Teddysad wrote:2 x 500g packs arrived in my mailbox on Thursday
Teddysad wrote:2 x 500g packs arrived in my mailbox on Thursday
My yeast fridge now has over a dozen different varieties with which to play
peter01010101 wrote:
Teddy, how did the rice turn out? (Volume / ABV)
Great thread, thanks for the effort with all this.
Cheers
Peter
peter01010101 wrote:Arrived today, ordered on Ebay on 28 Jan.
Very technical instructions '....Dosage: 0.2 - 0.6% of stuff....' :geek:
Hmmmmm gotta get some stuff. :think:
danwbrews wrote:Hey all,
Great stuff here. I've been intrigued with making Chinese Rice wine for years. So this is something that sounds interesting. I've had ferments as high as 16 to 18% using the medium rice balls purchased from Asia360 web site. The Angel product looks like a more refined source of enzymes and yeast. The rice balls were not that expensive but required one or two balls, crushed, per 4 cups of dried then cooked rice (enough to fill a gallon wide mouth jug about half to 3/4 full).
I've spent a few hours looking up a distilled spirit called Baijiu (BYE JOE) found on Angels website. Lots of basic stuff but no real substance just method.
From what I've read, ya'll that are trying this are on the right track. I'll be following this.
Great Stuff!
Dan :handgestures-thumbupleft:
dazzerthemighty wrote:would milling finer than as just the bought cracked feed comes just speed up the ferment ?
Teddysad wrote:My rice ferments are now sitting nicely clearing and I will rack off tomorrow.
Looks like I will have about 40 litres to strip so will use the big unit (50l boiler and 100mm column )
Will report from there
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