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Old 11-27-2012, 06:55 PM   #121
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Originally Posted by Halbrust
Those of you making fruit flavored varieties... How and when are you adding the fruit flavor?
At bottling. Adding fresh squeezed juice.


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Old 11-27-2012, 07:59 PM   #122
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Thank you son. Is there no secondary fermentation?



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Old 11-27-2012, 08:18 PM   #123
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No secondary fermentation on this. Just strained when completed. Read the first page explains the process.

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Old 11-27-2012, 08:41 PM   #124
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Read the whole thing. I was asking about a secondary AKA a bright tank, I was asking about restarted fermentation when you introduce fermentable sugars

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Old 11-27-2012, 09:36 PM   #125
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Read the whole thing. I was asking about a secondary AKA a bright tank, I was asking about restarted fermentation when you introduce fermentable sugars
No restart of fermentation because it goes right in the fridge for storage.
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Old 11-28-2012, 01:09 AM   #126
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Thank you son. Is there no secondary fermentation?
If you are using the yeast balls they are dried yeast and amylase and usually a type of koji...and if there are live yeast available when you add fermentables during backsweetening/flavoring they will kick off a ferment. Yeast are yeast.
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Old 11-28-2012, 01:20 AM   #127
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If you are using the yeast balls they are dried yeast and amylase and usually a type of koji...and if there are live yeast available when you add fermentables during backsweetening/flavoring they will kick off a ferment. Yeast are yeast.
Except that you are immediately putting it in the fridge after flavoring... so no new fermentation because you are effectively cold crashing. Yeast are yeast
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Old 11-28-2012, 04:18 AM   #128
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ive been watching this for the past few weeks and it looks flipping awesome.

Alright, now has anybody done an honest batch of this stuff yet? I'm talking a normal 6 gallon brewing bucket full of savory rice and malty Chinese balls?

I can't be fooling around with these piddly 1 gallon batches I got kids to feed and friends to, well, get drunk.

How many balls would one use for such an endeavor?

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Old 11-28-2012, 04:22 AM   #129
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ive been watching this for the past few weeks and it looks flipping awesome.

Alright, now has anybody done an honest batch of this stuff yet? I'm talking a normal 6 gallon brewing bucket full of savory rice and malty Chinese balls?

I can't be fooling around with these piddly 1 gallon batches I got kids to feed and friends to, well, get drunk.

How many balls would one use for such an endeavor?
Oh, and how much wine should I expect to get from 6 gallons? Estimated, of course.
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Old 11-28-2012, 04:26 AM   #130
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Oh, and how much wine should I expect to get from 6 gallons? Estimated, of course.
6 Gallons of rice!?!?!?!? Well this is a real rough estimation but I would say depending on rice used maybe 2 gallons. You do realize drinking this is less like a beer and more like a distilled spirit right?


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