wagz
Well-Known Member
How low can the temp be and still work out?
bpparker said:I'm getting a little concerned. Followed all the directions (on my second try correctly from what I can tell. However, I'm not getting the separation that everyone is getting. I've just got a really pasty like goo but not seeing any separate liquid. Anyone have any idea if I'm just still doing it wrong? I'm three weeks to the day in today. Thanks in advance!
Ah, thank you. That would make them about .35 oz. So yeast balls at .33 shouldn't be enough of a difference to throw things out of whack.Mine are 10g each. Some Vietnamese ones I recently bought, also at the same weight, came with instructions. I have not been able to interpret it all BUT it says to use four balls for every 2.2kg(4lb13oz) dry rice.
It looks like you're cooking your rice down to porridge consistency, but maybe it's just the pic.
Damn it I'm hooked. I've only looked into making sake once and was turned off from the process. After reading this post I can't wait to get started. Just out of curiosity, has anyone ever distilled the end product?
hi guys, here is my first efforts, using two containers 3 cups of sticky rice and 3 yeast balls, started on the 17th december, is this looking normal?![]()
lakeslad said:not sure i heard jasmine rice was ok for this? i just followed the instructions posted earlier, i did pre soak mine as well before cooking, mine is a cheap sticky thai rice from asda (walmart).
sonofgrok said:For everyone asking about rice type, I always use thai jasmine rice for this.
It's beautiful (wipes tear from eye)
I don't suppose you have a picture of the bag the rice came in do you?
Hmm, I'm curious. I know when you make sake there are several phases where more rice and komi-koji are introduced. Has anyone tried this with the rice wine? I'm wondering if the same sized vessel could be used to yield more final product. IE: As the rice liquefies more rice could be stirred in so you yield more wine from the same sized jar.
Leadgolem said:Hmm, I'm curious. I know when you make sake there are several phases where more rice and komi-koji are introduced. Has anyone tried this with the rice wine? I'm wondering if the same sized vessel could be used to yield more final product. IE: As the rice liquefies more rice could be stirred in so you yield more wine from the same sized jar.
here you go mateIt's beautiful (wipes tear from eye)
I don't suppose you have a picture of the bag the rice came in do you?
I let mine go 22 days at ~68 degrees ambient and have checked the bottle in the fridge (swing top) every few days. Haven't had even a wisp of pressure, FWIW.
lighty11 said:Newbie here..I have been looking into making rice wine and stumbled upon this site. After reading a few threads, I'm quite impressed. There is a cornucopia of information and every one is respectful. I hope to make this site my number one reference in the future.
With that out of the way, I've been scouring the internet looking for places to order yeast balls. I'm wondering if there are any Canadians here that can point me in the right direction to find them in the Ottawa area. Any help would be much appreciated!
Cheers.
1.5 liters mate, and the two i started yestarday already have nice looking liquid in, deff the rice to useRight on brother, thanks! Your finished product looks fantastic by the way. How big were the containers you fermented the wine in?
saramc said:So just an overview
I soak the rice in cold water for one hour?
Then I cook it. Do I need a rice cooker? Or can I just boil it? Or would I be better off trying to steam it in a colander over a pot of boiling water?
Then cool it to the touch and smash up some yeast balls and layer it in my jar?:................
Soak the rice until you get a 1/3 volume increase in the rice level, then rinse until it is clear, then steam, do not boil, you want to steam any way you can. Cool to touch, layer as you mentioned, and you can spritz with a mister-a few squirts or a few flicks from your hand. And you are off. Stir or no stir for first seven days, up to you, strain day 21-30. I never used airlock, just lid resting on top.
Arpolis said:Steaming helps to preserve the rice's nutrients, whereas vitamins and minerals are lost in the water during boiling. Rice wines are low in nutrients anyway so as much as you can keep in there is important for healthy yeast.
.
Enter your email address to join: