New Giveaway - Wort Monster Conical Fermenter!

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




Reply
 
LinkBack Thread Tools Display Modes
Old 03-01-2013, 07:13 PM   #981
Ostomo517
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2012
Location: Norton Shores, Michigan
Posts: 1,587
Liked 569 Times on 361 Posts
Likes Given: 184

Default

Quote:
Originally Posted by BlackPriest View Post

Lol will do . Hey are you suppose to cover the rice when it's cooling, or let it breath so to say. Last time I wrapped the whole lot in plastic wrap, not sure if that was right or not, figured it would help to keep out nasties.
I left mine open to cool, mixing up every few minutes for even cooling and ended up with a good batch


__________________
Ostomo517 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2013, 07:27 PM   #982
BlackPriest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 26
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Ostomo517

I left mine open to cool, mixing up every few minutes for even cooling and ended up with a good batch
Excellent, because that's what I just did. Batch number two done and in the jar, hope I have more luck this time as I followed all instructions to a tee. Ended up making it with 4 1/4 cups of rice (that's how much was in the bag) with 5 cups of water, so just under 1 - 1.25 ratio. Wish me luck!


__________________
BlackPriest is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2013, 09:58 PM   #983
xfevv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Chandler, Arizona
Posts: 125
Liked 10 Times on 8 Posts
Likes Given: 3

Default

Little late to the party but this seemed too easy not to give it a try. I got yeast balls from our local ethnic supermarket, they were from Vietnam though (I'm guessing they will still work). Made up a batch this afternoon and am not waiting patiently (ok so not patiently) for the yeast to do its magic. I can't wait.

__________________
xfevv is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 12:02 AM   #984
Stevo2569
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: C-VILLE, Tn
Posts: 1,272
Liked 28 Times on 25 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Xantus954

Don't let that stop you from looking in the store anyway. I asked the people at lotus food about dried yeast balls and they just looked at me like I was retarded and said no. A few laps around the store and I found them. Not saying their racist
but they sure aren't very helpful.
Yeah we'll I called around asking about them to 5-6 stores and everyone said No or ill check. My buddy went by and showed him a pic and he said oh yeah over here. So it's prob just a language barrier.
Anyway excited to get em. I thought I was gonna have to order online. Gonna start a batch tomorrow.
__________________

Fermentation may have been a greater discovery than fire."
-David Rains Wallace


My Brewing Apparatus

Stevo2569 is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 12:37 AM   #985
mpride1911
Angry Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mpride1911's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Lacey, WA
Posts: 486
Liked 107 Times on 78 Posts
Likes Given: 210

Default

I was going to head up to South Tacoma to grab some today after work, BUT.... my day started with a soldier blowing off this morning's formation and being drunk on duty with another soldier going AWOL at lunch. While this doesn't sound good, I'm positively elated right now. My headaches with them will be over much sooner now. And I can make sake tomorrow.

__________________

Doing evil things to evil people since 2003.
http://www.facebook.com/CounterinsurgencyBrewing
Primary: 1. Baltic Porter 2. Irish Republican Ale 3.

Secondary: 1. Amber Lager
Kegged: 1. Controlled Pair IIPA; 2. EMPTY; 3. Dunkel Ale 4. Baltic Porter; 5. Kiss Yer Cousin rye ale 6. EMPTY

Bottled: 1. Blonde ale 2. 1.125 OG experiment 3. Chechen Rebel blackberry blonde ale 4. Arrogant Modified

mpride1911 is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 03-02-2013, 02:00 AM   #986
Cregar
Feedback Score: 0 reviews
 
Cregar's Avatar
Recipes 
 
Join Date: May 2006
Location: Phoenix, AZ
Posts: 701
Liked 3 Times on 3 Posts
Likes Given: 4

Default

Quote:
Originally Posted by GTG
If you are in the Phoenix area, the Ranch Market 99 at the COFCO (Chinese Cultural Center) has the yeast balls that I know work. A packet of 2 is $.70 and a large bag of doubles is $7.60.

