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<DIV id=ms__id58>Edit &gt;&gt;&gt; The mould seeds are called Koji- Kin <DIV id=ms__id59> <DIV id=ms__id60>Rice that has the correct mould growing on it will act like malt and convert further rice starch to sugar. This is the principal of Sake making. This special rice is called Kome-Koji. The...

Thanks for the replies. Well I got my steam juicer and it should work pretty well. I ussaly boil my rice due to the lower energy required to cook it. i'll have to practice a bit in that area. <DIV id=ms__id48> <DIV id=ms__id47>Kome-koji is the bacteria I'm guessing I need. Going to do some...

I am wondering if anyone has any experiance making Sake'. I have been yurning to make some Sake' for cooking oriental dishes. I have read some recepies but im looking for more of a hands on experiance standpoint of the process, sucess and failures.

So how many kids pull on your beard to see if its real? Great pictures. You live a pretty full life Mr. Claus

From the couple wild fruit batches I made My ph was ussaly in the 3-4 area and only had a problem with my crabapple batch. I also made a dandelion lilac raisen wine before I got my electronic pH tester and when I finnaly tested it.... it was 2.39 .One of my friends who doesnt brew wine but has...

Looks perty good NW even with the fierce hangover I have today..... I had a bottle of Long Street Chenin Blanc and a bottle of my Welchs dry with tannins to myself while the Vikings kicked the bears butts. Last thing I remember was the Vikings winning and then waking up in the darkand huggen the...

Well got the raspberry wine bottled. Tastes good and should complement them craberrys on the dinner table well. <DIV id=ms__id28> <DIV id=ms__id33> <DIV id=ms__id40> <DIV id=ms__id41> <DIV id=ms__id44> <DIV id=ms__id42> <DIV id=ms__id43> <DIV id=ms__id46> <DIV id=ms__id45> <DIV...

I read somewhere else on here about the banana trick. Thats pretty neat. <DIV id=ms__id174>This kind of a shot in the dark but... did you get these pears from the store? and if so, did you wash them off before hand? <DIV id=ms__id175> Back in collegeI tookhealth and wellness and learned...

"you know what to order from the wine list, but you may need more training before rubbing elbows with the experts."

<DIV id=ms__id66>from http://www.beekmanwine.com/prevtopbd.htm <DIV id=ms__id65> <DIV id=ms__id64> <DIV id=ms__id67> <DIV id=ms__id68>Red Wine Headache vs. Sulfite allergy Many people complain of getting headaches after drinking red wines. Although some of these people had one bad...

This sounds really interesting. Does this wine have a per-say fresh taste, damp, watery, earthy? <DIV id=ms__id37>Im at a stand still on the wine making and i can hear some of my empty carboys moan to be filled. Im thinken of doing some one gallon batches over the winter till i have enough play...

Do you know what your ph lvlis? <DIV id=ms__id67>Did you add nutient to just the starter or the whole must? <DIV id=ms__id68>What yeast did you use? <DIV id=ms__id11>How much K-meta? only a 1/4 tsp for 5-6 gallons? <DIV id=ms__id69>Being that you left your lid on unsealed im thinken K-meta...

Sorry to hear about your loss Waldo. Its painful to hear about a loss of a companion. When a Vet charges you money to be there during the last moments of her life is when you have to question if they even deserve that degree on there wall. <DIV id=ms__id43> <DIV id=ms__id49> I remember my...

I got a Steam juicer a few months ago and I am verey pleased with mine. I have done chokecherry , crabapple and raspberry out of it so far with great results. I made some raspberry for my friends mother and It had cleared faster than welches concentrait batches do. I used RC-212 on the choke...

At first when I tried my choke cherry wine it tasted a bit astringent and I was having my doubts. The bouqet was a bitsharp as well.This morning I racked my 2 gallons back into a 6 for further clearing. I tasted it, smelled it and wow what a difference. The bouqet is sorta like a bubble gum...

Thanks for the input

Since were on the subject. I have been pondering on adding some cinnamon to 3 of my 6 gallons of crabapple I made. I am kind of pondering if the flavor will disperse well if I soak 3 sticks in K -meta for 12 hours and just drop em in while it bulk ages. A little cloudyness is not to big of a...

Ha Ha Wade . Those are clean holey socks baptisedwith snuggle fabric softener.

I hear ya NW. I made some choke cherry and the sediment is verey verey fine andjust when you think it stopped.... <DIV id=ms__id120> I got mine in two seperate 3 gallon carboys. I thoughtit stopped dropping sedement anda week later, more.I am thinken of putting it back in a six galand some...

Thanks for tip Wade , it worked pretty good. I have two six gallon carboys with ribbed glass so sediment likes to gather in the ribs. I like the 2 smooth sided 6 gallon ones i got a little better. The upside with the ribbed ones is there actully about one quart larger so the first racking doesnt...