I did something wild with my rice-wine brews.
The problem I was trying to solve was this: squeezing out the liquor from rice is a labor intensive process that leaves lots of rice leftover that goes to waste, plus wasted alcohol in the rice.
There is lots of sweetness available inside the rice grains that never gets used because it's deep within the grains.
The solution? Make a liquor smoothie! Blitz it all! And that's what I did with the remaining two gallons of chhyang.
But because I'd be blitzing lot of rice stuff, I had to add significant amount of water to dilute the whole drink.
Diluting the drink would make it less flavorful and make it less alcoholic. The solution? Put it outside to let it ferment more for a couple of days!
So I'm refermenting two batches of rice wine.
Unfortunately for me, the two batches are acting extremely differently, one has alcohol settling down at the bottom of the container but the liquor is clear, and the other has alcohol on top but the alcohol is cloudy.
Unclear what's happening, but I'm keeping an eye out for further changes, and will really really hardcore blend the one where the booze is turgid because that's the first time it's happened for me.
Work in progress more updates incoming.
No comments:
Post a Comment
Tell me what you think. I'll read, promise.