Recent content by burtonridr

Well, I found a Korean Rice Wine called "makgeolli". But it requires Nuruk (an enzyme) to break down the starches to sugars. After doing some reading, I'm very interested in making some of this. :D But, I'm still very interested in finding a rice wine recipe that someone has tried and found to...

Someone here probably knows the answer better than I do. However, I have made 3 batches and each time I Primary ferment for 1 month, then bottle. I'm partial to keeping it simple and just let it condition in the bottle.

Just bottled a batch of this a few weeks ago. This batch turned out a lot better than my last batch, its already very drinkable. Nice crisp flavor and just slightly carbonated :)

Looks good to me, much clearer that the batch I bottled recently.

I'm looking for a simple rice wine to make in a small 1 gal batches. At the moment I have zero interest in making sake or using the specialty yeast required for that type of wine. I'm looking for something simple with just a few cheap fermentable ingredients. Preferably something that doesnt...

Just an update on the batches I made on Jan 17 and jan 18.... Both smell nice and have a coffee aroma, but are horrid tasting! They are bitter and funky tasting, could be the result of an infection, the yeast used, or possibly to much coffee added. I dumped the one in the glass jug last...

I found a recipe on a sailing forum about a month ago, that is something like this. 2.5 litres of white rice 1 litre of raisins 0.5 litre sugar(this was omitted from the first recipe I found, but I believe sugar was supposed to be added) 25 litres of Water tsp bread yeast Making the...

Good enough for me, thanks :mug:

+1

What creates the krausen? Where does it come from? What is it?

So, does a colder wort temp while pitching = more krausen? I pitched both batches at 80-85* F

If you want a more cost effective route you could buy a packet of yeast and some yeast nutrient(or use a multivitamin), add them to 75-85*F water with molasses with the rough SG your brew will be at. Let it sit for a couple days, make sure to aerate. Then siphon off the spent wort and add fresh...

Let me know if I need to include more information about the batches before you can give me an answer.

I could see myself doing that:o

I have been experimenting with Grocery and Produce batches this week and I'm not sure if they are fermenting correctly or not. The two batches are very similar, flaked oats or grape nuts for grains, molasses for sugar and ovaltine for malt. The SG of the two batches came out to 1.05 and 1.075...