Brew #13: Rice Wine

I found this on HBT.  Wicked simple brew that makes a beverage with an ABV of 15-20%.  Technically not sake cuz sake is much more complicated to brew.  Basically, it's cooked jasmine rice and crushed-up yeast balls mixed together in a large jar.  Let it sit for 2-4 weeks and then strain to separate the solids from the liquid.  Funnel liquid into a bottle and refrigerate, and serve as you would white wine.

And there you have it - rice wine (which, incidentally, is more similar to beer than wine, procedure-wise).

9/20: Cooked the rice and combined with crushed yeast balls.
9/24: Very visible amount of liquid in jar.
9/25: Dipped a spoon in it and spoon tasted like really sweet sugar water.  Looks like it is bubbling when I tap the jar.
10/9: Bottled and got about 24 oz. bottled.  Tried it and it was sweet and strong.  The smell it left on my hands from pressing it smelled like beer.
10/31: Drank what was left at a Halloween party.  It had a nice carbonation; the majority of it looked like milk b/c of rice particulates.

Pickles

Been wanting to do this for a bit.  My wife got some Kirby cukes at the farmer's market.  I got everything else from the grocery store.  We used this recipe, and added a little bit of fresh dill heads.  Got 'er goin' on 9/15.

9/17: Going well, a bit salty.
9/22: Quite spicy (cut amount of red pepper flakes in half next time), and has a hint of sweet pickles flavor.  Otherwise, a solid dill pickle flavor.