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Hey.... I just found this. It's from a website about brewing makgeolli, but I'm wondering if the math applies to us in some way. From: http://cheotsool.blogspot.com/p/making-drinking-and-enjoying-makgeolli.html?m=1 A quote: "If we observe carefully, the fermentation of alcohol theoretically...

What is that?

Can't wait to hear how that goes!

Just found some golden lion balls at my favorite international market!! Too bad we've recently moved and I'm only back here to visit. -.- Picked up 3 bags, though. Probably will go back before we leave to get more.

My pitcher *barely* fits 6 cups dry. It compacts pretty well, though, after only a couple days as the rice breaks down.

There should be a public service announcement for how smoothly this stuff goes down.... I had 22 oz just a few minutes ago, but now it's gone. ;-;

Straining, pasteurizing, and bottling my monster batch of RYR wine today! I'm so excited! ETA: It's quite tart, and a bit chalky. :( I've decided to throw it on some oak cubes and age it for 6 months to see what happens. The aroma is fantastic, so I'm bummed I won't be able to drink it right...

White fuzz should be fine. Even mostly white with very small black specs in it should be ok. Dark brown, predominantly black or green, or red (unless you've used red yeast rice) can be a sign of infection.

Here's another recipe for using the lees: Amazake (kind of) 60 grams of lees 1.5 cups water 1/4 cup cooked rice (stole it from some rice I had cooling to make another batch of wine) Leave the above to soak overnight. (About 8 hours for me.) If you want it smooth, put it through a blender...

My very first batch is finished. I threw half into an old Choya bottle, and the other half I'm pasteurizing and aging. My hands smell awesome after squeezing out the lees. ^_^ I'm planning on using the lees in face masks since it supposedly makes the skin smoother and brighter. This obviously...

No idea! I think part of the trepidation comes from the fact that the yeast in the rice wine are an unknown variable. Not necessarily a bad thing, but my impression of beer-brewing is that you try to control and plan for as many variables as you can to be able to guarantee the result as much...

Rice wine is notoriously susceptible to post-fermentation infections and over-fermenting. Unless you plan to drink it within the week, it should be pasteurized. Since it's gone this long, you could always try turning it to rice wine vinegar if you don't intend to drink the remainder. ^_^

No. Day 7 of primary fermentation, I noticed the acetone smell. By day 15, it was gone.

Mine mellowed out between day 7 and day 16 without refrigeration. Haven't tasted it yet, so I can't speak to that aspect, but the aroma went from "gee, that smells like nail polish" to "oooooh yummy rice" all by itself. ^_^

A while back, someone said that sometimes the yeast balls can be contaminated, too. So, in spite of our best efforts, we can get contaminated batches. That said, I think it was established pretty early on that the batch isn't necessarily bad if you get mold. IMHO, the best course of action is...

Aaah lol I thought it was "someone who..." :p I know lots of people have had success with the cheesecloth method, but I actually have mine in a pitcher with the spout-lid (no idea what that's called) resting on the spout to keep it closed but not air tight. I have yet to see mold of any kind...

I am extremely curious as to how this would turn out. I'm doing a big batch from the rice wine mega-thread now. I may pull some off when it's close to done, throw some candi sugar in with that and see what the yeast do with it.

Thanks, wc! :) I may just have to brew another 5-gallon batch and divide it up into 8 or so mason jars and do one type/roast level of oak per jar, then make SWMBO and his friends taste them all. Results will be posted. (^_^)v

I have a descent sampling of oak cubes around from the "oak tea experiment" Shae Comfort recommended on a podcast once, and I have yet to use them in anything. What cubes do you recommend for rice wine? Do you put them in during the aging process or during active ferment? I'd really like to try...

I have read thru about 2/3 of this thread (it took me about two weeks) and I've got one little tiny batch humming along in my cabinet. Despite following all the best practices (sanitizing everything, cooling the rice, proper ratio of water to rice, etc.) it still has a pretty strong acetone...