Recent content by Athos56

I'll do my next batch without the warmer and see how it goes.

Mine went to the limits of the yeast in about a week. The mass of the rice reduced significantly. I had about 1/3 of the original mass left over as semi-solid starches in bucket at the end. I honestly think that a 1:1 ratio, fermented at a higher temp for a shorter period is viable path...

I use about a 1 to 1 ratio as well, and I have similar results. Seriously, look at that video I posted, the guy barely knows what he's doing but it turns out. Take what he does and use our techniques and you'll do well. I could not find the mill yeast, but the balls work as well. I soak...

I made Rice wine with no mold growth. It took less than a week. It was slightly weaker because I added water. I should start a cult because this is clearly impossible. :)

So I've done 2 full batches which resulted in 1 gallon of wine each. I used Sweet rice for the first 2 batches and Jasmine for the current batch. This last batch I put the leftover solids from the second batch in as well. I used about 6 balls and a couple shakes of Ale yeast for 5 pounds of...

here is a closeup

So I got some unfiltered cider to ferment, I used d-47 yeast. At first I thought this was yeast and then mold but its not fuzzy. I don't know, so here I am. It has little drops on it, weird!

My super malty, 10% alcohol version tastes great still as well. I bottled 4 of the 5 gallons and poured the rest into a 1 gallon glass jug in the fridge. I've been drinking a glass every time it settles. I got much more apple flavor in this batch. I still need to add two scoops of splenda to...

+1, I didn't mash high enough when I did it.

I got some lactose too, I tasted it, it seemed weird.... I know it suppose to be be 10 times less sweet but it seemed to have 0 sweetness, I couldn't see how it would help at all...

My first batch was just ok, it was really dry. I had to dump loads of splenda in it. It was just a 5% Apfelwein, and the funny thing is that I liked the Apfelwein better. So whats the moral of the story? Lets experiment! So I made another batch with a stronger beer component (Lots of Amber...

Bump from the grave. I had some to compare it to my own. The RH tasted a bit lighter and had more clove flavor. It was nice to be able to confirm mine tastes like it should. I also discovered that mine didn't suck, I just don't like the style much :)

I just made a 5 gallon batch. I went all grain instead of the DME, (2 row, Clarapils, and 120 crystal malt.) I used about 1/2 oz of Goldings because I had them on hand. Can't wait to see what it is like!

Wait so Shotgun Ale, or Not So White Wedding Ale are both out? :D

Where from, post link? Looks great! Thanks