Finished about 40 oz. of final liquid from about 6 cups of cooked rice. (Started as two separate batches, then merged together... It was a bit of a confusing start...)
Clean, sweet, a little milky in texture... somewhat harsh though (compared to the mead I usually make).
Any suggestions for...
Sorry if this has been answered elsewhere in the thread (I'm only 100 pages in :cross:) but I've got a bit of a paranoia...
Anyone find any concerns re: botulism in homebrew rice wine? I've pretty much lost my fear when it comes to wine and mead, but after having to be so careful with my home...