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Thank you chonas. I read through the mega thread more carefully and found your detailed responses in there as well. I noted all your advice, as well as the advice of others on here and over there. Would it be wise to just leave it alone during the first 24-48 hour 100F initial stage...

I'm aware of that mega thread, but I like the one I started too :D. Anyway, I decided to strain out the rice wine (basically wine vinegar now) and pasteaurize/sulfite a gallon of it at about 50 ppm. I then bottled it in five 750s. I don't need/want ten bottles of rice wine vinegar so I dumped...

I took a small sample today with my dedicated turkey baster. It's boozy and sour, which makes me a little nervous. I didn't expect the sourness and hopefully that'll go away. I moved the fermenter to my chest freezer that's at 64F, it had been at room temp in my closet for two weeks...

Does pasteurization drive off flavor like it tends to do with mead? I like the idea of pasteurizing sake as it seems like a simpler way to stop fermentation prior to stabilisation. Also, what method do you use to pasteurize?

Thanks all. I'll definitely implement improvements next time. How oxidation resistant is rice wine? After fermentation I plan on pouring the liquid/solid mix into a 5 gal paint strainer bag in another food bucket, then squeezing the liquids out of the rice mush. I anticipate there will be...

Well, 64 hours later it finally started to ferment!

I wish! I live in a small apartment right now, and my garage gets 40 below at times.

The combination of slight over-cooking and heavy mashing with my hand resulted in a paste rather than rice in my fermenter. Will it still be able to ferment easily when this dense? edit: Moved the contents of the small fermenters into a 5 gal bucket with the lid sitting loosely on top. It's...

I have a gallon carboy and 3 gallon better bottle currently occupying the freezer at 64F. I have a 750 filled with water in the corner of the compressor hump with the probe attached to its side and covered with bubble wrap to act as a temperature control. I insulated the floor area with...

Thanks for the replies, I definitely will follow in your footsteps to make the process much easier. I noticed that the jar packed by my SO is fermenting nicely, whereas the other bottle I loaded is not. I packed mine very full and densely, perhaps that will have a negative effect? I suppose...

I attempted my first Apfelwein yesterday. I used Edwort's recipe with the addition of some yeast nutrient and D47 instead of Montrachet, and only did 3 gallons. I scaled all ingredients back except the yeast, which I just emptied entirely into the 3 gal better bottle once hydrated. Anyway, I...

I followed the recommendation of 2g/kilo, but ended up just using two 10 gram yeast balls.

So I bought an Insignia 7 cu ft chest freezer to use as a fermentation chamber for mead, beer, cider, etc. My question: is there a good "do it all" temp for both fermenting and aging in the same freezer? If I place the controller's temp probe in a fermenting mead, it'll read higher than the...

I really don't think fan placement matters much in such a small container. As long as the air is moving and eliminating temperature striations, you're golden. That being said, if it's stuffed in a corner behind stuff it won't be great, but will still work. I just wired an old PC fan to a...

So I went ahead and decided to make a simple rice wine with Thai Jasmine rice and dried yeast balls from the local asian market. However, my SO and I love the stuff, so decided to ramp up the recipe to 10 lb of rice to maybe get close to 2 gallons of wine once fermented. Well, little did we...

I have excess malt and flavorings for sale. All malt is uncrushed and fresh, some in ziploc bags and others sealed in their original bags. I don't want to waste it so would rather sell. Includes: Ingredients for Sale Quantity, oz Heather Tips 3.9 Flaked Barley 16.2 Flaked Corn 24 Peated...

Lots left everybody

Update: Lactose, 1 gallon jugs, yeast nutrient, DME, and potassium metabisulfite are sold.

Equipment: Winco stainless boiling kettle, heavy duty 8 gallon $60 (has dent from forklift, but doesn't affect volume held) Stainless wort chiller coil $40 Glass gallon jugs x3 $free SOLD DIY mash tun w/ cpvc wort extraction manifold and brass valve; insulated cooler $75 2...

I'll be back from vacation on Wednesday, August 19th. I need it gone so don't worry, I didn't back out.