Sweet! Almost 3 days into my second 5 pound run. Looking very much like the first, will give this one 3 weeks and pull the clear off and dump some more rice back in to see if I can get a perpetual pot going.
Just finished the last bottle of my first batch and was strong-armed to the market under watchful eye of an old friend who only said "do it again. I want more."
Strained thru a nut milk bag and picture taken when I finished up my brewer's benefit portion. I'll post after settled and racked if there is a noticeable difference. I claim successful first errant brew though. Very nice head change noted!!!
15 days later, I decided to pull out the liquid in my brew. Results - not too dry, not too bitter, the return of alcoholic goodness is slightly less tha water used to cook a kilo of rice. I got this much in a 1 gallon jug plus 2/3 of my coffee cup full. Coffee cup now empty :)
Thanks for the info.
Read through posts and noticed no mention of oxygenation yet. Stuck a wand in and blew some bubbles in it for half a minute. Maybe it will help keep from going into too much lactic acid production mode.
Ahh! Preparation of rice for wine is not best measured by finger joint.
How soon would souring become evident?
Is it early or after a couple weeks?
Is it unhealthy or only unpleasant?
The next batch will definitely be better with a bit more knowledge and experience.
Hehe, I've made many...
2 liters per kg. Used a wooden dowel to poke about 30 holes through the rice after getting it all in the jug. Will transfer to a 5 gallon bucket and fluff the rice if this stalls. Thank you Miraculix.
First try. 2 kg of Thai sweet rice took about 4 liters to cook in 6 batches, added 6 balls. 46 hours in and see lots of potential based on liquid at bottom of container.