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Old 11-14-2012, 03:35 AM   #41
saramc
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Feb 2011
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Quote:
Originally Posted by nghtmre4u
I plan on trying this was looking for yeast balls locally but no luck will order online thanks
I tried sending you a message but you have no room left. If you can message me with your email I would really like to share something.

Sara
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Old 11-14-2012, 04:14 AM   #42
kevinstan
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Sara: please pm and share with me also. I am trying to find them too.

 
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Old 11-14-2012, 02:43 PM   #43
saramc
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Feb 2011
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Quote:
Originally Posted by kevinstan View Post
Sara: please pm and share with me also. I am trying to find them too.
Kevin...check your messages.

Also, wanted to share with everyone that I had posed a question on the homebrewsake.com website, and Will gave me an answer. You can read his article and the question I asked if you visit http://homebrewsake.com/home/2010/04.../#comment-9309

I have learned the red rice yeast, aka "Beni-koji" is Monascus purpureus mold growing on the rice as the substrate, and is a key part of recipe for CHINESE RICE WINE. While Japanese sake uses Aspergillus Oryzae cultivated on rice to make koji AND many yeast balls do in fact already have koji in them. Even more important is the RICE you choose to use for your wine...Chinese style uses glutinous rice, Japanese style uses non-glutinous short grain rice [three people at Ft Knox told me to use this: NISHIKI brand Premium Grade Rice, Sushi Rice for Japanese sake making--it is short grain, smaller/thinner than orzo and visibly different than THAI HOM MALI JASMINE RICE--longer grained, which I am using as my glutinous rice but I cannot confirm if it really is glutinous rice, going to contact company for confirmation]. SO, it turns out I am making Chinese-Japanese rice wine-sake, because I used equal amounts of both rices, the yeast balls and the red rice yeast....it will be called THE ORIENTAL EXPRESS.
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Old 11-14-2012, 02:53 PM   #44
nghtmre4u
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Sara my inbox is empty now. Thank you
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On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
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Old 11-14-2012, 05:40 PM   #45
saramc
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Feb 2011
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Quote:
Originally Posted by nghtmre4u
Sara my inbox is empty now. Thank you
Check your inbox.


..... ..... ..... ..... .....
Sonofgrok,
Are you okay with me continuing with my current rice wine ferment on your thread?

And I must say the smell alone of this rice and yeast combo is amazing. My 2 gallon jar was cool to touch, so I just put it in a water bath. It normally sits perched under microwave light on high, but shielded from direct light, and it keeps warm...but I accidentally reset my home thermostat and the clue was ' I am freezing in this house! Duh. '
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Old 11-14-2012, 08:32 PM   #46
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That's fine Sara. No worries.
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Old 11-14-2012, 08:54 PM   #47
bpparker
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Sep 2012
Kansas City, KS
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I've never tried this way of making rice wine and can't wait to give it a shot. Recently tried the recipe for sake per the instructions and it was quite a pain. This looks much easier!

 
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Old 11-15-2012, 11:26 AM   #48
dbsmith
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Feb 2011
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Will be trying this soon hopefully

 
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Old 11-15-2012, 10:11 PM   #49
saramc
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Feb 2011
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The rice completely collapsed on itself, on its own, still smells divine, and it is BUBBLING. No water added, and I have a nice build up of sweet wine. I tasted the fermenting rice, grabbed a spoonful and chilled it....yummy.

Attaching some photos...
You will recall the photo taken 11/13 just after assembly, obvious rice vs the red of the red yeast rice/yeast ball blend powder.

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And now, 11/15, colorful fermentation...

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And a view from the top...

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Old 11-15-2012, 10:46 PM   #50
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That is in only 2 days?!?
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