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I honestly did a gallon batch by filling a few pots with 1-1 cups of rice and water. When the water was almost gone I put it all in a mesh straining bag and ran it under cold water until the water ran clear and the rice was between 70-80 degree. Then introduced the yeast, stirred a little bit...

Thanks guys, haha. My brother and I dread bottling the next 4 gallons in a few days (roughly 18-20 more bottles), straining and boiling them to kill the yeast was a process. If anyone has any interest in some of those bottles I used "grolsch tops" I have a friend at a brewery here in Milwaukee...

My 15 completed bottles

I made around 28 pounds (dry sweet rice) and filled one five gallon container to 3.2 gallons and the other to 4. I am at 27 and they are both very alcoholic, I didn't have any mold and I even added 1.5 pounds of extra sugar to the 4 gallon and it is still bubbling about 6 times a minute still.

I harvested one of my two large batches yesterday that I started on Jan 22nd. 3.1 gallons yielded fifteen 750ml bottles. I flavored each bottled with between 3-6oz of fresh juiced fruits. I am trying to determine how much juice works best. So far after about 22 hours I have noticed almost every...

Like I said, I found this online and haven't tried it myself yet, but I imagine SGfinal would be what you have after the boil with the addition of water. Whereas SGorig is what you have right before you boil. I understand we can't use the hydrometer because we start with a solid, that's how I...

I drank about 24oz of mine + 3 beers and was feeling very buzzed. No hangover though.

I found this on a webpage for anyone interested in the abv of their wine. I haven't tried it myself, but it said take a gravity reading, take 250ml of your final product, boil it until its 125ml, then add 125ml of water to bring it back to 250ml, take another reading and use this equation...

I have 4 batches going, two in a 1 gallon with an airlock, and two in a 5 gallon with an airlock (filled 3.5 gallons, and the other is filled with 4.5 gallons of rice). I over clean everything and have never had any mould or white fuzz. I made a sample jar or it to test, stirred it several times...

What percentage would you estimate it was? And do you think it was too sweet at that final gravity? I've bottled 600ml at 1.060 and 1.050 so far and will bottle my next at 1.025. Cold crashed both of what I bottled already. Figure I'll trial and error heat, duration and recipe on my first go at...

What final gravity are you guys bottling at? I realize an o.g. cannot be taken, but Ive reasoned vinegar has a gravity of its own so perhaps by doing a reading every few days that transformation could be avoided. I am on day 10 of two batches, a 4 gallon that I've kept at 90 degrees which has a...