Recent content by GalvinBrew

All recipes I've seen so far asked for steamed rice, not cooked. But I don't know if that should matter. I've never made rice wine before.

If you can supply the yeast with nutrients and oxygen, you should be able to revitalize your culture. The healthy yeast will also eat away the dead yeast. So from a lab perspective (I work in a lab) I think you should be able to re-use your liquid yeast. If it tastes good is another question.

As you van see it's starting to clear even more. Should I rack it to get rid of the yeast, or should I just let it clear like this?

Use some coca cola and steel wool, that would probably do it!

Cloudy liquid

So I went and filtered the lees out (which was one heck of a job!). The mixture had a really strong alcohol smell, so I think I'm going in the right direction. After the straining, the liquid was a bit cloudy. As you can see in this picture. I sparged nitrogen gass trough the liquid to drive...

Separation After mixing

So, the weekend passed. The Demi-john has been on the shaker the whole weekend and bubbled away nicely. The fermentation turned less vigorous, so I was able to take it off the shaker plate. It's been 7 days since I've started it, and the airlock is bubbling ever 12.5 seconds (instead of every 2...

How should i strain out the lees? I've got some cheese cloth, would that do the trick? or just will a mesh strainer also do it?

Update: I've cleaned it up. Sanitized the airlock and stopper again and put it back in. This thing is bubbling like crazy. Had to shake it every 10-15 minutes to prevent it from overflowing. Luckely there was a spare shake-plate in the lab. And that really did the job of knocking the trapped...

before after

Ok. So I think I had it coming...I added one packet of yeast (because it said so on the pack). I thought it would be a waste to use a bit and ditch the rest. Well. The cap of my airlock was blown off and now there's persimmon slugde everywhere. The jug is in the lab where I do my internship and...

Hello, First post here. I'm new to wine making, so I'd like some help (if it's not too late already). I went to my local market across the street yesterday, and the market was loaded with super ripe Hachiya persimmons. I just bought some gear to make wine, so I was looking for something to...

I suppose i can just use my centrifugal tabletop juicer to juice the pears?