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Even more reason to add it after the ferment. Maybe it will cease fermentation?

Cinnamon is one of those spices I would think you need to tread lightly with. If you over do it, it may be undrinkable. I will prob try to spice some wine after the ferment with vanilla bean and cinnamon. Please let us know how your cinnamon batch turns out after you get to sample it.

I was referring to your spiced batch, but thanks for the update on the newest batch. I was not completely clear on what the rice leaven was? I am sure some yeast of some sort, but how does this differ from the other yeast in this thread?

Care to share the quantities that you added to what volume? It would also be nice to get a flavor review to find out what you felt was complimentary and also what was weak and or too strong.

I have officially read this whole thread. Great read. I few pages back, there was mention of somebody using a few spices. I was thinking of cinnamon and vanilla, similar to rice pudding. Did anybody have any success with the cinnamon?

No feedback? Anything?

I was thinking of a cheaper carb cap and have been screwing around with this idea. I know it does not have a check valve, but it would be cheap and easy to install inline to the caps. Give me some feedback on if you think this idea is useful, things you would change, or if it is useless. All...

So, did anybody ever make the wine with the black glutenous rice? I saw mention of it in the earlier part of this thread, but have only made it to page 100.

I hear you. I am probably just overly analytical and for 5 bucks I figure what the hell. Once I get some good batches I may do it.

Ok, wont stir the next couple batches and will see how they come out.

I am also in the process of actually going back and reading this whole thread as to not repeat some of the questions that have already been answered. One thing I did notice is that some are stirring and some aren't. I have stired my first 2 batches, one being nuruk & wine yeast and the second...

We were chatting about abv of this stuff and I saw this thread just now. Maybe we could use this labs services to find our abv if we wanted? Thoughts? https://www.homebrewtalk.com/f41/5-ibu-testing-405038/ http://coastalsciencelabs.com/index.html

Oops, I screwed that post up. 1 small yeast ball per cup of dried rice. 5 cups of dried rice for 5 small yeast balls from the Vietnamese store. I just checked the airlock and it has started fermenting.

Agreed. Highly doubt anything has changed.

I just started a batch with the small yeast balls I got from the Vietnamese store. I yeast balls to 5 cups of rice. I will post the progress.

Thanks for the tips.

Glad to hear somebody has been using this one. You use 1 packet or 1 little ball per cup of rice?

So I stopped at another Asian grocery today and found that they were Vietnamese. They had this yeast and I bought a few and will be trying to use this type to make the wine. The owner translated the directions for me and laughed saying he had no idea it was so simple. It is the same basic...

Was there any yeast in there other than the Chinese yeast balls.

Looks like a good read. Will dive in this weekend. So, you tossed the nuruk on top of your corn experiment? Let us know how it went. I put 1lb in 6lbs of rice and it liquified it in 2 days.