Hopper77

Recipes 

I tasted mine last night. Sunday will be 21 days. It had a strange taste to it. Not real vinegary more like a cider taste to it. Infected?

saramc

Recipes 

Would you say it is sour-like? Could be Lactobacillus infection, but some yeast balls create a sweeter wine while others create a tangy, sour wine. Could simply be the normal for your product.

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Motto: quel che sara sara

natedoggaz

Recipes 

I'm about 1 week now into the fermentation and both batches are a gelatinous mess... they are both very liquidy as well. I take them and swirl the contents around... has anyone experienced this where the liquid does not separate?

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6 gallon primary 2/19 - English Pale Ale 1.045 OG
1 gallon jug: Grape juice wine (peaches added)
Bottled 1/25 - American Honey Porter FG=1.015 5.9%
Bottled 2/6 - 1 gallon EdWort's Apfelwein
Bottled 2/11: Sonofgrok's Sake recipe 3x16oz bottles blueberry, raspberry, and blackberry
Future: Skeeter Pee (its lemon season in AZ, already juiced over 36 fresh lemons!)

Pastorken

Recipes 

Well, I agree that I lost some "flavor" in the filtering, but it was anything BUT sweetness. All of the stuff I filtered off, including the second filtering, smelled and tasted more like sourdough starter than sake. Maybe that's normal for this type of rice wine, or possibly the type of rice I used or some other factor, but it was not pleasant and not the flavor I was looking for.
Mind you, the final product is ok and has a kick to it. Kinda reminds me of of some cheeses; they taste great as long as you don't smell them first! Or like my ciders before I learned how to control the fermenting and back sweetening so they weren't too dry.
I filtered this batch right at 3 weeks, I have another batch going that maybe I'll let go for a full 4 weeks. I also saw a video of someone making this type of wine that only fermented for 7 days before bottling. Good thing I love experimenting. I might have to try a different rice as well next time.
Great thread though!

sonofgrok

Recipes 

Oh well then it might be the rice or the yeast or something different because mine always smells absolutely amazing.

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

GunnyB

Recipes 

Well here what I have got so far. I started the batch on 1/12 with 5 cups of calrose rice and 5 yeast balls. This is the first time looking at it in two weeks, and the transformation is simply amazing. At first I thought that it was just some liquid lying on top but my sampling spoon went down to the bottom so the whole thing is liquified. There's a fairly strong alcoholic scent upon opening and on the palate. Taste isn't sweet at all frankly, but more bitter?, with some yeasty undertones. What do you all think?

Leadgolem

Recipes 

Every bodies batches seem to be going faster then mine. I wonder why. Here's mine at day 25.

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sonofgrok

Recipes 

That actually looks pretty perfect. I would harvest soon if I were you.

That is what my thai jasmine batches look like that taste awesome!

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

Leadgolem

Recipes 

Oh. I'll probably harvest tomorrow night after work then. I was expecting the rice to break down more.

That might be because I used a typical long grain white rice. For some odd reason the longer a grain of rice is the higher proportion of long chain carbohydrates to short chain carbohydrates you get. Long chain carbohydrates are sticky, or gluey, so long grain rice sometimes gets labeled glutenous. Even though it doesn't contain the protein string gluten. Since the long chain carbohydrates are stickier, they may have helped hold things together.

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sonofgrok

Recipes 

I think you will find that when you harvest it, it will be more broken down than you expected. Mine always still has that rice grain look to it in the jar and then I star straining it and end up with a gelatinous mass.

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"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway