Recent content by atsen

I wanted to ensure that my batch I started yesterday yields enough for a couple good sized servings of wine, but I don't need or want enough to need to bother with bottling. I intend this for drinking fresh. I already had three measures of long grain glutinous rice started, and there was already...

Let us know how it works, mastercrook! I just started up a new batch today, a week after starting my first batch. Is this how it starts? This time I used the "right" rice. Long grain glutinous rice - Thai sticky rice. I used the largest amount my little cooker will make - three measures, at...

Well I don't really drink though I used to. But I was curious so I gave that jar a few days to ferment some more, then tested it out last night. Since it's been so long since I've had something strong, I didn't have a frame of reference - it smelled winy, but I wanted a measure by which to...

Right on! I don't know much about how sake is produced, just that it's a lot different than the choujiu, and way less "set-it-and-forget-it." I don't mean to imply that it is impossible to produce a wine very similar to this using primarily or exclusively Japanese (or Japanese style) products...

Oh, I don't know. The balls themselves do not contain "enzymes" as such but rather enzyme-producing fungi beyond the yeast, from what I've heard. They, apparently, are made from the lees of other wine somehow. I'd assume it is -possible- that they get way more sciencey with this jarred stuff and...

Sorry about the lameness of two very similar posts in quick succession. I posted one, but a few hours later it didn't show up, so I redid it - only to notice after hitting the post button or whatever it's called I was directed to a message for just a second or two saying that it wouldn't be...

atsen's photos

So I started a batch the other day. Seems to be working along just fine. I was curious and wanted to taste it sooner, but with it only being day two and no liquid yet, that's impossible. I decided to drop the two bucks or whatever to buy a jar of fermented glutinous rice for eating at the...

So I have my first batch started with the wine cakes I bought two days ago. Seems to be going along nicely, but it's only two days in. This would be too expensive for a regular way to do it, but I got curious if it was possible to make wine faster by simply buying a jar of fermented glutinous...

Also: most Asian markets I know tend to carry an assortment of products from various countries but specialize in the foods of a certain country more than another, e.g. Chinese, Korean, Vietnamese. Sometimes this is to appeal to a broader community, but in some cases it might be because some...

I'm less than 200 pages into the thread but noticed that a lot of people are having trouble with finding the yeast. I assume most of you don't know any Chinese or frequent Asian groceries. I am learning Chinese and do most of my shopping at such stores. I notice most people who find the products...