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  1. sonofgrok

    Dogs

    Stressful day at the vet getting a rabies shot. Decided to pass out on favorite pillow... me.
  2. sonofgrok

    Dogs

    I didnt even notice that until you pointed it out.. now that is all I see :drunk:
  3. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Mmmmmmm dirty water. That just sound delicious.... oh wait... no it doesn't! ;)
  4. sonofgrok

    Dogs

    My dog does almost exactly that!
  5. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Yes. Yeast are a fungus among us.
  6. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Angel rice leaven = rhizopus oryzae and rice flour. Although it is a microbial culture of multiple organisms, I am pretty sure the bulk of the yeast is saccharomyces bayanus as that is what is used in all of the Angel pure yeast products.
  7. sonofgrok

    Dogs

    Ohhhhhhhh! Bad dog! Ha ha!
  8. sonofgrok

    Dogs

    Hence why I pulled them all
  9. sonofgrok

    Dogs

    I used to grow Egyptian onions around my yard. Egon took a liking to them and then a liking to getting real sick. I had to hunt down and pull all the plants and bulbs. I still have to maintain vigilance in looking for and killing any stragglers every year.
  10. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    I would be very surprised if the yeast didn't play a role. All previous evidence points to different balls = different wine.
  11. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    The water may or may not be a problem. As long as it is not TOO dry, you should get at least some wine. The refrigerator is no problem. I have left rice in the fridge for a week and then made wine with it.
  12. sonofgrok

    Dogs

    Egon is convinced he is the worlds greatest lizard hunter... though he has never even come close to getting one.
  13. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    The thing about testing for alcohol that we have talked about before is the fact that the information you are going to come up with is really only going to be relevant to you, your rice, your balls, and your process. If I were to like use our lab gc to look at % alcohol, it really wouldn't be...
  14. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Yes, on mine you can definitely smell and taste the alcohol. It should burn a bit going down. Not an unpleasant burn but let's you know it is there for sure.
  15. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Most if the literature says ~20 which is where that number comes from. Product I am sure varies greatly based on rice, balls, method and time just like the wide range of flavors we are seeing. I would place my standard result at closer to 20% but that is strictly qualitative.
  16. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    Something about this seems fishy... :D
  17. sonofgrok

    Making Traditional rice Wine. Cheap, Fun, and Different

    We have discussed this before with most agreeing that a number of factors like the solids may screw up the results. That and most of us are not willing to waste any of our precious rice wine ;) I feel fairly comfortable saying mine is 15-20% based on the bite / amount to get buzzed factor.
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