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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    Thx. Is there a detailed step-by-step recipe for this? The first batch was doing what it was supposed or do then went sideways, and this one started and was smelling really good (a sweet and a little yeast smell coming in) for a few days and then tanked. I am wondering if I am just missing...
  2. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    Looks like I have mold, not fungus. Drat!
  3. MilesBFree

    Dissolving bentonite hack

    I may be late to the party on this, but i found a hack to get bentonite to dissolve easily - put it in a protein shake bottle blender and shake the daylights out of it. I haven't had good luck with rhubarb wine clearing on its own so usually hit it with bentonite, but it takes like 3 rounds...
  4. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    How long before liquid should start collecting in the bottom? I have been seeing condensation on the walls of the jar for the last 2 - 3 days but nothing really collecting at the bottom yet
  5. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    thanks! I think tomorrow I am 7 days in, so will let it ride for another 3 days
  6. MilesBFree

    Hello from Iran

    That's ingenious!
  7. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    I have a new batch of 2lb (.907kg) of rice going now (after steaming the rice), in a 2-gallon glass jar I had around for making nocino. It is in the oven with the door propped open so the lights stay on. It is sitting right at 80 degrees F. How long should it sit at that temp? Just keep...
  8. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    OK, i am convinced :-)
  9. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    Thanks. I think I will go with the option to chuck it all in a pot and cook for ease of making it
  10. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    This is the method I am familiar with for steaming rice (what I was trying to describe in 2a): https://thewoksoflife.com/how-to-steam-rice/
  11. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    To follow on to my earlier question, a few more: 1. Do you soak the rice before you steam it? i.e., that would add extra water? 2. Do you steam it: a. In an actual steamer that has two parts, an inner bowl and an outer pan, adding the water to the rice to the inner one, with more water in...
  12. MilesBFree

    Newbie question about using fresh herbs/spices

    Turmeric flavor is kind of... like dirt. I don't mean that in a nasty way; just that it is not at all the kind of flavor that goes with wine. It is great in Indian dishes but I think of wine flavors as sort of clean, bright, and clear, if that makes sense. I suggest getting the turmeric in...
  13. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    ah, got it! Thanks for the clarification
  14. MilesBFree

    Making Traditional rice Wine. Cheap, Fun, and Different

    Getting ready to start another batch, hopefully this weekend when I rack the apfelwine out of the primary fermenter. A couple of questions, please: 1. For quantity of rice, are the weight or volume measurements people are using for cooked rice or uncooked? i.e., do you weigh it before...
  15. MilesBFree

    Man, I love Apfelwein

    I split the difference - the orchard had winesap cider (not alcoholic, so basically un- or less-processed apple juice). I have a chokecherry wine started in the primary fermenter needing to go for another day or two and will rack to a carboy this weekend, and start the apfelwine then.
  16. MilesBFree

    Man, I love Apfelwein

    I started reading all 341 pages but didn't get through it all :-) Any recommendations or concensus on apple variety? I am heading to an apple orchard bear here to pick apples - they have winesaps which are my favorite eating apples. Winesaps are one of the standards for cider. But I love...
  17. MilesBFree

    Why sanitize equipment with so many germs on the uncooked fruit?

    On some fruit and dandelion petals I have boiled them. Freezing breaks down the fruit and boiling helps that a bit more too. Also kills most of the bugs. I am with you on dirt - we have a couple of apple trees and herb garden and have no reservations on eating things right off the plant or...
  18. MilesBFree

    corn syrup wine.

    I make a corn ice cream which is one of my family's favorites. It has a very definite corn taste to it, which for sweet corn works well in a sweet dessert. I would be very curious to see how the taste translates to wine. (I know the thread title is on corn syrup which has no corn flavor; just...
  19. MilesBFree

    Any tips on making wine from fresh grapes?

    Personally, I hate muscadines as eating grapes but a friend made wine from some and it was surprisingly good! Hope yours turns out well.
  20. MilesBFree

    "A Lost and ‘Terrifying’ Medieval Mead" bochet recipe

    Agree on all points. Atlas Obscura posts on a lot of really interesting topics but not experts in many of them. I like reading them for exploring/learning about a wide variety of things then do further digging for the actual recipes, etc. Also, in this case, they may have misspoken and...
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