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  1. C

    Making Traditional rice Wine. Cheap, Fun, and Different

    So I just harvested a little over 1 liter from 5 cups dry using 1:1 ratio. For those of you concerned about temps, I sat a min/max thermometer next to my jug. Min: 62.3 F; Max: 70.9 F. The peak was reached towards the end of the fermentation on a warm day, so I'm guessing it hovered around 65 F...
  2. C

    Making Traditional rice Wine. Cheap, Fun, and Different

    I found that 5 cups dry, after soaking for an hour and cooking 1:1, just BARELY fit in my gallon jar. I didn't attempt to tamp it down or anything, so it was still fluffy. After a few days it settled to fill about 2/3 of the jar though. But try six, worst that happens is you have some extra rice...
  3. C

    Making Traditional rice Wine. Cheap, Fun, and Different

    How do you do this? Is it the same method in making your own kome koji?
  4. C

    Making Traditional rice Wine. Cheap, Fun, and Different

    grok pointed out that his wife got worse results using more water. I wonder if using some white flour as a munchy for the yeast and to help soak up excess water would help?
  5. C

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