HOME BREWING

[SkipsPa]

3 hours ago, TukTuk said:

You could write a 1000 page book on things that are Illegal to do in Thailand

Why bring it up at all?

I don't know the legal side of brewing in Thailand but would have assumed similar to UK, i.e. legal to brew for personal consumption but illegal to sell as not conforming to alcohol taxation laws.

[SkipsPa]

14 minutes ago, SkipsPa said:

I don't know the legal side of brewing in Thailand but would have assumed similar to UK, i.e. legal to brew for personal consumption but illegal to sell as not conforming to alcohol taxation laws.

Pardon a 77-year old coffin dodger's humour, but if you look in most English dictionaries, the last word is probably "zymurgy2  which is the art of brewing! Lol

[stuhan]

First of all, before i report about last nights wine tasting session. It is illegal to brew any alcoholic beverage in Thailand, but in saying that a lot of brewing does go on here, you just don't go around making it public, like most things in Thailand things are never done by the book shall we say,, anyone living here is probably aware of that.So making a small amount of brew for your own consumption is not a problem for you or the Thai authorities they don't give a toss.

Now i must tell you, i tried a little sample of my two recent wines, apple with raisins and rice with raisins. Well i tried the apple first, it was dry very nice you could taste the raisins more than apple and the way i like my wine dry, 2nd the rice and raisin again this was very nice, no rice or raisin taste just like a store bought white it was amazing both much stronger than i thought as i found out after half a bottle of each, yes 750 ml and i was in the land of nod, both these wines were so good and wicked strong i highly recommend you try them and they finished within 7 days,now they will remain in the fridge until christmas and will improve a lot by then, i will make rice and raisin again it comes a very close 2nd to my fav wine mango. I am now firmly hooked on red star premier blanc as my no 1 yeast it works so well it''s a great yeast. Can;t wait for tonight to enjoy the the other 750ml.

 

[Faraday]

Thanks Stu, very interesting & when I next go to Lotus I'll get some raisins & make some.

On the alcohol strength of homemade wine, some I've made are almost too strong at 16%. What I do notice, is that if I drink a store bought South African or Australian wine which are around 12%, I feel uncomfortably intoxicated, but not so with the homemade.

Dunno why...

 

[stuhan]

12 minutes ago, Faraday said:

Thanks Stu, very interesting & when I next go to Lotus I'll get some raisins & make some.

On the alcohol strength of homemade wine, some I've made are almost too strong at 16%. What I do notice, is that if I drink a store bought South African or Australian wine which are around 12%, I feel uncomfortably intoxicated, but not so with the homemade.

Dunno why...

I get my raisins from macro 99B for 1kg and i use 300g in the recipe with 500g of rice, 1/2 juice of lemon, 2 tbs of D.A.P nutrient and 1.3kg of sugar for 5L

I used to wonder why i got drunk quicker on store wine until last night they wines i made really made me legless

[SnapDragon]

4 hours ago, SkipsPa said:

He's wrong ,you cannot ferment to that level without distillation. A little over 20% with high standard yeast is as much as you can expect.

I used to make both beer and wine (and sell - naughty me!). I brewed about 120 pints of beer and about 6 gallons of wine every week. :)

I think he blends his wine.

[stuhan]

Started 5L of Passion fruit and Thai gooseberry this morning from our garden, 1st time making this.O.G 1.102. Lets see how it goes.

[Faraday]

I tasted the Anchan yesterday afternoon & it is delicious!

Alcohol content is now 16% & only been fermenting 7 days.

Really will try my best to keep it until Crimble....

 

[stuhan]

Rice and raisin wine, still a little hazy but acceptable enough for me, apple is still not as clear yet.

[stuhan]

Passion fruit and gooseberry wine under airlock now, was a bugger to get going, i think it was the pulp so much it stopped the oxygen from getting to the yeast in the beginning so i removed the pulp on 2nd day added another 200g of sugar in 200ml of water and now it's bubbling away.

 

[stuhan]

This is my red apple wine finished and bottled, dry & strong, i got 7 600ml bottles in the end 15%, one bottle i'm done.

