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You don't exactly have to, once fermentation starts I've found that I can leave it at room temp and it will usually take an extra day. The warmer you keep it, the faster it finishes. That's what I've found personally. I do batches of 60 gallons, I don't know if that changes anything..

Cooking like normal rice is fine, I use that technique to make my vodka mash, and everyone that has tried it likes it. It tends to turn out sour.

Wikipedia, close enough and easier to say hahaha. Yea I know so much more freedom in New Zealand, I've lived everywhere except Europe and it's pretty cozy here, no guns. Back on topic, my tester has shown no signs of life for around 20 hours, it's been at a constant temp, so not sure what's...

I started my big fermenter this morning with about 50 litres of mushy rice that I cooked last night with only about half a cup of sugar. I'd rather make a smooth spirit than a sweet one. There are 14 yeast balls in it plus the 2 I put in the night before to thin it out. I learned that if you're...

I was planning on crash cooling then pasteurising, my test ferment smells to me like an apple cider, but my partner is saying it smells yeasty. I have no idea what active yeast smells like. I have read that thread but it's kinda hard for me to take things from what others experience as yeasts...

It looks good now, bubbling away. I guess it may have been the water I put in it, even though it wasn't much. All the rice is at the bottom with 1/5" cap on top. Smells like alcohol, kind of burns the nose. Hopefully this will make a good vodka.

Hey guys, I recently started a 2.4l test ferment in a plastic bottle and I think something has gone wrong or I haven't done something right. I'm using glutinous Thai short grain rice. Some sugar and yeast balls. I cooked 470g/ 2-3 cups rice with 2 table spoons of sugar and let cool overnight...

It has been 3 hours since my first post and the rice has already started dropping, there is no clear yeast activity and the liquid has gotten more cloudy. Did I use too much yeast or something? Maybe there are yeast steroids in the tap water here... Still not sure if it's alcohol though.

Hey guys, I started my first ever alcohol anything yesterday, I'm making a traditional style rice wine/ sake using Thai small grain glutinous rice, sugar, yeast ballies. I'm planning on making a 140- 150 litre ferment, but I'm doing a 2.4l tester before I sink my teeth into the barrel. Using...