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#1892
22-07-2010, 10:05 PM
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#1893
22-07-2010, 10:16 PM
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As ukric said your better of using Kwik Clear after the fermentation has finsihed, at which stage I normally rack and add Stabiliser & also a campden tablet, then leave in a cool dark place for a month or so (can take longer), normally it clears on its own, but only the other day I had a no1 (Orange & Pineapple) which even after couple of re-racks would not clear (just had a slight haze to the wine) so added the Kwik Clear and within 12 hours it was fairly clear and 24 hours later it was very clear and also a layer of the sediment (on the bottom of the DJ) that had been in suspension before adding the Kwik Clear. Also a good idea to use a Wizz Stick once you re-rack to help to De-Gas your wine.
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#1894
25-07-2010, 08:52 PM
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Welcome
__________________
Pete the Instructor "Weather conditions have improved tremendously over the mainland, so you won't have any trouble at all seeing the target. Of course, we mustn't forget, that means that they won't have any trouble at all seeing you. "
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#1895
28-07-2010, 10:45 AM
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Newbie
Hi - I'm Alan and I live in a small village on the North Yorkshire/Lancashire border.
Back in the early 80s I was a keen beer and country wine maker, but gave it up and sold most of my equipment by the end of the 80s. 20 years later I've got the bug and I'm hoping to tackle some wines again before the end of the summer. This site looks like a great resource for someone like myself who is rusty on the techniques.
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#1896
28-07-2010, 10:48 AM
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Welcome aboard Alan
__________________
Pete the Instructor "Weather conditions have improved tremendously over the mainland, so you won't have any trouble at all seeing the target. Of course, we mustn't forget, that means that they won't have any trouble at all seeing you. "
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#1897
28-07-2010, 11:08 AM
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Hi Alan,
welcome aboard
__________________
N.G.W.B.J. Vice Chairman and acting secretary Yorkshire Federation of Winemakers and Brewers Founder and Owner winesathome.co.uk Winemaker
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#1898
10-08-2010, 03:58 PM
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Hello - I'm exup (Alan) from West Yorkshire - my parents used to make wine when I was younger with fruit and veg from their allotment. One of the stranger ones I remember was pea pod wine.
Hoever after finding a field of blackberries around the back of my girlfriends house where there were so many last year that had goen to waste (not picked as nobody knows about them - and too much for the animals) I decided I would pick them this year. Of course now theres far too much to eat we thought we would start making wine with them. 1st week saw about 4 1/2 lbs of berries into 2 gallons of wine. (making medium sweet from my Dads recipe). Its just been put into secondary and tastes just about right. 2nd week we managed to pick more than I can use so have had to freeze the excess of berries for now. But its produced about 5 gallons of wine in the bucket which is now bubbling away happily. Still loads more berries to pick too Although my girlfriend would like to make some Cider and Perry as she has two trees full of apples and pears in her garden which she had to many to use last year. Havent made Cider or Perry before so that should be interesting. As for myself, other than getting back into making wine, I'm a bit of a petrol head, extreme sports nut, and like motorracing, go karting, motorcycling, snow boarding, rollerblading, jet skiing. mainly anyway to get from A to B which involves having fun  Going to be reading through the advice pages during the next few days in my spare time.
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#1899
11-08-2010, 12:21 AM
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Welcome to WaH exup,
Guessed the bike connection from the username (mines not far off as a trucker)...... The blackberry find is brill, it amazes me what's out there! Don't forget, if you find that the wines aren't quite fruity enough when finished one of the handy tricks is to chuck some fruit into the finished ferment. Usually gives the extra taste and makes for earlier drinking. As for cider/perry ? It's not hard, but can be a little labour intensive without a bit of kit. Plus it takes a bit of reading to achieve anything that's like the commercial equivalent, though something that's "scrumpy like" is straight forward. I would point out that if you want bubbles, then it's worth finding out about artificial and/or non-fermentable sweetners otherwise the yeasties can much their way through fermentables very quickly/easily...... Keep an eye on ebay for a press - not totally necessary but it makes life a lot easier... As does understanding of "juice keeping" (goes brown easily - not always a bad thing). There's a lot of info out there to learn from....... regards jtfb
__________________
Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy. Some blog ramblings 
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#1900
11-08-2010, 01:55 PM
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Hello to you all,
I am new to winemaking although I tend to make most things needed at home especially in the kitchen. Last year I made my very first Elderberry wine which should be ready to dring next Month, didnt really know what I was doing but it was a great learning curve, I now have a Beaverdale Rioja on the go and am about to make a Beaverdale Borolo, will then go onto some fruit wines. I have the bug now!!!
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Gotta love this hobby
