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  • jezzy's Avatar
    03-07-2015, 01:27 AM
    jezzy started a thread Beetroot and what? in A - D
    I have 2ibs of beetroot. What can I add to them to make 1 gallon of wine? Jezzy
    0 replies | 6 view(s)
  • Cellar_Rat's Avatar
    02-07-2015, 09:55 AM
    We have a glut of this stuff in the veggie garden - and it is very red! ... and later on in the year we will elderberries. has anybody else...
    0 replies | 8 view(s)
  • Cellar_Rat's Avatar
    02-07-2015, 09:42 AM
    Cellar_Rat replied to a thread Question in General Winemaking
    *** Orange box alert *** Refreezing is NOT an issue. The problem MAY be how long it remained thawed (ie Less than one day in chilled temperature...
    2 replies | 16 view(s)
  • SiSandrine's Avatar
    01-07-2015, 02:57 PM
    SiSandrine replied to a thread Question in General Winemaking
    I reckon if it hadn't gone off when it was re-frozen and is still OK when you re-thaw it I would have considered using it, particularly for...
    2 replies | 16 view(s)
  • Old-un's Avatar
    01-07-2015, 10:05 AM
    Old-un started a thread Question in General Winemaking
    Question Lads I have a deal with a lady in the village who as a very big allotment at the start of the new season any fruit left in the freezer I...
    2 replies | 16 view(s)
  • SiSandrine's Avatar
    29-06-2015, 09:03 PM
    That's a good question but this is not just a function of sulphites but wine body, tannin, acid and other style factors (e.g. red or white) as well...
    16 replies | 198 view(s)
  • Daview's Avatar
    29-06-2015, 04:11 PM
    So I've done my calculations, added the correct amount of sulfites, bulk age for 6 months, and then bottle. How long can I expect the wine to be...
    16 replies | 198 view(s)
  • Cellar_Rat's Avatar
    29-06-2015, 08:24 AM
    You missed out the fact that you should also know the amount of sulphite that is already in the wine. And by that I mean total & free - this puts...
    16 replies | 198 view(s)
  • Cellar_Rat's Avatar
    29-06-2015, 08:05 AM
    There is a very good chance at losing the whole lot. Added to that, you will notice a difference in flavour. You will also notice quite distinct...
    16 replies | 198 view(s)
  • Daview's Avatar
    28-06-2015, 07:19 PM
    Hi there Interested in the answers to the thread, certainly helping me to understand it all better. Can I ask a question. What is the likelyhood of...
    16 replies | 198 view(s)
  • SiSandrine's Avatar
    28-06-2015, 12:29 PM
    Amateur winemakers can use either Sodium or Potassium versions (in the UK). There is no material difference in the strength of either product. Both...
    16 replies | 198 view(s)
  • TonyE's Avatar
    28-06-2015, 10:25 AM
    Hi Guys I have been following this post with interest, amateur winemakers are encouraged to use Sodium Metabisilphite which comes in tablet and...
    16 replies | 198 view(s)
  • ToulouseLePlot's Avatar
    27-06-2015, 10:24 PM
    Did you mean for white? How do you get skins in play?
    4 replies | 114 view(s)
  • SiSandrine's Avatar
    26-06-2015, 01:45 PM
    No 1/4 tsp per 5 gallons as stated below.
    16 replies | 198 view(s)
  • dogsbelly's Avatar
    26-06-2015, 10:06 AM
    Errmmmm..... right so what i should have said is both kits are 30 Bottle / 5 Gallons. the Sodium Meta is powder form, no other ingredients just says...
    16 replies | 198 view(s)
  • Cellar_Rat's Avatar
    25-06-2015, 06:56 AM
    Morning! I believe sodium metabisulphite is what gives wine it home made flavour. We all know salt (sodium) is a flavour enhancer. But without...
    16 replies | 198 view(s)
  • SiSandrine's Avatar
    24-06-2015, 07:18 PM
    That's wine making and happens to us all and part of the fun of it, but yes I too sympathise when trying to get it right. Right down to the brass...
    16 replies | 198 view(s)
  • Daview's Avatar
    24-06-2015, 04:31 PM
    Hi there I sympathise with Dogsbelly. I'm a newbie, and have started with a vintner kit. On the instructions, as Dogsbelly it is very specific...
    16 replies | 198 view(s)
  • westytwaalf's Avatar
    23-06-2015, 06:53 PM
    westytwaalf replied to a thread White Mold in General Winemaking
    Thanks guys for your advice. I will crack on as normal.
    3 replies | 55 view(s)
  • Cellar_Rat's Avatar
    23-06-2015, 09:31 AM
    Cellar_Rat replied to a thread White Mold in General Winemaking
    2nd that - Fermentation is a cleansing process. This is why many years ago, people drank beer & not water ! . in fact, I probably wouldn't even...
    3 replies | 55 view(s)
  • SiSandrine's Avatar
    23-06-2015, 08:27 AM
    SiSandrine replied to a thread White Mold in General Winemaking
    Well personally I would pick them off with a teaspoon and sulphite the juice.
    3 replies | 55 view(s)
  • westytwaalf's Avatar
    22-06-2015, 10:43 PM
    Hi, First post and first problem. I have defrosted my rhubarb and there are a few white mold spores floating on top of the juice. Can I save...
    3 replies | 55 view(s)
  • SiSandrine's Avatar
    22-06-2015, 02:01 PM
    Hi, 1/4tsp (in 5 gallons) is about the right amount. Personally I have had issues with getting the sulphite to dissolve properly, requiring...
    16 replies | 198 view(s)
  • TonyE's Avatar
    21-06-2015, 01:54 PM
    Hi Dogsbelly If you only have powder form, PLEASE check the ingredients label first, if the only ingredients are the two I mentioned above it...
    16 replies | 198 view(s)
  • dogsbelly's Avatar
    21-06-2015, 10:26 AM
    Thanks for the reply TonyE, I bought the powder form, simply because the Vintners said add 1/4 teaspoon to age the wine, but the beaverdale doesnt...
    16 replies | 198 view(s)
  • TonyE's Avatar
    21-06-2015, 08:31 AM
    Hi Dogsbelly Sodium Metabisulphite is made up of Sodium Bisulfite and Sulpher Dioxide which when dissolved is wine, sulphur dioxide is released....
    16 replies | 198 view(s)
  • dogsbelly's Avatar
    21-06-2015, 07:45 AM
    Hello, I rarely post, but regularly read, and im stuck. I have a batch of Beaverdale Chablis Blush, completely finished, im wanting to age it (for...
    16 replies | 198 view(s)
  • Sniper's Avatar
    20-06-2015, 11:05 AM
    Hi guys, Have a workmate that would like to make Liebfraumilch. His missus used to love Blue Nun. Any recommendations ?
    0 replies | 19 view(s)
  • Daview's Avatar
    18-06-2015, 07:21 PM
    Daview created a blog entry Juicing apples in Daview
    Hi TonyE Really appreciate all your help. I will check out the rubber caps from the info you gave. Once I have the juice in the autumn, I'm sure...
    0 replies | 175 view(s)
  • TonyE's Avatar
    17-06-2015, 08:41 PM
    TonyE commented on blog entry Juicing apples for wine in Daview
    Hi Daview First of all the rubber caps, they are mail order from a brew shop in Belgium, if you access the web site there are a number of language...
    3 replies | 178 view(s)
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