Recent content by Sakesmith

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  1. S

    Making Traditional rice Wine. Cheap, Fun, and Different

    My first batch fermented slower in my basement at about 63°. Perking about every 30 seconds. This second batch, is upstairs, at about 73°. I keep a thermometer on the bucket and temperatures don't fluctuate more than a degree in either place. But, at 73°, it perculates very fast.
  2. S

    Making Traditional rice Wine. Cheap, Fun, and Different

    Brewed 5 lbs rice. This is my result. Will wait 4 weeks and try it for taste. Drank a glass at the time of bottling, nice flavor. Sakesmith
  3. S

    Making Traditional rice Wine. Cheap, Fun, and Different

    Okay, I just got to the party, I have read the first 100 posts. Very interesting. Started a one gallon batch. Now, back to reading the rest of your posts. Good stuff. Best regards, Sakesmith
  4. S

    maken' sake in Kansas

    Hey Everyone, Did some searching and found the sake thread, which is rather lengthy. But, I am almost thru every page. :rockin: Reading and researching, started my first one gallon batch of sake. Started my moto yesterday and completed the first addition today. Very interesting stuff...
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