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  1. M

    Making Traditional rice Wine. Cheap, Fun, and Different

    When do you use the Angel Rice Leaven? Do you use at the same time as when you add crushed yeast balls? Why is it important? Sorry, I just don't have the patience to search through 300-plus pages for the answers to that. :drunk: I'm so thankful there are so many places to buy yeast balls here...
  2. M

    Making Traditional rice Wine. Cheap, Fun, and Different

    It's no wonder I can't find any more of these jars at Wal-Mart, everyone on here night them all up! :mug:
  3. M

    Making Traditional rice Wine. Cheap, Fun, and Different

  4. M

    Making Traditional rice Wine. Cheap, Fun, and Different

    so, I have a bit of a question. why are we waiting 3 weeks for the stuff to finish? My wife is from Thailand and I talked to her mom last night and she thinks we're crazy making it sit for 3 weeks. She insists, very adamantly, that one week is more than enough for this wine to get good...
  5. M

    Making Traditional rice Wine. Cheap, Fun, and Different

    72 hrs in and the liquid is almost to the top of the rice. Only two and a half weeks to go!
  6. M

    Making Traditional rice Wine. Cheap, Fun, and Different

    Just starting my first batch. I'm going simple like was done in the start of this thread. I boiled my stuff to keep things simple as far as sanitation goes. While I haven't been able to read through all 289 pages, I'm guessing no one has died following sonofgrok's recipe. Keeping my fingers...
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