Very good. I'm interested in hearing your thoughts on the difference in taste. Did you use the whole pack?
If you break it down by weight/grams, the package indicates that you'd only need about a 3rd of the pack for the 6 cup batch you made.
I always use the whole pack though since I'd rather over pitch than use not enough.
As requested, One ready for harvest, one started yesterday.
The black rice really darkened it
a HA! That's important information.
I harvested off my first batch first by straining (put a glop of stuff in the strainer and roll it around until it rolled as a single mass), then pouring into a secondary glass bottle to let separate, then I poured out what was clear and poured the rest back into the primary with everything else.
Those two glass jars I started off the lees from the first batch. And everything seemed fine for weeks (which is why I thought the "starting from lees from a previous batch doesn't work" was hogwash) except for exactly what you just mentioned, it seems to not want to separate.
I went through the same process, but the yield of clear liquid was very small, even though rather a lot came through the strainer on the front end.
What I wonder (based on what I think I know) is if mold spores don't behave like yeast in that they'll just grow ravenously from almost nothing.
So what I did this weekend was crush up and added one yeast ball to each jar to see what happens.
Very good. I'm interested in hearing your thoughts on the difference in taste. Did you use the whole pack?
If you break it down by weight/grams, the package indicates that you'd only need about a 3rd of the pack for the 6 cup batch you made.
I always use the whole pack though since I'd rather over pitch than use not enough.
hrm... 4 days later and the ARL batch is moldy. Like...moldy moldy. green.
Not sure what I did. Too wet?
Jak1010,
Did you try the yeast balls for cider yet? I think I'm going to try a gallon starting tomorrow. I'll run it along side of 10 gallons with Montrachet. See how it goes.
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Green? That's new. I haven't had any green mold. Maybe too wet but possibly a combo of too wet and too much light? I'm not sure what to say about how to proceed. If it's green, I wouldn't risk it.
Supposed to harvest on day 21? I guess I missed that memo. My batches keep fermenting and off gassing until at least 5-6 weeks. I usually harvest at 6-7 weeks to be safe and ensure fermentation is complete. Just like beer, no harm and usually benefit by being patient. I hope the batch turns out well.
Supposed to harvest on day 21? I guess I missed that memo. My batches keep fermenting and off gassing until at least 5-6 weeks. I usually harvest at 6-7 weeks to be safe and ensure fermentation is complete. Just like beer, no harm and usually benefit by being patient. I hope the batch turns out well.
I usually go for 30 days, at that point the bubbling slows down a lot, almost stops. Not worth the wait to go any longer imo
I usually go for 30 days, at that point the bubbling slows down a lot, almost stops. Not worth the wait to go any longer imo
Is there much of a flavor difference between the 3rd and 4th weeks? I have, today, a 2 week old batch and have really been itching to bust into it at 3 weeks. Also I thought if you wait too long you end up with vineger. Guessing that depends on the conditions?
Is there much of a flavor difference between the 3rd and 4th weeks? I have, today, a 2 week old batch and have really been itching to bust into it at 3 weeks. Also I thought if you wait too long you end up with vineger. Guessing that depends on the conditions?
Not much difference in flavor between 3 weeks and 4, but it is no longer carbonated at 5-7 weeks. From there to 6 months I haven't noticed any differences. I've never had a batch turn to vinegar. I would assume that it results from poor sanitation and contamination/infection from acetobacter.
Are others getting vinegar?
You got that right. I've even been guilty of serving a pitcher or two during bottling. I figure if it tastes good enough why not drink it? It definately tasted better after aging a bit in the bottles and it's always nice to hear the little hiss from popping the top, but beer is beer and good is good.
Just a couple of random notes from recent batches:
- Thai Jasmine w/ ARL: Harvested at 4 weeks, pasteurized immediately. This has been my favorite batch so far. Sweet and very drinkable. Crystal clear with some time in the fridge. Went over well with friends too.
- Thai Jasmine w/ ARL, RYR, and some lees from a prior batch: Harvested at 4 weeks, returned to container for a week, then pasteurized. Very dry and lots of hot alcohol. Did not drop clear in the fridge and is still pretty opaque even after passing through a coffee filter. I bottled most of this one up and will let it sit for a few months and see if it improves.
In the future, I think I'll stick to harvesting at 4 weeks, but will pasteurize immediately to retain some of that sweetness.
I think the issue with the second batch is reusing the lees and not the pasteurization, I think you should revisit that batch.
I prefer the clear, rather than cloudy/nigori, and completely finished fermenting and not carbonated version myself. To each his own. Lots of people like the cloudy and sweeter version, and it isn't bad, just not my favorite.
My rice wine never gets as dry as commercial sake, even nigori. If anyone has ideas for getting a drier finish than settling out the solids or filtration/fining can achieve, I'd like to hear them.
Darth, you've got to try some sake alongside yours when harvest time comes so you can compare.
I guess I'm going to have to wait and see which I prefer. I do love me some unfiltered sake. Pretty much any type of sake honestly lol.
Only thing I can think of to get a drier finish is to use a different type of yeast? Maybe use ground RYR for the enzymes and use some champagne yeast instead of the balls or ARL? Dunno, might be worth a try.
Is there much of a flavor difference between the 3rd and 4th weeks? I have, today, a 2 week old batch and have really been itching to bust into it at 3 weeks. Also I thought if you wait too long you end up with vineger. Guessing that depends on the conditions?
I believe a higher water to rice ratio also tends to yield a drier end product. Could also try adding water during the process, or after harvest/before pasteurization.
I guess I'm going to have to wait and see which I prefer. I do love me some unfiltered sake. Pretty much any type of sake honestly lol.
Only thing I can think of to get a drier finish is to use a different type of yeast? Maybe use ground RYR for the enzymes and use some champagne yeast instead of the balls or ARL? Dunno, might be worth a try.
Champagne yeast won't work on its own. The yeast balls have mold that breaks down the starches in the rice into sugars that the yeast in the balls can then ferment into CO2 and alcohol.
Not sure if RYR is going to have enough mold with the enzymes needed to produce a dry batch. I think folks on here are using the RYR for flavor, not amylase.
I can speak from experience. RYR alone doesn't have what it takes to produce a wine. It's a great addition to a batch but, you definitely need yeast balls included in order for the batch to produce wine.
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