Yes. You need to post pictures. 1000 words, you know
two days in. Just peeked. little bit of liquid at the bottom. Couple bubbles in there... will update in a few. Pics are hard to upload on the app...
I harvest almost all of my batches after 3 weeks.
Some folks here have regularly gone 4 weeks and even accidentally accidentally gone months and a grocer at one of my yeast balls sources implied that you can let the ferment go for years to produce a radically different beverage.
According to this, wolfberries are the fountain of youth, cures everything that could possibly ail you, and jumps over tall buildings with a single bound? lol. Also, it says it's supposed to help your liver. So drinking this wine is going to HELP your liver.. yeah.. THAT'S the ticket!
http://www.phytochemicals.info/plants/wolfberry.php
But honestly, I'd be willing to try anything that added a berry taste to this. Did she say how much to use? The main downfall I see of it is that it's fairly expensive.
This should be an interesting experiment. Please let us know how things come out.I've harvested all of my rice wine batches at 21 days and eaten the batches for intended for eating after 3 days. To clarify, I'm trying to make the fermentation time the dependent variable to see the difference. Some folks here have regularly gone 4 weeks and even accidentally accidentally gone months and a grocer at one of my yeast balls sources implied that you can let the ferment go for years to produce a radically different beverage.
After further pondering I'm thinking I'll go 3 & 4 to see that difference... then let the other two jars go to 6 and 12 for outliers to our tried and true process.
I had about 12 oz of harvested rice wine I left in a container with just a piece of cloth over it. The idea being to make rice wine vinegar. I forgot about it for several months, and when I checked on it, it had completely evaporated. Leaving an extremely stubborn dark brown gum in the bottom of the jar. I did not taste it, I washed it out of the jar.A while back, you may or may not remember me posting that I'd forgotten a couple batches of rice wine in the ferment buckets for several months, and the wine turned out excellent.
Well, for probably at least 2 months before that, I had a batch of RYR wine that I sterilized in hot water for 20 minutes, then capped. I put it all in the fridge (Which didn't hang around long) except for one bottle, which I capped and set on the bar, not in the dark or anything. No direct sunlight, but indirect and all the normal room lights. So for nearly 6 months, it's been sitting at room temperature. I just uncapped it and poured it into a glass. Sweet and delicious! Seems to be no harmful effects at all.
Maybe the sterilizing had something to do with it, but honestly, the stuff that went months in the bucket un-sterilized could have turned into any science experiment they wished. So, not sure how they make rice vinegar, but apparently I'm no good at that.
I forgot about it for several months, and when I checked on it, it had completely evaporated. Leaving an extremely stubborn dark brown gum in the bottom of the jar. I did not taste it, I washed it out of the jar.
Yes, I like chicken too. Especially when served with sesame sauce on rice.Chicken!
trbig,
I don't know how you could have any of this stuff sitting around for months.
So I went to look in my RYR+Angel batch today and I got a bit of a surprise. It must be in "high krausen" right now. While it is still mostly solids, the apparent volume of the rice has climbed to the shoulders of the jar because there is so much off-gassing going on. I gave it a bit of a shake (rapid turns clockwise and counter-clockwise) and a bunch of bubbles began escaping. This fermentation is much more vigorous than my last two batches. It has to be the RYR, the entire mass is a pink/red color and it doesn't look like the Angel has proliferated nearly as much. I'm thinking this may be a much shorter run than the usual 21 days.
Bookmarked. I do believe I will try this method. Though the idea of getting fruit flies in the brew on purpose seems an odd one.LG, Leave some cut up fruit laying around until you get some fruit flies and inoculate your wine with them. From a picture I saw on another board, it should look like a little oil slick spreading out from the fly body. This guy goes into some great detail on making, testing percentage and diluting his ACV to store strength. http://www.survivalistboards.com/showthread.php?t=265435
Got my two 6 cup batches going. I let them cool over night, then added two yeast balls a piece into them by pulverizing them in a coffee grinder, then adding to a half cup of water, then dump across the top of the rice, then adding another half cup to rinse the measuring cup. I tried to just add two un-crushed yeast balls directly to the water, thinking they'd crumble when wet. Failed experiment.
My theory on glass not melting from hot rice did work out though.. lol. I bought these two gallon sized Ball jars at Wally World. I was afraid they wouldn't seal very well since the lid slides right off the gasket, but washing them out, they were water tight, but they wouldn't hold any pressure. I just drilled a hole in the top of each and put a rubber grommet for an air lock in them. Mango on the right and a 5 oz bag of the Goji berries on the left.
http://s30.photobucket.com/user/trbig/media/HPIM4824_zps7446a87e.jpg.html
I got my ARL in the mail, Jack, thank you very much. I'm wanting to try it on at least a 12 cup batch, but the current one won't quit making alcohol. It's been @ 4 1/2 weeks now and it's still bubbling a couple times a minute out of the airlock.
+1??? Let it go. What have you got to lose?
I started my first go at this recipe about a week ago, 5 cups steamed jasmine rice in 4 quart jars. 2 jars with red rice yeast and 2 with yeast balls.There's already almost 2 in of liquid in the bottom but all the jars have a ton of tiny black specks forming all over. I am always very careful and sanitize everything. Is this some unwanted mold forming? Any idea what could have caused this with such good sanitation practices? All the jars have a kind of acetone smell to em as well. Should i just dump em and start fresh aftet sanitizing the crap out of everything? I've never had any issues with mold or infections in any of my brews or wines before so I'm a bit puzzled here...
I started my first go at this recipe about a week ago, 5 cups steamed jasmine rice in 4 quart jars. 2 jars with red rice yeast and 2 with yeast balls.There's already almost 2 in of liquid in the bottom but all the jars have a ton of tiny black specks forming all over. I am always very careful and sanitize everything. Is this some unwanted mold forming? Any idea what could have caused this with such good sanitation practices? All the jars have a kind of acetone smell to em as well. Should i just dump em and start fresh aftet sanitizing the crap out of everything? I've never had any issues with mold or infections in any of my brews or wines before so I'm a bit puzzled here...
My batch is split up in 4 clear glass quart jars, but its in a dark closet that never gets opened. I will keep it going and just stir it in. Thanks for the input y'all
TBBrewer said:I would not stir it in. Just let it ride until the end of fermentation and process as usual. If it is growing on top of the floating rice cap, it shouldn't be too big of a deal.
These are the VM yeast with jasmine rice and the other is the ARL with jasmine rice.
Interested to see the taste difference between the two. The first couple batches I made were with the Vietnamese yeast balls and they came out soured. No problems since the Chinese ones, but I'm wanting to do a comparison between the Chinese and the ARL on equal batches.
I experienced the exact opposite. Hot and sour Chinese yeast batches while the VM batches have come out much more desirable.
Mine had those added ingredients and I didn't like it. Glad they're working for you though. I may try them again at some point, but they are a bit more expensive than the Chinese ones I have. Plus, I bought several of the big bags last time, so it'll be a while. lol. Next batch is going to be the ARL though.
What extra ingredients are you referring to?
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