Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
Reply
 
LinkBack Thread Tools
Old 10-15-2012, 12:36 AM   #1
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default 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.

__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
7
People Like This 
Reply With Quote Quick reply to this message
Old 10-15-2012, 12:43 AM   #2
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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.

rwtools.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
Smoke101 Likes This 
Reply With Quote Quick reply to this message
Old 10-15-2012, 12:45 AM   #3
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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.

rice.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 12:52 AM   #4
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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.

hammer-smash.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:08 AM   #5
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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...

addrw.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:09 AM   #6
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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

mixrw.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
The1Greenguru Likes This 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:13 AM   #7
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

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.

seal-rw.jpg  
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:20 AM   #8
static
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
static's Avatar
Recipes 
 
Join Date: May 2011
Location: Tacoma, Washington
Posts: 648
Liked 52 Times on 42 Posts
Likes Given: 54

Default

Coolio. Very interested.

__________________

The yeast knows what it's doing.

static is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:40 AM   #9
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,982
Liked 433 Times on 353 Posts
Likes Given: 63

Default

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

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

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 03:42 AM   #10
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

Quote:
Originally Posted by weirdboy View Post
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.
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
nuyorkaxX Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gelatinizing rice for rice wine? Newton Wine Making Forum 17 09-16-2014 03:26 AM
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 6 07-23-2014 12:18 AM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 04:22 PM
Making some traditional Muscadino (planning stage) Starderup Wine Making Forum 3 06-17-2010 02:17 PM
Traditional red wine Celestyal Wine Making Forum 3 04-13-2010 01:20 AM



Newest Threads

LATEST SPONSOR DEALS