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bottled mine yesterday. My yield was ~144oz from 18c dry rice. I drained it through jersey cotton and didn't really go overboard on pressing the rice mass. I had a spoonful og the leftover rice, which tasted like vanilla champagne. I bottled in beer bottles with crown caps and pasteurized...

I would be very uncomfortable with someone going through my recycling bin. Besides bottles, there are torn up credit card applications, bills, etc. ID theft is a real concern. If I see someone sneaking around my trash, they are going to have a very uncomfortable time explaining themselves...

I used a 1.5:1 after a 3 hour soak. it was all absorbed by the rice

Much of the alcohol conversion happens around the 20-30 day mark, from what I've read.

Gunny, All rice is gluten free. When a rice is "glutinous", they're describing its stickiness as similar to gluten. The problem is more likely that something got into your brew. As others have said, this wine is susceptible to infection.

There are definitely ways to have the conversation without being awkward. "Hey I'm making some wine, do you have any empty bottles I can have?" "I'm collecting wine bottles. Could you save a few for me?" Receiving 10 honestly is better than getting 50 dishonestly. I can promise you if he...

The necks really aren't designed to take the pressure of a cork being forced in there.

another consideration; They claim their kegs will hold wine for "up to 6 months". Maybe they're worried about oxygen issues?

Thanks for the link Arpolis. My rice is putting out CO2 like a champ. smells wonderful

Fully cooked, maybe overcooked rice. Milk jug is for scale. http://i204.photobucket.com/albums/bb208/bipolarskizo/rice_zps1a5a27d1.jpg 3 gallons of rice and yeast balls. http://i204.photobucket.com/albums/bb208/bipolarskizo/done_zps259ab026.jpg I let it cool to around 80* before...

I just finished cooking up 18 cups of rice. It seems way mushy, but it's still hot. I'll take pics as it cools and I get it in the bucket with the yeast balls. I used a hotel pan in my oven as a giant rice cooker. So excited!

champagne style or only lightly carbed? Most champagne bottles accept a crown cap, but I don't recall what size they need.

Unless it has markings indicating it is HDPE I would avoid it

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I have a 25lb. bag of thai jasmine rice and 500g of shanghai yeast cake. All I need is enough glass to hold it all.

What mix of apples did you use?

Junkie, Unless you backsweeten with something unfermentable like splenda or lactose, the yeast will chew it up along with your priming sugar. I usually backsweeten with splenda to taste, then add my priming sugar, then bottle. *all at once*

paraphrased from a friend: "I want you to close your eyes and picture something, okay? Picture that hot chick at the gym, the one that should be a model. She walks up to you. Smells like pine needles. really fresh. You're just standing there, and she pops a caramel into your mouth, takes a...

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1 pint cream 1/4lb mozzarella 3/4lb xtra sharp cheddar (cabot is preferred) 2lb cooked pasta Bread crumbs of choice (I use panko) chewy bacon bits heat your cream to just below a simmer, and slowly stir in your cheese. Mix into your al dente pasta thoroughly. put the whole mess into a...