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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.

Across from my bed a pirate flag hanging off a shelf covers a large space where bubbling sounds can be heard ;)

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...

Excellent! I forgot about boling them off in the pan. I'll start 5 litres of it when I get my current stuff bottled.

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've just noticed small white lumps suspended near the top of the mead all about the size of small stone.. is this normal?

I don't know what meeble means and the pods were very expensive. :(

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...

Perhaps you could do an alcoholic ginger ale? It's brewed almost like cider so far as I know and there are a few good recipes floating about this forum

There you go I got four large bottles out of it. I used a decafatier to filter out the clumpy bits of powdered vinclear. It tastes beautiful. I am very happy about this :D

Well here I go! I had to much and put some in a cup... it was like syrup and anything it touched it stuck to. SG 1140 so it has the potential to be 19.4% I just hope it tastes good. Now we wait :hmm:

Thanks Moley, always a good help. :D

Why add the tea? In what way does tea help? Or is that for you when you are brewing? :)