First batch retrospective. Harvested half at 3 weeks, half just now at 4 weeks. Definitely prefer the 4 week half. Didn't have the Lacto aroma that it had at 3 weeks. Mixed them together for now tho. Also think I prefer it cleared.
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At 4 weeks it was drier, not as sweet and just tasted and smelled cleaner overall. At 3 weeks it had this aroma that reminds me of vomit a little bit, not sour really. I've gotten the same aroma in my gose before it was ready (intentional Lacto infection) and in an infected batch of cider, so I've been associating it with Lacto. I could be wrong tho. It seems to age out or get cleaned up eventually, so it may be some byproduct of initial fermentation.
At 4 weeks it was drier, not as sweet and just tasted and smelled cleaner overall. At 3 weeks it had this aroma that reminds me of vomit a little bit, not sour really. I've gotten the same aroma in my gose before it was ready (intentional Lacto infection) and in an infected batch of cider, so I've been associating it with Lacto. I could be wrong tho. It seems to age out or get cleaned up eventually, so it may be some byproduct of initial fermentation.
Is the RYR cooked and added, or added uncooked? I just did 2 lbs Jasmine, cooked it, added about 2 lbs water and 1 cup raw RYR.
RYR is UN-cooked, otherwise you lose what you were wanting from it.
Is the RYR cooked and added, or added uncooked? I just did 2 lbs Jasmine, cooked it, added about 2 lbs water and 1 cup raw RYR.
Isn't a cup a lot? I think the most I've used is 4 grams, maybe a couple of tablespoons, I do notice a flavor change.
Chef, how did you end up with your preferred amount of RYR?
Also did not crush.
I think I read it somewhere in the thread but I could be wrong, wouldn't be the first time
Next time I pick up supplies I will have to try a larger dose of RYR and see what happens.
You know where to find me for more yeast balls. Still waiting on a new supply of RYR.
When I add RYR, I crush it with my fingers. Just easier for me that way.
How much RYR do you use? No fresh supply yet? If I recall correctly you where going direct to the source, yes?
Just read through this entire thread and signed up for this site. My first batch will be at the three week mark on sunday so i can't wait to harvest. Just started learning about mead making and rice wine. Can't wait to learn more.
Cheesecloth. And if you want it clear, then cheesecloth and let it settle for a few days in the fridge. Coffee filters are too fine. Even the most coarse filter gets plugged immediately.
Yea I have a fine mesh bag, finer than cheesecloth that I used to harvest it. The coffee filter was working, slowly, but I got impatient and it ended up not totally clear. Better than it was at least.
Anybody have a quicker way to filter this stuff than thru coffee filters? Next time I'll at least pull off the cleared wine on top first rather than mix it all up again...
So I harvested today on day 19. I am going to let this settle out and see if the cleared is better than the cloudy. I got a little under a gallon. I saved 500 ml of the cloudy version to compare and maybe flavor with some blueberrys.
Would bentonite help with clearing?
The air lock on mine stopped bubbling a couple days ago , but i will pasteurize when i bottle.
Would there be any ill effects to put the cooked rice in a paint strainer at the beginning and leave it in during fermentation? So it is easier at the end to strain.
I made a little tutorial, let me know if there is anything i can do better.
https://www.youtube.com/watch?v=XrBTS7Ija1w
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