Replying to Avatar 𝔼𝕣π•ͺπ•Ÿ 𝔹𝕣𝕒𝕔𝕔𝕠

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

It is INCREDIBLY SWEET πŸ₯΅ 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 πŸ˜….)

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 #ι…’ #ι…’ι…Ώ #ι…’ζ›²

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Peace K πŸͺ™ 1y ago

As the yeast converts the sugar to alcohol it will become less sweet.

Just make sure the yeast are still active.

The funky flavor may go away when the process ends. Or maybe by letting the finished product rest a month or three.

I never fermented rice, just beer. My beers became really tasty a year(!) after bottling.

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