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i have never tryed making saki or rice wine but i do have a recipe for it. i am not impressed with the book i got it out of so use it at your own risk and it would be wise to compare it to other recipes. this is a recipe for one gallon 2 1/2 lbs rice 1/2pint grape concentrate or1 lb...

just an update. i did add some potasium carbonate and then a couple days later add some yeast nutrient it started to bubble lightly and i added just a little more nutient. then it realy got going and my s.g. dropped to 1.030 in a days time. so things are going good and i am going to syphon...

Ok this is my recipe it was a recipe for one gallon i multiplied everything but the yeast by 5 and this is what i came up with. 16 1/2 lbs honey, 4 gallons 1 Quart 1pint water, 6 table and 1 1/2 teaspoon acid blend, 1 1/4 tsp. tannin, 10 campden crush, 1 packet yeast. like i said i added...

yes i did use yeast energizer. it has been fermenting for about three weeks. i uses 16 pounds of honey. i done used my last packet of yeast and cant remember what it was called i know it came in a grey packet and i think it started with a S. I know it was not red star. I give it a light...

this is my first time brewing mead and it has stopped fermenting twice. my must is still in the primary my instuctions say not to rack it into the secondary until s.g. reads1.030. mine is stuck at1.060. i just now added more yeast for the second time trying to get it to start fermenting...