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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 10-15-2012 12:43 AM

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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 10-15-2012 12:45 AM

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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 10-15-2012 12:52 AM

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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 03:08 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 03:09 AM

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


sonofgrok 10-15-2012 03:13 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.


sonofgrok 10-16-2012 03:23 PM

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Just checked on the rice wine to make sure it started. My fears about the rice being too dry are no longer an issue. The red arrow represents the line that the liquid is now coming to after only 2 days. There was no free standing liquid at the start. This is an excellent sign.


sonofgrok 10-27-2012 09:04 PM

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2 weeks update time. It is starting to look really good. There are white spores running through the rice (actually a good thing), a lot of liquid and CO2 bubbles, and most important of all the rice is starting to float. That is an important milestone. I could start extracting the rice wine now but I think I am going to let it go another week to see how much more we can milk out of it.

Update in a week I guess.


weirdboy 10-28-2012 03:19 AM

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I went to my local Chinese supermarket today, and thought I'd post a few interesting things I found there. In addition to the yeast balls, they also sell several variants of "sweet fermented glutinous rice", and additionally had several varieties of maltose syrup next to their rather extensive collection of honeys flavored with things like ginger and yuzu.


weirdboy 10-28-2012 03:19 AM

5 Attachment(s)

I went to my local Chinese supermarket today, and thought I'd post a few interesting things I found there. In addition to the yeast balls, they also sell several variants of "sweet fermented glutinous rice", and additionally had several varieties of maltose syrup next to their rather extensive collection of honeys flavored with things like ginger and yuzu.



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