I had that green mold in a batch a while back. More of a gray green in mine though. It didn't seem to give the wine an off flavor, but it did give a musky tinge to the wine I didn't really care for.
Based on how Japanese Sake is made, I would venture the opinion that you will have a nicely clean flavored rice wine with a minimum of "tangy" flavors. The lower temps seem to discourage the growth of acetobacter that is common in rice wine.
Thanks for reporting back on the pressure cooker approach.
The top of my fridge works well. It's warmer then most of the rest of the house. Both because of the height, and because of the heat the compressor in the fridge throws out.
Let it slowly percolate through a coffee filter. If it's as thick as I'm thinking is likely, then you will want to add small amounts and change the filter a few times. They tend to clog. It takes several hours to flow through one of those filters.
Been busy with all my other hobbies, including brewing a Rhubarb Wit. The masses seemed to like it, but it didn't get a very good rating in the competition I entered it into. Oh, well.
I keep mine wrapped the whole time. Not sure if that's necessary once liquid has covered the rice. In the early stages it helps keep infections from growing. A fair number of those infections are actually types of algae, and require light to grow.
Practically any fruit juice should work well. Most seem to prefer something that's more tart then sweet. Pomegranate etc...
Could you refresh our memories on what was in the batches? There are a lot of posts in this thread and I've forgotten.
How was the rice cooked? I mean with how much water after the rice was soaked. Steamed or boiled?
Ok, so you don't have a rice type or excessive water problem... Hmm. What was the temperature like do you think? Do you know what brand of yeast balls you use?
Huh, I'm not sure. I'm afraid I don't know enough about water chemistry to tell you. Temps aren't unusual. I doubt pitching when the rice was still a little warm would have caused that either. Those are the same yeast balls I've used. They do produce a somewhat tangy wine, but it shouldn't be lemony.
It is definitely lemon sour. I tried that but its just not working.
Use it in smaller portions for sour mixed drinks?
Cook it into delicious curries, soups, and desserts?
Bottle it and forget about it for a year, only to rediscover it and taste how incredible it has become?
Those poor yeasties put in some serious overtime to give you alcohol. It would be discourteous to let their work be for naught.
Cleaned my lid well rust came back o well gonna give go using an old strainer bag. Added some brown sugar to this back its fermenting nicely
