Відео

Hi. Yes, but I’ve not made it on video yet. Here is our Gooseberry Wine Recipe www.brewbitz.com/pages/gooseberry-wine-recipe

Thanks Davin, great channel mate, 👍

If it helps, here are the detailed instructions - and they are all in °C

@@Brewbitz Thanks for the reply. I guessed it was 65c! I bought the Pilton bitter kit, I'm really looking forward to it !😊

Enjoy. It’s had great reviews.

Thanks. Its all been chopped off. Gonna have to grow it again.

Cheers

Hi. The finished wine will work out around 11.5%. If you want it stronger, say 13%, just add an extra 115g of sugar at the beginning.

Cool. Yeah, lactose is non fermentable. Its about 5times less sweet than the same amount of sugar, so you need quite a bit, but its the creamyness we want in this kit to make it into a milk chocolate.

@@Brewbitz I see. Thanks!

He mentions right at the beginning that chocolate wine is made with dark chocolate 00:18 , he's using lactose to turn a dark chocolate wine recipe into a milk chocoolate wine. You can leave it out but you will probably need to add an unfermentable sugar like Sodium Saccharin to sweeten to take some of the bitter edge off before you bottle it (just add to taste).

I couldnt have said it better! Lactose adds a gentle sweetness but also adds a creamyness to the wine. It takes the bitter edge off so it can be drank quite young. Dark chocolate wines need to be left at least 12 months in the bottle and then i still find even using “dutched” cocoa powder, its still bitter.

Yep. Initial tastes are good

Initial sneaky tastes are good!

Perfect timing. Hope you enjoy them.

Its uploading now

It should come out around 14% ABV

Yep - apple peel it very appley. weird that! - hahaha

@@Brewbitz I have an allotment and my neighbour has an apple tree that grows huge apples. Don't know what variety they are. He does not like apples and let's me have them. They make the most amazing tasting cider (& pies & Apple Sauce, Jam) i have ever made. Really tasty they are. Looking forward to making another 50 litres of it again this autumn

@anjkovo2138 cant beat a real cider!

Us too!

Hi. I will! Cider kits can be a bit thin. So try reducing the quantity, or try making the 2 can kits and no added sugar. Also if you compare them to commercial cider that has been back sweetened with sugar, they will feel thinner as the sugar they add ads a thickness to the finished cider. Commercial cider makers add the co2 at the point of bottling and usually pasteurise the cider so there is nothing to eat the sugar they add. Not easy to do for a homebrewer.

Thanks for your reply , I will definitely try reducing the amount of water 👍

Yep, they can be a pain. Even though I only look if its a new kit just in case there is a different process, but usually its the same method.

These kits are great if you dont have apples or the scratter or the press to get the apple juice. Or apples are out of season. They are a great base for experiments too.

Hi. Simply increase everything in proportion. So if 2 gallons, use twice the quantity. If you are using a sachet of yeast, they are usually good for up to 23litres.

@@Brewbitz ok thank you very much

Hi. Its 8 pints for a 1 gallon batch. Heres the full recipe - www.brewbitz.com/pages/raspberry-wine-recipe

Hi thanks for that. Will share my results. Just another question. Does the suger dissolve well in the cold juice or would it be be better warm..you know like school exoeriments? Doesnt a warm luquid disolve a solid more efficiently?

@vaughangrey3809 indeed warm water makes it easier to dissolve sugar, the water wont be that cold when you come to add your sugar, so it will dissolve quite quickly.

If i remember, that is fixed.

The design means that the liquid goes down the inside of the bottle to reduce splashing. If you want to prevent oxidisation, you could flush the bottles with CO2 or Nitrogen just before filling.

Hogweed is actually edible. However, there is a plant that looks very similar that is deadly - Hemlock. Its hard to tell them apart, so i would even leave hogweed alone. And leave giant hogweed well alone too.

Ideally you need to use a yeast for the job you are doing. If you cant get champagne yeast, an all purpose white wine yeast will do, a cider yeast works well. Bread yeast as a last resort will do it, but the finished champagne may taste bready

Have fun!

Good luck. Let us know how it goes

Sorry, i dont know. I have only used it on beer, cider and wines.

It is currently £26.67 as of 22nd May 2024

This is available on our website - www.brewbitz.com/products/auto-stop-bottle-filler-buon-vino

Hi and thanks. No videos adding spices, but its easy. Just add it at the same time as the rest of the ingredients.

It would be the same process

I think this wine is a sweet wine. Not a dessert wine as those are really sweet, but this wine does have a nice gentle sweetness to it

Hi. I recommend using these corks to bottle your wine www.brewbitz.com/products/wine-bottle-corks-30-pack. These are the ones I use.

Enjoy, it tastes great

You can find them on our website. The recipe on our website has links to all the ingredients you need - www.brewbitz.com/pages/carton-orange-mango-and-pineapple-wine-recipe Hope this helps

Hi. Take a look at our blog which has some answers that might help. Especially #3 - If you think your airlock should be bubbling away but it’s not, then there are a couple of things to check. 3a - Do you have an airtight seal 3b - Has it finished fermenting? See point 1. 3c - You may have too much water in your airlock. This can cause pressure to build up and the cause the gas to escape from somewhere easier. 3d - tiny dents on your bucket rim may allow gas to escape rather then through the airlock. We have also made a video which should help too - ua-cam.com/video/1HiSmz4VKQ0/v-deo.htmlsi=57ZrGGxZOvio1p3b For what you have said, it seems you dont have an airtight seal and so the gas is taking an easier escape route