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Here are the VM yeast balls.

I posted a pic in this thread somewhere of them. They are about 12 dime sized balls in a clear package with dark blue writing and some little card with details on how to make rice wine in Vietnamese. I will see if I can find the pic or snap another. Do you have a pic of yours? They same company...

I experienced the exact opposite. Hot and sour Chinese yeast batches while the VM batches have come out much more desirable.

I finally found some cheaper Arborio rice at Whole Foods. The bulk rice was $5 a pound while the bagged Whole Foods brand was $2.50 a pound. I am going to start another batch now with 2lbs and the Vietnamese yeast. Hopefully I will be able to make another batch that was as good as the last one...

I would not stir it in. Just let it ride until the end of fermentation and process as usual. If it is growing on top of the floating rice cap, it shouldn't be too big of a deal.

Are you fermenting in a clear glass jar and how much light is your wine exposed to? Earlier in this thread, the clear glass and light seemed to cause some black mold to form, but never caused any issue.

Did everybody get their 110k email today?

I did 6 cups dry rice to 1 pkt so I guess that is 8 grams. This would put me at .75: 1.

Not surprising for 15% and being young. Did they note how long it had been in the barrel?

Give it a try and let us know! :-)

Fixed.... Settled out really well after pasteurization. ARL is already working for me :-)

Yep, just drew off the top of the wine and left the sediment behind.

Check out how clear this wine became. This was pasteurized and allowed to settle for a few weeks, nothing else. The pickle jar has the wine aging on cacao nibs.

I did 2 batches of rice wine tonight. 1 was 6 cups of jasmine rice with a 1:1.5 ratio rice to water and I pitched 1 packet of the ARL on it. The other is the same, just with 12 small VM yeast balls pitched on that one. I think I may put an older pasteurized batch I have on some cocoa nibs and...

Funny you say that..... This is my bloody Mary vodka in the works currently. Not to derail, but I will have to try some wine with some heat.

The heat should be interesting. I am a chili head as well. My buddy suggested ageing some pasteurized batches on peppers while I was thinking about cocoa nibs. Maybe a chocolate chipolte rice wine? Interesting thought. Have you made any other pepper batches that have been good?

So I cooked up 2 sheet trays of rice tonight, 6 cups dry each. Jak, wondering what ratio of ARL you used to make your best wine. My experience has been that the VM yeast made the best wine and I picked up 2 different kind last time I was out. The little yeast balls that I have used before in the...

So I cooked up 2 sheet trays of rice tonight, 6 cups dry each. Jak, wondering what ratio of ARL you used to make your best wine. My experience has been that the VM yeast made the best wine and I picked up 2 different kind last time I was out. The little yeast balls that I have used before in the...

What yeast did you use, water to rice ratio, temperature for the ferment, & in devoid of sunlight or not.

Just saw that and emailed them. On guy in my homebrew club said they did not have any extra bottles and that they had just enough for members. I asked in my email and they said they have not announced how or when they will sell the extras, leading one to think that there are extra bottles.