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Old 12-12-2012, 12:59 AM   #241
Swinnerz
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Quote:
Originally Posted by lakeslad View Post
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
I was struggling with this but searched for fermented rice recipes and it led me to the following

http://shop.waiyeehong.com/food-ingr...cake-wine-cake

Much cheaper than the price you mentioned even with postage. To make the postage easier to swallow I stocked up on cup noodles. God I love cup noodles.

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Old 12-12-2012, 01:23 AM   #242
tdub1327
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Dec 2012
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I'm about 12 days in and I never saw any mold on my rice O,o

Is this a problem? I have been swirling the jars almost daily and have a good bit of liquid in the bottom of both. It's kinda layered or separated.

I used sushi rice and yeast balls, I wonder, should I have used a sweet rice?

Thanks!

 
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Old 12-12-2012, 03:02 AM   #243
sonofgrok
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Quote:
Originally Posted by tdub1327 View Post
I'm about 12 days in and I never saw any mold on my rice O,o

Is this a problem? I have been swirling the jars almost daily and have a good bit of liquid in the bottom of both. It's kinda layered or separated.

I used sushi rice and yeast balls, I wonder, should I have used a sweet rice?

Thanks!
If you have liquid then you are probably good. No worries.
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Old 12-12-2012, 03:21 PM   #244
glenlivet
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I never had mold on my rice, a bit on the cheesecloth though. It still made wine so I wouldn't worry.

 
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Old 12-12-2012, 03:26 PM   #245
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Originally Posted by saramc View Post
I ordered the yeast balls from this site almost a week ago and never got a shipping confirmation e-mail. SaraMC, did you experience a delay with your order from that site?

 
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Old 12-12-2012, 04:08 PM   #246
lakeslad
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Dec 2012
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Quote:
Originally Posted by Swinnerz View Post
I was struggling with this but searched for fermented rice recipes and it led me to the following

http://shop.waiyeehong.com/food-ingr...cake-wine-cake

Much cheaper than the price you mentioned even with postage. To make the postage easier to swallow I stocked up on cup noodles. God I love cup noodles.
your a star mate just ordered two bags inc postage for 10.50...bring it on lol
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Old 12-13-2012, 07:50 PM   #247
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Quote:
Originally Posted by bknifefight View Post

I ordered the yeast balls from this site almost a week ago and never got a shipping confirmation e-mail. SaraMC, did you experience a delay with your order from that site?
They were on the East Coast, impacted by Sandy and sent me an email to let me know there MAY be a delay, but my order arrived within a week. And in fact my second order took only four days (they send discount coupons with each order). If you did not get a confirmation I would definitely call them.
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Old 12-13-2012, 09:04 PM   #248
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I received a shipping verification today, they will be here tomorrow. I am going to make some this weekend!

 
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Old 12-15-2012, 12:14 AM   #249
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Photos, finally. I do not have a yield on the red batch, which used a total of four cups raw rice; and the white batch made from just two cups raw sushi rice gave me 800ml, but I consumed 200ml already (hence the 600ml sticky). I will say that as the rice lees settled they compacted into a cake that held tight when I simply poured off the clear wine. I am sure if a larger volume is made and the finished wine polished via filtering the end product would be crystal clear, even though I am quite happy with it now.

So, wondering if the yield on red one will be close to 1600ml since I used double the rice but a different type. Both wines are delicious as-is, and I seriously need to pasteurize and bottle so I will not have to keep them in refrigerator.

Remember, you can find the notes on red batch on 11/13, and the white one on 11/18. Nothing like a successful experiment.



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Old 12-15-2012, 01:03 AM   #250
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Quote:
Originally Posted by saramc View Post
Photos, finally. I do not have a yield on the red batch, which used a total of four cups raw rice; and the white batch made from just two cups raw sushi rice gave me 800ml, but I consumed 200ml already (hence the 600ml sticky). I will say that as the rice lees settled they compacted into a cake that held tight when I simply poured off the clear wine. I am sure if a larger volume is made and the finished wine polished via filtering the end product would be crystal clear, even though I am quite happy with it now.

So, wondering if the yield on red one will be close to 1600ml since I used double the rice but a different type. Both wines are delicious as-is, and I seriously need to pasteurize and bottle so I will not have to keep them in refrigerator.

Remember, you can find the notes on red batch on 11/13, and the white one on 11/18. Nothing like a successful experiment.
The red looks really tasty. Wondering what it tastes like! I was thinking about microwave or stove top pasteurization myself for those that were worried about storage but my wine keeps disappearing before I can experiment.
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