Hello everyone! I'm Bret from San Francisco. I enjoy Japanese cooking. I've dabbled with making miso, kimchi, and mead, but I'm a complete beginner.
I had a package of Koda Farms Sho-Chiku-Bau (glutinous rice) that had been sitting unused for a year or so. Instead of throwing it out to make room, I decided to experiment with making rice wine by following (roughtly) this recipe: . I bought some Angel Rice Leven and made a small jar to test things out, and it came out pretty good! So I decided to make a much bigger batch using the rest of the rice. Here's what it looks like right now:
I've been stirring it multiple times every day for ... maybe 8 days? Now, when I stir it, it fizzes like it's carbonated. I don't know if that's good or bad, but it's exciting! Ha ha ha. At this point, I have no clue what I have, or what I'm supposed to do. It tastes fine (like Sake). It smells fine. It tastes like it probably has alcohol. Any recommendations for my next steps?
Thanks!
Bret
I had a package of Koda Farms Sho-Chiku-Bau (glutinous rice) that had been sitting unused for a year or so. Instead of throwing it out to make room, I decided to experiment with making rice wine by following (roughtly) this recipe: . I bought some Angel Rice Leven and made a small jar to test things out, and it came out pretty good! So I decided to make a much bigger batch using the rest of the rice. Here's what it looks like right now:
I've been stirring it multiple times every day for ... maybe 8 days? Now, when I stir it, it fizzes like it's carbonated. I don't know if that's good or bad, but it's exciting! Ha ha ha. At this point, I have no clue what I have, or what I'm supposed to do. It tastes fine (like Sake). It smells fine. It tastes like it probably has alcohol. Any recommendations for my next steps?
Thanks!
Bret
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