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Sweet country cider in 5 days: https://www.homebrewtalk.com/f81/5-day-sweet-country-cider-265986/ Tasty as all get out, and good for your health.

A straight swap wasn't specified. All I'm saying is, this reads as an offer to trade, and raises flags.

I just noticed that I left an open bottle from my first test taste 2 months ago in my man cave! no sign of infection, so I took a sip. Not as tart as it used to be, and I think the alcohol is gone, but it was still very pleasant. I got just a hint of vinegar

Dude. Way against the TOU. Way illegal

Treat it like a Mead and it will be okay. Its a bit late now but for the next batch start with a lower SG and yeast nutrient and do step additons

Troll! In the dungeon

12oz Traditional Chinese rice wine per Sonofgrok's recipe and process 2 cup frozen mixed berries raw agave syrup Blend rice wine and frozen berries, add agave syrup to your taste. Simple as that The tang and sweetness marry really well. I threw this together to get rid of the...

Not with a lid on the pot. You only need to get it up to 150F for a little while, nowhere close to actually boiling

Cooking gelatinizes the starch, making it easier for the enzymes to convert, and it also kills off any critters that are on the rice

Italian restaurants. talk with the owner or manager around 2:30pm on a weekday.

Strantor, Good on ya!

Dish soap will leave a film. Oxyclean is the cat's meow, but I can usually get away with just very hot water if nothing is visibly soiled. Rinsing after sanitizing doesn't do you anything, if you're using a good no-rinse sanitizer. The kitchen faucet is a pretty germy place. Good...

1. Master the search function. 2. Read, read, and read some more. 3. Always include pics. When things go right it makes for great eye candy. When things go wrong it helps the gurus diagnose your issue.

I did a 3 gallon batch, and my biggest problem was pressing the rice mass when it was done. I only got 140oz from 16 cups dry rice. There was more liquid in there, but you'd need a hydraulic press to get it out. It's much easier for me to do it a gallon at a time to keep the pipeline full.

Pretty standard as far as pissing contests go. OP, do it. Please take meticulous notes.

next time I'll research first, recheck the thread for updates second, and post last...

BB, I had the same result from my thai jamine. I know for a fact i overcooked the rice at the beginning, making a mush blob. BlackPriest, If you absolutely can't find the yeast balls, I can mail you some. the closest asian market i could find that carried them is a 4 hour drive from me...

the ambient temp in my apartment is 72*F. I should say 'cooler' not cool

At that temperature the yeast are going to be stressed and not as able to compete with the other organisms. Black mold is not usually a type of mold you want to see. It's the color of mold that gets houses condemned. Take another sniff of your mash. I'm guessing you won't smell much...

Grok's right, I got the idea from the "stovetop pasteurizing" sticky in the cider forum. Except I held mine at a lower temperature for a much longer time. Traditional wine is pasteurized to halt fermentation before it's aged. There's a big temperature window where you can kill the critters...