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Yes, if I am not mistaken, bread yeast has a low tolerance for overall alcohol content.

Sorry, didn't get my whole answer in before clicking post! Like I said, I think the sour is just a natural side effect, I add I no citric acid and mine still comes out tart. If you don't mind dry, I would just let it clear in secondary, and bottle. I think it is going to age nicely in the next...

Maybe someone can jump in with the additives that halt/slowdown fermentation, but I always just let it take its fermentation course, clear then bottle. I know the correct additives come with commercial kits, but I honestly don't remember what they are called. Chris

Sounds safe and sound to me. Just sounds a little young tasting. I can't see anything in your process that is glaringly wrong, even the vodka addition I don't think would hurt anything. You may also be getting a little off taste from the bakers yeast, but if it tastes good but a little tart...

I've been using 1 ball per 1 uncooked cup of rice. Been working good for me.

Just started batch 3. 3 gallons, so running total 28551 gal.

I have not used the regular Chinese balls, these were the only ones I couod find in Canada. But figuring they were made in North America, quality control may be better production batch to production batch. I have been using one ball to one cup of uncooked rice. Overkill probably, but I have lots.

Yup, bought 2 bags, they work good, not a bad batch yet.

3 more gallons here. 28,477.5+3= 28,480.5

Hmm, good call on the pectic Enzime, I was hoping that the cherries would not break up too much, but probably wouldn't hurt to add some. I don't think nutrient is needed, it is taking off like a rocket ship! As for taste, I sampled some off the spoon today, and it was good. I think this is...

Grape concentrate

Pretty excited to see how this turns out. Grape Cherry wine SG. 1.090 3.78L Cherry juice 11.36L grape juice 4x295mL grape concentrate 8 cups sugar 4x540mL Cherry pie filling Water up to 23L Package oak chips 60gr Package oak cubes 100gr Lalvin EC-1118 Just added all the juices together...

5 weeks and 502 pages all read. Ya for me!

Got my second batch started today, 4 cups of Jasmine rice, rinsed, boiled in 5 cups of water on the stove, cooled all afternoon. Spread out on 2 cookie sheets, 6 yeast balls crushed up Miami Vice style, sprinkled over the rice, then packed into the jars. Interested to see the taste difference...

It's early, but I like it. Seems to fight the tangy ness of the wine. At 1/4 tsp vanilla, and one stick cinnamon per 750ml, you can taste it, but it is definitely not over powering. Going to let it sit in there for a week to pass final judgement, but the taste is defiantly a keeper. If it is...

Made this up 3 weeks ago. Used Basmati (sp?) rice, Onto yeast balls. Ratios were 3 cups rinsed rice, 4 cups water and 6 yeast balls. Too many yeast balls, but first time always gives you the jitters. Anyways, ground the balls, mixed it in with the slightly warm rice and into the dark cupboard...

I think so too. I stood there with 3 balls crushed up, and chickened out and crushed up 3 more. next time going to drop it back to 4 and if that goes good, down to 3 (1 ball per cup).

Just started my batch, 3 cups of Basmati, 1/1.5 rice to water and 6 yeast balls. Bought the balls from Onto, $10/lbs, $18 to ship said pound. BUT, if you order 2 lbs, the shipping only goes up $2. My jars are bubbling away, so they definitely are working, as for finished product taste.....16...

3 gallons on the go. 28,319+3=28,322

Do I have to include it, it's already hard enough to say!