...and im still here!!
Lol. I not only don't clear and decant, I actually shake mine before pouring and I'm still kicking around.
...and im still here!!
that looks great mate, just what mine looks like after standing, i didn't decant mine as i found even tipping the bottle up to pour a shot disturbs the sediment so i usually drank some with the wine...and im still here!!
Lol. I not only don't clear and decant, I actually shake mine before pouring and I'm still kicking around.
Since there is unfermented sugar in the mix, I don't think an alcoholometer is capable of taking an accurate reading. Those things are designed to measure distilled spirits, which contain only alcohol and water is large amounts. I'm pretty sure the presence of the dissolved sugar would completely screw up the reading.Also I dropped my alcometer into it and it read just under 20 proof. No way of telling exactly how high it is because the alcometer starts at 20
I ended up chucking my first batch because it didn't taste quite right (sour and yeasty). In hindsight I think it may have had to do with my choice of rice which was gluten free and was what we had in the cupboard. Started a new batch using Thai jasmine and after two days it is smelling, and tasting better.
bknifefight said:A squeeze of a lemon into a small glass of rice wine was very nice two nights ago.
Glad to hear citrus went well. I thought about adding a squeeze of juice from a fresh orange, and tossing a vanilla bean into the jar to soak, or I could use dried sweet orange peel like what is used in some witbier? (I've heard OJ ferments awful)
3 days now and mine has released enough liquid that it's almost covered the top of the rice. I opened it and took a whiff, it smelled delicious in a very yeasty way, and made my eyes and nose burn assuring me that it's releasing a ton of Co2. Also, I think what some people may be thinking is mold is actually just hydrated yeast ball. I know I had a lot of yeast ball mixture on the top of mine, and it has hydrated and resembles fuzzy mold but there's no way mold could have developed this soon.
wooda2008 said:Gunny,
All rice is gluten free. When a rice is "glutinous", they're describing its stickiness as similar to gluten. The problem is more likely that something got into your brew. As others have said, this wine is susceptible to infection.
Right, the "yeast ball" must have some sort of enzyme in it. I would actually really like to learn more about what is in those things.weirdboy said:Rice doesn't have any diastatic power to self convert, though. So, the enzymes must be coming from somewhere.
What "gluten free" rice means is that it is certified to have not been harvested or processed on equipment that is shared with wheat. It doesn't matter for most people, but some folks are literally one bagel away from death so it is a concern for them.GunnyB said:Oh, I thought the gluten free was some kind of fat free/ diet thing. Anyhoo...the Thai jasmine is coming along swimmingly. I probably should have worked with the first batch more but straining it turned into a total disaster.
What final gravity are you guys bottling at? I realize an o.g. cannot be taken, but Ive reasoned vinegar has a gravity of its own so perhaps by doing a reading every few days that transformation could be avoided. (I assume bottle around .990-1.050) Thanks
I'm sure someone has done it. So what spices or fruits have been infused successfully ie blueberries vanilla beans etc. for good flavors and what have failed also what is the best way to infuse, add them in the beginning with the rice so they can take part in the break down and fermentation Or infuse in the finished product after draining/straining it? Also how are you guys cleaning the fruits of wild yeasts? Boiling, rinsing in spirits, or is the alcohol content of this high enough to do that on its own?
I was thinking about using a hydrometer and a refractometer to divine the final alcohol content. I've done this with beers in the past when I forget to take an OG reading.
I'm only a week into my test batches (below) so results will have to wait until mid-March.
Batch #1 is 2 cups (dry) jasmine + a 10g yeast ball
Batch #2 is 2 cups (dry) sticky rice + a yeast ball
Mid march? You want a 3 week ferment. Not a 3 month! Lol
Ok so the glass I had the other night was awesome. Now after it has cold crashes and cleared it tastes different. Not necessarily bad per say.....just not as good as it was. I sweetened a glass with some sugar and it kind of helped. I'm going to being it back to room temp and taste again then stir it up to get the white stuff back into it to see if that brings it back. If all else fails ill flavor with pears
Like I said, I always shake mine prior to pouring and its always delicious. Clearing may not be the answer!
ezzellca said:I live in China (my wife is Chinese)and although rice wine drinking has died out quite a bit, my wife's great aunt is still an avid rice wine fan, drinks the stuff every meal of every day.
Absolutely!Thanks for the post. I'm sure if you could glean any tips from great auntie we would be happy to hear them.
Thanks for the post. I'm sure if you could glean any tips from great auntie we would be happy to hear them.
I'm going to try using the starch mass that was left over from my 1 quart batch to start another batch.
I haven't gotten anything yet. It's early though. I didn't see much with the yeast balls for over a week either. Lots of yeast smell, much less plum aroma using the leftover starch mass.How did you go with this???? I tired using the mash to a new batch and so far nothing, not even a gas bubble. Very unexpected considering how warm the room is.
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