Recent content by Cannonball Jones

(If this is the wrong forum, please let me know. It's related to making rice wine.) I teach at an elementary school in rural Taiwan, and today I attended a class at a local community centre presented by the mother of one of my grade 5 kids. She was teaching us how to make 酒釀, which is the...

I'm about at the stage where I'm ready to rack my first two batches of mead. The problem is that I know when I rack I'm going to end up with a fair bit of headspace and a large surface area. From what people have said, this can lead to flavour problems and other issues. The thing is, I don't...

My first two batches of mead are nearly done, I'm expecting to get the same SG reading this weekend as I did last weekend. Time to rack, but I want to make sure no further fermentation occurs. There's no way for me to pasteurize them safely at my place, so I picked up some campden tablets. Is...

Great, thanks! I'll let you know how it goes.

I'm about to start the brewing process at last. I just want to be clear on one thing regarding the volume of water. Should I boil the millet using the suggested ratio of water, allow it to cool, add yeast ball and then put in a jar by itself (just millet & yeast/mold)? Or should I rinse the...

Thanks very much for your input. I'll adjust the water volume as you suggested and see how it goes. How much rice would you typically use for a batch? I was basing mine on 600g of millet purely because that's how much is in one bag at my local store. I've seen that lid + cloth method used on a...

Hi all, since I'm a resident of Taiwan I've decided to give the traditional indigenous drink of millet wine a try. There are plenty of rice wine recipes online, but not so much for millet wine. From the sources I've managed to find, I've put together the following plan: 600 grams of millet 2...

Thanks for the input, there's not much a I can do about the temperature where I am other than waiting for winter. I'm going to start a fresh batch this weekend, my first in a couple of months (hopefully the scoby is still alive). We'll see if it makes any difference. I'm mostly shifting my focus...

Thanks for the feedback, can I ask what the ambient temperature is like around your way? I feel that the fermentation occurs much faster for me than most guides suggest. Also, got any tips on the alcohol side of things? That's my ultimate aim, as the first kombucha I ever tasted was a delicious...

Hey all, I'm pretty new to this hobby and I'm having a bit of trouble getting things right. I've made a few batches now, but it always seems like I've let the first fermentation go on too long despite it only lasting 2-3 days. Even after that short space of time the pH seems to be down around...

Hi all, I'm new to the fermentation game so I'll hopefully be able to pick up some tips here. I live in the mountains outside Hualien on the east coast of Taiwan, and the climate is hot and humid most of the time. It makes regulating temperatures pretty tricky, so my quest to make hard kombucha...