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Old 04-04-2013, 12:10 AM   #1481
Ostomo517
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Quote:
Originally Posted by sonofgrok View Post
So... just an FYI. I have a beautiful batch going right now. At one week, It still looked dry (patience people). Week two it is just about perfect. Nice cap with white mold spores. Very very good looking liquid buildup about 3/4 up the way up the rice. It is looking quite delicious.

Brew it... leave it alone... then enjoy it. All this opening and smelling and stirring and worrying business is very much uncalled for. I can't wait to drink this batch.
I agree, I just leave it alone for 3 weeks aside from a peek or two

 
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Old 04-04-2013, 02:24 AM   #1482
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I use a high shelf in the pantry. I don't touch, just look. My cheesecloth is only 10 grade so I'm not about to screw with it.

Think I'm gonna have to go to a cloth store for muslin this time. Last strain was a nightmare.

 
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Old 04-04-2013, 11:41 AM   #1483
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Has anyone put fruit in the mix while fermenting? I have some frozen blueberries that I could put in and see how that goes.
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Old 04-04-2013, 12:06 PM   #1484
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Sorry, was M. Pilous, not pileus. My bad.

 
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Old 04-04-2013, 12:22 PM   #1485
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Quote:
Originally Posted by Accidic View Post
I use a high shelf in the pantry. I don't touch, just look. My cheesecloth is only 10 grade so I'm not about to screw with it.

Think I'm gonna have to go to a cloth store for muslin this time. Last strain was a nightmare.
I have gone to using one of those nylon grain/hop bags and a juice pitcher for straining.
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Old 04-04-2013, 12:24 PM   #1486
Ostomo517
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Originally Posted by sonofgrok View Post

I have gone to using one of those nylon grain/hop bags and a juice pitcher for straining.
Paint strainer bags work well for me

 
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Old 04-04-2013, 12:24 PM   #1487
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Has anyone put fruit in the mix while fermenting? I have some frozen blueberries that I could put in and see how that goes.
I would be worried about fungi in the fruit skin messing up the ferment in the early stages. I am more comfortable flavoring with fruit after.

That being said, there is nothing wrong with giving it a try...
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Old 04-04-2013, 02:16 PM   #1488
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So I havn't seen too much about harvesting this stuff. I finally made a batch that is without acetone and is ready to harvest.

Is there any concern about the mold on top? I have a good layer of the white mold/ funghi on top of my rice. And a good amount of liquid on the bottom.

I am thinking to just grab a large piece of voile, put it into a pitcher, dump the contents of my jar inside (rice, liquid, everything), lift, squeeze and harvest most if not all the liquid inside. Does this seem right?

Then just add to a sanitized bottle and refrigerate. Sound alright?

 
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Old 04-04-2013, 02:24 PM   #1489
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Originally Posted by SFGiantsFan925 View Post
So I havn't seen too much about harvesting this stuff. I finally made a batch that is without acetone and is ready to harvest.

Is there any concern about the mold on top? I have a good layer of the white mold/ funghi on top of my rice. And a good amount of liquid on the bottom.

I am thinking to just grab a large piece of voile, put it into a pitcher, dump the contents of my jar inside (rice, liquid, everything), lift, squeeze and harvest most if not all the liquid inside. Does this seem right?

Then just add to a sanitized bottle and refrigerate. Sound alright?
Sounds about right. I have a white tea towel I use. I put a colander in a bowl, then the tea towel. Pour everything into it. Then lift the starch mass in the towel out of the colander. Massage the starch mass to extract the rest of the liquid. Squeeze firmly. Then discard the starch mass, and wring the towel into the bowl.

I use that tea towel for making cheese too, it's got the right weave to let the liquid pass through without being to weak. I also find it helpful to wet the towel down and wring it out before pouring the rice wine into it. Otherwise it's so dry it retains a fair amount of wine.
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Old 04-04-2013, 03:24 PM   #1490
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Quote:
Originally Posted by SFGiantsFan925 View Post
So I havn't seen too much about harvesting this stuff. I finally made a batch that is without acetone and is ready to harvest.

Is there any concern about the mold on top? I have a good layer of the white mold/ funghi on top of my rice. And a good amount of liquid on the bottom.

I am thinking to just grab a large piece of voile, put it into a pitcher, dump the contents of my jar inside (rice, liquid, everything), lift, squeeze and harvest most if not all the liquid inside. Does this seem right?

Then just add to a sanitized bottle and refrigerate. Sound alright?
I don't worry about the mold when squeezing.
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