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In previous discussion, black mold was attributed to clear jars and too much light. Seemed like the more light these batches got the more black spores they had.

Really? Hmm, hope it works. It just shows they offer 3 yeasts for wine making and one for yellow wine.

Check this link out. Looks like we may be able to get a selection of yeast from Angel. http://en.angelyeast.com/products/FoodIngredients/Chinesealcohol.html

What about doing an extraction with grain alcohol? Add the extract to the rice wine. They have some high quality extracts out these days that I would think would do the trick too.

Interesting on the trouble duplicating a recipe. I have been able to duplicate my recipes and results for the most part. Wonder what causes your variance. Apple pie rice wine was just getting some apple juice concentrate adding a few tablespoons to a 16oz bottle along with cinnamon and boubon...

That is very possible. Yes, I have 2 bottles that are going on 3 months after pasteurization. They have cleared and I racked them off of the sediment. The flavors are starting to round out and become more smooth.

I wonder what I am doing different than everybody else. My Chinese yeast with the jasmine rice is just too hot for me. Wish I could make it more drinkable. Wonder if the yeast differ.

Here is the pic to go with the above post.....

It is amazing to see how quickly this stuff separates and settles out after only 7hrs at room temperature.

That's very possible. I was surprised when I opened the lid for the ARL batch and saw what appeared to be solid rice. I thought that the batches yield would be somewhat reduced. I do think it has less alcohol. I think the ARL batch could have benefited with going longer, maybe 30 days or so...

ARL Vs Small Vietnamese Yeast So here is my side by side of the above yeast. I used Mahatma jasmine rice I purchased from the local supermarket. Both were cooked using 6 cups of rice to 9 cups of water on the stove, or 1:1.5 ratio rice:water. I allowed them to cool overnight on a sheet pan in...

My ARL batch will be harvested tonight. I will post about the tasting notes. I also have a batch of the VM yeast that will be harvested too.

To be honest, I don't know as it is not a style I normally brew. It was actually my first saison, but it came out well, so it won't be my last.

Give it a few days. Sometimes it may take 3-5 days before you see anything. You don't need to soak either.

No, they both came within a point of each other. The hotter ferment just seemed to have more esters. Slightly more peppery and spicy. The cooler ferment just lacked that pop/spice.

Wish I could help you. I did use the Danstar Belle saison yeast in the past couple weeks and was quite happy with my fermentation at 85°F, but not so happy with it at 75°F.

She did, that wine is very questionable :-)

That looks horrid. What did you do to it? If you make it through a glass, let us know how it turns out :-)

For some reason, the pics don't always load on the mobile app. Will sit down at a pc and check them out.

What extra ingredients are you referring to?