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Old 03-06-2013, 03:21 AM   #1051
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Originally Posted by saramc View Post


You could fill the multi-quart jar to the top and three days later steal a bit of sweet fermented rice for a tasty treat!
^^^^^ This Battlegoat, do it! Its delicious, I get to have some on Thursday


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Old 03-06-2013, 03:41 AM   #1052
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Originally Posted by BattleGoat View Post
So, assuming I have a fermentation vessel with a 3.5 quart capacity - how many cups of cooked rice would y'all suggest I aim for?
My current batch used 2 kg (~ 9.5 cups) of dry rice and fit into half of a 2.5 gallon jar.

So (9.5 cups/5 quarts) * 3.5 quarts ~= 6.5 cups of dry rice.


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Old 03-06-2013, 04:16 AM   #1053
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Ok, just got home and checked the progress. My Saturday batch is all fuzzy with mold across the top, with a little water at the bottom. My Sunday batch has no mold, and a lot more water on the bottom.

Any thoughts? Is the mold a deal breaker? (I think it is.)
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Old 03-06-2013, 04:39 AM   #1054
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Ok, just got home and checked the progress. My Saturday batch is all fuzzy with mold across the top, with a little water at the bottom. My Sunday batch has no mold, and a lot more water on the bottom.

Any thoughts? Is the mold a deal breaker? (I think it is.)
Depends, you want it to have fuzzy white mold
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Old 03-06-2013, 05:09 AM   #1055
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Originally Posted by nhamilto40 View Post
My current batch used 2 kg (~ 9.5 cups) of dry rice and fit into half of a 2.5 gallon jar.

So (9.5 cups/5 quarts) * 3.5 quarts ~= 6.5 cups of dry rice.

Huh!? 9.5 cups weighed 4.4 pounds? I think someone's been hitting the rice wine...
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Sorry if I'm rambling. Vicodin, Flexeril, mead and rice wine are a nasty combination. I highly recommend it.
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Old 03-06-2013, 05:09 AM   #1056
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Same jar from post 997, my Saturday batch. You can't really see the mold in the second pic, it's the little speckles. Most of it's white, some grey.
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Old 03-06-2013, 06:19 AM   #1057
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Huh!? 9.5 cups weighed 4.4 pounds? I think someone's been hitting the rice wine...
Not hitting the rice wine yet.. its not finished.

9.5 cups of short grain rice weighs about 2 kg (4.4 lb). I used Calrose which is a short grain type.

bulk density:

short grain polished rice 900 kg/m^3 = 900 g/L

Calculation:

9.5 cup ~= 2.25 liters

2.25 L * 900 g/L = 2025 g = 2.025 kg
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Old 03-06-2013, 12:53 PM   #1058
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Originally Posted by nhamilto40 View Post
Not hitting the rice wine yet.. its not finished.

9.5 cups of short grain rice weighs about 2 kg (4.4 lb). I used Calrose which is a short grain type.

bulk density:

short grain polished rice 900 kg/m^3 = 900 g/L

Calculation:

9.5 cup ~= 2.25 liters

2.25 L * 900 g/L = 2025 g = 2.025 kg
OK.. Not that I'm a math wiz or anything, but I was thinking I used 12 cups out of a bag of 5lb Jasmine rice and had half a bag left. Then remembered, I split this batch half and half with sushi rice, so roughly 6 cups (Full sized U.S. cups) would come in for my rice at close to 2 1/2 lbs, or a little over a kilo. I need to weigh it to be official, but for 9.5 cups, that puts me in at close to 4 lbs with my rice.. so you win!

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I think someone's been hitting the rice wine...
Re-reading this, it looks to have come off really snide and hateful. I apologize. I was laughing and just messing around with you. I should have put a smiley icon in or something. Sorry.
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Sorry if I'm rambling. Vicodin, Flexeril, mead and rice wine are a nasty combination. I highly recommend it.
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Old 03-06-2013, 12:59 PM   #1059
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So I'm on vacation and dying to know how my rice wine is doing but it'll have to wait until Friday. I've been wondering about this mild though...it seems that some have been getting it and some not but the people with no mold are still getting good rice wine. I'm going to do some research when I get back but what's the deal with this stuff? Why is it beneficial? And what are the factors that are contributing to some people growin mold and others not? Last question: does the last bit of rice not liquefy? I'm only asking cause if there's mold on top I don't want that in my rice wine haha. Thanks guys and happy...rice cooking?
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Old 03-06-2013, 02:52 PM   #1060
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Originally Posted by HopHeaven View Post
So I'm on vacation and dying to know how my rice wine is doing but it'll have to wait until Friday. I've been wondering about this mild though...it seems that some have been getting it and some not but the people with no mold are still getting good rice wine. I'm going to do some research when I get back but what's the deal with this stuff? Why is it beneficial? And what are the factors that are contributing to some people growin mold and others not? Last question: does the last bit of rice not liquefy? I'm only asking cause if there's mold on top I don't want that in my rice wine haha. Thanks guys and happy...rice cooking?
Oh everyone's has fungus in it whether you see it or not. That is what is breaking down the rice starch and making it available for the yeasties. My guess would be different yeast balls, different yeast ball ratios, different growing conditions, etc. all contribute to the different mold views.

The bottom line though was that if it wasn't there, you wouldn't have any amylase activity and you wouldn't have any rice wine.


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