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Old 02-04-2013, 07:30 AM   #581
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I almost always get white fuzzies but have not gotten the black though I think others have mentioned it previously in the thread. I'd say you are ok but no guarantee. Only one way to find out Run with it!
Thanks for the reassurance, I will.


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Old 02-04-2013, 02:04 PM   #582
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I have 4 batches going, two in a 1 gallon with an airlock, and two in a 5 gallon with an airlock (filled 3.5 gallons, and the other is filled with 4.5 gallons of rice). I over clean everything and have never had any mould or white fuzz. I made a sample jar or it to test, stirred it several times that day with my unclean finger and of had white mould by the next morning...
Though my large batches have only been going for 13 days, they have spent the last 7 days in a heated blanket. In that time the gravity has gone from 1.070 to 1.018 and I imagine will be ready to bottle in about 3-6 days. I won't even make of to 3 weeks.
As of right now its all liquid from what I can see other than a few rice mesh conglomerates floating around.



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Old 02-04-2013, 10:18 PM   #583
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My home made yeast ball is doing something! The rice was at the top of the gallon jar but now is about 2 inches from the top and there is liquid in there. Tried to smell it but could not really make out any alcohol smell yet. That may start to come in the next few days. We shall see.

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Old 02-05-2013, 12:22 AM   #584
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I filled my jar 2/3 the way with rice. Everyone seems to have a lot more headspace than that. Will I run into trouble?

I talked to the rice guy at the market near my house and he said if my goal was an unfiltered milky white rice wine then glutinious rice was the way to go. He said the best and most famous unfiltered rice wine is from xian and they use glutinious rice. Something to do with starch levels or something. I dont know, my chinese isnt amazing, and he may be an idiot.

Anywho, i bought the most expensive thai sticky rice. Maybe im a sucker, maybe hes right. Just thought id pass that info on.

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Old 02-05-2013, 12:36 AM   #585
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The volume of rice decreases as the the rice is saccharified. You can fill your container to the brim and it will not cause you any issues.

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Old 02-05-2013, 02:08 AM   #586
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I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.



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Old 02-05-2013, 02:13 AM   #587
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I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
So when you drain the rice with the cheesecloth does this go into the bundle too?
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Old 02-05-2013, 03:01 AM   #588
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I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
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So when you drain the rice with the cheesecloth does this go into the bundle too?
That is what mine usually looks like. I don't stir but it does get drained with the cheese cloth. I always end up with good product. So if it is lacto then its delicious. lol That or you are 5% off or I am blind.
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Old 02-05-2013, 03:08 AM   #589
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Someone here has to be able to confirm this for me...

Did I get the right characters?

EDIT:
ezzellca says it's correct. So, here's the 2 inch by 3 inch label:

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Old 02-05-2013, 03:12 AM   #590
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Someone here has to be able to confirm this for me...
Did I get the right characters?
Couldn't tell you if you have the right characters but the labels look awesome!


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