#ricewine update!

The one packed-full jar nearly overflowed again!  So I took another sample. 

It’s still undrinkably sweet, but slightly less so. The funky flavor is almost completely gone!  It’s definitely tasting interesting. Fruity and nutty. 

Very excited to see where this goes. 

Still no clue what the other jar tastes like. It’s plateaued at about 4/5 full of liquid and I’m wondering if I should try to smush the rice down in it. Or transfer rice from the overproductive jar to the underproductive jar and see if things balance out. 
Winemakers and other fermenters, please feel free to advise!

#ferment #wine https://image.nostr.build/3974595d8d66aa6e8eca20258599738799580da50596541d6f35b37c45b6a83f.jpg  

 🤔 I would try transferring some and see what happens. Seems likely it would act like a starter. 

 It would be cool to not have to rely on a jiuqu!  🤔 

 I made some strawberry wine and some blueberry wine a few times. Completely amateur, not even a hobby, but it turned out well enough to place at the local fair. Once it is all done fermenting after a couple weeks, it does not taste good. It’s amazing, over the course of a year and racking a few times as the must settles out, how it goes from bad tasting to delicious. 

 It’s awesome that you placed at your fair as an amateur!  

I’m intrigued by the possibility of aging this, but it’s supposed to taste good enough fresh to even eat the rice that produced it as a dessert. It’s been interesting to read about.