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I recall reading that even acetone batches usually mellow out to nothing after a few weeks in the fridge. Here's hoping. :)

All I did was spray the jar and cheesecloth with star san. It was a brand new jar. I also made sure my hands were clean and sanitized and what not. I may try just the jar with no cloth next time. The lid rests on the jar, it doesn't seal firmly or anything, so who knows. I'm not giving up...

Thank you SO much for taking the time to answer my questions. It's very helpful.

:( Not sure what could have happened. Was diligent about sterilization and once it went in the jar it wasn't touched or opened. Should the jar have been airtight? The only thing I can think is that the top layer of rice probably formed a plug / seal and the mold is growing on THAT but isn't...

Started my rice on 22 DEC. 6 dry cups of sweet sushi rice 1:1 water to rice, rinsed not soaked, ~1/2 cup RYR, whole (not crushed), and 2 crushed Chinese yeast balls. Fermented in a dark closet at room temperature (62F-66F if I had to guess). Left untouched for 2 weeks. 2 weeks later and...

But otherwise you can just bulk age cider for months in a carboy after sorbating and racking?

How would you bulk age? Leave it in secondary fermentation? Is head space an issue when bulk aging? Thank you for your time.

Golden info, thanks! I plan to collect as many of these accounts as people post and consolidate them. Maybe we can even get them edited into the first part to save a lot of people a lot of reading lol

Almost done reading the whole thread (phew). It's been over 2 years since this thread began. I'm sure all you rice wine vets have learned a thing or two in those 2 years. Any of you rice wine old timers feel like breaking down your process, start to finish, for how you make your wine today...

I'd like to make a sweet still cider. I'm told that Campden and Sorbate are enough to avoid bottle bombs and cease fermentation for long term storage. I plan to bottle in wine bottles or grolsch bottles primarily. You think I should pasteurize? MindenMan?

It's on there; it's just hard to see in the pic.

Think I'm good. Seems my fermentation just went super aggressive on me for 36 hours, but now it's relaxed a bit. I think it knows I went and bought a blow off tube.

Checked on it again twice. 9pm, looking good. 1am, foam all up in my vodka airlock. Changed airlocks again. Pictured above, I have the airlock all the way into the stopper; the stem is sticking part way out of the bottom. The stopper is in as far as I could get it. Do I have too little...

Switched the water for vodka (all I had was expensive) and it's chugging away at 1+ bubble per second @~64F.

Cool, thanks for the prompt reply. Will change right now.

Is it ok to have a little cider pushed into your airlock, or should it be swapped immediately? It doesn't look like it's going to push further, the water in the airlock just has a little color.

A few more questions: How long can you let a batch sit in primary after it's gone 'dry?' Can I put the sorbate and campden in before the batch runs completely dry, say, at 1.005 - 1.000, and then rack, back sweeten and bottle? How many days of unchanging gravity is a good indicator that...

Perfect, thank you. Not a lot of info I could find out there for sweet still ciders.

Ok, so if I understand correctly, Wait for fermentation to end Degas Campden/sorbate Back sweeten Bottle in wine bottles Store in cool, dark place Doing those things in that order will be sufficient and not create glass grenades?

Double post