Has a very strong alcoholic smell already
Brewed Not Bought!
I shake it up every so often
Brewed Not Bought!
Has a very strong alcoholic smell already
Brewed Not Bought!
I shake it up every so often
Brewed Not Bought!
Ill know more tomorrow, but..... I may have ruined my wine! I tasted it, and it tasted great. I decided to bottle pasteurize. I had a brain cramp and took it all the way to 177f before I realized where I was. I've never taken any homebrew that hot before, hopefully it's not ruined. Normally I make sure the brew hits 140 for a few minutes, this time the actual wine temp hit 177....... ouch!
To those who pasteurize - my rice wine was bottled on Sunday in the 16.9 ounce PET plastic screw-on lid bottles. They're now hard as a rock and I want to kill off the yeasties. Am I gonna blow these suckers up with that much carbonation in there, and then heating it?
Looking for recommendations/experience/advice from the experts here!
This batch tastes SOOOO good that I want to halt any further fermentation now and would love to have it "sparkling" so hoping I don't have to decap or just release any of the pressure....
What are the containers everyone is using for this?
So nothing too big then? pickle jar here I come!!!! I gots rice all I need is for my step mom to pick me up yeast balls frok the asian market and I will make me some.....seems so easy it's scary...but so right!
I started with a leftover spaghetti jar and a taller pickel jar, but upgraded to a wide mouth 1 gallon glass container from Target for $5. Its got a batch in it right now that I need to harvest. I'm guessing about a 1/3 of liquid. I'd highly recommended the wide mouth kind of jars. It makes getting the rice in so much easier!
Hi everyone, this is my first post, I think. I've read everything here and a lot elsewhere. I've done one very successful batch so far, 2 cups California sushi rice, 2 crushed yeast balls. The rice was streamed, not soaked at all. I yielded about 500 ml of wine, then I pasteurized it, and put it I the fridge for about a week. It tasted like 14% abv, but it was too sweet. I know there has been done info about adding water during the ferment to allow for more conversion, does that actually work? Has anyone tried pitching more rice and yeast after the 21 days? I want to reduce the sugar and increase the alcohol.
Yes, it had the full 21 days, I harvested and bottled on the last day. Does the second fermentation you suggested reduce sugar/increase alcohol? Why bottle first before second ferment then pasteurize, instead of leaving the first ferment longer then bottle pasteurize?
BTW my pasteurization process yesterday went very well except I was kind of shocked that my plastic PET bottles, which formerly had SHOULDERS - now have a SHNECK - shoulders and neck all run into each other with no shape left to them at all! I'ma be VERY careful when I twist off the tops on those!
Hi everyone, this is my first post, I think. I've read everything here and a lot elsewhere. I've done one very successful batch so far, 2 cups California sushi rice, 2 crushed yeast balls. The rice was streamed, not soaked at all. I yielded about 500 ml of wine, then I pasteurized it, and put it I the fridge for about a week. It tasted like 14% abv, but it was too sweet. I know there has been done info about adding water during the ferment to allow for more conversion, does that actually work? Has anyone tried pitching more rice and yeast after the 21 days? I want to reduce the sugar and increase the alcohol.
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. Try the jasmine instead. The shorter grain rices tend to convert more completely to sugar, so makes a thinner, sweeter, stronger wine.Hi everyone, this is my first post, I think. I've read everything here and a lot elsewhere. I've done one very successful batch so far, 2 cups California sushi rice, 2 crushed yeast balls. The rice was streamed, not soaked at all. I yielded about 500 ml of wine, then I pasteurized it, and put it I the fridge for about a week. It tasted like 14% abv, but it was too sweet. I know there has been done info about adding water during the ferment to allow for more conversion, does that actually work? Has anyone tried pitching more rice and yeast after the 21 days? I want to reduce the sugar and increase the alcohol.
My most successful batch so far, half jasmine rice half sweet black rice. Fermented 4.5 weeks or so then cold crashed and poured off the solids.
All of my batches have had a bit of a sour/sulfury taste regardless of water ratio, fermentation temps, etc so I am pretty sure the yeast I am using is the culprit. Still tastes good especially warm. Anybody else had experience with these?
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