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Old 02-27-2013, 02:03 PM   #931
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I just started my batch last night. 5 cups of jasmine rice, 4 yeast balls.

I rinsed the rice until the water was clear and then followed sonofgrok's suggestion to fill the water one finger knuckle's length above the rice level. The rice cooker took about 15 minutes to cook at which point I scooped the rice out onto a pan to cool before mixing in with the crushed yeast balls. I sanitized and hot water rinsed everything that came into contact with the rice. I dipped the piece of cheesecloth into boiling water, and then let it dry (a little, it was still damp when I put it on the jar).









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Old 02-27-2013, 04:00 PM   #932
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Thanks for the info,

What I meant by 5 weeks was waiting this one out for another two, plus starting a new one which would take another 3, = 5 weeks till drinking tasty rice wine. Rereading what I wrote I didn't do a very good job of explaining that, blasted tasty tripple lol.

I guess what I was looking for was for somone to post saying that they had a batch that had the nail polish remover smell and that it didn't get better and was disposed of.

Oh well, I think I'm just going to trash it, use Thai jasmin rice as suggested and much less water.



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Old 02-27-2013, 10:15 PM   #933
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Just curious, how far along does this look? And what is the consensus of using more yeast? I used six yeast balls on this experiment and around 5-6 cups of cooked rice. Smells yeasty, but good! Started on 2/24/2013.





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Old 02-27-2013, 10:38 PM   #934
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^ That was started 3 days ago?? Wow, not sure how you already have that much liquid in there. As stated before in this thread, regardless of how it sits, I think its best to let it go the full 21 days at least to clean things up. Kinda like a primary and beer.

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Old 02-27-2013, 10:46 PM   #935
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Well, I just harvested my wine. I started it on 2/7/13. This batch was 5 cups (dry before cooking) Thai jasmine rice.


image-2348523474.jpg

The end product is dry and tart, not undrinkable but will benefit from flavoring. Once I flavor/sweeten it I'll bottle and pasteurize it.

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Old 02-27-2013, 11:15 PM   #936
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Quote:
Originally Posted by WesleyS
Well, I just harvested my wine. I started it on 2/7/13. This batch was 5 cups (dry before cooking) Thai jasmine rice.

The end product is dry and tart, not undrinkable but will benefit from flavoring. Once I flavor/sweeten it I'll bottle and pasteurize it.
About how much liquid did you get from 5 cups of rice
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Old 02-27-2013, 11:21 PM   #937
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So I had a couple packets of super kleer laying around. Mine when from a gross milky looking white to a crystal clear sweet smelling yellow. Not sure if removing all of that stuff was good or bad. I backsweetened with frozen blackberries. Gonna open it up this weekend and give it a taste. I bought 2 1 gallon glass jars and from now on will have 2 gallons of cooked rice fermenting at all times. :-)

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Old 02-27-2013, 11:25 PM   #938
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Quote:
Originally Posted by HopHeaven

About how much liquid did you get from 5 cups of rice
I haven't measured it out exactly yet, but as you can see in the picture, I filled a quart jar, a pint jar, and a little bit in the second pint jar. So, if I had to guess I'd say about 42 oz. It's actually a little more than I was expecting.
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Old 02-28-2013, 12:18 AM   #939
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Quote:
Originally Posted by SFGiantsFan925 View Post
^ That was started 3 days ago?? Wow, not sure how you already have that much liquid in there. As stated before in this thread, regardless of how it sits, I think its best to let it go the full 21 days at least to clean things up. Kinda like a primary and beer.
I know that I kinda overused the yeast, but since the ingredients are so cheap for this I decided to to a super ferment and see where it goes. I did screw up and boil the rice, but I drained it and put the (somewhat pasty) rice into the container a little at a time and sprinkled the crushed yeast over the rice in layers, then mashed everything with my (sterilized) hands (what a mess). I plan to actually steam the rice next time. I might have some extra water in the container since I boiled it, but there was hardly none in the bottom for the first 12 hours until the yellowish cloudy wine started forming. I'm going to let it keep going and see what happens.
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Old 02-28-2013, 01:17 AM   #940
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Quote:
Originally Posted by SFGiantsFan925
^ That was started 3 days ago?? Wow, not sure how you already have that much liquid in there. As stated before in this thread, regardless of how it sits, I think its best to let it go the full 21 days at least to clean things up. Kinda like a primary and beer.
Yes.. Mine put off that much liquid after three days, but it was sweet, watery and weak tasting. It definitely uses the full 2 weeks.


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