Since I've still got plenty of rice on-hand and plenty of yellow-label Angel Yeast, I decided to do a few more batches of rice wine. I'll look for something fun to do with it later. I've about got this down to a science. Sanitize a fermenter, load it with 15 pounds of rice, add 178F water, wait until the temperature drops down to around 90F, and pitch the Angel Yeast. Ingredients 15 pounds Nishiki rice 3 gallons of water at 178F 1/2 tsp. Gypsum 1/2 tsp. Fermaid O yeast nutrient 1 tsp. Alpha Amylase 1.5 gallons cold water 40 grams Angel Yeast Note: Gypsum is added for water conditioning. Fermaid O and Alpha Amylase are not strictly necessary, but I've been adding them because I have a good supply of both. I add the Amylase when I add the hot water, to help break down the rice some before I pitch the yeast mix. Brewing process: Begin heating 3 gallons of water to 178F Sanitize 7 gallon fermenter Dump 15 pounds of rice into fermenter Add Gypsum, yeast nu...