Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
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Old 12-05-2012, 03:18 AM   #211
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Do you think the warm ambient temp is necessary for character, or will cooler (ambient ~68) be ok but just take longer?
I am sure it will still be ok. It will probably take longer though.


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Old 12-06-2012, 01:29 PM   #212
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Does anyone know if they sell the yeast at HMart?


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Old 12-06-2012, 04:54 PM   #213
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Does anyone know if they sell the yeast at HMart?
Shop smart. Shop smart.

Don't know what hmart is but had to say it!
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Old 12-06-2012, 05:08 PM   #214
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Shop smart. Shop smart.

Don't know what hmart is but had to say it!

Its a trick, get an axe.


H Mart is a chain of large Korean Grocery stores. I cant find the yeast in their online store but they have a sprouted sweet brown rice that sounds like it would work well.
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Old 12-06-2012, 05:19 PM   #215
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There actually is an S-Mart close to where I live. It's a Korean grocery. I chuckle every single time I drive by it.
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Old 12-07-2012, 02:56 AM   #216
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Shop smart. Shop smart.

Don't know what hmart is but had to say it!
I am sorry but I laughed a lot when I read that. Sonofgrok you just won 10 cool points for esoteric cult classic quote win.
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Old 12-07-2012, 03:05 AM   #217
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First batch put together. My rice was really, really sticky. It was almost one congealed mass. Is it worth continuing?
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Old 12-07-2012, 03:10 AM   #218
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Is it worth continuing?
Isn't it always?
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Old 12-07-2012, 03:13 AM   #219
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Isn't it always?
I knew you'd say that.
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Old 12-08-2012, 12:54 PM   #220
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Do you think the warm ambient temp is necessary for character, or will cooler (ambient ~68) be ok but just take longer?
If you read about sake making you will find that it is traditionally made during the cooler winter climate.


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