MikeOhio
Well-Known Member
I'm now starting to wonder if i had bad yeast balls in some way? Ill keep trying.
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I'm now starting to wonder if i had bad yeast balls in some way? Ill keep trying.
just at room temp on the kitchen counter. Our house is a little cooler the past while, prob 65-68F unless we're using the oven.Yep...Hang tai marine products yeast balls/amazon, and local walmart dynasty thai jasmine rice. What was your ferm temps antonovich?
Has anyone figured out how to dilute the rice wine enough to restart fermentation and dry out the end product a little? I was thinking about maybe adding 25% sterilized water.
I’m interested in the results from this. It would be nice to have a little dryer version (I would end up doing both). What lees did you rack onto?
I’m interested in the results from this. It would be nice to have a little dryer version (I would end up doing both). What lees did you rack onto?
I wasn't as precise as I could have been. I meant that both batches weren't separated from the rice solids and yeast, so I combined both in one gallon jug and shook it a little, them added a little water.
The warmest place in my house is on top of the refrigerator. It restarted when it got the upper 70's.
For my next attempt I’m going to add a dash of nutrient and a pinch of energizer.... worth a shot.
Can you elaborate on this? I've had tartness in rice wine - in fact I'd say it's characteristic of the stuff in my experience - but I'm not really sure what a tart rice wine has to do with a sour beer, so I'd like to hear what you're thinking about this.Might be a stepping stone for me in an unconventional way to sours.
Can you elaborate on this? I've had tartness in rice wine - in fact I'd say it's characteristic of the stuff in my experience - but I'm not really sure what a tart rice wine has to do with a sour beer, so I'd like to hear what you're thinking about this.
What temp are you fermenting at.?20 cups of rice, 1/2 Jasmine 1/2 Sweet. 4 shanghi yeast balls. Fermenting at 51. Im getting closer. Last batch at 53 had very little tartness or sour, but lots of alcohol and sweet!
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Perfect. Thanks!Fermenting @ 51 Farenheit...
2 1/2 cups uncooked generally equals 1 pound. That generally expands due to water absorption to 3 cups per 1 cup uncooked in volume. Thats 8 pounds of uncooked in my 2.5 gallon jar, expanded to 24 cups cooked. Its occupying roughly 2/3rds the space. 25 pounds of cooked is going to expand to 187 cups of cooked by volume. Thats 7.7 x my volume? It does compact but you dont want it to compact to much....my head is hurting from the math so you take it from there imasickboy.
Mike
edit...by the way, its recomended to use 1 yeast ball for no more than 4 cups of uncooked i believe. That means you'll theoretically need 15 yeast balls?
I’ve read 18-20% alcohol which in my personal experience sounds probably right. To give me a nice buzz I have to drink:Anyone have an idea, roughly what the ABV is? I haven’t figured out way to measure it....
I’ve read 18-20% alcohol which in my personal experience sounds probably right. To give me a nice buzz I have to drink:
1 - 12 ounce bottle of Sake OR
1- 750 ml of wine OR
3- 12 ounce craft beers
2 months later to the day and it came out wonderful, sweet with a very small amount of tart! This shows 4, 1 qt. mason jars after bulk pasteurizing, adding some bentonite dissolved in hot water and allowed to cool some, then chilled, 24 hrs later. Bentonite helps this stuff clear very fast. This batch will be split between left clear, infused with black cherries, and 1 with just mango. I've infused this stuff with a mix of pineapple & mango and the pineapple overwhelmed the mango as the dominate flavor. Raspberries seemed to offer a very subtle hint at flavor. Im hoping cherries are a little stronger. Carry on.
UPDATE: I forgot this gallon of wine with airlock sitting over my fridge with an airlock. It has indeed fermented out nearly dry over several months. Still has a boozy mouthfeel, like a sherry, but the orangish color is gone. It might be good oaked for another six weeks, but I'm going to offer my stock to friends.To answer my own question. I've restarted fermentation after combining two batch with lees and adding about 25% water. It took time and temperature (probably mostly temperature) for it to restart fermentation. It's slowly bubbling into an airlock now. I'll wait until the airlock is still again to harvest.
Anyone have an idea, roughly what the ABV is? I haven’t figured out way to measure it....
i know it's an old post, but also know you're still active...what you need is a vintometer...little glass tube, fill it up then turn it upside down and see the ABV...only works with dry alcohol though
just saw this and thought i'd throw it in....
edit: and now that i'm thinking about it, something i learned here...a hydrometer and refractometer can do it with the maths...
Anyone try using the rice yeast balls to ferment anything else they’re brewing? I’m interested in what this might do in a mead or cyser.
Actually picked one up when my LHBS closed. Haven’t used it or learned how.
I should make some rice wine again and try it out!
Thanks!
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