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I'm also curious about the freeze distillation :)

If you want to kill the possibility of carbonation you should pasturize your batch. This also speeds up clearing to about a week or less.

Same for me, i squeeze till there's nothing left, pasteurize, and let it settle for about a week and is crystal clear with sediment at the bottom. Just pore slowly and the sediment doesn't get disturbed/in your glasses

Has anyone tried using sorghum with these yeast balls?

I use nylon nut milk bags from the asian store. I use them for steaming and straining/squeezing. They go for 60 cents, really worth stocking up if you can find them

Red yeast rice is rice which has red yeast grow on it. It has the shape of grains of rice but is red and crusty, can be crushed into powder. It can't be used as rice

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I think it's safe to say it'll end up bad, you should start over. If you want to wait it out for experimental purposes, check to see if it starts smelling like acetone/nail polish remover. Then you know it's a goner

Wow, I've never seen that before. What kind of container are you using for the fermentation? That looks bad, what does it smell like?

Ok, hopefully everything turns out well

Nice post :) The headspace can become an issue if the rice gets pushed up and touches the lid. Also, sometimes moisture builds up on the inside of the container and can drip from the lid. For this reason, I'd stay away from wood lids. How does it smell?

I haven't ever bentonite, only pasturize and my wine turns crystal clear after about 1 week in the basement

Ok, so I just harvested my onto yeast batch. The wine seems very clean, but lower abv. Not by much though. I'm estimating about 15%, whereas the chinese yeast yielded about 17%. After I've finished all the new yeast, I'll go back to the chinese one to compare.

It shouldn't be thick at all unless the filtering/straining wasn't done or not enough. Right after filtering/straining it should be runny like water, colour is opaque white

Based on many previous posts, this doesn't work well

I just started a new batch on Sunday using Onto yeast, and there are some differences to be noted. Compared to the asian store yeast balls which are imported from China, the Onto yeast balls had a floral sugary smell, similar to soaked glutinous rice. I used glutinous rice in this batch and...

I've done lots of jasmine batches and I find if you want sweeter wine, go with glutinous rice. Congtrats on your batch!

I'll be trying the Onto balls very soon, maybe next weekend

Interesting, do you have any pictures? :)

Broken jasmine rice works very well, I've done lots of batches with it