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Yakima 728
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  1. A

    Making Traditional rice Wine. Cheap, Fun, and Different

    Thanks @Davedrinksbeer I kind of figured but wanted some reassurance. Mine fermenting around the mid to upper 60's. I've got them on the kitchen counter near an outside wall so they tend to stay a bit cooler than the room temp.
  2. A

    Making Traditional rice Wine. Cheap, Fun, and Different

    Hello all, new to posting but been reading on Homebrewtalk for years and love the site and the extremely wise and helpful folks here. I started a batch of rice wine with some Basmatti on 2/1 and another with Thai Jasmine on 2/4. The first batch has started showing some liquid but has some odd...
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