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Rice Wine update!
Ok, I took the rice wine and siphoned off the wine. It looks like watered down skin milk right now, but has a good kick to it. It tasts like a sour Saki.
I have about 2 gallons of a highly alcoholic "Mash" with the consistancey of gravy left over. I can't seem to be able to strain it as it is thick enough to clog the filters (I have tried several). Short of creating a small still, how can I get this seperated so I can use the alcohol content to either make jow, or rasie the octane of the wine I already have??
Those that are the most sucessful are also the biggest failures. The difference between them and the rest of the failures is they keep getting up over and over again, until they finally succeed.
For the Women:
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