HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Search Forums > Search Results




Showing results 1 to 25 of 500
Search took 0.07 seconds.
Search: Posts Made By: Leadgolem
Forum: Cider 04-14-2014, 12:08 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
Not bad at all. I'm going to assume that TB =...

Not bad at all. I'm going to assume that TB = tablespoon. :mug:
Forum: Sake Forum 04-07-2014, 09:37 PM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
The sweet smell is more like plums. What you're...

The sweet smell is more like plums. What you're getting isn't unusual though. The "hot" alcohol smell usually mellows after a few days.
Forum: Soda Making 04-05-2014, 07:24 PM
Replies: 61
Views: 51,349
Posted By Leadgolem
I tried adding a little bit of different...

I tried adding a little bit of different flavoring to samples. Adding red raspberry extract was closer to what I want, but not perfect. Caramel was a complete miss. Cherry was nice, but a complete...
Forum: Soda Making 04-05-2014, 02:36 AM
Replies: 61
Views: 51,349
Posted By Leadgolem
Here is the latest version of the recipe. ...

Here is the latest version of the recipe.

1/2 tsp of gentian root boiled in 2 cups of water for 15 minutes.
1 cup granulated sugar
1 tsp molasses, grandma's original unsulphured
2 tsp Mexican...
Forum: Sake Forum 04-05-2014, 01:35 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
White labs sake yeast, wlp705 and 709 are just...

White labs sake yeast, wlp705 and 709 are just yeast. They are supposed to be used in conjunction with aspergillus oryzae, rather then stand alone. Japanese sake differs from typical Chinese, Thai,...
Forum: Soda Making 04-02-2014, 02:14 AM
Replies: 61
Views: 51,349
Posted By Leadgolem
I believe it. There is some flavor that makes me...

I believe it. There is some flavor that makes me think there is a stone fruit juice in it though. I would say black cherry juice is the most likely, based on the overall flavor profile.
Forum: Sake Forum 04-02-2014, 02:07 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
That wouldn't surprise me. I've had that back of...

That wouldn't surprise me. I've had that back of the mind itchy thing that said what I was making rice wine out of probably wasn't aspergillus oryzae. It seemed to be more tolerant of differing...
Forum: Wine 03-31-2014, 03:54 AM
Replies: 24
Views: 4,964
Posted By Leadgolem
Simple syrup would be fine to add the sugar. ...

Simple syrup would be fine to add the sugar. It's easier to disperse it through a liquid that way. Since people make them a little differently it's harder to produce a coherent recipe with them...
Forum: Sake Forum 03-29-2014, 04:30 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
I know you've gotten a few suggestions already,...

I know you've gotten a few suggestions already, but you could also try changing the kind of rice you are using. If I remember correctly California sushi rice is a pretty short grained sweet rice. ...
Forum: Cider 03-23-2014, 03:22 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
Possibly so. According to Danstar it's cold...

Possibly so. According to Danstar it's cold tolerant to 57f.

There are reports on this forum of notty fermenting to 9.5, so I believe your LHBS is in error.

If you are concerned, pretty much...
Forum: Soda Making 03-23-2014, 02:59 AM
Replies: 61
Views: 51,349
Posted By Leadgolem
That's interesting. It hadn't occured to me to...

That's interesting. It hadn't occured to me to change the sugar base out from just sucrose. It might be worth some time trying honey, or some alternate sugars.
Forum: Sake Forum 03-23-2014, 02:46 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
In my opinion, that would help with the mixing...

In my opinion, that would help with the mixing but would probably make the starch cap issue worse.

I believe what is happening is that in larger batches you get a layer of starch that has...
Forum: Cider 03-21-2014, 03:20 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
Hey, whatever works for you. I've just seen to...

Hey, whatever works for you. I've just seen to many bottles blow corks, or destroy fridges that got left to long. Rice wine is the worst. That stuff really doesn't seem to care if it's cold, it...
Forum: Sake Forum 03-21-2014, 03:00 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
Both. I use 3 tbs of crushed RYR per 1 1/2 cup...

Both. I use 3 tbs of crushed RYR per 1 1/2 cup dry rice, and 1/3 of an oz, approximately, of crushed yeast balls.

Omitting the rice yeast balls resulted in the yield dropping by about 1/3 from...
Forum: Cider 03-20-2014, 03:52 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
Yes. You are going to reduce the amount of yeast...

Yes. You are going to reduce the amount of yeast in the mix, so things will take a bit longer.

That's only partly correct.

That's right.


With live yeast in the bottle at fridge temps...
Forum: Sake Forum 03-16-2014, 03:50 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
I generally use a 1:1.5 ratio of dry rice to...

I generally use a 1:1.5 ratio of dry rice to water. Without presoaking, and get a better yield then you reported.

The sweet rice has consistently yielded better then the jasmine though. I...
Forum: Cider 03-15-2014, 09:01 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
Actually, the amount of time it takes for your...

Actually, the amount of time it takes for your bottles to carb varies massively. The amount of yeast suspended in your brew is actually far more important that the actual amount of sugar. The...
Forum: Cider 03-13-2014, 02:32 AM
Replies: 125
Views: 21,934
Posted By Leadgolem
The amount of sugar you need for backsweetening...

The amount of sugar you need for backsweetening is typically far in excess of what you need to bottle carb. You'll want to keep some in a plastic soda bottle of about the same volume of the bottles...
Forum: Wine 03-09-2014, 05:49 AM
Replies: 24
Views: 4,964
Posted By Leadgolem
That's not a bad idea. I don't like coffee...

That's not a bad idea. I don't like coffee without sugar myself. My basic guideline has been to fix the wine the way the person likes their coffee, only cold. That's been pretty successful so far.
Forum: General Beer Discussion 03-08-2014, 03:51 AM
Replies: 4,090
Views: 351,688
Posted By Leadgolem
When your favorite author writes, "It would be...

When your favorite author writes, "It would be like putting a cork on a bottle of wine that was still fermenting." and you have no need to read the explanation of the metaphor. :)
Forum: Wine 03-08-2014, 03:24 AM
Replies: 577
Views: 149,985
Posted By Leadgolem
Maybe not as much as you'd think. Carbohydrates...

Maybe not as much as you'd think. Carbohydrates and sugars in solution also block crystallization. I use corn starch to make fudge sickles all the time. The starch keeps the ice crystals from...
Forum: Sake Forum 03-07-2014, 12:11 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
Not really, the wine is very different though. ...

Not really, the wine is very different though. The RYR produces a much fruitier, and less tangy wine. The RYR it's self produces the fruit flavor. It also seems to inhibit the growth of...
Forum: Sake Forum 03-06-2014, 02:38 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
Crush it with your rice yeast balls and mix it in...

Crush it with your rice yeast balls and mix it in all at once, after your rice has cooled. I use 1 tbs of dry RYR per cup of dry rice, before the RYR has been crushed.
Forum: Sake Forum 03-04-2014, 01:00 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
I think it depends on how sweet you prefer it to...

I think it depends on how sweet you prefer it to be. A lot of the sweeter compounds drop out with the solids. So do some of the other flavor compounds. IMO, the solids do detract from the texture...
Forum: Sake Forum 03-03-2014, 01:10 AM
Replies: 3,951
Views: 416,303
Posted By Leadgolem
Here's a picture of my aged red rice wine. I...

Here's a picture of my aged red rice wine. I considered this portion to have the perfect proportion of suspended solids to liquid when I bottled it. You can see it has completely settled out.
Showing results 1 to 25 of 500

 
Forum Jump