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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.

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.

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,

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.

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.

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

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.

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?

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

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

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.

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.

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.

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

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...

That sounds interesting and delicous. I think I'll give this a go with my favorite tea and see what happens. :)

Yep! You're turn.

What is the difference EC-1118 Lavlin and Montrachet? I see a lot of people switching them out when their LBHS is out of stock or they are.

True, still hurt my feelings though. We laugh about it now. ;)

;) What has rivers with no waters, forests with no trees, and cities with no buildings?