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Hey Sonofgrok, I used Thai Jasmine rice...GAO THOM SO1 (whatever that means) Straight from the oriental market. So if this is normal, I am probably OK. I cannot believe how much liquid is in there. The rice went in pretty dry...its like white sloppy mud in there now... =) ND

So I guess the gelatinous mess I have is a common thing and to be expected in brewing this sake? I do not have any separation of liquid as of yet like I have seen some others have. ND

I'm about 1 week now into the fermentation and both batches are a gelatinous mess... they are both very liquidy as well. I take them and swirl the contents around... has anyone experienced this where the liquid does not separate?

Theres the answer then =} No need to add any more chemicals... thanks to our pal Louie... =}

Why cant you just pasteurize to end fermentation?

I just put together 2 large batches of this sake brew... I used jasmin rice and yeast balls from an Oriental market down the road. The jars I used are maybe 1 gallon I suspect - I tore the stickers off them before reading them...bought 2 at Walmart for about $5.50 each. In each jar I put...

Broke down and bought a 45 bottle tree this weekend at LHBS...I'll find a place to put it... Will be bottling tomorrow. Since the vinator pretty much keeps itself sanitary with it being contained with all the San Star I am not worried abot it, but .... would you have to sanitize the tree before...

24574 + 1 = 24575

I bought a vinator locally today - I really dont have a place to keep a tree, I could stick it in the garage but it is kinda dusty in there so it would probably defeat the purpose. The vinator locally was $19.99 and it totally saves on shipping and helps the local small business. When I was in...

Glad I found this thread - I am looking into investing in a bottle tree and a vinator myself. I see there are a few models of trees available. There is an orange one, and a red one, some rotate, and some do not. Also some have handles on top of them, and I believe some you can add more...

Tomorrow will mark 1 week since I cooked this batch... Hopefully the fluctuation in temp wil not cause any weird tastes to come out - if they do, oh well...I'll drink the fruits (beer) of my labor anyway =) It is still burping away - about once every 15-20 seconds as of this morning...so...

Thanks Floyd! The space is a bit of a concern, and the power consumption as well. I already have a fridge in the garage unfortunately and a bunch of other crap in there as well making space a premium. If I do constuct some type of fermentation chamber and find room in my garage for it, it has...

I like all kinds of beers! I will drink Budweiser with NASCAR peeps, to Guinness with the Irish folk... The one I am brewing now is an American Honey Porter (extract kit) full boil I wanted to try something easier to get back into the delicious hobby. There is no way I can just stick...

Thank you very much - I will put the carboy in a tub of water tonight and try cooling it down, there is a LOT of krausen in the carboy, almost to the point where I need a blowoff tube. Hopefully no damage has been done...but, its also a learning process. I may not notice if the flavor has...

Hello, My first post! I found this site VERY helpful when cooking my first batch. OK, here is my issue and to make a long story short.. I pitched the yeast at about 70-72 degrees this past Saturday. Now the temp on the glass carboy (in my closet) is about 76-78. Is this too warm...