Wine and beer making
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Who got make wine and beer here? Can share with us your experience?
Last time I used to make wine and beer for my own consumption, it mostly succeed. But recently don't know why it always fail. -
me tot the fad ober le.
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You make from your own knowledge and ingredients ? Or you buy those package ones ?
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Originally posted by TWE:
You make from your own knowledge and ingredients ? Or you buy those package ones ?
I tried both.
For wine, I buy the ingredients from market.
I didn't add the yeast, coz don't want too much alcohol. Recently don't know why, it always become bad.
For beer, I buy those package one, coz it is troublesome to make the malt.
I succeed but taste a bit different, sweeter but is not carbonated. -
Care to share with me the recipe for making wine ? Stuff like what ingredients and how to make it ? Or do you have any webby to see ? I like to make things myself like soyabean water .
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Originally posted by TWE:
Care to share with me the recipe for making wine ? Stuff like what ingredients and how to make it ? Or do you have any webby to see ? I like to make things myself like soyabean water .
ok.
Get some fruits, must be fresh one. Wash it and let the surface dry.
Cut them into pieces, mix with 冰片糖 at 3 to 1 ratio, put it to a glass or ceramic container and cover it, away from sunlight.
Then 2 weeks later, if the whole thing got a bit alcohol smell, then it is done. If not, pour it to your toilet bowl and flush it.
Extract the juice, put it in a clean container, it should last for a long time.
For me, I don't add yeast, so you get the benefit of enzyme but not the harm of alcohol.
Pls take note that whatever ingredients and tool you use must be very clean and dry, if any pieces of fruit drop on table, don't use it. -
Erm what is bing pian tang ? Where to buy it and ratio of 3 :1 is 3 part fruit 1 part bing pian tang ? And how to extract the juice ? You mean to pour whatever liquid is left inside into a clean container ? If i put it for more then 2 weeks will it spoil or will it becomes better ? Do you leave the fermanting process in room temperature or what ? And do i have to remove the skin of the fruits ?
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Originally posted by TWE:
Erm what is bing pian tang ? Where to buy it and ratio of 3 :1 is 3 part fruit 1 part bing pian tang ? And how to extract the juice ? You mean to pour whatever liquid is left inside into a clean container ? If i put it for more then 2 weeks will it spoil or will it becomes better ? Do you leave the fermanting process in room temperature or what ? And do i have to remove the skin of the fruits ?
It is called brown candy. Can buy at most TCM shop. Don't put white sugar. Look like this.
Yes 3:1 for fruit : sugar. Use manual way to extract.
Found this detailed steps at http://bbs.kinotown.com/thread-177902-1-2.html
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Me made one already , still in the process of fermenting . Lets hope i succeed .
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Ehh , will it spoil if i happen to let it ferment for too long ? I forgot the actual date that i prepare it liao . Does it have to be exactly 2 weeks time ?
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Yay i succeeded , thanks for this thread , now i know how to make my own fruity wine liao . Although my first try did taste too sweet , but it does smell strongly of alcohol :P . Will try other fruits in time to come lol .
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Yup making my 2nd attempt for the fruit wine , anyone have any good recipe as to which fruits to use for a great tasting fruit wine ?
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wow, TWE, congrats.
If it is so sweet yet has strong smell of alcohol, think you must have added a lot of yeast inside.
If it is ferment for than 2 weeks also no problem, the longer you keep it the better it is, but of coz the whole thing must be clean enough.
The fruits that I like to use is pineapple, guava, orange, apple or mix. But most important is the quality of the fermentation process.
Guava is good, coz you can use the seeds of guava, coz it comes with the pulp as well, so it is good to make it into enzyme or wine instead of throwing it away. -
Display name, what u mean by "quality of fermentation process", izzit before the fermentation, must ensure all the things must be sterilize properly(boil them), and the fruits washed properly to ensure no bacteria growth?Erm.. TWE arh.. u drink the wine got any stomach ache? pls dun take offence jus asking haha.....
I am trying to try fermenting grapes soon.... (soon=have been habouring this idea since many years ago... but too lazy)
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Ehh actually i din add any yeast at all . Nope i din have any stomacheache at all . Although none of my family dare to taste it . When it comes to clean lol i actually drop pieces of my fruits when cutting hahaha .but i still put it in to ferment . my latest one is using oranges , apples , a bit of honeydew and lemon all are leftover after praying except lemon of cos hahaha . Had a bit of fun cutting it and putting it in . This time i added only one strip of bin pian tang as i dun want it to be so sweet . Erm where to get the yeast ar ? Maybe one of this days i may add it for testing .
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Originally posted by whiskers:
Display name, what u mean by "quality of fermentation process", izzit before the fermentation, must ensure all the things must be sterilize properly(boil them), and the fruits washed properly to ensure no bacteria growth?
Erm.. TWE arh.. u drink the wine got any stomach ache? pls dun take offence jus asking haha.....
I am trying to try fermenting grapes soon.... (soon=have been habouring this idea since many years ago... but too lazy)
Quality of fermentation process means anything you use must be clean inside out and dry outside. If got a bit alcohol smell, means it is safe to drink, coz bacteria can't survive in alcohol. If you want to ferment grapes, I think it is cheaper to buy red wine, haha.
Fresh grapes in singapore is expensive than the country producing it. I tried fermenting grapes before, but the color is not as dark, somehow the process is a bit different. -
Originally posted by TWE:
Ehh actually i din add any yeast at all . Nope i din have any stomacheache at all . Although none of my family dare to taste it . When it comes to clean lol i actually drop pieces of my fruits when cutting hahaha .but i still put it in to ferment . my latest one is using oranges , apples , a bit of honeydew and lemon all are leftover after praying except lemon of cos hahaha . Had a bit of fun cutting it and putting it in . This time i added only one strip of bin pian tang as i dun want it to be so sweet . Erm where to get the yeast ar ? Maybe one of this days i may add it for testing .
You quite lucky. I made a few times mostly become vinegar, lol.
Maybe the natural yeast in your home is strong enough to fight with the harmful bacteria, that's why it succeed.
There are many types of yeast for making beer, wine, bread or making the final liquid crystal clear, or make it more creamy and contribute to different taste and nutritions. Last time I use those common one from TCM shop, now I don't use yeast already. -
Erm can't find the yeast for making wine ley , only managed to find the yeast for baking like the fast dry yeast . Haven have the time to go tcm shop to find yet . So can i use the yeast for baking ? Or is there any shop in sg selling the yeast for making wine ?
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Hey the yeast that you buy in tcm shop issit the same yeast for making rice wine or issit in a biscuit form called jiu bing ? My mum says its jiu bing $0.40 and i bought one , then i go another tcm shop and saw yeast for making rice wine $3 then i bought 1 also . Can tell me which is the one to be used or rather you used ? Cos the price different for both is pretty big .
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Managed to buy a book that touch on making vinegar and wines . Basically its a book that teach you hw to make healthy drinks . Need to buy more glass or ceramic container to try them out . It did mention that to make vinegars , the steps are the same except you add bing tang or cube sugar instead of the bing pian tang. But the receipt in this book all need to store for abt 3 to 4 months type . My mum will kill me if i were to put more then 3 container on my kitchen cabinet . Sometime i grow impatient to taste my creation also .