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Interesting. The dessert sounds pretty good too.

Good looking take from that batch. Have you used jasmine rice & sticky rice? I found the sticky rise to be less floral and more fusel alcohols. Wondering if you noticed any difference.

So, as I brewed a batch of beer tonight, me and my brewing buddy experimented with some different flavors on the rice wine. We tried pineapple, peach, & apple. My buddies girl was over and said the pineapple juice from the can mixed with the rice wine tasted like Malibu rum. Me and my buddy got...

I have not found anything that wont fit in mine. The model # is in the pic below.

Saw that. Thanks for the heads up.

That is exactly what I do also. Let it set at room temp for a few days after fermentation is nearly complete.

I will check when I get home. Thanks.

I think they played at Maria's Taco Express :rockin:

The fridge I have is a Sanyo. It has a silver front and is black inside. I can fit a 6 gallon fermenter in there and it also fits a carboy nicely. I did not have to do any modifications on it other than removing shelves. I found it on Craigslist for 50 bucks. I added the analog temp controller...

You really need to verify with a bucket or carboy as the compressor hump is different in all of them. I got lucky and found one and us a mini fridge, but not all of the small units will fit even though the cubic feet seem to be enough.

Yeasty dirty foot is an odd description, but given the fact it is your first batch, I would just roll with it and keep that lid closed. The biggest thing I have found with this stuff is set and forget it. If you read through the thread, the water to rice ratio has been discussed. It seems...

I did add Chinese yeast balls to my RYR batch.

The first 2 pics from the last post show the top of the rice before harvest. The pics on this post are right before harvest also.

Here was my latest take. These 2 batches were done with the Chinese yeast balls with sticky rice. Both fermented at an average temp of about 75 and in mostly darkness. I used the set and forget method. They came out slightly solvent like in the nose, but the flavor is great. The red rice yeast...

Those labels do look great!

I brought my first batch of rice wine to a beer bottle share event and it was truly a hit. It almost lasted an hour. The first batch was with the Vietnamese tiny yeast cakes. I am about to harvest batch 2 & 3 tonight and will post pics. These batches are with Chinese yeast & also one with red...

You just never know....could be happy yeast.

Temp twice......just to be sure. Similar to brewing in the future....

What was your fermentation profile, temp, rice type, yeast origin, temp?

Just1 1 would be good. I got you a pack of white oak.