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Old 12-09-2012, 01:29 PM   #221
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Finally found yeast balls in a nearby oriental grocery and started my first batch yesterday. Thanks for the instructions and advice. I can't wait to see how it turns out.


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Old 12-09-2012, 02:48 PM   #222
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Subscribed! I got some from a guy a few months back and it was awesome. I gave him some bottles that I got from Craigslist and he brought be a 12pk sampler of his beers and he included a couple bottles of his rice wine. I use to make sticky rice so I still have the steamer. Now off to the store to find the biggest jar I can find then to the asian market!


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Old 12-09-2012, 03:23 PM   #223
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I brought a 1 liter bottle of this to a wine tasting party last night and the whole thing went very early on. It was very very popular.
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Old 12-09-2012, 04:35 PM   #224
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For those who have harvested a batch, how do you describe the taste? I just gleaned the liquid from my first batch (jasmine rice), and mine has a sweet, very slightly vinegar taste, but far from unpleasant. What are other folks tasting?
Appears very cloudy (haven't settled it out in a fridge, but it might be fun to stir some food coloring in here for seasonal/holiday purposes
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Old 12-10-2012, 02:55 AM   #225
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Just started my batch this evening. I used about 5 or 6 cups of cleaned and steamed jasmine rice, and two yeast balls. I have it in a 1500ml ball jar with airlock on top. I noticed a little bit of condensation on the inside about an hour after starting is this ok ? I don't want any nasties. Anyone else get condensation ? Also, is everyone stirring every day or just leaving it alone for the full 28-30 days then harvesting ?
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Old 12-10-2012, 02:59 AM   #226
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Quote:
Originally Posted by sonofgrok View Post
Isn't it always?
Of course it's bubbling and floating like it should.
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Old 12-10-2012, 05:57 AM   #227
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Quote:
Originally Posted by kevinstan View Post
Just started my batch this evening. I used about 5 or 6 cups of cleaned and steamed jasmine rice, and two yeast balls. I have it in a 1500ml ball jar with airlock on top. I noticed a little bit of condensation on the inside about an hour after starting is this ok ? I don't want any nasties. Anyone else get condensation ? Also, is everyone stirring every day or just leaving it alone for the full 28-30 days then harvesting ?
Not a problem. I always have nice condensation inside. And I don't stir.
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Old 12-10-2012, 12:16 PM   #228
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Quote:
Originally Posted by kevinstan View Post
Just started my batch this evening. I used about 5 or 6 cups of cleaned and steamed jasmine rice, and two yeast balls. I have it in a 1500ml ball jar with airlock on top. I noticed a little bit of condensation on the inside about an hour after starting is this ok ? I don't want any nasties. Anyone else get condensation ? Also, is everyone stirring every day or just leaving it alone for the full 28-30 days then harvesting ?
I stirred daily for one week. Condensation was no issue. I have both batches strained and in refrigerator, just need to strain one last time then pasteurize so it will be shelf stable. Very happy with the clarity, as I used a double layer of fine mesh and allowed it to drip drain overnight--no squeezing even though I still have a cloudy layer of wine and that portion will be bottled on its own and be used first.
The taste of the red yeast rice batch is very nice and the aromatics are still intensely fruity while I find the all white rice batch is smooth, a bit sweet but with vanilla tones. Will post photos of final product when I can.
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Old 12-10-2012, 01:10 PM   #229
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Sara: I would love to see some pictures of the final product after it was strained to clear. This is something I will be trying also. I would like to see how clear you go it. Also interested in more detail of how you did it and what type of mesh you used.
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Old 12-10-2012, 04:19 PM   #230
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can i use anything other than the yeast balls? ive looked here in the uk and they cost a fortune nearly 20 a bag around $40


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