrease slightly over time. The contents are monitored and therefore opened so small amounts of oxygen does get in that way. Wine does require...

The PET article is very interesting. I have been worried about the oxygen permeability of PET too. What I do is ferment in 1 (UK) Gallon glass demijohns, until dry, and then syphon into 5L PET water bottles. I then leave them in these to age, with the plan on leaving my elderberry wines in...

What went into this wine Tony? I didn't realise you had wine circles in Italy. I thought being one of the best wine producing countries in the world you wouldn't have them!

WVMJ, the evolution of this recipe was as follows: There are quite a few recipes knocking around for Elderberry Wine which for a UK Gallon usually include 250ml Red Grape Conc and between 1.5Kg to 2Kg of elderberries or 1/4 the amount dried. Such recipes are good, but take preferably 2 years to...

On my own! :-)

Favourite Elderberry Wine Recipe (13% ABV) 22.5L Carboy 5L Red Grape Juice 5Kg Fresh Elderberries or 1Kg Dried & 4.4Kg Sugar GV2 Yeast & Nutrient. Add Late: 2.5Kg Raspberries / Blueberries / Cherries / Forest Fruits 1 US Gallon 830ml Red Grape Juice 830g Fresh Elderberries or...

Versatile Grapple Wine Recipe (11% ABV) I like using grape juice with apple juice. I think the two create a synergy which is better than either a grape juice wine or an apple juice wine alone. Here is a Versatile Recipe which I always stick to when making wine, it gives almost unlimited...