cincydave

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• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 01-01-2013 at 06:08 PM
  It sounds like your yeast peetered out on you. Adding the red yeast rice will add additional
  amalyse enzyme to convert search to sugar and add other fruity interesting flavors but may not
  help with th...

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 01-01-2013 at 06:06 AM
  Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and
  consistency was much thicker than regualr wine. While there was definately some alcohol taste,
  it was muc...

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-31-2012 at 05:54 PM
  Definitely soak the rice until you reach the 1/3 volume increase. I had definite clearing and
  cloudy layer within 24 hours. Never really poured off much sediment even after the cold
  settling, just see...

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-31-2012 at 04:37 PM
  Wow, I got just shy of two quarts from just two cups of glutinous rice, but also used a bit of
  the red yeast rice. Interesting to see the various yields everyone is reporting.Yeah, I thought
  I'd get m...

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-31-2012 at 05:59 AM
  Well I just harvested mine tonight. I used 2 pounds of rice and 2 yeast balls. I got about 3/4
  of a quart. So guessing you may get around 2 quarts or so.

• Posted in thread: Kegging or going all grain? on 12-16-2012 at 05:50 PM
  I would vote for all grain BIAB. Minimal equipment investment, cheaper ingredients. I like to
  have a variety on hand too, so bottling allows this easier.

• Posted in thread: What to do with a sour beer? on 12-11-2012 at 04:07 AM
  Yes, i have plenty of bottles, and I'm sure lot of it will end up aging as it's a lot to use up
  in cooking. Hopefully will turn into something better with time

• Posted in thread: What to do with a sour beer? on 12-11-2012 at 03:59 AM
  A couple of months ago, we had our first infected batch. Bottled it up anyhow to see how it
  would turn out. It is fairly sour, kind of like if you'd mix cider vinegar with beer. Looking
  for cooking id...

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-11-2012 at 03:38 AM
  Started my first batch a week ago and everything seems to be working. Liquid is forming, smells
  fine, etc. Here is a link to making fermented rice, which i believe is the same process, but
  you eat the...

• Posted in thread: I've never brewed a "kit", but dang Northern Brewer on 12-05-2012 at 05:44 AM
  I've done 8 of their kits (4 extact and 4 all grain) and was happy with all of them. The
  caribou slobber was really good, but for some reason, didn't carb much and next to nothing as
  far as head. Very...