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Moderators please feel free to remove if this doesn't fit. Cheers Shayne

This is one of those old generational recipes, my mum used to make it, as did her mum etc. and here I am 40 odd years past my childhood occasionally making it as well. When I was a wee tacker, soft drinks (soda pop?) was an absolute treat that we would have delivered in wooden crates at...

Obviously you don't have Red Belly blacks, Taipans and King Brown snakes in your neck of the woods. Super venomous snakes aside how do you find enough of the flowers to harvest? Oh, I get it now. Are you using this as an excuse to not mow your lawn, as in "Sorry sweet heart I can't mow the lawn...

8th june Night time 23 degrees

How did you go? My girl might like this.

By the Lord Harry, that sounds like a lot of work.

9 th of June Checked quickly this morning, temperature of the must has jumped again up to 21 degrees. I have to say though using 40 degree water to kick start the yeast seems strange when the operating range finishes below 30 degrees. Love this place just keep learning. Thanks for the advice...

Ok today is the 7th of June, this morning was cold wet and miserable, maybe holding in the low teens outside for most of the day. I checked the ferment and it was holding at 19 degrees this morning with some bubbling going on. I've added the second teaspoon of nutrient tonight and gave the must...

Either that or I build enough confidence/wisdom to actually wait before doing something stupid. But thinking about it, where is the excitement in doing that. Must was down to 18 degrees celcius this morning. Prayer didn't provide the warming lightening strikes as hoped, so I have kicked the...

I only added 1 tsp of the nutrient and was thinking of adding the second teaspoon when the specific gravity dropped to around 1.05. Should I add it now?

Ok thats it for tonight, will check for replies and guidance around the same time tomorrow. I promise not to do one more damn thing except check for evidence of fermentation and must temperature in about 12 hours (tomorrow morning). Thanks for the advice.

Ok thats everything done up until this morning, the hydrometer reading was 1.080 at 25 degrees Celsius before pitching yeast. I still haven’t added any pectonaise (come on make a definite call on this one Red) Must is down to 22 degrees C and there is no super obvious signs of fermentation...

Recipe and steps so far. 2lb- 920gms of Rosella Calyx (Red flesh left after yellow flower has fallen off, seed pod removed) 2.3 Kg white sugar (2.2 lbs = 1 kilo) .5 kg chopped minced sultanas 3 tsps acid blend 2 tsp s yeast nutrient 1 pkg EC1118 yeast 10 litres water Put sultanas and fruit into...

I have to admit that one of the things I am trying to get my head around is the whole put your must in a bucket, add the yeast and then each day give it a good stir while just covering it with a clean cloth. Surely this is encouraging other bugs to get in on the act and bugger up your batch of...

Och Rrred, a wee bit ‘e haggis is gud fer wha’ ails ye mon. Have to admit though the Scots in stereo is a bit confronting. My 12 yr old son loves his Gran and every morning before I take him to the school bus stop I encourage him to give his Gran a hug and every morning she hugs him back and...

The Hibiscus flower wine sounds really interesting, I would like to hear a bit more about it, if you have time. At one point I had an amazing collection of them they are pretty close to being my favourite flower. The tyranny of distance and time zones is interfering a little here along with my...

Night all, and g’day Red.

What about pectonaise?

Tonight June 4th Stole unused wife’s unused mesh bag for washing her smalls. Packed sultanas and rosellas in it. Added sugar and water simmered for almost an hour. Dumped into 20 litre bucket. Nothing else added. Couldn’t buy acid blend so I will mix tartric, maliec and citric acid in the...

Yesterday was the 3rd of June, Rosella flesh went into the vege crisper while I hunted the internet for a recipe. Found some Indonesian videos on YouTube and some reworking of Jack Keller’s recipe using dried Rosellas to make wine. Amazing how all those original bloggers came up with the same...