I've just finished bottling a ribena wine. It smells like ribena and there is no taste. I wouldn't recommend ever making ribena wine. It's also brown ( I used dark muscova sugar :whistle: ). I will let it age but I have my doubts on wheter it will improve or not.
Well it's done now! It has become very sweet rocket fuel and I'd rate it at 6.5/10. The alcohol content has come out to about 18% and it's most distinctive feature is clashing flavours. It isn't bad but I wouldn't make it again. It seems to have left a lot of sediment too.
I have just started a batch,
400g crystalized ginger
400g white sugar
100g caster sugar
juice of 1 lemon
lalvin yeast
1 tsp of vanilla extract
2 tsp of yeast nutrient
a pile of chilli flakes (probably bad idea)
SG of 1.055
I'll let you know when it's time to rack it if it smells like fart...
Im thinking of doing this but I thought the chemicals in the ribena like pottasium sorbate and the other perservatives would damage the yeast. Has this been a problem at all?
There is now a foam present and it is fermenting very slowly but that's better han nothing. In the future I will get the vanilla pods instead if what you say is true.
I would you 1.5 kg of white sugar and 2 tsps of yeast. I recently got cider to about 18-20% but then the apple juice had sugar in it too so if I was feeling dangerous, 2kg sugar. However I have never heard of this rice wine and havn't done any research on it yet. So I wouldn't trust me fully.
Just done mixing this up and I cannot wait for it to be finished already. this is the first time I have started a 25L batch of anything so I hope it all goes well. This time I also kept the ingredients simple and sweet.
Seán's Mead Recipe:
14lb Honey
20 Litres of Mineral Water
2 Teaspoons of...
I would drop about 3-4 teaspoons of sugar in it but that's just me. If that's the way the gravity went, unless I am wrong it's now at 5.9 percent and it should be fine to drink once aged
Are you sure it has completly stopped? Maybe it's already time for secondary fermentation. If you rack it, add more sugar. the yeast has probably somehow run out of food. Can you tell me everything you did in the process?
Secondary fermentation after racking it. I don't think I will do this again, it seems to be immune to vinclear and has turned brown. I doesn't look healthy at all but apart from looks I am 95% sure it's ok to drink and probably sweet and tasty.
It's been fermenting vigourously since...
hah I drank it all too. Mixed it with a can of monster at a party too... Deadly concoction. Things will only get worse (or better) too since my brewing capacity will jump up from 5l to 30l starting from tomorrow since I'll be getting a carboy. So the carboy will be used for mead and the demi...