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One yeast ball per cup? I use one per gallon, about 5 cups dry. I guess no harm in more yeast. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

I am at 80 degrees so mine turning to vinegar faster makes sense. Maybe I should have washed my rice? LMAO! ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

What temp are you fermenting at? I'd say at two weeks do a taste test. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

I waited a week longer than i had before to harvest my wine. I got vinegar this go round. Tasty vinegar, which I will use for cooking, but vinegar nonetheless. Lesson learned...

Thank you! ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

I used Thai sweet rice this go round, 5 cups steamed, one yeast ball. The rice was not rinsed. Almost ready to harvest after about 3 weeks. I have never rinsed any of the 4 batches I have made and the last 3 were calrose rice. They all have turned out well. And we rinse....WHY? Hopefully, it's...

Paintstrainer bags from the hardware store rule. More consistent straining and since it is plastic, easier to clean and less chance of bacteria/funk transferring over on the re-use...

Do it. Very simple. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

Strained a batch at 13 days, fermented at between 75 and 82. More sweet but still plenty wine. I will do batches now at under two weeks with only two yeast balls per gallon of steamed rice...

Bottling for me is dumping it in mason jars. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

I am using two yeast balls per gallon of steamed rice. Summa you guys are running triple that. Mine always shows liquid by day two so the yeast is not weak. YMMV...

Man, mine at 19 days was real dry, leading me to think that there was little fermentable sugar left. Must have been the higher fermenting temps. I have an evap system I use for fermenting carboys, maybe I will cool the next gallon of wine...

How long? Mine looks good after 9 days in the warmer temps. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

What temps? I am finding as my house warms up, my rice wine ferments way more dry. Right now, its about 80 degrees average. ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

Harvested another batch today. Gallon of Calrose steamed rice, about 4 cups dry, steamed in almost 7 cups water, two yeast balls, 19 days, fermented at 70 - 80 degrees, real sake like, more alcohol than cooler temps yielded on my last batch. Got 3/4 gallon wine, at a cost of about $1.50 per...

What type of rice, what water to rice ratio, how long fermenting at what temp? ----------------------------------------------------------------------------------------------------------------------------------------- I brew because I must.

Anyone have anything negative to say about using a gallon clear plastic food storage jar to ferment in? No problems with taste or alcohol affecting the plastic...

Question: why rinse the rice, since probably some of what you are fementing will get rinsed off. It's not like we are prepping this to eat it. More fermentables means more alcohol, right? I brew because I must.

Can't see how drinking rotted rice water can be any worse for you than drinking rotted barley or grape water. Yeast is a damn nice fungus. I brew because I must.

I strained a mason jar full after about 8 days. Semi boozy but you can tell there is a lot of rice sugar left to be fermented, and it didn't separate in the fridge into semi clear liquid and white liquid. I might put it back on the shelf for another week or so,........nah, I'll drink this as is...