It has taken 8 weeks to recover from the trip ! Broke me big toe after 10 days, and then three weeks later, broke it again. I can't see in the dark, it seems. But OHHHHHHHHH it is so good to be back ! 12 flights in 6 weeks, and we never want to see the inside of an airport lounge again ! The first visit when we got back was to go oop t'lotty and check everything. To smell the beautiful fragrance of moist Northumbrian soil, open the shed and see all the tools silently weeping for lack of attention. Purple sprouting broccolli is abundant, and we are HOME !!!!!!!
Welcome back Peat Think I'm glad I didn't take you up on your offer to go with you on a free holiday .......... I've enjoyed myself at home and have managed not to break my toe even once (so far!!!)
Enjoy that broccoli
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hi, if anyone can help I will be grateful. I have made wine before with no problems but for the first time ever my wine has started to re-ferment. It stopped bubbling a few days ago but all of a sudden I looked at the demijohn this morning and there is much more activity inside. Do I leave it until it stops or do I add something to make it stop?
Probably best to leave it to finish by itself. Could it have got chilly for a day or two that's paused fermentation? I used to make vast quantities of wine as a lad and back then we used sodium metabisulphite to stop fermentation You could check with a hydrometer too
Billericay - Essex
Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Sounds like a change in temperature or something has set it off again ... if it’s fermenting it means there’s still yeast alive and working so I’d leave it to get on with it.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I always use to leave it until it had definitely finished bubbling and the lees and yeast had settled out. When it is clear, I decanted into another demi john and at that point you can add metabisulphite if wished. If it has fully fermented out, there will be no sugar left to ferment, or it will be at around 12 to 14% alcohol, which will kill the yeast.
Posts
Welcome back Peat
Think I'm glad I didn't take you up on your offer to go with you on a free holiday 
.......... I've enjoyed myself at home and have managed not to break my toe even once (so far!!!)
Enjoy that broccoli
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I used to make vast quantities of wine as a lad and back then we used sodium metabisulphite to stop fermentation
You could check with a hydrometer too
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.