Honey Mead Wine Kit
Build your own homemade wine making kit and pay only for the stuff that you want. 5gm yeast is suitable for about 2kg honey and yields 5 liters for mead.
We allow you to tailor-make the right kit for your recipe. Here at Arishtam Home Brew Supply Store, we don’t push products. Most expensive imported wine kits have tons of stuff that you never need or use. Also, all kits come with a homebrew guide book. It helps you develop your hobby.
Links to a detailed description of individual products:
- Honey Mead Yeast: 1gm per liter is recommended.
- Yeast Nutrient: 0.25 to 0.5gm per liter (honey is a slow ferment without nutrients)
- Airlock :Choose between S type and 3 piece
- Hydrometer/Refractometer: Measure alcohol and scientifically brew.
- Irish Moss: To help clear out the protein haze.
- Calcium Carbonate: acidity regulator
- Homebrew book
- Siphon: To bottle and transfer home-brew without oxidation
- Mesh Filter: A sturdy nylon filter to remove the juice from the pulp.
- Wine Stabilizer: Potassium Sorbate. Only needed for sweet honey mead wines
Refer to Mead Stylist and Mead Evaluation Checklist
Mead_checklist (for submitting your entry for competitions)
Typically bottled home brew beer has a shelf life of 6 months. However, most home-brew beer is consumed within a week to a month of bottling or kegging. However, some people regularly store homebrew beer for up to 6 months successfully. Beyond this, the beer is still safe for consumption, just that it will not taste fresh. However, a couple of factors need to be taken into account to determine the shelf life.
- Storage temperature: Beer is like wine, higher the temperature the faster is the degradation in flavors.
- UV light: Even a couple of hours in direct sunlight can ruin a perfectly fresh beer
- Packaging: Microbrewery Growlers don’t last 2 days because the beer was oxidized during filling. If you see packaging in proper crown sealed glass bottles or stainless steel kegs, 6-12 months life is easy
- Oxidation: Once you open the bottle, drink within an hour.
Koji has its origin in Japan. It is used extensively in making Sake. After the fermentation is over, the Brewmaster would collect the rice inoculated with the yeast. He would dry and powder the spores for his next batch.
Chinese Rice Ball, as the name suggest has its origin in China. After the fermentation is over, the brewmaster would collect the residue. It would be dried and shaped into small balls (laddoo) which is then used for the next batch.
In terms of ability, both the strains can convert starch to simpler sugars and alcohol. Hence, for an amateur sake brewer, one could use the Koji to make Chinese rice wine. Also, similarly one could use Chinese rice yeast balls to make Koji.
One can unfortunately not use Baker’s yeast or wine yeast or beer yeast to make rice wine. The reason being that these yeast don’t have the Alpha amylase enzyme needed to convert starch into sugar.
There is a huge variety of rice wine and traditions. Some like it tart, some sweet. Some like it filtered while most like it milky white. Some like it plain, while some infuse spices and a lot of people infuse flowers (floral aromas). It is hard to generalize the taste and flavors of rice. However, in general, it is a slightly tart, mildly sweet, and alcoholic beverage.
If you still have a question, write in the comments section and we will get back to you.