Recent content by theracles

I have to agree Bernard; and to further underline the point, I only used two tablespoons of the mixed slurry. The full amount mixed was two teaspoons of powder with 4fl.oz (or 8 tablespoons) of water, so the resultant sediment produced in my must was down to the equivalent of half a teaspoon of...

Just found this which is the only thing on the internet I have found regarding the storage of Bentonite, I think Page two refers to "Dry" Bentonite whilst Page three advises against storing slurry for more than a few hours! :( Might just mix some more when this heat dies down!:cool:

Thanks for replying bernardsmith. Have to clarify that like you, I don't make "Kit" wines, mine are usually foraged fruit but this time I wanted to make a spicy Ginger wine to keep me in Whisky Mac's during the winter! From the taste of it and the ABV ranging from 16.3% through to 17.12%, I...

Having made up a slurry of Bentonite using hot/boiling water, after much "Squidging and interminable hours of shaking in a jam jar, I had enough prepared to "dose" my first Demijohn. I was not impressed with the result after carefully stirring it into the must, the majority immediately sunk to...

I'm here today because I need some help and advice in brewing some Ginger Wine for my Whisky Mac nightcap! Stones Ginger Wine has finally outpriced itself! I've dusted off my old 5 gallon brewing bin and want to try this recipe from "The Happy Homestead"!:- Having read several other recipes...

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