I have 3 batches of rice wine fermenting and i have over a gallon of pineapple/mano wine clearing now. Its basically ready and tastes great.
Should the rice wine be pasteurized before mixing with the fruit wine?
The pineapple/mango wine is a bit sweet. If i mix them both is it likely to start fermenting again if i dont pasteurize the rice when first. Air lock activity has ceased on the pineapple mango wine.
This wine is not really for drinking although i will surely taste it. I plan on using it for marinading meats for stirfries. I normally use mirin which is a sweet rice wine around 14%.
Should the rice wine be pasteurized before mixing with the fruit wine?
The pineapple/mango wine is a bit sweet. If i mix them both is it likely to start fermenting again if i dont pasteurize the rice when first. Air lock activity has ceased on the pineapple mango wine.
This wine is not really for drinking although i will surely taste it. I plan on using it for marinading meats for stirfries. I normally use mirin which is a sweet rice wine around 14%.
