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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Beni-Koji. Red Yeast Rice. Old School... like really really Old School
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Old 03-28-2013, 12:36 PM   #11
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Definitely looking to see how this turns out.

You did have me confused there for a minute - Levitra is an erectile dysfunction drug...I think the Merck drug you're looking for is Mevacor (lovastatin), although it would be hilarious if this stuff turned out to be erection enhancing.

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Old 03-28-2013, 12:45 PM   #12
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I imagine with the corn, you'll need to crack it first.. correct? Years ago, I was wanting to make a still and was reading up on how to make the mash, and it talked of wetting the corn, letting it sprout, which somehow converts all the starches to sugar, then cooking it, beating it in a sack to knock loose all the sprouts, sifting those sprouts off, etc... Seemed like a lot of trouble.

I don't know about making a wine from corn, but it seemed to me that if you cracked some corn and added some RYR and yeast to the corn, it'd convert that to run very well through a hypothetical still, since nobody actually has those since they're illegal.. But starting with a mash that was already in the 18-20% alcohol range would yield quite a bit of booze... hypothetically speaking.

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Sorry if I'm rambling. Vicodin, Flexeril, mead and rice wine are a nasty combination. I highly recommend it.
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Old 03-28-2013, 10:51 PM   #13
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Well corn is a starch as well, and it needs a little help converting. That's why the procedure you described, malting. Some distillers add sugar and just use the corn for flavor. Some malt, some buy expensive amylase additives... Unlike rice, corn does contain some sugars. What I'm considering would be like 10 bags of the cheap frozen corn, boiled, about 4-5 gallons water, a lb of red yeast rice, and bakers yeast. Hopefully I get time sat, but I have to get some stuff ready to bring to my Mom's for Easter dinner. What's intersting is the chinese distill the rice wine into Scochu, and the red color will actually bleed into the distillate. I think that would be Uber cool.

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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

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Old 03-29-2013, 03:44 AM   #14
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Interesting. It hadn't occured to me to use malted corn rather then rice as the substrate. Though I suppose it's a fairly natural progression after the other grain experiments. Especially since corn is relatively neutral in flavor. That would make it more likely to yield something in the same general ballpark of flavor as rice.

I'm a little concerned that with the frozen corn+red rice yeast you are considering you would have to much water in the mix and actually retard the growth of the monascus purpureus. Though I did just run across an article that was using submerged cultures of monascus purpureus to boost it's pigment production. Since that wasn't really aimed at wine production I didn't read much of it though.

Another experiment that needs doing, though I'm not sure how to approach it, would be to attempt to separate primarily amylase enzyme from a fully saturated substrate.

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Old 03-29-2013, 10:41 PM   #15
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Well I finally opened it! Smells sweet, fruity, and boozy! If I didn't make it myself I would swear it's fruit based. I din't taste any, because I had to hurry off to work. Tonight after work (1am est) I'm going to sit and watch the airlock for a while, if it's done I plan to strain out the solids and put it into glass carboys with airlocks for secondary fermentation, maybe another week or 2, then pastuerize. Here's some pictures of what's in the bucket!

20130329_150633.jpg   20130329_150627.jpg   20130329_150622.jpg  
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

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Old 03-29-2013, 11:16 PM   #16
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I think I can reuse the solids for... Well if I was making hard liquor it would be "trub",... Anyways, I think I could steam more rice, add the trub, and not have to add yeast or Monascus... the cold crashing will send it dormant but it shouldn't kill it.... we'll see.

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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

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Old 03-30-2013, 07:05 AM   #17
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I think I can reuse the solids for... Well if I was making hard liquor it would be "trub",... Anyways, I think I could steam more rice, add the trub, and not have to add yeast or Monascus... the cold crashing will send it dormant but it shouldn't kill it.... we'll see.
I was able to use the leftover starch mass from a batch of regular rice wine to start another. I broke up the starch into small pieces and mixed it into the rice. I did get some mold I didn't care for in it, but I think that was because the pieces of rice starch were to far from each other and allowed something else to grow in between.

The wine was fine, even with the mold.
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Old 03-30-2013, 07:06 AM   #18
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2 am est... the verdict is in... Cold Crash... Although I'm sure it stopped on it's own already... whatever, I cand drink a jar and put off straining until tomorrow... Abbey hinks I should just get it over with... I think she wants some... No Abbey! Bad Cat! No drinking it yet!

20130330_014247.jpg  
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

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Old 03-30-2013, 07:09 AM   #19
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You Mad, Abbey?

20130330_020816.jpg  
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Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/

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Old 03-30-2013, 07:45 AM   #20
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Hmm, I didn't notice there was a cat in the first picture until I saw the second. I have a tabby too.

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