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-   -   Making Traditional rice Wine. Cheap, Fun, and Different (http://www.homebrewtalk.com/f243/making-traditional-rice-wine-cheap-fun-different-361095/)

sonofgrok 10-14-2012 11:36 PM

Making Traditional rice Wine. Cheap, Fun, and Different
Traditional rice wine isn't really "wine" at all but this area is as close as I can figure to post this.

There are only a few threads on HBT talking about making rice wine but nothing that I am aware of that could be considered an easy walkthrough which is a shame because making rice wine is very different, fun to do, and rewarding. Its also pretty darn cheap...

It has been a few years since I have done it, but after a recent trip to the exotic foods grocer, I got a hankerin to do it again and thought a few people on here might enjoy it as well.

*Edit*: Process starts on next post but final product is on page 4 here
*Edit 2*: Arapolis has done a less Rice Wine, more Japanese sake here.

sonofgrok 10-14-2012 11:43 PM

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Starting off, here is what you will need:
1) A good, glutenous rice. My wife is Thai/Filipino so we always have Thai Jasmine rice laying around which is what I will be using here.
2) A large glass jar with a screw on lid
3) A sterilized cloth. I am using some folded over cheese cloth I sanitized in some starsan.
4) Chinese yeast balls. I pick these up about 50 for $5 in the chinese aisle of my local exotic grocer. Yes you can use other yeast, no it isn't as fun, and no it usually doesn't turn out as well. This yeast has the proper yeasts and enzymes to make good rice wine. (1 to 2 balls is enough for one batch)
5) A way to steam cook the rice. We have a rice cooker that whips out a 2 cup batch in about 15 minutes. Its easy and awesome.
6) Cheesecloth for straining. (I imagine some nylon bag would probably work just as well)

Picture: Glass jar, 2 yeast ball packet, crushed up yeast balls, cheesecloth, and rice spoon that made it in the pic somehow.

sonofgrok 10-14-2012 11:45 PM

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First you will want to make some rice. I like to soak mine for an hour, then drain off the water first (this is a debatable step). Then steam the rice (a rice cooker is the easiest way) and allow it to cool.

sonofgrok 10-14-2012 11:52 PM

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Next you will want to crush the yeast balls into a fine powder. Yes that is a hammer and I just smash it up in a ziplock bag.

sonofgrok 10-15-2012 02:08 AM

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Once the rice has cooled add it to the jar. Add a little bit of rice then a little bit of yeast then a little bit of rice etc...

sonofgrok 10-15-2012 02:09 AM

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You can mash the whole thing together if you want with your (clean) hands.

sonofgrok 10-15-2012 02:13 AM

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Put the cloth over the top of the jar and tighten the lid tightly.

Now I know every brewer is saying "But what about CO2 gas and don't I need an airlock!?!??!". The Answer is "NO!". The cloth will make enough of a gap to let gas out and keep bacteria out as well. It is in effect your airlock. Remember we are making traditional rice wine here, not super scientific perfectobrew.

Place in a dark warm corner to ferment. We will check on this every week for a month and update accordingly.

static 10-15-2012 02:20 AM

Coolio. Very interested.

weirdboy 10-15-2012 02:40 AM

So no water at all? Just steamed rice and yeast?

Do you let the rice cool to room temps before transferring/blending?

sonofgrok 10-15-2012 02:42 AM


Originally Posted by weirdboy (Post 4499466)
So no water at all? Just steamed rice and yeast?

Do you let the rice cool to room temps before transferring/blending?

Nope, no water at all. Much of the rice will liquefy in the process. It will be interesting to see how this batch turns out as it was fairly dry and rubbery once cooled.

Room temp is fine but it is better if it is still a little warm. Not so warm that it will hurt the yeast but warm enough to be squishy and malleable.

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