Search results

Usually 3-4 weeks and the fermentation will slow down enough to be negligible. The earlier you stop the fermentation, the sweeter it'll be but less potential alcohol

After letting my non RYR batch settle for a few weeks after pasturizing, i can clearly taste the difference between using RYR and no RYR. The wine is less fruity smelling but still smells very sweet. Like a mild bourbon vanilla smell. Tastes very mellow and clean. The taste is cleaner...

It doesn't sound good. I'd throw it away and start over. :-)

No RYR this time. Tastes and smells really good. I should mention, this was a 5 week ferment. During the fermentation the smell was fruity as usual, but by the end the smell changed to be very similar to dry grape wine. The taste is very mild, and slightly tart. I can't really compare to my...

White fuzz is a good sign, and room temp is all you need unless you want to really achieve something specific

My last 4 batches have been with RYR, and I haven't made a proper yellow batch yet, until now. After I harvest this week, I'll provide some info too

Be careful with this, methanol and other fusel alcohols become concentrated in the wine.

I usually just add enough to submerge the surface of the rice. I added 1.5" before and it came out dry and still high alcohol.

I usually add just a little to submerge the surface of the rice. If too much is added, it could overflow a few days later during fermentation, depending on how high the rice is in the jar.

There is nothing wrong with adding water after steaming, it changes the results. I've added water to many batches to purposely get a drier wine. It's all preference

You initially said you steamed the hell out of the rice, so the rice should be moist enough. I'd just wait it out, it's a first batch so if you make a mistake, no worries. Adding water will make the end result dryer

My batch started on Sunday, I finally skipped the RYR. SMELLS AMAZING!

I'm in Ontario, I live in the GTA. I think I'll try onto yeast next time, their stuff looks good. To make your wine sweeter, try pasteurizing and bottling at 21 days. The longer you ferment the dryer it will taste and potentially more alcohol.

It's nice to see fellow Canadians here, cheers! B-)

Your cheesecloth may be too coarse, try folding it over to make it finer or use a food grade mesh bag. Was there any unfermented rice?

Ontoyeast is local for me. I live I Toronto. I haven't tried them yet, but their stuff looks good

Good job! Always leave it alone, except a shake once in a while to release gas trapped in the bottom

You don't need to use dried fish swim bladders to clarify your wine, (isinglass). There are other methods

The acetone smell is not a good sign, there was probably oxidation. I just had 2 bottles of acetone rice wine, it was unpleasant to drink.

It works better if it's powdered because it can be spread better