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| - Approximately 1lb sugar will ferment out to 6% alcohol
- If your wine is too acidic, add a pinch of bicarb
- Always mix the sugar with boiled water before adding to the must
- Finished wine can be left in Demijohn for as long as you want, providing the demijohn is air tight
- Use a cup of cold tea (no milk or sugar) instead of Tannin
- Always shake demijohn once all ingredients are added and airlock is fitted - this helps with fermentation
- Dont let your wine come into contact with the rubber bung - it will taint the wine
- If wine tastes too acidic, add a pinch of bicarbonate Soda
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