i have just gota bottle of mulled wine,any advise please on the best way to drink it.do i drink it chilled or warm?

No ?'s today...just want to let my fellow wine makers know that all of my 07' vintage is secured into carboys and resting peasefully. Cases of Petite Syrah &...

I have just sent the previous message about wine storage and on reading it back after sending was horrified to see that the way I typed it in has been...

I accidently added twice as much VR Supra (tannin) as I was supposed to to my must and now my wine tastes like strong black tea. Has anyone any suggestions and...

I seem to have a cork failure disease. I made 30 gals of extreme elderberry wine ten years ago. I still have more than a case left. It was designed for...

Could use some wisdom from some of you here ... gave my Viognier a very small dose of bentonite a couple weeks ago. Let it do it's thing for a few days, then...

We've had a very late harvest in my neck of the Northwest, so I've jsut pressed my Syrah grapes. I'm using Wyeast Bordeaux yeast, which claims it will survive...

Have made elderberry for couple years now. I think it's a keeper even if I have grapes to make wine. Thinking about boiling the berries this year as in...

Well, it looks like my grapes are infested with grape phylloxera. Since there's no known "cure" for this problem, I have to ask: are my grapes even edible? ...

Hi, I'm relatively new to making my own wines, and have had some success with various fruits, rosehips, etc. I bought some very nice "on offer" pears from...

Anyone bottling their '07 wines yet? I have a Viognier that is close to bottling. One it has finished cold stabilizing, will be bottling - probly within a...

This is my very first batch of wine......so needless to say, it didn't get off to a perfect start. I racked the wine from the primary fermenter to the carboy,...

I'm cool fermenting a 1/2 ton of Chard in two stainless steel tanks, using ICV-D254 and a temperature around 12 degrees Celsius (54F). Inoculation was 4 days...

I'm attempting to make my first batch of Mead. I started this on Sundy Oct. 28. SP was 1.102, room temperture is 76 deg. F. I used 3# of honey, 1 tsp yeast...

Hi folks - A strawberry, started in June 06, racked several times, filtered and bottled July 07, sg 1.006. Yesterday, opened a couple and they were quite...

Hi folks. With all the problems with alcohol seemingly rampant in the UK lately - for various reasons, cheapness, accessibility, street-cred, etc. etc. - it...

Hello folks, coming out of lurking to pose a question from some results of mine. I recently started winemaking and have nine batches going (a couple are...

After reading the comments about mold in primary fermentation stage; we started 4 gallons of apple cider but the temp was bad and we had green mold on top of...

Hi, I received a 20L wine barrel as a gift & plan to use it soon. It's just like this...

On 25 Oct, 22:41, "Bob F" wrote: "Jethro_uk" wrote in message ...

i added MLF culture and nutrient at the end of fermentation. Actually, after week 2 of skin contact. The temp was in the 70s and we pressed 3 days after...

I have been making wine from grapes at home for several years and never encountered this problem. During the primary fermentation stage I noticed some mold on...

Looking at making a small batch of Cabernet Savignon Port this season. Yeast will be Preimer Cuvee and sugar feeding to bring the abv to ~18%, then fortify...

A while ago I reported on a demijohn being placed near to a radiator and vigorously fermenting so much that the top of the airlock was blown off and wine had...

During a recent trip to Italy I spent some time with some home brewers of wine. Their consensus was that corks were becoming quite inferior construction...