Introduce Yourselves here

[Cellar_Rat]

So what have you got left then Brian ? I did look at your FAQ's but you haven't updated them with current availability.......

John - I will PM you in later. I you raise a good point though - perhaps I should keep an online stock list.

[oliver90owner]

So are you a sun-worshipper or a wind-watcher then ?

No, but I do realise I am only looking after the planet for my grandchildren and their children, so I don't try to abuse it unnecessarily. No space for a wind turbine, but space for both PV and solar thermal; these will reduce my energy costs in the long run and at current interest rates, these give a far better return so are better than sitting on one's hands and doing nothing!

[Abervin]

So what have you got left then Brian ? I did look at your FAQ's but you haven't updated them with current availability.......

In Brians defence he did respond off forum to my question.

[fatbloke]

-----snip-----
There is a chap on here somewhere that sells crushed frozen grapes all ready for fermenting - I think he has a few left

This message carries a blatant advert warning. Your wallet may be at risk if you act upon the suggestions in this posting.

So what have you got left then Brian ? I did look at your FAQ's but you haven't updated them with current availability.......

[Cellar_Rat]

Other interests include ..... renewable energy, and a few others.

So are you a sun-worshipper or a wind-watcher then ?

[oliver90owner]

Hi,

I'm fairly new to this lark. Well, OK, old and never serious with making wines, but have had a few demijohns around for a few years. Mostly made sloe gin and brandy but now brewing the odd 20l pear cider and a few wines. Started on mead, too, 'cos I have a large surlpus of honey.

Very practical and have a scientific background, so little that I can't get a handle on - unless modern technology (I still use discrete transistors rather than ICs per eg - 2N3055s rule OK!).

Insulated ferment cupboard for demi's is kept at 18C (any suggestions for a more optimal temp would be appreciated) using a dimmerstat controller. I'm technical rather than artistic and that may show in replies, and never really been known as a diplomat - I'm just too honest.

Other interests include vintage machinery, CSMs (sock machines), old cars and motorcycles, beekeeping, renewable energy, and a few others.

RAB

[lockwood1956]

There is a very active winemaking circle in Telford, they are a lovely bunch of people too, if you want their details give me a shout

regards
bob

[Cellar_Rat]

You can always backsweeten it once finshed. Panic not.

Alternatively - if you have tasted it and it's where you want it, thats OK too. Winemaking is a 50% art 50% science so there is no right or wrong way.

[tiddy]

Thanks Cellar_Rat, I'll check again tomorrow, I'm just worried it will turn out too dry if I leave it too long!

[Cellar_Rat]

Hello Keith

Welcome aboard I'm sure you will find plenty here to whet your appetite ( pun intended sorry). You need to be careful with this this hobby it can be a little tricky to shake once you get started.

I would guess at 1.000 it is still bubbling through the airlock just a little bit. I would let it ferment a little longer yet.
I am sure there will be others along soon.

[tiddy]

hi from telford

Hi all, I'm new to winemaking although I did dabble a bit a few years ago. I've just done a Merlot concentrate kit which was given to me as a xmas prezzie including equipment. I suppose it's a good starting point but I'd like to move on to the more advanced wines as I learn.
I do have an initial question to ask, I've just checked the wine with the hydrometer and it's reading 1.000, but I can still see little bubbles at the surface, should I add the stabiliser or let it carry on?

Looking forward to talking to you all.

Keith

[Abervin]

Depends what varieties he has left to tempt my cash out of my wallet

[Cellar_Rat]

What you need, is to make a start on some frozen grapes, that way you will get your hand in before grape-fest.

There is a chap on here somewhere that sells crushed frozen grapes all ready for fermenting - I think he has a few left

This message carries a blatant advert warning. Your wallet may be at risk if you act upon the suggestions in this posting.

[Abervin]

I think maybe a wine No1 or a wow next, although I do have a couple of reserve du chateau kits to go at too

I guess your talking about post crimbo stocks Bob? is it not too late for an xmas brew.

I'm interested in your grape fest event and already scheming how to get there next year, if I can wait soo long.......hmmm when is the grape harvest in South America

Adam

[goldseal]

if you haven't tried wine No1, joes ancient orange meand, wurzels orange wine or Rich's lychee I can recommend them all

Seconded (maybe not WoW for me though )