@@brandibrinks1843 But the acidity of the lime the yeast don’t like. 5 ph is good but anything lower the yeast will not perform at a higher alcohol level. You want a higher alcohol level test the juice. If it’s below 4 you’re drinking a weak wine, the yeast just won’t produce more alcohol.
@@brandibrinks1843 since this is rice wine we would use rice as the base for yeast to ferment on. dried raisin would provide the typical wine colour and not the key ingredient for fermentation
Very nice
Can i skip black rasins??
Raisin would provide the typical wine colour.
Shall I cook the rice?
Please do NOT cook the rice. Use it raw
I don’t understand the lime. Probably not good for the yeast.
even the rice is not necessary if you already have raisin, sugar, yeast and water.
@@brandibrinks1843 But the acidity of the lime the yeast don’t like. 5 ph is good but anything lower the yeast will not perform at a higher alcohol level. You want a higher alcohol level test the juice. If it’s below 4 you’re drinking a weak wine, the yeast just won’t produce more alcohol.
@user-jc4yv7eg7c lime is for sourness as unlike grape fruit rice is not sour. Yeast is for fermentation.
@@brandibrinks1843 since this is rice wine we would use rice as the base for yeast to ferment on. dried raisin would provide the typical wine colour and not the key ingredient for fermentation
Ur hasum