I will then cold distill half of it into pure rice shine, and mix it back into the other half to make about 27 or so gallons of really high octane rice wine.
Anyone need to make jow?
Oh lord we really have to get him l@id. Anybody know some fast women without much self-esteem?
I can get them plenty loaded cheap!!! :eek: 
****ing hell. Not three posts, and already Royal Dragon’s love life goes from strange to ****tarded.
Yeah, I noticed that! This thread is a new record.
Since everyone wants an update,
I’m talking to her again. However, I have a girl I met on match who seems to be good for me, so i think I will stay with her.
Large quantities of Rice wine have advantages…
Brewing stinks!
Man, your room’s gonna stink worse than my underpants on a hot Tokyo summer’s day… and they’ve been included in Dubya’s axis of evil.
My brother fermented 10 gallons of homemade orange champagne in our closet when we were teenagers. He kept a trash bag over the top (with small vents) to contain the smell.
Dude, listen to me now and do yourself a favour.
a) get a rubbermaid trashcan and ferment it in there.
b) do it in your kitchen, not your bedroom
that is all.
I am actually getting a 54 gallon wiskey barrel.
As for the smell, so far it just smells like fresh baked bread.
RD, is it a new or used whiskey barrel?
if it’s used then your rice wine will end up tasting like whiskey.
otherwise, you might want to check and see what type of wood was used originally for fermenting rice wine…although it occurs to me that it was probably clay/ceramic. the oak will impart some flavor to the wine for sure.
I don’t think he’s gonna drink it oso. lol yuck if he does. Because he’s using a real butchered process to make it in the first place and the only thing of value in that rice wine he’s making will not be for the palatte.
He’s goona take a swing at making some jow with it.
I think that once he’s finished, he’ll likely try to sell it in 3 oz bottles to us.
awful lot of effort if you’re not going to drink it too.
Actually, I think I will be useing a fresh used Burboun barrell, or possibly a fresh used wine barrel. Although I’ll go wiht the wiskey barrel if it’s more cost effective.
Now, as for drinking it, my schools IRON hand herbal’s uses both an External formula, and an INTERNAL one!
So yes, half of it will get drunked!
Idoubt the flavoring of the barrel will matter though, this formula has a few bitter herbs in it. i’m sure that will over power any wiskey flavor.
Besides, Southern Mash is my favorite!
he’s using a real butchered process to make it in the first place
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Can you explain this? What is the better way to do this? Remember, I’m still on my first attempt with two one gallong pickle jars. Anything to improve the process is appreciated!
First phase is done! I seperated the mash from the wine today! It’s still really cloudy, so i have it in a gallon jug right now. After the sediment settles, I will siphon off the clear rice wine into another container.
So far it still smells like fresh baked bread, and has a sweet, sour dough sort of taste.
I just poped the lid off of the jar, and WOW!!! is this stuff STRONG!!!
The yeast I used is good for making it 18% by volume before the alcohal becomes so strong it kills it off and stops the fremntation process, but man this stuff smells way stronger than that!
It tasts similar to Sake, but different at the smae time. I just used white ric leftovers form Chinese take out, I wonder what it would be like if I went to the local Chinese market and bought a 25 pound bag of plain old brown rice?
Based on the experiment so far, for about $9.00 in rice, and $12.00 of the yeast (enough to make 50 gallons), and warm water, I can have a good 45-50 gallons in about 1-1/2 months.
For roughly the same $$ I bet I could get a 25 pound bag of corn, and make moon shine by cold distilling it in my fridge. The alcoholics upstairs spend hundreds a month in thier liquer, and they have know idea 50 gallons will be sitting in the bedroom right under them!
As for my Love life (since the thread started on that note) She emailed me yesterday about 5:00 to tell me she ws thinking of me, but had to go because she was haveing a party for her birthday and was already “Toasty”. Funny, I passed by her house on the way to the new girls about that time (She lives really close), and She was home alone. The only light on in her house was the computer room.
I can’t help wondering where “Wonderboy” was?
if the fruit works out, you owe me a quart.
I’m not really concerned, she does not have the hold on me she did this time last year. Besides, the one I’m with now is way hotter!
Actually, I’m planing to make jow out of it, and an internal training formula as well. When I’m ready to do the 50 gallon batch I was going to take some out and make Cherry wine out of it.
I think it’s wierd, I don’t even drink, yet I’m making wine!
I think everyone can already guess what they are getting for christmass from me!
The only experience like this I have is wine making in prison from potatoes…
joking, my bit ch in prison made my wine for me.