Hi all, first post here!
So following the rice wine recipe on here: https://www.homebrewtalk.com/showthread.php?t=361095 from sonofgrok
It had great success, it appears to have brewed correctly and tastes great. The only issue is that it's very thick and VERY sweet. I don't want to ruin what I have but was hoping for something a little more "drinkable" and less of a sipping drink.
My question is this: Should I ferment it again with a packet of Sake Yeast, treating what I have essentially as mash. It's very high in sugar content which leads me to believe that there's enough "food" in there for the yeast to eat, the issue would be if the alcohol content is too high to begin with. Thoughts? Should I just go ahead and try and see what happens?
So following the rice wine recipe on here: https://www.homebrewtalk.com/showthread.php?t=361095 from sonofgrok
It had great success, it appears to have brewed correctly and tastes great. The only issue is that it's very thick and VERY sweet. I don't want to ruin what I have but was hoping for something a little more "drinkable" and less of a sipping drink.
My question is this: Should I ferment it again with a packet of Sake Yeast, treating what I have essentially as mash. It's very high in sugar content which leads me to believe that there's enough "food" in there for the yeast to eat, the issue would be if the alcohol content is too high to begin with. Thoughts? Should I just go ahead and try and see what happens?
