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  1. #21
    Member สมาชิก PaulF's Avatar
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    Excellent news Richard !!!!
    Still over a week before my first batch is ready & if it turns out like yours then i'll be well chuffed !!!

    Just started my 2nd batch consisting of 4 1/2 cups jasmine rice, cooked 1:1.1 (rice:water) in a microwave - rinsed in cold water to cool & well drained.
    One 3L kilner jar layered with rice along with rice yeast & red rice yeast (1 bag of rry & 4 balls of ry) giving about 5 layers in total.
    Again i've bunged it on the heated seed propergater next to the other 2 jars & covered with bubble wrap to keep heat in ~ 85F

    I'll leave it a day or 2 to kick off & will take a piccy & post.......

  2. #22
    Member สมาชิก PaulF's Avatar
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    As promised here is the starter pic of my RRY adventure (after 24hrs) already changing to a dark red colour & looking wet - fingers crossed it'll turn out ok.

    Just need to buy some more RRY now ;-)

    3L jasmine rice & RYR after 1 day.jpg

  3. #23
    Moderator richardb's Avatar
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    It looks like a rice raspberry ripple I am looking forward to how it turns out.

    Richard
    It takes courage to grow up and turn out to be who you really are

  4. #24
    Member สมาชิก PaulF's Avatar
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    A quick update on the 2 rice wine batches : -
    1st one using just crushed yeast balls smelt & looked like a big success, but was bitter & very starchy tho had a strong alcohol content - I suspect I probably should have put some more bals in.....
    2nd batch using yeast ball with a packet of red rice yeast was a real winner !!! Fruity, strong, slightly sweet & cleared with a lovely ruby red colour.

    My local Thai shop in Windsor is trying to get me more of the red rice yeast as they use the same wholesaler as the shop in Reading where I sourced it originally so things are on hold until then.....

    I have also just read about using the rice balls with boiled mashed potatoes to break down the starch then pitching in a champange yeast to help ferment all the sugars so I may try this out whilst waiting ;-)

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