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That looks almost like a penicillium or something. Definitely doesn't look like something you want there...

So here is the verdict on the 10 week batch. It is definitely drier and packs a more "vibrant" flavor. There is a hint of acetic to it but it isn't bad. Kicks like a mule and doesn't go down quite as smooth as a younger, sweeter rice wine. Its still very good though.

Been busy graduating, prepping my house to sell, and getting ready to move. Haven't had a chance to harvest 2 small neglected batches sitting in the brew closet. Going to do it today.... 10 weeks after I started them. We shall see if they are any good or if the milks gone bad!

I hope you don't mean gluten... rice doesn't have any gluten in it. Now if your rice is full of chubby people that can't stop chowing down, it may have gluttons. Then again creamy is usually pretty intelligent and rarely serious so this could be a form of trolling or joking...

I would let it cool more and if that fails, skip the 2 hour soak! That is crazy talk... either don't rinse or just rinse right away.

Danger of intoxication. Danger.

I would rather bash my finger in a car door on the tungsten ring than onto the metal ring that severs my finger... And if our politicians aren't liable for the crap that comes out of their mouth everyday, I think you are safe for whatever comes out of yours during a medical emergency. :D P.S...

Tungsten is actually much easier to remove as it shatters. It also means its safer because it will shatter instead of bending in and cutting off your finger.

I have been tempted to GC a sample of mine but I can't talk anyone into letting me use theirs and our lab doesn't have one. The general consensus on rice wines though is up to 20%. I have had some batches that I would say are right there and some that I would say are probably more like 11-14%...

I will message you so as not to jack the thread into talk about my PhD ha ha.

I am paying $4.50 for a bag of 24. I am moving states in 2 weeks though to start my PhD though so who knows what I will find in the new town (I better find something though!) :eek:

Don't use that rice! It is forbidden. hee hee. :-)

Found the original post. The schutzen on the bottom was oz. :-(

I have been avoiding this thread since my Ozi (pics way back in thread) died about a month ago. His brain tumor escaped his skull and it got really bad for him. He died in my arms. It was hard but it was also his time. He lived 14 years of a great life which is pretty good for a large german...

I always worry about freeze distilling just from the standpoint of concentrating the bad alcohols that you don't want to be drinking concentrated. I am probably just paranoid though... I like things like my eyesight and life. :p

Mine get brewed on a shelf in a closet. Not a closet with clothes but an empty one I use for brewing.

I use rice cookers.

Some of my drier batches of jasmine have taken a week to show liquid. Yah, with a sample I could probably do better. Pink is likely bacterial though... but I didn't want to scare anyone without knowing for sure haha. It may turn out fine. I should add that is assuming it is organismal at all...

I am sure it is. I am still pretty sure at least some of these balls are using A. oryzae. Most Rhizopus species are pretty safe and benign. A lot of bread molds are Rhizopus. Aspergillus has its nasty species as well, think fumigatus. I might end up sequencing it but I found some more...

For anyone who is interested, I cultured one of my rice balls in Mycology class to see what kind of fungus was in there for the saccharrifcation. I was expecting Aspergillus oryzea but instead got Rhyzopus (oryzae?). Haven't sequenced it yet but its definitely Rhizopus and I would guess its oryzae.