Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different

Reply
 
LinkBack Thread Tools
Old 10-16-2012, 02:23 PM   #11
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 1,108
Liked 233 Times on 169 Posts
Likes Given: 107

Default

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.

rw2days.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 10-16-2012, 05:24 PM   #12
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,944
Liked 175 Times on 163 Posts
Likes Given: 32

Default

A lot of traditional Sake is made with Koji. Koji just being Rice with the Koji mold spores on it. The mold being the theing that produces the Amylase enzyme. Does the Yeast balls have Koji or just Amylase extract for converting starches/carbs to sugars?

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 08:37 PM   #13
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 31 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 1,980
Liked 217 Times on 181 Posts
Likes Given: 3264

Default

is this like sake? you have some tasting notes on it? i would imigine that you could back sweeten with diff flavored syrups in the glass?

__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 10:04 PM   #14
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 1,108
Liked 233 Times on 169 Posts
Likes Given: 107

Default

Quote:
Originally Posted by Arpolis View Post
A lot of traditional Sake is made with Koji. Koji just being Rice with the Koji mold spores on it. The mold being the theing that produces the Amylase enzyme. Does the Yeast balls have Koji or just Amylase extract for converting starches/carbs to sugars?
The yeast balls are basically just rice and water (the only two ingredients) that they allow to develop natural yeast and spores and then dry and package. You are correct in that the desirable spores are Koji. I believe it occurs naturally in this type of yeast ball but don't quote me on that.

I must admit that is as far as my understanding of the process behind the yeast balls goes. All I can directly vouch for is that they work. There is quite a bit of Chinese writing on the package which probably gives a lot more detail but alas... I don't speak it.
__________________

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

sonofgrok is offline
SmokeyMcBong Likes This 
Reply With Quote Quick reply to this message
Old 10-16-2012, 10:05 PM   #15
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 1,108
Liked 233 Times on 169 Posts
Likes Given: 107

Default

Quote:
Originally Posted by Johnnyhitch1 View Post
is this like sake? you have some tasting notes on it? i would imigine that you could back sweeten with diff flavored syrups in the glass?
Rice Wine has many different names but yes, you could call this sake. And you can back sweeten after we cold crash it when we get to that step. I will probably end up flavoring this with some blueberry for my wife. Tasting really depends on when you drink it. It starts off pretty sweet but then as it darkens and ages, it takes on a sherry like flavor. Aged too long or not cold crashed in time, it becomes rice vinegar... which is great for cooking by the way.
__________________

"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 10-19-2012, 07:01 PM   #16
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

Found the yeast balls! http://www.asiansupermarket365.com/S...x=0&Search.y=0

__________________

Motto: quel che sara sara

saramc is offline
Jonathanquist Likes This 
Reply With Quote Quick reply to this message
Old 10-19-2012, 07:08 PM   #17
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 1,108
Liked 233 Times on 169 Posts
Likes Given: 107

Default

Quote:
Originally Posted by saramc View Post
Those look like the right thing. The ones I get are "Happy Panda Dried Yeast"
http://www.hocean.com/products/index...&product_id=93

You can't buy it from that site I listed but you can at least see it. I get them locally at the world foods market. Those shanghai ones look like they should work though!
__________________

"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 10-27-2012, 08:04 PM   #18
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Albuquerque, NM
Posts: 1,108
Liked 233 Times on 169 Posts
Likes Given: 107

Default

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.

rw2weeks.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 10-28-2012, 02:00 AM   #19
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,944
Liked 175 Times on 163 Posts
Likes Given: 32

Default

Very cool. What temps is this staying at if you don't mind me asking?

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2012, 02:19 AM   #20
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,928
Liked 425 Times on 346 Posts
Likes Given: 58

Default

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.

image-1983696576.jpg   image-3544245630.jpg   image-3922785934.jpg   image-931959394.jpg   image-1801734872.jpg  

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 6 07-22-2014 11:18 PM
Gelatinizing rice for rice wine? Newton Wine Making Forum 16 10-07-2013 03:26 AM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM
Making some traditional Muscadino (planning stage) Starderup Wine Making Forum 3 06-17-2010 01:17 PM
Traditional red wine Celestyal Wine Making Forum 3 04-13-2010 12:20 AM