GTG
Very cool... Might run by this weekend
__________________
Cregar is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 07:35 PM   #987
BadMrFrosty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Prague, Czech Republic
Posts: 174
Liked 48 Times on 32 Posts
Likes Given: 2

Default

Well after almost a month of waiting I finally bottled my first batch today and I have to say it turned out great! So a big cheers to sonofgrok for starting the thread!

My process was to lightly rinse 2.5 cups (~500 grams) of Thai jasmine rice and then cook with 5 cups of water in a saucepan, basically steaming the rice as for most of the cooking time there was no liquid present as it was all absorbed by the rice. Then after cooling the rice by placing the saucepan in a unheated room for a couple of hours I crushed a 10 gram yeast ball and mixed it into the rice. Next I split the rice into 2 1500 ml jars, covered the opening with a bit of mesh cloth and tightly sealed the lid. The jars and mesh were sanitized with only boiling water. Over the next 25 days the jars were stored in a warm dark place covered by towels and I never opened the jars, I just checked on them every few days by look and smell.

When I opened the jars today I was a bit worried by the smell as it was very acidic but soldiered on. I hand squeezed the rice mush and stored in bottles, in total I bottled about 1.3 litres which I thought was pretty good. I had a little taste and the first thing that struck me was a tart, fruity taste, kind of like a cloudy grape wine straight from the fermenter then quickly followed by a very strong alcoholic whack. This was at 11 am this morning and I feared the batch was a loss.

I just tried another shot after it spending a good 8-9 hours in the fridge and have to say it tastes really great (I even gave the bottle a good shake before pouring), no strong alcohol, just sweet rice flavour followed by a slightly tart fruity after-taste. Really good stuff, will be making another batch tomorrow!

__________________

Primary: Beer, Beer
Bottled: Beer, Beer, Beer, Beer

BadMrFrosty is offline
sonofgrok Likes This 
Reply With Quote Quick reply to this message
Old 03-02-2013, 07:41 PM   #988
mpride1911
Angry Brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mpride1911's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Lacey, WA
Posts: 486
Liked 107 Times on 78 Posts
Likes Given: 210

Default

Finally got to Pal do World market in Lakewood. This place is amazing. Don't come here on an empty stomach. Fortunately I'm on my motorcycle and can't buy much. Yeast is on aisle 2 by the salts.

There will be rice wine tonight.

__________________

Doing evil things to evil people since 2003.
http://www.facebook.com/CounterinsurgencyBrewing
Primary: 1. Baltic Porter 2. Irish Republican Ale 3.

Secondary: 1. Amber Lager
Kegged: 1. Controlled Pair IIPA; 2. EMPTY; 3. Dunkel Ale 4. Baltic Porter; 5. Kiss Yer Cousin rye ale 6. EMPTY

Bottled: 1. Blonde ale 2. 1.125 OG experiment 3. Chechen Rebel blackberry blonde ale 4. Arrogant Modified

mpride1911 is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 10:15 PM   #989
WesleyS
Feedback Score: 8 reviews
Recipes 
 
Join Date: May 2012
Location: Houston, TX
Posts: 8,021
Liked 2373 Times on 1536 Posts
Likes Given: 359

Default

Here's a shot of my finished rice wine. Tastes pretty good. I look forward to exploring lots of different flavoring options with my next batches.


image-2006860904.jpg

__________________

Long story short, Beer.

WesleyS is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2013, 10:22 PM   #990
Ostomo517
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2012
Location: Norton Shores, Michigan
Posts: 1,587
Liked 569 Times on 361 Posts
Likes Given: 184

Default

Quote:
Originally Posted by WesleyS View Post
Here's a shot of my finished rice wine. Tastes pretty good. I look forward to exploring lots of different flavoring options with my next batches.
What did you flavor with?
Did you clear it or is it just a weird reflection?


__________________
Ostomo517 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gelatinizing rice for rice wine? Newton Wine Making Forum 16 10-07-2013 03:26 AM
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 4 04-08-2011 05:01 PM
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