madwilliamflint
Well-Known Member
- Joined
- Nov 9, 2012
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Thanks.
Many of us may not be experienced brewers. At what stage do you add it?
I have heard many add it at the beginning of the wine making process and others seem to add it at the end.
I've also read that it can take away some of the flavor and color if overdone?
Oh God, at the very very end. When you're filtering the stuff and it just doesn't seem to want to separate.
I've found harvesting of rice wine to be the biggest pain in the arse of all. I end up with an opaque white liquid that's still fermenting. Then I'll put that in another fermenter (depending on how much I have, usually that means a 2-liter soda bottle) to let it finish fermenting and separate.
IF, at THAT stage, it's being remarkably stubborn (which it usually seems to be) then once it's stopped fermenting I'll add bentonite (dissolve it in warm water, add to the bottle, shake vigorously, leave it for a few days) and it'll clear up well.
Also: "clear up well" means it'll still be a bit chalky looking. Which is fine with me.
Disclaimer: I'm FAR from experienced. I've only started diving in to this "brew stuff at home" nonsense this year. It's easy to get hooked though