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Haha. Have some wine from pasta instead of have some wine with pasta. Or both, even.
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To be fair, this process also works with unmalted and cooked barley. Differently flavoured, but it works (Tibetan or Himalaya chang is...
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Glutinous rice has something like 1/3 more amylopectin than flour, very roughly speaking.
But probably will get some fermentation with...
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Unless the risoni has a lot of amylopectin like sticky/sweet rice, I wouldn’t expect to get anything like rice wine.
Risoni is shaped...
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Yes, that is correct. For rice wine there is a gradual conversion of the rice during fermentation. That is why it is important how the...
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