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@eddmcc welcome to WMT! Since you're in the UK it should be easy to find books by CJJ Berry, a giant in home wine making last century. Good info. Did you taste the grapes beforehand? I always taste ingredients and my #1 unbreakable rule is NFNW - No Flavor No Wine. (I cleaned it up - it's...

Did a quick check on your water. Slightly hard meaning dissolved minerals like calcium and magnesium, but that's fine since most yeast like/need them. Chlorine added but that's easy to remedy like @winemaker81 said.

@wood1954 I wanted to apologize if I gave the wrong impression - giving a home to even one animal is a wonderful thing! Good for you and, yes, they are very entertaining. And if you ever want more....;)

One? ONE? Amateur. 😄 Give me a call, I can help. 😂

Foam production is finally decreasing. Fridge temp holding steady at 46F, must temp continues to fall, 47F. Still too thick to measure SG. Flavor so-so, changes for the better almost daily. It's going somewhere. Tasting was annoying, a billion tiny fragments of rice. Not sure what kind of foam...

And my reject list is very small!😆

Welcome to the forum! I grew them last year with the intention of making wine. Perhaps Ohio isn't the best growing climate. I had a good yield, unusual fruit flavor, sweet, mildly acidic, followed by an intense bitterness I didn't care for. Decided against doing wine

Maybe that pinched off piece of tubing?

With those gauges I'm wondering - carbonation?

Welcome to WMT! I haven't done watermelon but I've read it can go bad fast. Yeah, there are opinions on hydrating a yeast or not. Done both without problem. But hydrating and/or making a starter confirms your yeast is good. This is a damn fine hobby!😅

Or Boeing? 😀

Still fermenting like crazy. Fridge temp at 46F, must temp down to 50F. Incredibly thick foam!! And the stuff on the cloth? Crazy thick!

Yeah, at least. Glad I didn't do a larger batch! Apparently there are a couple dozen sake yeasts in Japan and they all have "foamless" versions. For example, my #9 would be designated #901. Obviously brewers can make more sake in the same container with foamless. It's highly restricted, though...

Well....I read that in the early part of the fermentation sake has a tendency to foam. Uh, yup! Remember, this is a two gallon batch and this is a 5 gallon bucket. I'm amazed at how robust it is! Fridge came down a bit to 48F and the mash also came down, now at 52F. Very thin, doesn't feel like...

I'm interested and curious about other rice wines now. Seems like every Asian country has their own version. The Chinese rice ball is cultivated on a wheat base and has mold, bacteria, and yeast. The Korean makgeolli is close to sake and their starter is called "nuruk". Making rice wine of the...

You can do it! It really isn't that difficult but I think you really have to have the desire and curiosity - there's some time involved, yes, but the details!

I did, and still am, doing a lot of reading. The recipe I chose I thought was the easiest to follow and most authentic. And crazy? I was even using Google Translate on Japanese sites! And of course while reading I fell in other rabbit holes. Now I'm thinking about miso, soy sauce, mirin, and...

Day Three - 2nd addition – Nakazoe 320 gr koji, 6.75 cups water, 1360 gr rice, plus 2 cup water into the fridge the night before. Again, the rice is made as before, allowed to cool and dry briefly, and the water from the fridge is added to cool it further. Again, added when below 70F. The...

Day One - 1st addition – Hatzusoe 205 gr koji, 1.75 cup water, 570 gr rice, plus 1 cup water into the fridge the night before. The rice is made as before, allowed to cool and dry briefly, and the water from the fridge is added to cool it further. Rice is then added when below 70F. First...

Shubo – the yeast mash or starter, “Sake’s Mother”. Like wine making, we begin with a starter but this will take 7 days and we’ll add nutrient, acid, some minerals including salt. (Salt!!??) Some recipes call for citric acid but many sake makers say this leads to an inferior product. OK. So for...