Recent content by Dehitay

I don't trust the mold that grew on top of my rice. It's white and fuzzy with a lot of green spots. Can anybody tell me if this is anything like what grows on the rice in these kinds of wine?

It is white and fuzzy, but it also has a lot of green areas in it as well. I've never actually seen what the rice in sake looks like during or after the fermentation process. I had assumed it mostly stays the same with maybe some discoloration. Is this normal?

I just failed my first attempt at making sake. I washed, soaked, cooked, and cooled the rice. Then I added the kouji yeast and mashed it together, threw the mash into a muslin bag, put the bag in a jar, and covered it. This was about a week ago. I decided to open the jar to check on the progress...

I told them it was apple wine, but I wouldn't be surprised if they didn't know what went into making that. I'm probly just going to request that they give me a written notice that I can't make wine my apartment and list what legal precedence they're using since I doubt they'll be able to come up...

I've been brewing apple wine in my apartment for a few months now. But I've started enough gallon jugs up that my apartment complex noticed it when they were changing the air filters. Then they informed me that they weren't going to allow me to continue brewing. Now I live in Texas and my...

All right, thanks for the help guys. I'll start secondary fermentation when my specific gravity starts reading low enough. I was never sure about deciding based on time.

The packet of yeast I started with doesn't list a final gravity. If I'm not using enough sugar to kill off the yeast, should my final gravity be 1? Some of my batches still seem to produce carbon dioxide after reaching that level although at a much slower rate.

I've gotten a deal of mixed information on primary and secondary fermentation. Some sources say primary fermentation takes 8 days. Some sources say it takes 3 weeks. If I had to guess, it probly varies on a number of different factors, and the most important factors are probly size of brew and...