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| Topic | fermenting my own korean rice liquor is the best thing ive ever done |
| monkmith 07/02/20 2:17:38 PM #14: | Mezcla posted... that problem comes from distilling, no? i dont distill. basically i take rice, water, grains with enzymes in it, and yeast and let it ferment for a week. strain it, add some more water and sugar for taste and party!!!it comes from methanol, which yeast and some bacteria produce when they ferment pectin. its a problem with some fruit wines, because there's more pectin and thus more pectin fermentation. --- Taarsidath-an halsaam. Quando il gioco e finito, il re e il pedone vanno nella stessa scatola ... Copied to Clipboard! |
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