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The rice is crunchy and there is no liquid at the bottom at all.

My rice is dried out and I have zero liquid in the bucket. What can I do from here?

Thanks for the responses! Yeah, I couldn't find anything that was short-grain, but I've read where others have said Kokuho Rose works well. I did see some medium grain jasmine rice, but I figured a sushi rice might work better. I think that's my issue right now. The bucket is full to the top...

I started a batch of rice wine with Kokuho Rose on Friday. It took me all afternoon to steam the rice, 4 cups at a time, in my wife's Crock-Pot instant cooker. Each batch got spread on wax paper and cooled before sprinkling 1/3 of a packet of Angel Rice Leavening. I then rolled each batch up to...

I've been interested in making a rice wine, more specifically a sake, for a while now. I hit up the local Asian market last weekend and bought a 15lb bag of Kokuho Rose - it's the closest thing I could find to short-grain rice. The store employees I asked for help all claimed they had no yeast...

You can either put it back into a carboy with some sparkolloid, or you can set it on the shelf and wait. I'd go with the sparkolloid. Out of curiosity, did you siphon that out of the carboy into the bottles, or did you try pouring it?

Move it to the garage? During primary fermentation I keep mine on the kitchen counter, and my wife doesn't like the smell, but she tolerates it. Once it goes into secondary, it gets moved to the garage. If you do move it, you'll need to keep an eye on the temperatures and pick a yeast that...

I prefer screw cap bottles, and I use empty liquor bottles for most of my wine. My friends and co-workers keep me supplied. I bottled a batch of cherry-jalapeno a couple months ago, and as usual I filled them up to the neck. I couldn't get the stoppered bottles to stay stoppered; the air...

Thanks! Fermentation is still going strong, but I'll probably rack it tomorrow before my weekend gets busy. I'll age it in secondary as long as it takes to get rid of the sulphur smell.

I wasn't able to get to it until last night, but I boiled two packets of regular bread yeast and 8 cups of sugar in a gallon of water. I let it cool and added half to each bucket. Already the sulphur smell is calming and I can smell a bit of banana through it. Thanks! Later this week I'll rack...

Both batches smell strongly of sulphur now. I don't have any yeast nutrient or energizer. In my limited experience, I've considered sugar to be the best yeast nutrient, so I'll go ahead and add the sugar water.

I started a batch of banana wine on the evening of Nov 27th with 1 campden tablet per gallon in two buckets with 3 gallons each. I added pectic enzyme on the evening of the 28th and added the yeast (Lalvin EC-1118) on the morning of the 29th. I've been stirring the cap back down every evening...

White Grape Sparkling Wine, started 20210403 14 cans 12oz Winco Frozen White Grape Juice Concentrate 20210403 Poured concentrate into primary bucket Added 2 ½ gallons water Hydrometer reading: 1.090 SG Added 3 campden tablets 20210404 Added 2½ tbsp pectic enzyme Added Lalvin EC-1118 yeast...

I simmer mint leaves from the mint patch in my yard in water to make a mint tea for minty wines. It adds a very minty flavor, but almost no sugar.

Pear, lime, potato, white grape, jalapeno, and to a lesser extent, lemon, apple, and peach. I have an apple/peach/lemon/lime/grape wine (I had to clean out the freezer) that I just bottled a couple weeks ago that came out very clear and pale. I do use pectic enzyme on the front end, bentonite...

I hope I'm not too late. I'm in!

I have a 3'x12' (approx 1 meter x 4 meter) patch of mint right off my back porch. I pick gallons of leaves in the spring to early summer. I currently have a 5 gallon batch of mint mead I'm about to bottle. I started with two gallons of mint leaves. I simmered them half gallon at a time in 3 qts...

Having wine yeast shows intent. Bread yeast does not. My first wine was rough, and the pectin haze was thick. I forgot about it and left it in the back of the fridge for a couple years. When I pulled it out - with the intent of throwing it away - it had clarified and turned out fairly nice...

I think GOOD sparkling wine is hard to make. I just made my first sparking wine, and it was incredibly easy. While interesting, the flavor is not something I'll brag about. It was basically WinCo frozen white grape juice, sugar, and water. I haven't got sophisticated enough to play with acidity...

I left it at the bottom. It was actually the easiest wine I've made so far.