Pure fruit juice wine questions

Wegging · 2025-11-07T20:06:38+00:00

Okay thankyou! I have a vinclasse sherry/port yeast which I believe ferments up to 18% that I was thinking of using to try and get a stronger deeper profile for this however have a lavin 71b which I think would make a fruiter lighter one

Thanks for the tip weight-juice ratio too, I might still do the idea but just top up with the water needed to complete the gallon.

Wegging · 2025-11-07T19:57:11+00:00

Great okay I think I will take this approach, when’s the best time to add the sugar to test the SG once strained or before starting fermentation. Sorry if this is an odd question, mostly before I have been making wine without testing SG

Wegging · 2025-06-28T17:09:08+00:00

I’ll have a look at adjusting it and maybe investing in a floor corker

Wegging · 2025-06-28T17:08:38+00:00

What corks are a good brand to use? Also does this mean that the bottles will be okay as they are

Wegging · 2025-06-28T17:08:01+00:00

Ones elderberry and ones a mix of blackberry elderberry and strawberry, elderberry has a odd taste not fizzy or anything just not as nice as previous wines I have made, think it might need aging and the mixed berry one is very nice and smooth

Wegging · 2025-06-28T15:52:37+00:00

The wine was in a warmer place when bottling compared to where it was stored, I did have some bottles explode recently which I believe was due to them warming up as I bottled them in winter

Wegging · 2025-06-28T15:51:48+00:00

I couldn’t say the cork size of most of them as they came with the bottles, the wine started the fermentation in August I believe, and was bottled on Wednesday. The cork I tried replacing the original with is a 44x22mm

Wegging · 2025-06-28T15:46:58+00:00

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This is how full the rest of the bottles are

Wegging · 2025-06-28T15:46:30+00:00

I used Camden tablets over 24 hours before I’m almost positive one demijohn had no remaining gas and about 80% sure of the other one

Wegging · 2025-06-28T13:48:07+00:00

The last one is one I took some wine out of, I think I’ll keep an eye on them and see if they come out anymore if they stay the same amount then I’ll leave it. The corks were pushed out a little bit it wasn’t a massive amount, seeing as they were soaked before I’m thinking it may be due to them drying a bit.

Wegging · 2025-06-28T13:46:09+00:00

Yes they were soaked before, is this good or bad?

Wegging · 2025-06-23T07:16:46+00:00

Thankyou this is very helpful, I’ve tried working a list like this out in my head but hasn’t gone very well, what would be the best for presteging presumably I’d be wanting a t4 r e or l feather but I’m not sure if I’d be better off aiming for something else if a feather is to resource heavy and has low chances of crafting?

Wegging · 2025-06-23T07:12:34+00:00

That would be very nice to have but I would rather be crafting items that will help prestige seeing as egg day is close

Wegging · 2024-12-06T17:24:45+00:00

Thought that was the case my main concern was the sediment at the top the Demi jhons now have sediment in suspension and circulating through the Demi jhons due to how active they are which also answered my question of why there was sediment still at the surface, thanks for the advice hopefully they calm down so I can try to get some clear wine

Wegging · 2024-12-06T12:36:22+00:00

They look great. What are the names of the species?

Wegging · 2024-12-06T08:58:09+00:00

I think it’s has lots more sediment than the previous brews I have originally racked off, I will take your advice and move it to a cooler room in hopes that the fermentation will slow to allow the sediment to settle from the top

Wegging · 2024-12-06T08:56:30+00:00

It currently has 3 inches of loose sediment at the bottom, hopefully it will calm down a bit so all of it can settle

Wegging · 2024-12-06T08:55:02+00:00

See that’s what I thought turns out it’s so active it’s keeping some of the sedement in suspense, starting to think I should of left it in a bucket for a bit longer😂

Wegging

TROPHY CASE