[Faraday]

Going to make the Rice & Raisin today.

When I said to my wife that the rice doesn't need to be cooked first, she laughed.

So, does the rice need to be cooked before making the wine?

@stuhan

[stuhan]

1 hour ago, Faraday said:

Going to make the Rice & Raisin today.

When I said to my wife that the rice doesn't need to be cooked first, she laughed.

So, does the rice need to be cooked before making the wine?

@stuhan

No, the rice does not need to be cooked first, but because my rice was our own farmed rice and   stored in a shed with all kinds of insects and animals around i boiled mine for 2 mins only to kill any nasties, if your rice is store bought a good rinse with water should be enough. Also i did not chop my raisins just boiled them for 5 mins in 1L of water then added them including the water/juice.

[Faraday]

 Made this just now.

[stuhan]

3 hours ago, Faraday said:

 Made this just now.

It's a lovely wine really nice out of the fridge.

[WilliamG]

On 8/17/2021 at 11:05 AM, WaccineChinawatiiRaporn said:

and the alcohol content will increase if you let it age longer. 

Sorry to tell you that once the yeast has converted all the sugar to alcohol and CO2, the wine will not get any stronger.

[WilliamG]

On 11/10/2021 at 9:31 AM, Faraday said:

Here's the Carrot wine, started 10 days ago, & with a very respectable 14%.

I hope that when it finishes, it will end up at 16% - or more.

The 'initial' ABV as shown on your hydrometer cannot go more if no more sugar is added. That's what makes the alcohol/CO2 unless the yeast has died.

[stuhan]

I find some wines are a little stronger if left for a while, this may be due to some residual yeast still in the wine after it's aged a while and you won't really see it working but tell tail signs are a very very slight layer of misty substance at the bottom of a wine you thought was finished but wasn't after it was bottled, and yes hydrometers are normally correct but that's debatable due to how good the hydrometers are, the calibration temp, and temperature when taking readings.

[WilliamG]

5 hours ago, stuhan said:

I find some wines are a little stronger if left for a while, this may be due to some residual yeast still in the wine after it's aged a while and you won't really see it working but tell tail signs are a very very slight layer of misty substance at the bottom of a wine you thought was finished but wasn't after it was bottled, and yes hydrometers are normally correct but that's debatable due to how good the hydrometers are, the calibration temp, and temperature when taking readings.

12 or 13 abv. take another big swig.

[WilliamG]

On 11/21/2021 at 10:30 AM, Faraday said:

 Made this just now.

And I have just put some on using Riceberry rice. See what happens.

[stuhan]

On 11/21/2021 at 10:30 AM, Faraday said:

 Made this just now.

How's the rice & raisin wine doing now. I blended some red apple and rice & raisin, tasted good but wicked strong, i would never drink more than 1 bottle of it.

 

[Faraday]

On 11/26/2021 at 9:49 AM, stuhan said:

How's the rice & raisin wine doing now. I blended some red apple and rice & raisin, tasted good but wicked strong, i would never drink more than 1 bottle of it.

Brix is only down to 18 from 24, but I think the colder weather has slowed it down a lot.

Going to put it in direct sun today.

[Faraday]

Too late to edit my above post.

Just put the wine outside & the fermentation is much more  vigorous.

The raisins are at the top, rice on the bottom & I can see some luvverly bubbles rising....

Should be ready for Crimble....!!!!

 

[stuhan]

9 minutes ago, Faraday said:

Too late to edit my above post.

Just put the wine outside & the fermentation is much more  vigorous.

The raisins are at the top, rice on the bottom & I can see some luvverly bubbles rising....

Should be ready for Crimble....!!!!

That's how mine went, raisins top, rice bottom, yes temps been lower. My passion fruit is in day 11 i racked this one at 1.030 O.G was 1117 after adding the extra sugar [due to very heavy lees] ,now its fermenting again but very slowly and is clearing well on it's own so far, might move it out in the sun for a bit, tasted a sample it's very sharp just like the passion fruit, if i can get it down to 0.995 it will be about 16.5%.

[Faraday]

The Rice & Raisin basking in the sun...