Pic. You can kind of see the mold/spores on the right side of the left jar. Was thinking about punching it down just because it looks like it's really drying out on top.
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Pic. You can kind of see the mold/spores on the right side of the left jar. Was thinking about punching it down just because it looks like it's really drying out on top.
View attachment 203039
I wouldn't mix it in either, when/if the alcohol is high enough, the mold would probably die, but for now you need the mold, so don't mix it
Laziness took over and I did not mix it in. Was more worried about the top drying out and forming a plug that would prevent off gassing/suffocate the yeast, but that sounds like it's only been a real issue with larger batches.
2 weeks in on the first batch. One day on the second. Smells good so far.
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This is a long shot but was wondering if anyone had a link or post number or anything to the post way back in this thread somewhere where someone had made some nice bottle labels for the rice wine. I hate the thought of having to go back through this whole thread lol, but would be nice to find and put some labels on a few of my bottles.
How many pounds of rice did you cook to make "tons?" I have 2 1/2 cups (dry) rice going right now. At two weeks in, looks like I will get about 2 cups wine.
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Based on my experience you should get around 2- 2 1/2 cups of rice wine from that much rice. Squeeze the hell out of the lees!
How large of batches do you make? I am 2 weeks into a test batch. If we like it, I'll go up to a 1 gallon glass jar.
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Did another batch with 3 cups of Thai Jasmine rice, 1 cup of sushi rice, 5 tsp of white sugar, 2 ounces of sliced ginger root and 1/2 pack of ARL. Can't wait to see how this comes out!
What's ARL?
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Wouldn't infusing the rice wine with ginger after fermentation and removing the lees be easier/better? Why the sugar?
ARL is another form of yeast for making this wine. It's short for Angel Rice Leaven. It comes in small foil packets (like other brewing yeasts) and it's a much cleaner version of rice wine yeast. Same results just less chance of any other bugs coming with the yeast.
Excellent clean wine and also makes for a real tasty sweet rice if eaten 3 days after fermenting.
ARL is another form of yeast for making this wine. It's short for Angel Rice Leaven. It comes in small foil packets (like other brewing yeasts) and it's a much cleaner version of rice wine yeast. Same results just less chance of any other bugs coming with the yeast.
Excellent clean wine and also makes for a real tasty sweet rice if eaten 3 days after fermenting.
Cleaner? Bah!
Hi
I've been reading through this thread with interest, and decided to sign up in order to ask a couple of questions. I'm "only" 85 pages in, so its probably covered somewhere further in the thread.
If this isnt Sake, then what is it? If it doesnt fit into any style exacly, then whats it closest to? Huangjiu? Bonus quesion, if so, how do you pronounce that lol
did anyone come up with a cheap and easyish way to filter the wine? I imagine its difficult due to just how much suspended solids apear to be in it. I'm not aiming for crystal clear (but would be cool!) but a little clearer would look better to my eyes.
Thats all the questions I have Hoping to get this going in a week or so, but the place I know I can get the balls is about an hour and a half round trip, and I got stuff to do on my next few days off
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 favorite mixers to combat the astringency?
I've tried sweet tea (meh, to harsh), fresh blackberries (pretty good), and maraschino cherries (kinda weird).
My rice wine smells and tastes like cream cheese frosting.
I'm not sure what I did, or where I went wrong. It's not bad, but it's really sweet and doesn't seem to have that much alcohol.
It's so interesting the myriad flavors that come out of tweaking this recipe. Already planning my next batch.
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