You could do what I do and put it in the Pantry. I'm not much of a photographer though and I'd have to fumble through my camera to figure out how to reduce it from 16mpx for size issues.
This. Like I said, not the greatest idea. I had to punch holes in it again to let co2 out when I got home today. It had heaved up above the level of the dispenser.
I have been wondering if this problem could be alleviated by either using a container that was more flat. So the rice wasn't as deep. Or, by taking some perforated 1/2 pvc and sticking it down into channels in the rice. That would allow pathways for the co2 to escape.This is the problem I had with my 20+ cup batch. Seems with a larger batch, the sticky rice forms a plug or glue and won't let the CO2 escape. At the 21 day mark of mine, there was really no liquid. I stuck a spoon in, and @ a gallon sized CO2 bubble burped out. Not sure what to do, so I added more water so the CO2 could actually work itself up and out. I went on a vacation cross country and have been busy as heck with work since then. It's been a few weeks since I added the water and closed it back up. It's either done.. or ruined by now. lol. Heading out on another bike trip tomorrow afternoon, so it'll be a few more days until I can check it again.
I've got a couple gallon sized containers (See-through) and will try making smaller batches. Three large batches now, and none of them have worked out as designed.
I honestly don't think that makes any real difference. I just needed to get the co2 out so I could get my hands around the rim of the dispenser. That, and keep it from heaving out of the container.Does it taste better when you punch the cap? I've been leaving mine and the result is just a hair less sweet than people are suggesting.
I think with the larger batches you do need to punch holes in the cap. Otherwise you end up with a lot of rice floating on co2 bubbles above the liquid level. I don't think that rice actually does much starch conversion.The more water I get the more sour it tends to be. My most recent batch I ran at 1.25:1 which seems to be the sweet spot for the RRY batches for me personally but I should note that I presoak tho and some of that gets absorbed beforehand making the virtual ratio just a tad bit higher.
I asked about the punched cap though since my last batch never really separated. The clarity of the liquid though was spectacularly clear at the end of 28 days (21 is just a bit too sweet for me).
I rinse and soak primarily for 2 reasons...I've stopped rinsing and soaking myself. It just seemed like unnecessary work. I'm just cooking the rice with a 1:1.5 ratio of rice to water now. Oddly, that is exactly the ratio used by my rice cooker at full capacity. With soaking, I would think you are using about the same ratio of rice/water as I am.
I don't think the way my rice cooker cooks is considered steaming unless I'm supposed to get a screen to put in the steamer basket to make it work that way. It's frustrating because it's got what it calls sticky rice mode to cook with.
That's why I bought the big rice cooker. I will be interesting to know what becomes of the masa.I have a small Black and Decker, holds 4-6 cups combined rice/water max... it has a button like a toaster, load it up, push it down, when it pops it's done.... but when I made the red rice wine I used a 5 gallon stainless seafood pot, I put a plate face down on the bottom of the pot, and I used wooden skewers to rais that plate up a bit and release steam, it was ceramic and I didn't want it to pop up and down against the bottom, it might break. They just had to be under it enough to make a little space. Then I put in the insert, inside the insert was a collander, in the collander was the rice wrapped in a clean white t-shirt. I did all that because the old chinese dude said it was important.
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Judging from the results in the rice wine thread and this one, even allowing for some people to exagerrate a bit how good they did, I am starting to think all that isn't really necessary. I might just run that little toaster thingy a bit at a time and let it stack in a covered bucket, just keep dumping each new batch in. Waaaaayyyyyyy easier.
I can set it and forget it... dump it and start another whenever I remember. Never burns, never has to be attended or watched. Yeah, I'm lazy. But it will still work I think.
Huh, cool. It's been a while since I wrote that.I think I was overstuffing it but the water was cold going in... And I left it sometimes after the toaster thingy popped.. my ricemaker was 20 bucks at walmart,, it's a small 6cup black and decker. Say Lead I just ordered some DADY, your review from last August was still there at amazon. I didn't order there but I saw it when I wa shopping.
Leadgolem said:Huh, cool. It's been a while since I wrote that.
Haha! Not then, I'd never made rice wine when I wrote that. It could have been some of the 23.1%, dear lord I don't know how that happened, cider though. I had barely 2 months brewing experience though, and the only other yeast strains I'd played with were some muntons ale, pasteur champagne, and bread yeast.I figured you'd been sampling some rice wine when you wrote that.
After the rice wine experiments, I'd throw in some rice yeast balls and maybe leave out the DADY. I think the RYR produces only one type of amylase, and the mold in the rice yeast balls produces the other.I'm going to try DADY, ryr, and nixtamilized masa for some red corn brew. Can't go any worse than last try with whole corn, which was total Epic Fail. Probably stage it, add the dady after about a week of ryr ferment.
Excellent, I'll look forward to hearing more about the Evil Awesome Red Corn Brew of Awesomeness.Only 3 days in and I couldn't help myself, I just had to look... the masa/ryr/yeastballs mix is actually making progress! It's literally boiling with bubbles, and judging from the pigment the ryr is propagating... The liquid seems thinner on top, but I didn't stir it. For the only the fifth or sixth time since I started the red corn project, I feel some hope. Wah! No but seriously, it's looking GOOD. Smells good too. Like Fruit Punch and Booze.
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This is actually the first time I am certain the monascus is definitely feeding directly on the corn.
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I suspect that the same nixtamilization process that makes the nutrients in corn accessible to Humans also makes the Niacin and B vitamins accessible to these and other yeasts.
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Regardless of wether or not this batch eventually works out, I've at least already been able to prove that the Monascus, and most likely the Aspergillus, CAN be coaxed into using thier awesome amylase powers on corn instead of rice.
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Everything else is just details.
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Soon I will achieve Legend Status when I create the Awesome Red Corn Brew of Awesomeness. The EVIL Awesome Red Corn Brew of Awesomeness. Muahahahahaha!!!!!
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