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As a flavoring, but i think maybe it would be better to add after bottling

I've taken a break from making rice wine over the summer but now that fall is coming I'm thinking about starting a new batch. Has anyone tried fermenting with ginger?

Keep up the good work Chonas!

Just got a commercial 60 cup rice cooker! Can't wait to make the next batch with it :)

Not necessary. No need to use vile ingredients in clean rice wine

I always pour/scoop out the free flowing wine first into a funnel with a filter bag, connected to an empty sake bottle. I usually get 2 to 3 bottles of unsqueezed pure wine. Then i squeeze the lees to get the rest of the wine. From 16 cups dry rice i get about 10 bottles (750ml), sometimes...

I'm interested to see how your batch turns out and if there's a difference in clarity, taste, alcohol, smell, compared to using just yeast balls

Evilgrin, Have you done a batch with just koji? I'm curious if anyone has used just koji and how it turned out

I would just continue the ferment until it's done and if it smells like acetone, it's no good. After the ferment it should smell like melon if everything goes well

Nice pictures :) That looks like a lot of black specs, I've never had that much in my ferments. If I get them, which is very rare, it is usually just on the top floating rice cap. The specs look the same, but I had far less

I've tried both agitation and no agitation as well, however, I never stir or even open the lid. I find that with the agitation the fermentation becomes more vigorous and it can be seen by the increased frequency of bubbles rising, even after the mixture has settled again.

I sort of agitate as well, but i keep the lid closed and just rotate jars in a fast twist motion to allow trapped co2 to escape and make the slurry more uniform

Thanks for adding the recipe, I'm unable to get the cached site from my phone

1 ball per cup isn't enough for onto yeast, the website has a recipe but it looks like it's down now

Try pasturize and aging, that should help with the sweetness. I usually make 10 bottles at once so by the time i get to the last few they're nicely aged, dry and strong

The longer you age it after bottling the better, i sometimes let mine age 2 months and it's the best

If you're taking about abv, what's the point in distilling if you're just going to mix it to bring it back to the previous abv?

Of course by volume, and time is another factor. Most people would drink the non distilled wine slower, because there is a larger amount. The good alcohol and bad byproducts are present at a lower abv and will get processed by our body slower and result in less drunk/hangover. A smaller...

I have noticed i get a different kind of hangover from rice wine compared to grape wine. Maybe because the rice wine is cleaner, no additives, but the hangovers seem not as bad. I suspect that if freeze distillation is used, the hangovers will be bad since all the unwanted alcohols are...

The methanol and other fusil alcohols is my biggest concern with freeze distillation. There are a few research papers online comparing methanol to other fusils in rice wine. But I haven't found a comparison of fusils in rice wine to fusils in other wines. Has anyone had bad experiences with...