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Our business is dedicated to offering you the best products and services.
We look forward to making great wine for you.
Rainbow Winery was started in 2010. We make our product from honey and fruit. Look over the flavors we have to offer. Drop us a line, call us, or come see us.
Honey put into a food grade fermentation vat. The required amount of water, malic acid and tartaric acid, acid blend, grape tannin, and yeast energizer and nutrient will be added to the vat and mixed by hand. An enzyme will be added to the initial mash and will set covered in the vat for 24 hours. After 24 hours the mash will be mixed again with the required yeast in the vat and covered with an airlock to allow fermenting gases to escape and to prevent air from entering the vat. Vat will be allowed to ferment for about 7 days. At the end of the 7 days the wine will be racked into another fermentation vat with an airlock attached and allowed to ferment for about 3 months. After the 3 months the wine will be lightly filtered through cheesecloth and run through the bottling line. There the wine will be sweetened, bottled, corked, labeled and capsulated.
Cyser-apple mead is the blending of apple juice and honey and produced basically the same process for Mead, but the ingredients are a little different and the wine might require additional racking depending on the amount of sediment produced in the vats.
Melomel-fruit mead is the blending of different fruits, berries, and honey and is produced basically the same process for Mead with the following changes. During the first 7 days of initial fermentation the fruit or berries are put into a fermentation bag and placed in the vat with the rest of the mash. At the end of the 7 days and prior to racking, the fermentation bag with the fruit and berry pulp is removed and discarded. Again, additional racking might be required depending on the amount of sediment produced in the vats.