Recent content by cincydave

Yeah, the spice can tend to settle to the bottom of the bottling bucket. I've found it helps to very gently stir while bottling to keep the spices suspended and therefore evenly distributed.

Thanks Aroplis. I agree, it does sound like the yeast kind of crapped out early. What would help get better fermentation/conversion? I used 2 yeast balls for aobut 2 pounds of dry sweet rice. Would more yeast help? Also, our house is about mid 60's in the winter, and I'm thinking maybe higher...

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 much less than I was expecting. I don't think this is anything close to 20% ABV which it...

saramc, Good idea on the two vessels for collecting. Will definately soak the rice next time and if i end up with more liquid, will just gravity drain the clear stuff first and switch containers before squeezing to get the cloudy stuff. Thanks for the tip:)

Yeah, I thought I'd get more. My liquid never did get over the top of the rice. I didn't really soak the rice first, just steamed it. Guess I was impatient. I think my rice could have been too dry. I'll have to re-read this thread and try again. How long does it take to settle out? Mine has...

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.

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.

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

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 ideas to use this stuff up. Figured it could be used in a marinade, for making BBQ sauce...

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 rice in earlier stage of process instead of letting it go to wine. This article indicates if...

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 tasty though.

OK, found this thread yesterday and went out and got some sticky rice and yeast balls today. The lady at the oriental grocry said one yeast ball to 2 pounds of rice. Batch is now "cooking" in a one gallon glass container. Hopefully will end up with something tasty.

After having a couple batches without much head retention, I just started adding some carapils to last two batches. Haven't tried any yet to see what effect it had, but also interested in peoples thoughts on the use of this.

OK, settle down. Missed the edit in your post. didn't realize these were older bottles. Never had a problem with the wing capper, so must be something with the bottles. Maybe try some sam adams or the newer pry offs.

I use the red wing capper and it works fine. If the bottles were from Coors, Bud etc, my guess is they are most likely twist offs and that is why you aren't getting a good seal