Last Activity:11-29-2015 10:00 PM
7 Likes on 5 Posts
Posted in thread: Pumpkin wine question on 10-09-2015 at 04:26 PM
And I am asking this question out of ignorance not because I think I know the answer- How does
wine yeast convert starch to simple sugar? Won't you need some kind of amylase enzyme. Are
there enough s...
Posted in thread: Pumpkin wine question on 10-09-2015 at 02:50 PM
I've done some research since I asked this question and basically you use raw because cooking
it destroys the starches that the yeast need to feed on. I'd advise against just using the
Posted in thread: Banana Wine on 10-06-2015 at 01:17 PM
New to the wine thing, but when it says "may taste after 6 months, matures up to 2 years", when
does that clock start? Is it from when you create the wine day 1, bottling day, or somewhere in
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 10-04-2015 at 04:39 AM
Here's a picture of my first batch, been sitting a week now and I'm getting antsy to try it.
Used 5 cups broken Jasmine rice and 4 yeast balls. Took me forever to find the suckers.The
others are banan...
Posted in thread: Pumpkin wine question on 10-02-2015 at 01:44 AM
I have a recipe for a pumpkin wine but was wondering why it asks for raw, grated pumpkin. In
beer making you would use cooked and/or caramelized pumpkin. What would be the benefit of using
raw for the...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-29-2015 at 06:53 PM
Broken jasmine rice works very well, I've done lots of batches with itOh good! I was a little
worried it would compact to much.
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-28-2015 at 11:30 PM
I'm not totally convinced that the RYR I bought isn't just white rice coated with powdered red
food coloring.It should look like this:
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-28-2015 at 06:01 PM
I made a big jar of this on Saturday, 5 dry cups of Thai Jasmine rice. Accidentally bought
broken Jasmine rice so I hope that's not going to be a problem. :drunk:Seriously looking
forward to drinking ...
Posted in thread: My current makings on 09-21-2015 at 11:29 PM
I like it a lot, beats the 2 gallon buckets I was using that the lids would never seal right.
Only downside is they are only 1-1/2 gallon and I did have one energetic ferment try to blow
the airlock o...
Posted in thread: My current makings on 09-21-2015 at 09:24 PM
Wow that's impressive! I don't really even have room for all that so I'm jealous! On a side
note, how do you like the mini big mouth bubbler? I was thinking of getting one of those for a
batch of JAOM...