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something similar to this i used; http://winemaking.jackkeller.net/reques74.asp Rice Wine * 2 lbs long grain brown rice * 2-1/2 lbs granulated sugar * 1 lb chopped golden raisins * 7-1/2 pts water * 4 tsp acid blend * 1 tsp pectic enzyme * 1 tsp yeast nutrient...

thanks for the responses, much appriciated. I think I might rack it into 5 clear demjohns, add 1 campden per gallon and let it sit for another few weeks to clear. Hey its turned out nice, not too sweet, gotta love the rice and raison! pure rocket fuel!!!!!! Its a winner for bulk! BH:d

hi all, my 5 gall brown rice and raison had finished fermenting totally. Its not totally clear but this may be the colour i think. What to do now? Its been racked once and started about 5 weeks ago. Do I just add 5 campden tablets? and some bentonite to clear slightly? leave a day...

lol, thanks, :d:d:d:d:d:d:d:d:d:d:d:d

thank for the responses, i'll give that recipe above a whirl, only have 4lbs rhubarb, now in frozen juice form, but that shouldn't matter. BH:d

sorry I forgot to mention, the wines are not from kits, some flower some fruit some brown rice/rasion. BH:d

OK, so i got 2 and a bit pints of juice from freezing the 'barb and squeezing the living daylights out of it! Amazing amount of juice, couldn't beleive my eyes. Juice back in freezer so I can scrape the acid of it 2moro. So Im just going 1 gallon of straight rhubarb, so whats a good reliable...

Do you wait untill theres enought sediment to warrent a rack, or do you wait until fermentation, slows right down or stops? What do ya all do? Thanks. BH:d

thnaks Luc, enjoyed your blog, will be using your bag and shake tek for removing the elderflowers in a couple of weeks. That should work with hawthorn blossom as well, will let you know. Might go straight rhubarb this time and see how it goes. BH:d

not really low alchol,me likes it strongish, but i really want the taste of the rhubarb to shine through. Im sure rhubarb and banana is possible.I only have normal standard yeast. BH

arh the search button is my best friend.:) wijnmaker.blogspot thanks Luc! gtreat blog! great method!, exactly what I was looking for! so any have a cool recipe. does rhubarb and banana work? BH:d

HI all, got myself 4lb's of rhubarb in the freezer, want to make a nice wine, looked about a bit, and am very confused many differing recipes, some using chalk and some using gysum? now I have gypsum, but seems strange putting that into a wine. I think its to get the oxalic acids down. Any...

Ahem thats a typo, I meant 18 gallons. :D the nettle and ginger winer is lovely, really its a basic wine recipe, with young stinging nettle heads, boiled for an hour and a chunk of root ginger mashed in then strained in primary and all ya bits added.. Very nice indeed. the gorse bush...

I have a few years experience but my results are hit and miss.::h Whgat I got going on at the moment is nettle and ginger, gorse bush, ribena wine!, green tea wine, rice and raison and dandelion flower ! 118 gallojns in total:b

Hi just joined up, got a few demijohns on at the moment and a 5 gall brown rice and raison wine from the CJ Berry book, ps. its a lovely strong heady little number. anyways will be needed some advice no doubt, as Im no pro! Cheers. Bubble head.:d :b:b:b:b:b:b:b:b:b