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(If this is the wrong forum, please let me know. It's related to making rice wine.) I teach at an elementary school in rural Taiwan, and today I attended a class at a local community centre presented by the mother of one of my grade 5 kids. She was teaching us how to make 酒釀, which is the...

I'm about at the stage where I'm ready to rack my first two batches of mead. The problem is that I know when I rack I'm going to end up with a fair bit of headspace and a large surface area. From what people have said, this can lead to flavour problems and other issues. The thing is, I don't...

My first two batches of mead are nearly done, I'm expecting to get the same SG reading this weekend as I did last weekend. Time to rack, but I want to make sure no further fermentation occurs. There's no way for me to pasteurize them safely at my place, so I picked up some campden tablets. Is...

Hi all, since I'm a resident of Taiwan I've decided to give the traditional indigenous drink of millet wine a try. There are plenty of rice wine recipes online, but not so much for millet wine. From the sources I've managed to find, I've put together the following plan: 600 grams of millet 2...

Hey all, I'm pretty new to this hobby and I'm having a bit of trouble getting things right. I've made a few batches now, but it always seems like I've let the first fermentation go on too long despite it only lasting 2-3 days. Even after that short space of time the pH seems to be down around...

Hi all, I'm new to the fermentation game so I'll hopefully be able to pick up some tips here. I live in the mountains outside Hualien on the east coast of Taiwan, and the climate is hot and humid most of the time. It makes regulating temperatures pretty tricky, so my quest to make hard kombucha...