Halbrust said:Those of you making fruit flavored varieties... How and when are you adding the fruit flavor?
At bottling. Adding fresh squeezed juice.
Halbrust said:Those of you making fruit flavored varieties... How and when are you adding the fruit flavor?
Halbrust said:Read the whole thing. I was asking about a secondary AKA a bright tank, I was asking about restarted fermentation when you introduce fermentable sugars
Halbrust said:Thank you son. Is there no secondary fermentation?
If you are using the yeast balls they are dried yeast and amylase and usually a type of koji...and if there are live yeast available when you add fermentables during backsweetening/flavoring they will kick off a ferment. Yeast are yeast.
ive been watching this for the past few weeks and it looks flipping awesome.
Alright, now has anybody done an honest batch of this stuff yet? I'm talking a normal 6 gallon brewing bucket full of savory rice and malty Chinese balls?
I can't be fooling around with these piddly 1 gallon batches :cross: I got kids to feed and friends to, well, get drunk. :rockin:
How many balls would one use for such an endeavor?
Oh, and how much wine should I expect to get from 6 gallons? Estimated, of course.
No dude you read him wrong, he wants six gallons of WINE. And he wants to drink it over the course of one evening with his friends, so it BETTER be like distilled liquor.
sonofgrok said:Except that you are immediately putting it in the fridge after flavoring... so no new fermentation because you are effectively cold crashing. Yeast are yeast
Tried posting a picture of my blown up fridge...which yeast with extra sugar created. Sent a bottle off like a rocket. Didn't stop fermentation.
I might have missed it, but how long will it last after bottling in the fridge without changing the taste?
Nice thread.
Except that you are immediately putting it in the fridge after flavoring... so no new fermentation because you are effectively cold crashing. Yeast are yeast
nerdivore said: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 don't have my bamboo steamer anymore. It'd be easier for me to make it in a rice cooker or even a double boiler with a predetermined amount of water.
I have a 1500ml ball canning jar, a 1.5 liter carlo rossi wine jug, and some 1 gallon glass wine jugs. Which would be best for making some of this ? I will be using an airlock for all containers. I would like to be able to at least brew a few bottles of this at a time to keep it going. Not sure if anyone has tried any jugs yet or if everyone is using the large wide top glass jars only.
glenlivet said:I made some of this a few weeks back. Im lucky enough to have a food market around here that sells the rice balls, 3 for .50c! I made 2 cups of jasmine rice in a rice cooker and let it go about 3 weeks. After three weeks I used a cheese cloth to separate the leftover rice from wine. I squeezed the cloth which I won't do again, I got a lot of extra rice goo in the jar. I put the jar in the fridge to help separate out the wine from rice. I'm fortunate enough to work in a lab so ill see if I can centrifuge the leftover wine/rice and separate everything out. Here are some pics of everything
Freshly pitched
After a few days
Separated out but still
Lots of rice pudding on the bottom
This is what I decanted off the top of the previous picture.
It tasted good, sweet up front with a tangy finish. I think I let it sit to long on the rice. It was about three and a half weeks. Nice kick to it!
kevinstan said:When you used the two cups of rice: how much did the finished product produce? Enough to fill a wine bottle ? Or less ?
Did you take a picture in the mirror?
As I recall there are about 5 cups of rice per pound, so you're looking at 125 cups of rice. If you make all of that into wine, going by my yields and a back-of-the-envelope calculation, I'd think about 13.5L of wine, which comes out to 3.577 gallons.
Unferth said:And how much might this yield?
My boys literally go through one bag of that rice every month to 6 weeks. I recently stopped buying it with the arsenic scare in the US rice crop, and started buying Thai and Chinese rice.
And how much might this yield?
I'm no expert, but isn't that just regular long grain white rice? Will regular long grain white rice actually yield anything drinkable? I guess I'm curious, since the discussion to date is all about jasmine rice and sushi rice.
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