Reddit reviews Vinometer (Alcohol Tester) - 0-25%
We found 3 Reddit comments about Vinometer (Alcohol Tester) - 0-25%. Here are the top ones, ranked by their Reddit score.
Measure alcohol content of finished wine up to 25% alcoholEconomical, fast and convenientBest suited for testing red wines
First off. Thank you for not saying you made sake. Half the bad literature online can't be bothered with the nomenclature.
> An important thing you're going to need to do is stir up the rice every once in a while. While the yeast will gradually break down the solids you'll always have some amount of rice at the top of the mixture which will start to dry
This is analogous to 'punching down the cap' in wine. Any ferment-on-skins or ferment-on-whatever generally needs to be mixed such that the top doesn't dry out.
> The kind of annoying thing about rice wine/sake/whatever is there's no easy way to figure out alcohol content at the homebrew level
Well, kinda. For about $6 you can get a Vinometer. It requires that the beverage is fined, so you can't put cloudy sake in it, or at least should probably cold crash the sample before testing. Not the most accurate but will get you in the ballpark; it uses capillary action and surface tension of the solution to give a readout
What was your approximate must/rice ferment reduction? I'm guestimating something like 2 gallons down to 3/4 gallon? Also, no added liquid to must? Did you pre-acidify at all? Also, it seems you did not bottle pasteurize (or campden/sorbate), which is something I've seen mentioned.
I've seen some Orzae and similar enzyme-fungus culture protocols calling for morton salt substitute specifically as an additional nutrient. Did you come across that / have any opinion on the topic?
In re straining, I don't quite follow the thread about oxygen plus K1V + sugar. Granted K1V is an uber-agressive yeast with strong competitive factors, will eat anything even in the presence of competition. Oxidation, on the other hand, attacks alcohols and esters, adding more yeast and sugar really can't un-ring the bell. That being said, I've been chewing on this problem conceptually and it's been one of the reasons I haven't started my own rice ferments. Even the traditional sources have a hanging, dripping bag. I do know I get a reasonable amount of oxygen exposure when I press my red wines (kinda similar process, knock down cap daily for two weeks then press), cause I'm scooping grape skins and debris and wines into a press and then squeezing.
As for the low temperature yeasts. I'm still kinda split on whether or not that's some "traditional BS" kinda how "real lagers are only fermented at 50F for 3 months". I make a bunch of wines, and have been eyeballing all the different mid-temp white wine yeasts. Right now I'm looking at DV10 or W15. I mean, Wyeast's Sake blend is literally "Sake / High Alcohol" (a/k/a distilling yeast hint hint). Which does not lead me to believe it is something special. And given that chinese jiuqu balls are pretty much whatever POF+/- sacc, I feel like there's a lot of room for valid process.
That one I linked is probably not accurate for wine because of it's 0-100% scale. Here is a vinometer. Even with an initial and final hydrometer reading there is still error as there are several different calculation methods.
I don’t know much about it, but would something like this accomplish the same thing?
https://www.amazon.com/Vin-O-Meter-Vinometer-Alcohol-Tester-0-25/dp/B01990W824