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Rice wine


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#41 ChicagoWaterGuy

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Posted 26 November 2014 - 02:39 PM

As long as the rice is cooked, I doubt it matters how you got there. A gallon fermenter volume would probably take 5 cups uncooked rice. I haven't made that big of a batch so others would have better insight.


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#42 armagh

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Posted 01 December 2014 - 02:17 PM

As long as the rice is cooked, I doubt it matters how you got there.

I agree.  Looking back at the source thread in the OP, it appears people used different methods and it all works.


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#43 mikesarney

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Posted 02 December 2014 - 06:52 AM

Started my first batch of this on Friday.  I used 4 1/2 cups of dry jasmine rice, which yielded around 1/2 gallon of cooked rice. 

 

Looked at it last night, and it was bubbling along with a heavy yeast smell.


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#44 djinkc

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Posted 02 December 2014 - 08:02 PM

Started my first batch of this on Friday.  I used 4 1/2 cups of dry jasmine rice, which yielded around 1/2 gallon of cooked rice. 

 

Looked at it last night, and it was bubbling along with a heavy yeast smell.

 

We have only had a couple of the Jasmine batch.  Like it but I think he rice went into the Costco pretzel jars wetter than last time.  Seems not as strong - maybe 18% - hard to tell.. Next time I'm thinking Basmati.


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#45 pods8

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Posted 11 December 2014 - 01:38 PM

How are the results with the brown rice?  In Japanese sake, the best kura brag about how much of the husk of the kernel they remove, with the rice that is the least commanding the highest prices.

 

Taste was fine, yield was less than with Jasmine rice.


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#46 djinkc

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Posted 18 March 2017 - 01:49 PM

I needed some sake for a marinade today and decided to open up one of these instead.  It's held up really well for what it is.  Only needed a couple ounces for cooking - guess we need to drink the rest.  That stuff still has a kick.


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