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7 Likes on 5 Posts
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-22-2015 at 11:19 PM
I'm sure this has been answered but I'm not feeling up to reading the 132 pages. Is there a
difference between red yeast rice and cargo rice? I can't seem to find anything labeled red
yeast rice at an...
Posted in thread: Banana Wine on 12-18-2015 at 01:04 AM
My banana wine with 1/2 white 1/2 brown sugar. Tastes like rocket fuel when I racked it last
weekend but I can it's going to be delicious.
Posted in thread: Man, I love Apfelwein on 12-14-2015 at 04:33 PM
So mine has been sitting for 2'ish months in the carboy and hasn't cleared; of course
re-reading this I realized I used cider not juice. Is there anyway to get the wine to clear or
should I just bottl...
Posted in thread: Pumpkin wine question on 10-09-2015 at 04:26 PM
And I am asking this question out of ignorance not because I think I know the answer- How does
wine yeast convert starch to simple sugar? Won't you need some kind of amylase enzyme. Are
there enough s...
Posted in thread: Pumpkin wine question on 10-09-2015 at 02:50 PM
I've done some research since I asked this question and basically you use raw because cooking
it destroys the starches that the yeast need to feed on. I'd advise against just using the
Posted in thread: Banana Wine on 10-06-2015 at 01:17 PM
New to the wine thing, but when it says "may taste after 6 months, matures up to 2 years", when
does that clock start? Is it from when you create the wine day 1, bottling day, or somewhere in
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 10-04-2015 at 04:39 AM
Here's a picture of my first batch, been sitting a week now and I'm getting antsy to try it.
Used 5 cups broken Jasmine rice and 4 yeast balls. Took me forever to find the suckers.The
others are banan...
Posted in thread: Pumpkin wine question on 10-02-2015 at 01:44 AM
I have a recipe for a pumpkin wine but was wondering why it asks for raw, grated pumpkin. In
beer making you would use cooked and/or caramelized pumpkin. What would be the benefit of using
raw for the...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-29-2015 at 06:53 PM
Broken jasmine rice works very well, I've done lots of batches with itOh good! I was a little
worried it would compact to much.
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-28-2015 at 11:30 PM
I'm not totally convinced that the RYR I bought isn't just white rice coated with powdered red
food coloring.It should look like this: