Recent content by Lac

I've done it in the fridge, or a version thereof, but honestly the only real good way is to decant it off of the "rice lees" (term used in some sichuan cookbooks I have) and then let the suspended starch particles crash out like a nigori zake. Also, nice to see someone using the korean "nuruk"...

Glad I could help. :)

Well, there are many varieties of sour sake in Japan that have concominant lactobacillus infections. Basically, the master sake brewers create a balance, or use a sour mash method (as with moto, if I remember correctly). I've had some more sour "amazake" style wines, and some makkgeoli (korean...

Yep, same method. :) Sorry that took so long, my phone's not getting "poked" right when I get a reply or something O.o As an aside, as others have noticed downstream, works great for sweet potatoes, regular potatoes, and just about anything else. The aspergillus will let you ferment just...

Agreed on the wild rice=not so great. Same for some others. Been off the forum for a while with school kickin my arse, but popped back on and was excited to see an active and heavily posted rice wine thread. :D Glad to see more people are getting into it. I was running a whole bunch of...

German is chock full of great, specific words...like schadenfreude ;) I dunno, but for what its worth I kinda like the borrowed words. I think I'm kind of used to it though growing up around chemists and such in my family, where german words are used all the time for things where english words...

Count me in please :)

If it helps, in the organic chem research lab I used to work in (synthetic...think really anal retentive) we did a lot of reactions that had to be carried out in theoretically oxygen-free environments. For almost all of these (i.e. ones that hadn't failed already) we would simply do a 15 min...

Yeah, I agree with the above. It really comes down to who this is more for. The priming glucose should have no affect on the final sweetness, sorry :( At least not to my knowledge (as I like to say). If you want to get some more fruit up in there, may I suggest a process that has worked fo me...

I'm not familiar with that one either, but it sounds really interesting. I love mead, cider, and cherries, so this must be good...right? I did a cherry melomel before with tart charries, and I will warn that the stuff has a fair amount of acid per equivalent of cherry flavor (compared to most...

I'm in the Charleston area. Sadly, I didn't get to make ti to brewvival either o.o

Hey, I was wondering if you ever decided to make this braggot? I just moved mine to the tertiary step, and followed a similar recipe. Mine differed in the following: no hops (apparently matter of debate with mead-ies, it seems), S-04 primary, Lalvin D47 secondary, 5lbs honey. I operated off the...

Hey everybody! While this is technically my second post (I just found this section...slow me), I just wanted to say hi to all and thanks for all the great help all of you guys' (must...not...say...y'all) collective experiences have proven in the past! Hopefully I'll be able to contribute more...

Hi guys. This will is my first post, but couldn't resist a helpful science comment. :) I wouldn't be that surprised if small di-atomic particles, if present, made their way from soil (likely starting place in volcanic environment) to honey simply by hitching a ride. The last research project I...

I'm in! Thanks to the sponsors!