What temp are you fermenting at? I'd say at two weeks do a taste test.
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I brew because I must.
I waited a week longer than i had before to harvest my wine. I got vinegar this go round. Tasty vinegar, which I will use for cooking, but vinegar nonetheless. Lesson learned.
Here's a pic from my last batch right before harvesting. It came out perfect.
Thanks, it was yummy indeed. It came out to be 9.5, 750ml bottles. The batch I'm fermenting now is a lot less red, I'm doing a test to see if the flavour and abv is affected with less red. Plus, I'm trying to avoid consuming too much of the statin in the ryr.
Here's a pic from my last batch right before harvesting. It came out perfect.
I looked at the first couple pages of the old threads and found that many of the links to what yeast balls they were using didn't work any longer. My local shop has no clue what I am looking for, even after showing them pictures of what I am after. What online stores have people been getting stuff from?
Someone on this forum has been selling them on Ebay,Name slips me at the moment.
Alright, you've twisted my arm. I'm doing a 5 cup batch of Thai Jasmine rice with ARL and RYR.
I'm going to do a 21 day fermentation, harvest it and then move it back into a glass jar with an airlock for another 7-10 days.
Can't friggin wait!!!
How much RYR did you use on this batch? I'm not reading back , was this the 1/2 cup batch?
That looks like a big chunk of mold for only 8 days. What kind of smell is coming from the lid off the jar? If there is liquid right under it, I wouldn't be worried
Smells like sweet rice, no off odors. There is quite a bit of darker mold though. I'll probably just start over. I buy rice in 50# bags from Costco so no real loss.
I'd let that batch continue. You'd be surprised how nasty this stuff can look but still turn out fine.
Alright, you've twisted my arm. I'm doing a 5 cup batch of Thai Jasmine rice with ARL and RYR.
I'm going to do a 21 day fermentation, harvest it and then move it back into a glass jar with an airlock for another 7-10 days.
Can't friggin wait!!!
Got it going...rice is nice and soft and fluffy. Now I just have to wait (feels like forever) for the rice to cool.
All set..in total I used 5 cups of dry Thai Jasmine rice, cooked with 6 cups of water. Cooled it down. Made a lasagna style layer of rice, ARL, RYR and repeated till done. I used the entire pack of ARL and 1/3 cup of RYR. Capped it with cheesecloth and the lid. It still amazes me that this stuff turns into wine. It's friggin rice!
I'm looking forward to watching this turn into beautiful rice wine, please post pictures
One yeast ball pee cup? I use one per gallon, about 5 cups dry. I guess no harm in more yeast.
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I brew because I must.
I looked at the first couple pages of the old threads and found that many of the links to what yeast balls they were using didn't work any longer. My local shop has no clue what I am looking for, even after showing them pictures of what I am after. What online stores have people been getting stuff from?
Or there's always eBay. Some rando sells some stuff on there.
Someone on this forum has been selling them on Ebay,Name slips me at the moment.
jak1010. Awesome ebayer btw. Just got a bunch from him last week. If you look up 'chinese yeast balls' on ebay you won't be able to avoid running in to him.
Some of my hundreds of customers should be backing me up here. Most of them just read and they don't post.
Come on people, sign up and share your experiments.
KIdding, jak1010 is the man!
One yeast ball per cup? I use one per gallon, about 5 cups dry. I guess no harm in more yeast.
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I brew because I must.
Burnt and oddly made an extremely wet mushy rice. (Forgot it was on stove then tried to save it after the smoke cleared) . After multiple *nearly many* batches, I am seeing mold. I guess its the overly wet rice combined with hot ambient temps.
I've been watching this thread for awhile, trying to read through the whole thing, but it's so long that I'm still only half way through it. I finally signed up and decide to weigh-in.
Last week on 7/24 I started my first batch of RYR wine and so far it's looking great. The smell is phenomenal, it's lighting up the whole dining room. I used 8 lbs of sushi rice, soaked and steamed, 5 yeast balls and 1 cup of RYR. I ground up the RYR and yeast balls, coated the rice nice and evenly and put it all in a black porcelain enameled stock pot I use for brewing and wine making. So far , so good. I have to keep fioghting the urge to snoop and poke around in it.
I also started a large batch of white rice wine Monday 7/28 using 20 pounds of medium grain rice and 10 yeast balls. I've got a little experience with large batches from my experiments with sake. I steamed the rice, ground up the yeast balls and mixed them with a cup of flour to help get a nice even coat over the rice. I put it in a 6 gallon bucket with an air-lock. When I got home from work the next day it was already bubbling away.
I also have an experiment going with pearled barley. I soaked 2 lbs overnight cooked it in just enough water to cover it, let it cool and coated it with 2 yeastballs mixed with flour. The barley is already getting soft and sweet. I've got so many ideas and experiments that I can't wait to try with this technique. I've ordered 10 lbs of milled black rice and 3 lbs of red sorghum. I'm going to do a batch with each. With the sorghum I'm just not sure if it will have to be crushed first.
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