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wabbit955 wrote:just put on 2 galons of carrot whisky
looking forward to trying this one hehe brup

Is that my one from the ish brew book? if so watch out; it uses stepped fermentation (adding sugar bit by bit) and is high octane! It really does benefit from 6-12 months aging once it is done though; helps the ginger and carrot meld into something that is neither but better

yep it is the one from ish book
did add more ginger to it as i love ginger
will have to hind that one from boyfriend none of my wines have got pass 4 months but have step up the production noe hehe :O)

Just started two gallons of Rice & Raisin wine in the FV
I used 1kg of white sugar to start this batch,i will add the brown sugar in a week.

hate this cold weather realy slowing down my wine
every other weekend i come home after staying wth the bf
have to warm them all up as stop were i turned the heating down
must buy some of those heating trays

This recipe makes 2 gallon,Fruit tea wine.
ingredients
4lt-white grape juice.
1.5kg-sugar.
8-mixed fruit tea bags.
1-vanilla pod.
1tsp-GP yeast compound (1tsp per DJ)
water.
Method boil 1lt of water in a pan then add half the sugar and stir until the sugar as dissolved split the vanilla pod then add with the fruit tea bags and leave to steep for two hours,when cool strain with a fine strainer then divide into the DJ's add the grape juice and yeast fit the airlocks and ferment for 1 week then make some sugar syrup with the rest of the sugar,when cool divide into the DJ's top up with cold water to the neck fit the airlocks and fully ferment out.
when fermenting as stopped rack and add finings then rack when clear and mature for at least 6 months.

I recently bottled some gooseberry wine...it's rather champaigne-esque. almost too carbinated...lots of gooseberry BITE to it.

Racked the elderberry 2-step this morning.. filled five demijohns from the bulk FV (ok, the fifth will need just a splash of grape juice to come up to full - and I didn't sample that much). Still some sweetness and a gentle fizz from dissolved the CO2 but very pleasant. Hopefully racking will give the yeast a kick to finish things off. They'll sit under airlock for several weeks yet before I judge whether or not they can go to a solid bung to be forgotten about for as long as possible. There was quite a build up of tartrate crystals inthe FV.

started 2 gallons of 5-alive tropical five fruits blend juice,wine
ingredients for 1 gallon.
1lt-5-alive tropical fruit juice.
1lt-white grape juice.
800g-sugar.
1 strong cup of black tea.(no leaves or milk)
1tsp pectic enzyme.
1tsp yeast & nutrient.
water.
Note: if you use red grape juice you get a ROSE wine.

Ive just this morning started 5 litres of mead , my first attempt at mead , so im hoping it goes ok

started two gallons of wine today.
ingredients will make 2 gallon.
2lt-red grape juice.
1lt-prune juice.
1lt-pomegranate juice.
2kg-sugar.
1tsp-pectic enzyme(per DJ)
1tsp-ritchies yeast&nutrient(per DJ)
water.

just started 2 gallons of rose wine.
Recipe makes 2 gallon
ingredients
2lt-white grape juice.
1lt-cranberry & raspberry juice.
1lt-5 Alive tropical 5 fruit blend juice.
2kg white sugar.
1-cup of black tea(no milk or leaves) per DJ.
1tsp ritchies & nutrient,per DJ.
1tsp pektolase,per DJ.
water.

Note: when fermenting as fully stopped rack and add finings then leave until clear then rack again and
mature for at least 6 months.
happy brewing,

I have 5 gallons of the frequently-made and reliable California Connoisseur Blush Zinfandel kit bubbling away nicely in its bucket.. plus 1 gallon of sloe, damson and blackberry , racked and fined... This fruit wine stuck of course... adding yeast nutrient did nothing... asked the guy in the homebrew shop - "you need "turbo nutrient" yeah yeah .. bought it anyway... and guess what? it worked !

just put on rhubarb
and left over wine all the odds left lying around in freezer sloes , black berries, huckly berries and topped up with elderberry codial as got far to much sitting around
will be instesting how this one comes out

Just started two gallons of cheap Banana & vanilla pod wine.
ingredients for making two gallons.
3kg-ripe Bananas.
2lt-white grape juice.
2kg-sugar.
2 cups of strong black tea(no leaves or milk)
1-vanilla pod.
1tsp-pectic enzyme(per DJ)
1tsp-ritchies wine yeast & nutrient(per DJ)
water.
Method: peel the bananas cut out any black bits then add to a large pan with water and bring to a simmer with the split vanilla pod for 10 min then strain and press the pulp using a very fine muslin bag then use the hot banana juice to dissolve half of the sugar,stir until the sugar as dissolved then leave to cool,when cool divide the
ingredients into the DJ's fit the airlocks and ferment for one week,then make a sugar syrup with the rest of the sugar
add to the DJ's when cool and top up with cold water to the neck of the DJ's fit the airlocks and fully ferment out
when fermenting as stopped rack add finings when wine is clear rack again and mature for at least 6 months.
Note: i mature for 12 months.

Started today 2 gallons of Cherry juice wine.
1 Gallon recipe
ingredients
1lt-cherry juice.
1lt-red grape juice.
1kg-sugar.
1 cup of black tea(no leaves or bag)
1tsp ritchies yeast & nutrient.
water.
Method: use half the sugar to make some sugar syrup then leave to cool,then add the cherry juice & grape juice
with the cold black tea and sugar syrup to the DJ add the yeast then fit the airlock and leave to ferment for 1 week, then make some sugar syrup with the other half off sugar and add to the DJ when cool then top the DJ up with
cold tap water to the neck,fit the airlock and leave to fully ferment out.
when fermenting as stopped rack add finings leave for about 1 week to clear,then rack again and leave for at least
6 months to mature.