Recent content by Tsuyako

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  1. Tsuyako

    Making Traditional rice Wine. Cheap, Fun, and Different

    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 any asian market.
  2. Tsuyako

    Banana Wine

    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.
  3. Tsuyako

    Man, I love Apfelwein

    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 bottle and deal with it? Thanks,
  4. Tsuyako

    Pumpkin wine question

    To be honest, I don't really know I'm still doing research on this topic. I'm going to assume it's similar to how bread yeast eat the sugars and starches from wheat when making bread.
  5. Tsuyako

    Pumpkin wine question

    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 juice.
  6. Tsuyako

    Banana Wine

    I'm new too, as I understand it that time frame is from the day you bottle.
  7. Tsuyako

    Making Traditional rice Wine. Cheap, Fun, and Different

    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 banana wine (L) and rhubarb wine, don't worry I fixed the airlock.
  8. Tsuyako

    Pumpkin wine question

    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 wine? Could I use caramelized pumpkin?
  9. Tsuyako

    Making Traditional rice Wine. Cheap, Fun, and Different

    Oh good! I was a little worried it would compact to much.
  10. Tsuyako

    Making Traditional rice Wine. Cheap, Fun, and Different

    It should look like this: http://www.bing.com/images/search?q=red+yeast+rice&view=detailv2&&id=A9A1881696F89420B92049202A507BC360C31986&selectedIndex=3&ccid=5JWtFrJw&simid=608046303300943947&thid=JN.RG6PqXy7HNRfVkEwdXwGFQ&ajaxhist=0
  11. Tsuyako

    Making Traditional rice Wine. Cheap, Fun, and Different

    I made a big jar of this on Saturday, 5 dry cups of Thai Jasmine rice. Accidentally bought broken Jasmine rice so I hope that's not going to be a problem. :drunk: Seriously looking forward to drinking this in a month.
  12. Tsuyako

    My current makings

    Thanks for the advice, I'll pick one up then. I actually just watched a video right after I posted that showed how the lid came off. Looks handy.
  13. Tsuyako

    My current makings

    Wow that's impressive! I don't really even have room for all that so I'm jealous! On a side note, how do you like the mini big mouth bubbler? I was thinking of getting one of those for a batch of JAOM.
  14. Tsuyako

    What are you making this wine season?

    Banana, Rhubarb, some white that I can't remember now, Rice, and Mead. :)
  15. Tsuyako

    Tea Wine

    Well I'm allergic to Citric Acid from fruit (fresh), so the acid blend would probably be the best bet. I'm wanting to use a black tea called PG Tips from England, so I don't know if it would need the lemons or not. I might just add a the same amount as if I was doing a different non fruit wine...
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