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Making Rice wine at home(photos now)
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Kim
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Joined: 09 Apr 2006
Posts: 12
Location: USA

PostPosted: Wed Apr 23, 2008 1:30 am    Post subject: Reply with quote

Hi Gina,

Sorry, I will update my profile.

Thanks for all your help loving u
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iazzy
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Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Sat Sep 20, 2008 4:56 pm    Post subject: Reply with quote

Hi Gina,

Ever since I came back to Singapore and tried to make the rice wine. It has always turned out unsuccessfully. It is always so sour on taste after the 1st 7 days. Can u tell me what went wrong? I must say I was more successful in making the rice wine in Korea.


Quote:
How to tell if something has gone wrong?
1. After 5 days, the rice is still dry, then you know something has gone wrong.
2. By the 3rd day, you should be able to see some liquid forming inside the glass container. The rice will look wet and water droplets may form inside the jar.


Q1. Why does the bottle appear droplets of water on top of the bottle even after the rice has totally been cooled for half a day? What causes the droplets to form? Does it mean I should throw the whole thing away after the 2nd day when the droplets appear?

Q2. Does the bottle need to be sterilized?

Hope u can help me again....thanks so much!!!!
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Sep 20, 2008 5:07 pm    Post subject: Reply with quote

iazzy

actually, SG weather is too warm for making rice wine. so you need to move the bottle or jar around the house. finding a spot that does not take in the highest heat of the day.

the water droplets always appears whenever I make wine during the hot months in SG. During the later part of the year, Oct to Dec, if I make wine, the water droplets never appear

as it ages(after fermentation, harvesting) it gets sweeter and sweeter, provided if the weather is cool. So to make this happen, I put my wine in the fridge.

if I leave it in the kitchen too long, it turns into vinegar ..and very sour.


cheers
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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iazzy
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Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Sat Sep 20, 2008 5:21 pm    Post subject: Reply with quote

I see the weather also plays a part in making the wine.

If that is the case, should I throw away this bottle of wine which is now 3 days old or should I still keep it (looking for a cooler place to put hoping the wine will not turn out sour) till 7 days to see what happens?
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iazzy
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Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Tue Sep 23, 2008 12:09 pm    Post subject: Reply with quote

I kept the wine and also found the spot where the droplets of water aren't forming now. Just have to wait and see on the 7th day to see if it is sour or sweet....*keeping my fingers cross*
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Sep 23, 2008 1:43 pm    Post subject: Reply with quote

iazzy

don't throw away the wine. in 3 days, its too soon to tell. as long as there are no unhealthy looking moulds forming at the top, the wine should be left alone.

I am also making rice wine now. By mid day, my kitchen temperature rises to 33C, so I move the jar to the bedroom where its cooler there.

by night, I move it out to the kitchen again.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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iazzy
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Joined: 29 Mar 2006
Posts: 67
Location: South Korea now back in S'pore

PostPosted: Tue Sep 30, 2008 1:33 pm    Post subject: Reply with quote

hi Gina,

Here's the pictures of the wine I made. It's now about 12 days old.



Would u say the wine yeast (the lumpy looking substance) on top of the rice has turned mouldy? The wine I made last time was much sweeter and not much sour taste. This wine is abit like sweet and sour. Should I use this wine? Because I am not so sure if this looks mouldy. Hope u can help again...thanks!!!!!!!


Last edited by iazzy on Tue Sep 30, 2008 3:03 pm; edited 2 times in total
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Sep 30, 2008 2:48 pm    Post subject: Reply with quote

wah..so much wine! cheers just use a spoon to dish out the white parts. then leave it to ferment.

the weather in SG is hot in the morning, then pouring rain a few hours later. very difficult to do wine properly. So you need to move the jar around to ensure its not 'cooked' in the blazing hot weather.
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