Recent content by subseageorge

Do you use a strainer bag for the bananas while making your primary ?

We cannot buy juice here, I would have to make the juice from apples, might be away to go though. I might need to buy 10 kgs of apples and juice them. I did blacken my bananas and i have and 30kgs in the freezer now, for my next batch, but im going to use white sugar this time. to see the...

Palm sugar turned out really well. Tastes very nice.

Yes, perhaps i am getting a stronger alcohol at the cost of losing more flavour. However, i cannot do much about the temperature here. Maybe i will use 50% more fruit next time just to see if that increases the flavour. I have 5 gallons of Pineapple and 5 gallons of banana wine made with palm...

Hi guys, Has anyone used a blutooth hydrometer. Put it in at the start of the ferment and leave it. Tracks your SG and temperature via an app. No need to open and take samples .

Yes, but at least in the west there are some regulations to what is actually in the fluid, dont trust much here, We have even seen fake rice for sale which was made of plastic shavings, crazy,, I think in future i am going to use the cheap unrefined sugar, which i used in my first batch and was...

Thanks I hope it will get less bitter with time. I will check it next week as i am going to leave it in the carboy until i am happy with it. The palm sugar, I bought some liquid palm sugar for ease of use, but im not sure how much is in it, it is pretty thick viscosity. I also bought some...

Thanks mate, So better to have less sugar at the start and add if require during and or back sweeten at the end to taste. ? Would that be a correct? Cheers George

Another question for you guys , IF during fermentation i have say for example 12 % ABV by using my SG readings, and it tastes ok. should i stop the fermentation at this point by adding camp den tablets. ? Or should i be using a different yeast. ? (EC-118 seems to work well in my high...

Rice guy, I used a liquid palm sugar which is very dark almost black in colour, I added 1 litre of palm sugar after doing some taste tests with 5 x 250 ml samples. that was 2 weeks ago and it seems to have cleared right up. I will add a pic for you when i take my SG readings at the weekend...

I have just done a final rack on my 2nd batch of orange wine with the same recipe i used before. (Apart from this time i chopped the raisins which i did not before and i used all of the peel boiled in bag instead of half previously ) SG of must = 1.108 - Final SG = 990 . My wine is very...

Actually i managed to get some RC 212, (Yeast is hard to come by here) Do you think that will work well with fruit wines ?

I have used only EC-1118 so far and seems to work well. My apple and orange are above 16% with my calculations. Does the K1V-1116 have any temperature restrictions? I really struggle to keep my room at 25 degrees C. My AC is on all the time to keep that temperature, cannot really get below...

What yeast did you use for the banana to get 14%