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Huh. Something’s not right with your Jasmine rice for sure. I’ve been using medium-grain Jasmine, which works great. I’ve read that the longer-grain rice strains don’t break down well and I wonder if that’s what happened to you. The OP suggested specifically “Hom Mali” Thai Jasmine rice, which I...

Hi and welcome. Yep, I did about the same thing my first time out. I couldn't imagine how I would get wine out of just cooked rice so I added a couple cups of clean water. My first batch didn't grow mold but it was intensely sour. Regarding your mold growth - your yeast balls might be just...

Glad it helped... Paying it forward I guess :)

@crane Thanks... I might just do that.

duplicate

You’re welcome. Please let me know if you have anything to add or change. I figure it’ll be a bit easier for people to search for “FAQ” than try to dig around for answers.

Rice Wine FAQ, Part 2 ... continuing Do I need to pasteurize? What’s the best way to pasteurize? First off, this yeast is incredibly cold-tolerant. One frequent contributor had a carboy out in his garage all winter, temperatures never rose about 40°F, and it was still bubbling. Slow, but...

Rice Wine FAQ, part 1 Ok, ladles and germ-lovers… I’ve read through this entire doggone thread. A herculean feat. I’m not proud of my OCD tendencies, but there’s a silver lining. I’ve seen the same questions come up over and over. Sometimes there’s someone around who knows the answer; sometimes...

I know it's been months since this question was posted, but in case it comes up again... A member called LeadGolem tried several kinds of grains, including wheat berries and (I think) barley. The posts probably start about 30 pages in. They were spread out over several weeks during the...

Have been slowly making my way through this entire thread. Don't miss the first 20 pages if you haven't read them -- sonofgrok, sarahmc, leadgolem, and aropolis have answered many of the questions I see in more recent posts. That said, I've only gotten through about 50 pages, so if this...