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Old 03-21-2013, 01:14 PM   #1251
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Thanks everyone...I'll keep trying in my area and then order online.

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Old 03-22-2013, 06:02 PM   #1252
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So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?

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Old 03-22-2013, 07:01 PM   #1253
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So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?
I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter
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Old 03-22-2013, 07:26 PM   #1254
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I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter
What about oxidation? I've been treating mine like all other beer/wine, trying to minimize oxygen contact.
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Old 03-22-2013, 07:41 PM   #1255
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I havent had any problems with it so far but mine does not stick around the bar very long either. Maybe try it with half and see what you think?

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Old 03-22-2013, 08:21 PM   #1256
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I just harvested my rice wine after 24 days. I only got about half of a 750 ml bottle from 5 cups (dry) jasmine rice and 4 yeast balls. I am guessing the factors that led to this are -

#1 Fermentation temp too low, esp early on. (probably closer to the low 70s, high 60s)
#2 Not enough water, no soaking... Water level in rice cooker was one finger knuckle's length above the rice level, and it cooked real fast.

Anyways I am not upset at the yield, I just know I can do better based on what other people have posted. I will probably put a paint bucket heat lamp - http://brewstands.com/fermentation-heater.html - into the cooler - and hooking that up to one of the STC-1000s that I should be getting in the mail soon, at least until I build my dual fermentation chamber








OP here - http://www.homebrewtalk.com/f25/making-traditional-rice-wine-cheap-fun-different-361095/index94.html#post4950345

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Old 03-22-2013, 08:48 PM   #1257
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Awesome pictures.

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Old 03-22-2013, 08:53 PM   #1258
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Awesome pictures.
Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.
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Old 03-22-2013, 09:37 PM   #1259
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Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.
It does look great! Not sure which of those would lead to that yield though. I usually get almost half a gallon from 5 cups dry rice. Although I dont think its the soaking because Im pretty sure sonofgrok mentioned he does not soak anymore.
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Old 03-22-2013, 10:10 PM   #1260
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This looks fun and rewarding. My local stores do not carry the dried yeast ball. Is this a good price per gram/oz? http://www.asiansupermarket365.com/ProductDetails.asp?ProductCode=HSHRCILJ&CartID=1

~Dis

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