Tabb
Well-Known Member
Just found an extra rice cooker in the pantry (oh the joys of owning a house and collecting way too much *&%^ over the years). 2 rice cookers = 2 batches started today FTW :rockin:
I find spiders
Just found an extra rice cooker in the pantry (oh the joys of owning a house and collecting way too much *&%^ over the years). 2 rice cookers = 2 batches started today FTW :rockin:
jak1010 said:A quick google search shows a good number of stores nearby...any of them close enough to stop in?
I can't say I've pasteurized with swing tops. If I'm using press top bottles I fill and cap the bottles. Then place them in a large pot of cold water with something in the bottom to keep them out of direct contact with the metal. I've got a pressure canner with a false bottom that works perfectly, but a cooling rack or even a tea towel is fine too. Make sure there is enough water in the pot to cover the bottles +1/2 inch. Heat the water to 160f, and hold it there for 10 minutes uncovered. Then kill the heat. If you've got a jar lifter or silicone oven mit, you can remove the bottles from the water onto a folded towel on the counter. Otherwise, just let them hang out in the water until they are cool enough... That takes hours though.I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?
I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.
Thanks
I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?
I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.
Thanks
Since its your first batch, you also may just want to taste it first and determine whether you think it will really be around long enough to even bother pasteurizing. I have never found a need to.
Thanks Leadgolem and Ostomo517 for your responses.
Leadgolem - I've used this technique canning before, I guess I'm just worried about the alcohol pressurizing the bottles more than say jams due to the alcohol. You're right though - I'll just place everything in cold water and bring it up to temp slowly to avoid the thermal shock and cracking/blowing the bottle. Just paranoid because this first batch is going out as a graduation gift and my next batch is 2 weeks from being done.
Ostomo517 - Did you cap the bottles or let them vent when using the swingtop?
I had the top closed to prevent alcohol loss. I have extra seals on hand if one did end up failing (but they did not) a cheap solution at .10 cents each.
TBBrewer said:I am also in the process of actually going back and reading this whole thread as to not repeat some of the questions that have already been answered. One thing I did notice is that some are stirring and some aren't. I have stired my first 2 batches, one being nuruk & wine yeast and the second being the traditional recipe, and they are both somewhat sour. I did sanitize everything with starsan and I am wondering if some of the souring is oxidation or possibly introduction of other bacteria while stirring. I am not getting this sweet wine flavor most are referring to on here. My traditional batch seems slightly hot in the alcohol, slightly sour, and not sweet at all. I started a 3rd batch and I am not going to stir it and see if this changes.
No need to stir or open , set it and forget it for 21 days or a few more
We were chatting about abv of this stuff and I saw this thread just now. Maybe we could use this labs services to find our abv if we wanted? Thoughts?
https://www.homebrewtalk.com/f41/5-ibu-testing-405038/
http://coastalsciencelabs.com/index.html
My thoughts:
#1) I don't care enough to go through all that trouble find out.
#2) I am not about to waste a sample of my hard earned deliciousness.
#3) as I mentioned before, my process is pretty consistant for me so a test would probably tell me ballpark what I am getting but wouldn't translate to someone else's batches.
My most important thought:
Enjoy it
I don't think the increase in pressure is much more then what you would get with straight water.Thanks Leadgolem and Ostomo517 for your responses.
Leadgolem - I've used this technique canning before, I guess I'm just worried about the alcohol pressurizing the bottles more than say jams due to the alcohol. You're right though - I'll just place everything in cold water and bring it up to temp slowly to avoid the thermal shock and cracking/blowing the bottle. Just paranoid because this first batch is going out as a graduation gift and my next batch is 2 weeks from being done.
Ostomo517 - Did you cap the bottles or let them vent when using the swingtop?
Has anyone in the Pittsburgh area been able to find the yeast balls locally? I'd like to get it started but don't want to drive around all over looking for it. Thanks in advance!
No need to stir or open , set it and forget it for 21 days or a few more
My thoughts:
#1) I don't care enough to go through all that trouble find out.
#2) I am not about to waste a sample of my hard earned deliciousness.
#3) as I mentioned before, my process is pretty consistant for me so a test would probably tell me ballpark what I am getting but wouldn't translate to someone else's batches.
My most important thought:
Enjoy it
I think the suspended solids would screw up the heat evap calculation as the final mass of solids would probably be more than just sugar.
I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?
I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.
Thanks
Volume pasteurization is easiest, especially if you do not feel comfortable with bottle pasteurization. Just make sure your bottles are ready to go, and remember to never transfer hot liquid to cold bottles.
KVANTAN said:I read about 20 pages without seeing this question. Fermented rice pics were posted earlier, can this be used as a yeast starter? Just steam your rice, put it in your jar, add some fermented rice and brew on?
TBBrewer said:I have officially read this whole thread. Great read.
I few pages back, there was mention of somebody using a few spices. I was thinking of cinnamon and vanilla, similar to rice pudding. Did anybody have any success with the cinnamon?
I just harvested one that I added cinnamon, allspice, ginger, and a bit of turmeric to. I just took a little taste and it has a nice warming effect, I plan on drinking it chilled though.
TBBrewer said:Care to share the quantities that you added to what volume? It would also be nice to get a flavor review to find out what you felt was complimentary and also what was weak and or too strong.
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