Like you need another one???Making rice wine of the world might become a sub-hobby!
![rockin :r :r](/images/smilies/rockin.gif)
Like you need another one???Making rice wine of the world might become a sub-hobby!
Yeah, at least. Glad I didn't do a larger batch!Looks like a 7.9 gallon bucket is a better choice
I read it as the pun implied- but I appreciate your correction!Obvious correction:
I could have used my bread proofer. Dough!
And the sake is sharing shelf space with freshly made kimchi!
It can be done without a fridge but what a PITA. Winter temps would be helpful in that case.I REALLY want to do this, but fermenting at 46 F will be difficult to manage. I'm thinking about this ...
and no, Mrs. WM81 will NOT be happy about putting buckets of fermenting material in our main fridge ...![]()
Craigslist also has dorm fridges often. Probably nearing the best time for availability - when colleges are done in the spring!It can be done without a fridge but what a PITA. Winter temps would be helpful in that case.
A few years ago I had the opportunity to buy some apartment sized fridges for $20 each. Bought two, wish I bought four! This one is normally for vegetable ferments. The other will be modified for aging and fermenting sausage very very soon.
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