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11-07-2012

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03-04-2013 11:33 PM

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  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-19-2012 at 07:49 AM
    I stir to break up the floating mass of rice so that the yeast can better get at it. I started
    stirring after the first week, when most of the rice had liquefied. I always used a sterile
    utensil and I...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-18-2012 at 01:13 AM
    I made my first batch in a one-gallon glass jar from Target. After soaking 5 cups of sweet rice
    for 24 hours, I drained it and cooked it with 10 cups of filtered water in a stockpot, which in
    hindsigh...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-17-2012 at 10:23 AM
    I made a trip to an Asian supermarket while I was in LA. There were 2 kinds of starters, and I
    got them both: Rice Leaven" which comes in 8g packets similar to dry powdered yeast, and
    Yeast Cakes" w...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 11-28-2012 at 09:47 AM
    Is it better to steam the sweet rice rather than cooking it in a rice cooker? I've had problems
    with under-cooking sweet rice when steaming it (the centers of some of the kernels were hard).
    Plus I do...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 11-22-2012 at 07:23 AM
    Saramc, why do you advise rinsing the rice after soaking until the water runs clear? Doesn't
    that remove some of the starch that could be broken down into simple sugars and then
    fermented?I'm wonderin...

  • Posted in thread: Am I missing something with these 38mm screw caps? on 11-07-2012 at 06:14 AM
    I got a couple of these 38mm screw caps with holes for use with 1 gallon jugs. The problem is
    when I use them with 3-piece airlocks, there's not a tight seal because both the cap and
    airlock are made ...

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