Ostomo517
Well-Known Member
Did you lose much flavor?
I dont think so, a little mouthfeel maybe. Also smoothed out nicely.
Did you lose much flavor?
Well I bottled this today. Wow, better than I could have hoped for. Sweet with a nice burn. Bottled it in a liter swing top and pasteurized and...the whole bottle exploded. Needless to say, I've never been more upset about anything related to brewing.
Well I bottled this today. Wow, better than I could have hoped for. Sweet with a nice burn. Bottled it in a liter swing top and pasteurized and...the whole bottle exploded. Needless to say, I've never been more upset about anything related to brewing.
jak1010 said:Damn!! Good thing it's only 3 weeks until you have another finished batch. Hopefully you're OK. Let me know what you think of the Chinese Market when you go.
Well I bottled this today. Wow, better than I could have hoped for. Sweet with a nice burn. Bottled it in a liter swing top and pasteurized and...the whole bottle exploded. Needless to say, I've never been more upset about anything related to brewing.
Fortunately, myself and my two roommates were out of the kitchen. Found a chunk of glass about 10ft from the stove! Everyone is pretty mad since my roommates tasted it and loved it. Will be making my next batch Thursday after I pick up some of the RYR from the store. Thanks for the tip again and for everyone's condolences in this time of sorrow and loss
TheDemonSlick said:Are those cinammon sticks in the back?
Are those cinammon sticks in the back?
Yup yup. Real cinnamon stick. I'm going to grate some up and add it to the rice just before it goes into the cooker. The Oolong version is cooking now.Looks like it. A spiced version sounds good!
Japanese sweet rice: Mildly sweet, very mildly tangy, not overtly alcoholic, nice warmth though. Aroma is more fruity. Exceptionally smooth. This is my favorite.
Given the prices of the different kinds of rice, I think I will continue making rice wine with the originally recommended Jasmine rice. It's been an interesting experiment though.
Price is the determining factor. I can get a 25lb bag of jasmine rice for 15$ at Sam's Club. I can only find the Japanese sweet rice in 5lb bags at the most, for 10$. That makes the jasmine rice 60 cents a pound, while the sweet rice is 2 dollars a pound. The finish and yield is a little better with the sweet rice, but not enough better to justify the difference in the cost for me.Glad to hear about the Japanese Sweet rice, I have some 11 days in now and looks like I'm getting a lot of liquid as well.
If the Japanese Sweet Rice is your favorite, I am curious why you will stick to making with Jasmine Rice still? Is the price (especially given these small quantities) that much different? I picked up the sweet rice for $5.99 at 5lbs but don't remember the 5lb jasmine being much cheaper.
I'm really getting curious about actual alcohol content. I'm not quite excited enough to get one of these yet, but maybe soon.
http://www.northernbrewer.com/shop/white-labs-alcohol-test-kit-plus.html
I'm confident it's over 15%, but how much I'm not sure.
Me too! Maybe everyone chip in a couple bucks somehow?
Yes, It keeps fermenting for a while so can kind of carb up. Pasteurization stops this i it bothers you. I kind of like it! lol
That looks pretty "gooey". What water to rice ratio did you use? I hope it turns out great for you but it seems like the people using high water content have had less success.
It's probably the type of rice more then anything. The Japanese sweet rice I used turned into a giant rice bogey. It was cooked with a 1:1 ratio. Though it was soaked beforehand too.
Yup yup. Real cinnamon stick. I'm going to grate some up and add it to the rice just before it goes into the cooker. The Oolong version is cooking now.
I'm really getting curious about actual alcohol content. I'm not quite excited enough to get one of these yet, but maybe soon.
http://www.northernbrewer.com/shop/white-labs-alcohol-test-kit-plus.html
I'm confident it's over 15%, but how much I'm not sure.
Still tryin to get mine to clear after 2 wks half was and when I popped the cork-sploosh. CO2 build up mixed it up again. So it's sitting with seran wrap over so to constantly de gas. When it does clear ill get a alcometer reading on it for those that are curious. I think previous poster is close though prob 13%.
Anybody try filtering?
sonofgrok said:Someone has to be a chemist with access to a gas chromatographer. I have access to a GC but unfortunately it isn't really mine so only for official lab work lol.
I was misinformed, and in turn I misinformed You..... Earlier I said that Red Yeast Rice didn't actually contain any yeast. I was wrong. Apparently, Monascus Purpureas Is itself in fact a strain of Yeast.
Monascus Pupureas Went Yeast. Sooo... That's Different. Apologies for sayin stuff I only thought I knew.
Here's a reference.
http://www.biyotekder.hacettepe.edu.tr/f.pdf
If you want to freeze distill it, put it into plastic water jugs and freeze it solid. Then thaw it out upside down over a collection container. The first stuff to melt and drip out will be your ethanol. You can let as much or as little as you want of the other stuff into your collection container.Has anyone tried crashing this in a freezer til ice forms, then skimming out the ice and racking into another container? Its a trick used in "Accidental" Cider making to improve Clarity and boosting the ABV by removing solid ice and leaving more of the Alcohol behind. I just stumbled upon this Thread this morning and haven't had a chance to make any yet.
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