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Old 01-24-2013, 08:38 PM   #461
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No, I am still fermenting it. Its only been 6 days. My first time brewing

Rather odd that it was clear for 5 days and on the 6th it went all cloudy. Also notice the rice is getting more compact and no more air bubbles in between the rice.

The container is air tight, too much CO2?
You don't want air-tight.
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Old 01-24-2013, 08:59 PM   #462
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Originally Posted by jadedev View Post

No, I am still fermenting it. Its only been 6 days. My first time brewing

Rather odd that it was clear for 5 days and on the 6th it went all cloudy. Also notice the rice is getting more compact and no more air bubbles in between the rice.

The container is air tight, too much CO2?
Oh the compacting plus change in transparency is fine. The amylase will help clear things. What temp are you fermenting at, not brewing by the way? Though I did not ferment under airlock at all. I believe some did with no issues.
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Old 01-24-2013, 11:53 PM   #463
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Oh the compacting plus change in transparency is fine. The amylase will help clear things. What temp are you fermenting at, not brewing by the way? Though I did not ferment under airlock at all. I believe some did with no issues.
Airlock, maybe. Air tight? Eesh.
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Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
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Old 01-25-2013, 12:18 AM   #464
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day 15.

There was now a sweet boozy aroma coming from the jar. The rice had separated into a floating mass that looks like cheese curds, and a layer of fine sediment on the bottom, with yellowish liquid in
Wow....my brew is just like this after 6 days. I am in the tropics, it;s hot all year around, day and night.

82 to 93 Fahrenheit

yeast working too hard????

The rice is breaking up and turning into a fine powder in the bottom of the jar

BTW, I read somewhere, after cooking the rice in the rice cooker, wash the rice with clean water to loosen them. Wet rice make more wine???


UPDATE:

Damn, shop has run out of yeast ball. I am thinking if I should mix my remaining 2 balls to 2 pounds of rice. Ferment for 3 days, then add the mesh to 4 pounds of new rice, repeat until I have 40 pounds of rice.
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Old 01-25-2013, 05:41 AM   #465
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has anyone tried eating early during fermentation?

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Old 01-25-2013, 09:31 AM   #466
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has anyone tried eating early during fermentation?
I ate some after about a week when I first tasted the wine itself. It was good, a little strange tangy taste with alcohol, but I couldn't get past the texture. After that I left it to ferment for the next 3 weeks then drank.
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Old 01-25-2013, 12:23 PM   #467
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has anyone tried eating early during fermentation?
Three to five days was quite nice for fermented rice consumption, beyond that the texture got me but I am thinking combining with a bit of fresh steamed rice would be great.
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Old 01-25-2013, 12:44 PM   #468
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Damn, shop has run out of yeast ball. I am thinking if I should mix my remaining 2 balls to 2 pounds of rice. Ferment for 3 days, then add the mash to 4 pounds of new rice, repeat until I have 40 pounds of rice.
The issues I see may be:
1. The the lack of amylase which is contributed by the composition of the yeast ball. If you have access to amylase I would simply add to the recipe at the dose recommended on the container.
2. Typically this ferment is stopped between Day 21 and 30. If you are trying to incorporate 40# dry but cooked rice by adding in 4# increments every three days it will take 30 days just to use all the rice. How long after the final addition are you planning to allow to ferment?
3. I honestly do not think 2 yeast balls will sustain 40# of rice...especially at a tropic temperature. Very stressed yeast considering the recommendation by many is 10gm yeast ball per 0.55kg(a tad over 1 lb) dry rice. May be worth it to incorporate yeast nutrient. But, we will not know for sure unless you give it a try. Keep us posted!
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Old 01-25-2013, 02:35 PM   #469
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Well, here's my first finished batch. 4 cups of sushi rice and 3 yeast balls yielded 1.5 liters. A little less after some tasting and a second filtering. It definitely has a yeasty smell but the taste is good. Plain but strong alcohol flavor. Not nearly as sweet as the cheap sake I usually buy.
Is there a way to back sweeten this like with a dry cider? Any suggestions would be helpful.

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Old 01-25-2013, 02:40 PM   #470
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Well, here's my first finished batch. 4 cups of sushi rice and 3 yeast balls yielded 1.5 liters. A little less after some tasting and a second filtering. It definitely has a yeasty smell but the taste is good. Plain but strong alcohol flavor. Not nearly as sweet as the cheap sake I usually buy.
Is there a way to back sweeten this like with a dry cider? Any suggestions would be helpful.
My guess is that you lost some sweetness in your filtering. You can definitely back sweeten. I flavor and sweeten mine with fresh squeezed berry juice right into it at bottling. If you are concerned about additional fermentation I would imagine you could pasteurize then back sweeten as well.
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