Started the new chemistry set :)

I sometimes wrap mine in old sweaters or towels etc. Then just put them in the warmest part of the house. I don't heat my house and this method has always worked ok.

 

Around 18°C is fine and an airing cupboard might well be too hot as a fast fermentation can produce a 'hot' tasting wine with an increased chance of hangovers. If room temps are lower than 18°C some winemakers sit their fermenters in a bowl/tray of water with a fish tank heater in it. Fermentation is an exothermic process which should add a degree or so to the fermenting wine.

If you've got low temps an alternative is to use something like Lalvin EC 1118 Wine Yeast http://www.vintnerscircle.com/catalog/product_info.php?products_id=40

UK 'Customs & Excise' have declared they're no longer interested in pursuing small scale home distillers and that's why so many homebrew shops are selling air stills for around £150.

 

No thanks ...

... ah! Now you are talking

Old Student trick: put the demijohn, once fermented, in the freezer. Then put a bit of gauze over the spout, to hold the ice crystals back, and pour into a drinking vessel

 

Kit fermentation (and maturation) times tend to be over optimistic misleading many new homebrewers into adding the stabiliser/stopper prematurely, leaving them with an overly sweet wine.

 

It will certainly benefit from aging. Put it away somewhere and forget you have it and start on a new batch.

 

You spilled it on the floor???

I'm gonna come round and suck that floor till its dry

 

Bottle bomb? Was it degassed?
Shame about the spilt wine. I hate when that happens.

 

You need a spare demijohn. After fermentation has finished, rack off onto a Campden tablet (the SO2 also helps prevent oxidation by inhibiting the absorbtion of oxygen whilst shaking), cover the neck of the half full demijohn with a cleansed palm (some people use a piece of cling wrap between their palm and the wine) and shake vigorously, making sure you have a firm grip. After several shakes release your pal slightly the release pressure/CO2 and get an amusing noise. Repeat until no more amusing noises.

Releasing the CO2 in solution will assist in clearing and help any added finings do their job. If de-gassing 5 gallons I tip each half gallon into bucket after shaking and give it another thrashing with a long spoon.

 

Agreed. I was very disappointed with my first 'kit' wine as It said it would be ready to drink after a week. I tend to ferment out completely so it's a very dry wine then add the fermentation stopper. I then back sweeten with sugar syrup to taste if required. I then filter it, bottle it and leave it for no less than 6 months before drinking.

If you want something decent to drink in a much shorter time span, you can't beat good old Worzels Orange wine made from carton orange juice. Cheap to make, and very quick to msture!