𝔼𝕣𝕪𝕟 𝔹𝕣𝕒𝕔𝕔𝕠

My rice wine was about to overflow, so I pipetted some off and had a sample!

It is INCREDIBLY SWEET 🥵 too sweet to drink. It also has a funky flavor I wish it didn’t have. But it also has a nice fruity flavor. It reminds me of some of my less favorite makgeolli (I like makgeolli but some is better than others… unfortunately the tastier ones have artificial sweeteners I don’t want to drink anymore 😅.)

Wine makers: I imagine it will become drier the longer I let it ferment, yes? Will a longer ferment also make funky flavors go away?

#asknostr #wine #ricewine #ferment #酒 #酒酿 #酒曲 https://image.nostr.build/1a596b88e041429ef936a4ec3ca05acff9ee9b0a5ef6f29a99ec51052f0474bf.jpg

Anyone ever made jiuniang and rice wine from a yeast ball / jiuqu?

This is my second attempt. You haven’t heard about the first attempt because it was very disappointing 😂

This time I’m using glutinous rice instead of normal rice. Recipes vary on how much dry rice to cook per ball, so I’m kinda between two recipes. It feels like one ball is so little for this much rice.

🤞 hoping for the best… any tips are appreciated

#ferment #wine #酒 #酒酿 #酒曲 https://image.nostr.build/af0e110d90a29800b9c6b12a8d242d296530d8ddceed9f17e0775aea2a33c23c.jpg https://image.nostr.build/302bbe27af5464f00b4124f0f8b068fdf8f19cf13dd3a7534a24f08d61b85397.jpg https://image.nostr.build/a2f0c83add1760cc17d91d39889aed1e3074723560c543021770fdf318e0fb21.jpg