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No I didn't. There seemed little interest in it and then I actually forgot about it until I just saw it bumped. Now I am kind of re-interested though... lol

My thoughts: #1) I don't care enough to go through all that trouble find out. #2) I am not about to waste a sample of my hard earned deliciousness. #3) as I mentioned before, my process is pretty consistant for me so a test would probably tell me ballpark what I am getting but wouldn't translate...

Agreed

Since its your first batch, you also may just want to taste it first and determine whether you think it will really be around long enough to even bother pasteurizing. I have never found a need to. If I had to pasteurize I think I would try a batch microwave pasteurization or something to avoid...

Just found an extra rice cooker in the pantry (oh the joys of owning a house and collecting way too much *&%^ over the years). 2 rice cookers = 2 batches started today FTW :rockin:

That is all I do these days.

KevinM is dead on. That rice wine thread is probably as close as you are going to get. It is easy and delicious too!

Hopefully your rice works out! I seriously probably couldn't cook rice without a rice cooker. lol

After experimenting with several different flavors I have to declare that pomegranate is the absolute best flavoring for rice wine. Something about the flavor pairs perfectly with rice wine and makes it smooth and delicious.

In a good way I hope!

Just harvested latest batch today. Flavored with POM brand pomegranate/blueberry juice. It is so good, I may just go lock myself in a room and not come out until its gone...

The results would still only be relevant for that persons batch though when you think about it.

I think the thread killer was the fishing takeover....

Ha ha. Brutal!

Amen brutha

Pretty sure the owl answered that one. Its 3.

I think the suspended solids would screw up the heat evap calculation as the final mass of solids would probably be more than just sugar.

Nope. I have access to a GC but its not mine so only lab related tests.

You would need to do a GC on the final product. That means unless you have access to a lab you are pretty much S.O.L.

I dunno, the directions are pretty clear in that it makes wine with no addition of outside yeast so it may be in there... lost in translation so to speak. Its worth a try though I have never seen anything like it.