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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
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Old 01-29-2013, 12:01 PM   #521
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...and im still here!!
Lol. I not only don't clear and decant, I actually shake mine before pouring and I'm still kicking around.
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Old 01-30-2013, 02:36 AM   #522
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So I was reading a write up about this wine. And says this. Rice Beer. Take the fermented sweet rice but in a 600ml coke squeeze out some air screw top tight and ferment until hard in the fridge. Says do not filter the rice out. full of nutrients.

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Old 01-30-2013, 03:08 AM   #523
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I ended up chucking my first batch because it didn't taste quite right (sour and yeasty). In hindsight I think it may have had to do with my choice of rice which was gluten free and was what we had in the cupboard. Started a new batch using Thai jasmine and after two days it is smelling, and tasting better.

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Old 01-30-2013, 03:53 AM   #524
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Just racked mine of the rice. Regardless of the earlier bad vinegar taste it now tastes amazing. I got just shy of a gallon from 11 cups of jasmine rice cooked on the stove top. I poured one glass I'm drinking now and the rest is cold crashing.

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Old 01-30-2013, 03:58 AM   #525
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that looks great mate, just what mine looks like after standing, i didn't decant mine as i found even tipping the bottle up to pour a shot disturbs the sediment so i usually drank some with the wine...and im still here!!
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Lol. I not only don't clear and decant, I actually shake mine before pouring and I'm still kicking around.
Oh, I don't think it will hurt me. I do have a "yeasty" or "bready" aftertaste I don't really care for is all. In pretty much everything else I've brewed that has been due to yeast particles suspended in the brew.

I'm trying to reduce the particulates to see if it that changes the flavor profile. I'm not worried about getting a crystal clear brew. The nice thing about this stuff is that it definitely doesn't need to age, even though it's clearly very high in alcohol. No "hot" alcohol at all. That means that I don't really want to just let the stuff sit in the bottle for a month or more while the yeasty flavor goes away.
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Old 01-30-2013, 04:01 AM   #526
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Also I dropped my alcometer into it and it read just under 20 proof. No way of telling exactly how high it is because the alcometer starts at 20

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Old 01-30-2013, 04:04 AM   #527
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Cant wait to start tomorrow, found the yeast balls .99 cents for 12. The older lady behind the counter at the Asian market when she rang me up said "Ohhhh you make some good stuff huh? Bring me sample sometime." Lol

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Old 01-30-2013, 04:23 AM   #528
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Also I dropped my alcometer into it and it read just under 20 proof. No way of telling exactly how high it is because the alcometer starts at 20
Since there is unfermented sugar in the mix, I don't think an alcoholometer is capable of taking an accurate reading. Those things are designed to measure distilled spirits, which contain only alcohol and water is large amounts. I'm pretty sure the presence of the dissolved sugar would completely screw up the reading.
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Old 01-30-2013, 01:37 PM   #529
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I ended up chucking my first batch because it didn't taste quite right (sour and yeasty). In hindsight I think it may have had to do with my choice of rice which was gluten free and was what we had in the cupboard. Started a new batch using Thai jasmine and after two days it is smelling, and tasting better.
Gunny,

All rice is gluten free. When a rice is "glutinous", they're describing its stickiness as similar to gluten. The problem is more likely that something got into your brew. As others have said, this wine is susceptible to infection.
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Old 01-30-2013, 01:50 PM   #530
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I do think the flavor of the rice has a lot to do with the flavor of the final product as well though. Mine being thai jasimine which I find very sweet and pleasant to eat as rice gives me a sweet pleasant drink that I think tastes a lot like thai jasmine. I could imagine getting a pretty bleh wine using like a pilaf style rice. yuck.

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