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cincydave

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Join Date:

08-01-2011

Last Activity:

07-05-2014 3:32 PM

Likes Given: 3

7 Likes on 7 Posts 

    ABOUT ME

  • Married
  • Cincinnati
  • OH

LATEST ACTIVITY

  • Posted in thread: pumpkin spice at bottling? on 12-30-2013 at 01:48 PM
    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.

  • 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...

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