Recent content by emwinna

OP said they made their own, so I assumed purchased voile fabric. Voile is, strictly speaking - at least in fabric terms - cotton or cotton blend. Some does contain poly.

Same! I have yet to splurge on an all-Jasmine batch. I have read that it's the superior rice for flavor, but maybe a little less yield than sweet rice. Let us know how it goes! :)

They'll be bleached. Some people get weird about that stuff. I don't know if it would make a difference. If you're concerned about imparting flavors, odors, or chemicals, strip your fabric by boiling it in some water with vinegar in it. It smells terrible, but dissipates quickly, and the...

I make costumes. I used to wear them, but I don't very often anymore. I made my husband a set of samurai armor out of pvc last year, and he (we?) won a contest with it. I made this for my son two years ago. I'm sad it no longer fits him.

-.- HBT for iOS keeps double posting me.

Thanks! We have consumed every batch (with the exception of the RYR batch that required aging to be palatable) within a week of making it. I'm hoping this batch will last a bit longer than that. It feels stronger (I'm assuming because of the added sugar) so we probably should drink it more...

Just bottled a 2.5 kg (dry) rice batch. It is fabulous. I set it all up and sealed it in a 5-gallon beer fermenter for exactly 21 days. There was a cap of floating rice at the top, but it didn't seem to affect the final product. In fact, the cap made straining easier! I poured the liquid through...

Man, I wish we could afford to drop 2k right now. ;-;

^^^^ I prefer lacto fermented pickles, but Vietnamese rice wine pickles are awesome, and pretty quick.

To bulk pasteurize, I sterilize bottles, then pour the strained wine into a pot and slowly bring the whole batch up to 145 degrees. Then you have to hold it there for 15 minutes, so I turn the heat down to its lowest setting and cover with a very clean lid. After that, I let it cool down so I...

I just finished fermenting a bottle of "two minute wine" made from Kirkland cranberry-cherry juice, fermented in its own container with a plastic sandwich bag rubber banded around the top as an airlock. I did the bottle of juice, minus about 1 1/2 cups off the top so there would be room for...

Bottling early will pretty much require pasteurizing, since there will still be enough sugar for the yeast to eat and create CO2. (Potential bottle bombs if not pasteurized at this point.) It will also be sweeter and less alcoholic. Going longer will make it stronger and drier, and much less...

Oh, it's working. The issue is whether it tastes good or whether I'm making rocket fuel. ;p

This is why I'm making a monster 5-gallon batch. Some of it (ok, I won't lie, most of it) I'll drink, but I also want to have decent cooking wine around that doesn't cost $7 for 750 ml. It doesn't seem like much, but I cook a lot and it adds up.

I think it might turn out like soju. Smells just like it. I'll post more when it hits day 21, but the fumes could knock out a horse. XD I'm really enjoying this. I've got two different batches going, my wort experiment, and a batch of makgeolli that I just made this afternoon. If I couldn't...