As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...
Good call.
As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...
As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...
The results would still only be relevant for that persons batch though when you think about it.
Ostomo517 said:True, water used, soaking, not soaking and cooking method lots of variables
Beard or clean shaven too many to list
Ostomo517 said:I thought it was against the law to brew without a beard????
I thought it was against the law to brew without a beard????
I'm laughing because one of the ancient recipes I searched warned against women who were "at their time" being allowed around the yeast or the brewing.
Sampled mine (only one day in bottle), wow, that'll certainly warm you up!
So I stopped at another Asian grocery today and found that they were Vietnamese. They had this yeast and I bought a few and will be trying to use this type to make the wine. The owner translated the directions for me and laughed saying he had no idea it was so simple. It is the same basic process we all have been doing with the Chinese yeast balls. These yeast balls are about the size of a penny. They also sold the pudding made from the leftover rice. He said use to use 1 package per kilo of rice.
sonofgrok said:Just harvested latest batch today. Flavored with POM brand pomegranate/blueberry juice. It is so good, I may just go lock myself in a room and not come out until its gone...
bottlebomber said:I was thinking about doing that. Maybe my next batch will be a sparkling POM wine.
I use that exact kind. Been using one per cup dried rice with great success
Glad to hear somebody has been using this one. You use 1 packet or 1 little ball per cup of rice?
Been reading this thread for a while and am happy to finally be participating, both here and with the rice wine! It took a week to find a chinamart where I could find yeast balls. I apparently don't know how to steam rice well. I threw together a ghetto double boiler and let it sit above the boiling water for 45 minutes. The rice (thai jasmine, 5 cups) seemed really dry, but I went ahead with it. I threw in 6 yeast balls just to be safe.
Thanks for starting this thread sonofgrok. I'm excited to see how my rice wine turns out!
The next batch I'm just going to rinse and cook.
sonofgrok said:That is all I do these days.
I just started a batch with the small yeast balls I got from the Vietnamese store. I yeast balls to 5 cups of rice. I will post the progress.
Ostomo517 said:1 for 5 cups of rice?
I have the larger balls with red writing
Ostomo517 said:(Chuckle)
Yes I am that immature. Dont judge me.
I guess it depends because there are large ones and small as one gram ones. (What I use)
1 for 5 cups of rice?
Me either.Hopefully your rice works out! I seriously probably couldn't cook rice without a rice cooker. lol
WesleyS said:I just cook my rice on the stove top like a normal batch of rice. Add rice and water, bring to a boil, cover and turn heat to low, simmer for approximately 15 minutes. Works fine for me.
I think I'm going to stop soaking beforehand, though. The next batch I'm just going to rinse and cook.
Hmm, not sure. I think the amylase would have a hard time getting to the starch without the water absorbed by the rice during the cooking. The gelatinization of the starch probably helps with the conversion too.Any idea what would happen if yeast were mixed with uncooked rice? Would the yeast still be able to find the sugar? Or is that unlocked by cooking it?
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