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Old 01-05-2013, 11:28 AM   #331
lakeslad
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Dec 2012
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hi guys, here is my first efforts, using two containers 3 cups of sticky rice and 3 yeast balls, started on the 17th december, is this looking normal?
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Old 01-05-2013, 02:49 PM   #332
sonofgrok
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Quote:
Originally Posted by lakeslad View Post
hi guys, here is my first efforts, using two containers 3 cups of sticky rice and 3 yeast balls, started on the 17th december, is this looking normal?
Looks pretty darn delicious!
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Old 01-05-2013, 05:24 PM   #333
kevinstan
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Oct 2012
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Mine never had separation. It was really more of just a soft rice mash when it was done. Was it because I used jasmine rice or because of the way I cooked the rice ?

 
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Old 01-05-2013, 05:43 PM   #334
thewurzel
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think i might have to give this a try
posting to subscribe

 
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Old 01-05-2013, 05:47 PM   #335
lighty11
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Jan 2013
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Originally Posted by saramc View Post
Newbie here..I have been looking into making rice wine and stumbled upon this site. After reading a few threads, I'm quite impressed. There is a cornucopia of information and every one is respectful. I hope to make this site my number one reference in the future.

With that out of the way, I've been scouring the internet looking for places to order yeast balls. I'm wondering if there are any Canadians here that can point me in the right direction to find them in the Ottawa area. Any help would be much appreciated!

Cheers.

 
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Old 01-05-2013, 05:53 PM   #336
lakeslad
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Dec 2012
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not sure i heard jasmine rice was ok for this? i just followed the instructions posted earlier, i did pre soak mine as well before cooking, mine is a cheap sticky thai rice from asda (walmart).
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Old 01-05-2013, 06:19 PM   #337
GunnyB
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Sep 2012
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Quote:
Originally Posted by lakeslad
not sure i heard jasmine rice was ok for this? i just followed the instructions posted earlier, i did pre soak mine as well before cooking, mine is a cheap sticky thai rice from asda (walmart).
It's beautiful (wipes tear from eye)

I don't suppose you have a picture of the bag the rice came in do you?

 
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Old 01-05-2013, 06:28 PM   #338
sonofgrok
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For everyone asking about rice type, I always use thai jasmine rice for this.
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Old 01-05-2013, 06:48 PM   #339
GunnyB
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Sep 2012
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Quote:
Originally Posted by sonofgrok
For everyone asking about rice type, I always use thai jasmine rice for this.
It's interesting to note that we have seen Thai Jasmine, Sushi, Sticky, Calrose and others but they all seem to work

 
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Old 01-05-2013, 11:26 PM   #340
markm2151
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Jan 2012
Cleveland, Ohio
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I used only sushi rice and started on Jan 2, I looked at it today and actually saw the liquid bubbling. Very cool

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