Well regular batch has a little liquid in the bottom already, the pineapple batch has close to twice as much liquid, hum I wonder if the juice helped break down the rice faster? I will post further when I check up on it next week.
Well regular batch has a little liquid in the bottom already, the pineapple batch has close to twice as much liquid, hum I wonder if the juice helped break down the rice faster? I will post further when I check up on it next week.
Was the plain version also soaked? (I'm assuming you mean the dry grains were soaked and not the cooked grains.) If the pineapple version was soaked and the other wasn't, the grains would be holding more liquid. I found that rice cooked in a rice cooker (very sticky) leaked out far more liquid faster than rice cooked by the steaming method. This would simply be because the rice cooker version absorbed far more water.
Yes, the plain version was soaked in water and the other in juice, I had planed to just soak for an hour but got distracted and ended up soaking overnight. Then both were steam cooked.
That smell that I thought was ethyl acetate disappeared after a week in the fridge. Hmm, wondering what it might have been, or what happened.
Also started a new batch. Used less water this time to cook and got a much stickier mass of rice. Temperatures have also cooled down in the past week; wonder how this will affect the fermentation.
I did a search and can't find anything yet. Anyone try red rice https://en.wikipedia.org/wiki/Red_rice with the yeast balls or red rice with YRY?
About how much is a package of YRY? Thanks.
Why are you refrigerating this, I haven't gone back, I have never had any issue storage wise, I have kept bottles at ambient temp for a year+
This is good information to know. I've been pasteurizing my batches for longer storage. If I don't have to pasteurize, all the better!
Last time I tried this I used "glutinous" Thai jasmine, but I recently moved and I can't find the same brand at any local stores. Is supermarket (normal, non-sticky) jasmine rice okay to use, or should I stick to sticky rice like sushi rice? If I do use sushi rice, will it affect the flavor? I know some people have reported a poor product with sushi rice in the past. Thanks!
Last time I tried this I used "glutinous" Thai jasmine, but I recently moved and I can't find the same brand at any local stores. Is supermarket (normal, non-sticky) jasmine rice okay to use, or should I stick to sticky rice like sushi rice? If I do use sushi rice, will it affect the flavor? I know some people have reported a poor product with sushi rice in the past. Thanks!
Ok I've made a ton of this wine. I now have questions:
1. I soak, then steam sweet rice. Cool and then put in jar to ferment. How long? I usually go a month.
2. This is like syrup. It's sweet and thick. Anyone thin with water?
3. It seems when I add fruit like berries it tastes really balanced. However I don't like it fruity. Has anyone balanced with acid blend or lemon? It seems it would clean up the syrup flavor a bit.
4. I once saw this on a blog and it was fuzzy. Any ideas? Add sugar and bottle?
Ok I've made a ton of this wine. I now have questions:
1. I soak, then steam sweet rice. Cool and then put in jar to ferment. How long? I usually go a month.
2. This is like syrup. It's sweet and thick. Anyone thin with water?
3. It seems when I add fruit like berries it tastes really balanced. However I don't like it fruity. Has anyone balanced with acid blend or lemon? It seems it would clean up the syrup flavor a bit.
4. I once saw this on a blog and it was fuzzy. Any ideas? Add sugar and bottle?
Just an FYI for those like me who order their yeast balls on ebay, a couple of sellers have great deals right now asianjungle77 has 12 balls for $8.05 ($5.45+$2.60 shipping)and jak1010 has 12 for $8.25 ($4.75+$3.50 shipping)
I'm still blown away by turning rice into wine.
It's refreshingly caveman simple and cheap as hell.
Don't be racist.
For clarity, this is satire.:rockin:
Last weekend I did some experimentation. 23 quart jars.
So this is my first venture into homebrew, I've got a couple of bottles made up after starting about a month ago.
This is probably a stupid question, but I tried pasteurising my resulting bottles at 190f for about 10 minutes, as per the instructions linked a few pages back, and just afterwards cracked them open to give them a sniff. I got a very strong alcoholic smell coming off them. While browsing the net afterwards I read somewhere that ethanol and methanol can boil off at temps as low as 165f, and that methanol is given off more readily.
Just a little concerned as to whether I just inhaled a good few lungfuls of methanol, or am I being unnecessarily worried?
On the bright side, before pasteurising, I gave it a taste, and they were lovely, flavored one with a dash of yuzu juice, which works pretty well
The boiling point of ethanol may be 173.1, but a lot of ethanol vapors do escape at much lower temperatures.
that just depends on your taste, if you want it sweeter bottle sooner, more alcohol wait until bubbles stop.Anyone that air locks this wait till bubbling stops, or bottle at 4 weeks no matter what?
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