Nodak_Brewer
Well-Known Member
So I went ahead and decided to make a simple rice wine with Thai Jasmine rice and dried yeast balls from the local asian market. However, my SO and I love the stuff, so decided to ramp up the recipe to 10 lb of rice to maybe get close to 2 gallons of wine once fermented. Well, little did we know just how long the washing, cooking, and cooling process would take, and I learned quickly that cool rice on top doesn't mean you should plunge your sanitized hand into the kettle to stir the gelatinous blob (still can't feel part of my right hand). Burn injuries aside, who else has attempted a larger scale rice wine? Hopefully ours turns out okay, it's currently fermenting in two little big mouth bubblers up in my entryway closet, capped with cheese cloth and twine. If nothing else, we'll have lots of rice vinegar. :rockin: