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Old 03-01-2013, 08:13 PM   #981
Ostomo517
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Quote:
Originally Posted by BlackPriest View Post

Lol will do . Hey are you suppose to cover the rice when it's cooling, or let it breath so to say. Last time I wrapped the whole lot in plastic wrap, not sure if that was right or not, figured it would help to keep out nasties.
I left mine open to cool, mixing up every few minutes for even cooling and ended up with a good batch

 
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Old 03-01-2013, 08:27 PM   #982
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Quote:
Originally Posted by Ostomo517

I left mine open to cool, mixing up every few minutes for even cooling and ended up with a good batch
Excellent, because that's what I just did. Batch number two done and in the jar, hope I have more luck this time as I followed all instructions to a tee. Ended up making it with 4 1/4 cups of rice (that's how much was in the bag) with 5 cups of water, so just under 1 - 1.25 ratio. Wish me luck!

 
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Old 03-01-2013, 10:58 PM   #983
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Little late to the party but this seemed too easy not to give it a try. I got yeast balls from our local ethnic supermarket, they were from Vietnam though (I'm guessing they will still work). Made up a batch this afternoon and am not waiting patiently (ok so not patiently) for the yeast to do its magic. I can't wait.

 
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Old 03-02-2013, 01:02 AM   #984
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Quote:
Originally Posted by Xantus954

Don't let that stop you from looking in the store anyway. I asked the people at lotus food about dried yeast balls and they just looked at me like I was retarded and said no. A few laps around the store and I found them. Not saying their racist
but they sure aren't very helpful.
Yeah we'll I called around asking about them to 5-6 stores and everyone said No or ill check. My buddy went by and showed him a pic and he said oh yeah over here. So it's prob just a language barrier.
Anyway excited to get em. I thought I was gonna have to order online. Gonna start a batch tomorrow.
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Old 03-02-2013, 01:37 AM   #985
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I was going to head up to South Tacoma to grab some today after work, BUT.... my day started with a soldier blowing off this morning's formation and being drunk on duty with another soldier going AWOL at lunch. While this doesn't sound good, I'm positively elated right now. My headaches with them will be over much sooner now. And I can make sake tomorrow.
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Old 03-02-2013, 03:00 AM   #986
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Quote:
Originally Posted by GTG
If you are in the Phoenix area, the Ranch Market 99 at the COFCO (Chinese Cultural Center) has the yeast balls that I know work. A packet of 2 is $.70 and a large bag of doubles is $7.60.

GTG
Very cool... Might run by this weekend

 
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Old 03-02-2013, 08:35 PM   #987
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Well after almost a month of waiting I finally bottled my first batch today and I have to say it turned out great! So a big cheers to sonofgrok for starting the thread!

My process was to lightly rinse 2.5 cups (~500 grams) of Thai jasmine rice and then cook with 5 cups of water in a saucepan, basically steaming the rice as for most of the cooking time there was no liquid present as it was all absorbed by the rice. Then after cooling the rice by placing the saucepan in a unheated room for a couple of hours I crushed a 10 gram yeast ball and mixed it into the rice. Next I split the rice into 2 1500 ml jars, covered the opening with a bit of mesh cloth and tightly sealed the lid. The jars and mesh were sanitized with only boiling water. Over the next 25 days the jars were stored in a warm dark place covered by towels and I never opened the jars, I just checked on them every few days by look and smell.

When I opened the jars today I was a bit worried by the smell as it was very acidic but soldiered on. I hand squeezed the rice mush and stored in bottles, in total I bottled about 1.3 litres which I thought was pretty good. I had a little taste and the first thing that struck me was a tart, fruity taste, kind of like a cloudy grape wine straight from the fermenter then quickly followed by a very strong alcoholic whack. This was at 11 am this morning and I feared the batch was a loss.

I just tried another shot after it spending a good 8-9 hours in the fridge and have to say it tastes really great (I even gave the bottle a good shake before pouring), no strong alcohol, just sweet rice flavour followed by a slightly tart fruity after-taste. Really good stuff, will be making another batch tomorrow!
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Old 03-02-2013, 08:41 PM   #988
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Finally got to Pal do World market in Lakewood. This place is amazing. Don't come here on an empty stomach. Fortunately I'm on my motorcycle and can't buy much. Yeast is on aisle 2 by the salts.

There will be rice wine tonight.
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Old 03-02-2013, 11:15 PM   #989
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Here's a shot of my finished rice wine. Tastes pretty good. I look forward to exploring lots of different flavoring options with my next batches.


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Old 03-02-2013, 11:22 PM   #990
Ostomo517
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Quote:
Originally Posted by WesleyS View Post
Here's a shot of my finished rice wine. Tastes pretty good. I look forward to exploring lots of different flavoring options with my next batches.
What did you flavor with?
Did you clear it or is it just a weird reflection?

 
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