Making Traditional rice Wine. Cheap, Fun, and Different - Page 39 - Home Brew Forums
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Old 01-14-2013, 08:09 PM   #381
weirdboy
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Originally Posted by cpesko View Post
How is everyone pasteurizing this? Or are you not?
Not. I don't pasteurize any of my other fermented beverages. Why would I pasteurize this?



 
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Old 01-14-2013, 10:13 PM   #382
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I don't pasteurize either but I have theorized that it would work.


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Old 01-14-2013, 11:03 PM   #383
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If you let it ferment too long will it turn to vinegar? That's the only reason I would pasteurize. Probably heat some water on the stove and sit the bottle in hot water with the burner off for a few mins. Don't want it too hot as the alcohol will start to steam off. Then probably cold crash it in the fridge then rack off to try to clear it

 
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Old 01-14-2013, 11:17 PM   #384
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keeping it in the fridge after ferment has been sufficient for me to keep it from going to vinegar. I would only pasteurize if I wanted to store it for more than a month or so but mine never lasts that long so no biggy.
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Old 01-14-2013, 11:54 PM   #385
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Why would it turn to vinegar? If you get acetobacter in there then, yes it will turn to vinegar eventually. If you practice standard sanitation procedures your risk ought to be minimal. Does your beer turn to vinegar if you leave it too long?

 
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Old 01-15-2013, 12:11 AM   #386
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Quote:
Originally Posted by weirdboy
Why would it turn to vinegar? If you get acetobacter in there then, yes it will turn to vinegar eventually. If you practice standard sanitation procedures your risk ought to be minimal. Does your beer turn to vinegar if you leave it too long?
Beer is not fermented with Koji mold. It will turn to vinegar.
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Old 01-15-2013, 12:15 AM   #387
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Has anyone ate some of the rice a few days after it started?
Jiu Niang is fermented rice that you eat.

I don't knowif this would be technically and exactly the same thing. But it would be basically the same! It's waht I plan to do once I get around to buying yeast balls.
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...it's fine if it's fermenting.

 
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Old 01-15-2013, 12:17 AM   #388
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Quote:
Originally Posted by weirdboy View Post

Not. I don't pasteurize any of my other fermented beverages. Why would I pasteurize this?
This wine is well known for developing Lb infection and pasteurization is the preventative recommended.
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Old 01-15-2013, 12:19 AM   #389
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Quote:
Originally Posted by Halbrust View Post
Has anyone ate some of the rice a few days after it started?
Jiu Niang is fermented rice that you eat.
.
About 3 days in, I had a nice snack. I shared a link previously that provided recipe for sweet fermented rice treat.
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Old 01-15-2013, 12:22 AM   #390
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Quote:
Originally Posted by pabloj13 View Post
Beer is not fermented with Koji mold. It will turn to vinegar.
Why? What is in the mold that causes this? What is the reaction taking place that creates acetic acid? I thought it was mainly a source of amylase enzyme, which is not going to create vinegar on its own so far as I know.



 
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