kosciel4

Recipes 

I drank about 24oz of mine + 3 beers and was feeling very buzzed. No hangover though.

sonofgrok

Recipes 

Oh yeah. I got a whole wine tasting party pretty darn buzzed on it.

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Arrheinous

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There's a place down the road that ended up being what I think is a Thai store. Couldn't find any yeast rice. They had some kind of red rice but didn't know anything about koji.

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hethacker12

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I was curious to know if you could pastuerize the rice wine after completion to prevent refermentation while having it out in warm temperature. Would the pastuerization alter the wine?
Thank you for the help, and i apologize if this has been asked, I have only read through half the posts.

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Punx Clever

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I pasteurized mine as soon as I closed up the bottle. It tasted pretty damn good after it chilled.

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bottlebomber

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I'm planning in just refrigerating mine, but I'm a little leery after seeing someone's fridge explosion pic. I don't think this stuff is real stable. But I also don't want to pasteurize..

WesleyS

Recipes 

I have been reading through this thread and y'all have convinced me to give this a try. I pass by quite a few Asian grocery stores and markets while working. I'm going to try to get the stuff this week. So, is jasmine rice a good choice? My wife and I only use jasmine rice when cooking so we always have it around. But I'll buy something different for this if it will yield better results.

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sonofgrok

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In all fairness that explosion wasn't from a ferment of this...

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sonofgrok

Recipes 

I like the jasmine myself.

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WesleyS

Recipes 

Sweet! Thanks! If I can find the yeast balls this week, I'll probably start a batch this weekend. I guess I'll start small on the off chance I don't care for the stuff.

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