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 > Wine Making Forum > Anyone have a good Rice and Rasin wine recipe?
Reply
 
LinkBack Thread Tools
Old 06-13-2012, 06:49 PM   #1
burtonridr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Seattle, WA
Posts: 18
Liked 1 Times on 1 Posts

Default Anyone have a good Rice and Rasin wine recipe?

I'm looking for a simple rice wine to make in a small 1 gal batches. At the moment I have zero interest in making sake or using the specialty yeast required for that type of wine. I'm looking for something simple with just a few cheap fermentable ingredients. Preferably something that doesnt take to long to ferment and be drinkable.

I've read a few recipes that sound good, but they vary so widely in ingredient quantities and the sources arent great. Plus there are people trying to make Chinese rice wine for cooking, I dont know how great that would be for drinking. I dont know enough about the process to piece together a recipe.

Does anyone have good recipe they could recommend?

__________________

Currently into : Rice Wine
In the fermenter: Honey Kolsch, Shining Star Pale Ale, Mead, Rice Raisin Wine.
My Favorites : Honey Kolsch, German Altbier, Apfelwein, Joes Honey mead.

burtonridr is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2012, 10:26 PM   #2
burtonridr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Seattle, WA
Posts: 18
Liked 1 Times on 1 Posts

Default

Well, I found a Korean Rice Wine called "makgeolli". But it requires Nuruk (an enzyme) to break down the starches to sugars. After doing some reading, I'm very interested in making some of this.

But, I'm still very interested in finding a rice wine recipe that someone has tried and found to have good results. A recipe that uses mashing to convert the starches.

__________________

Currently into : Rice Wine
In the fermenter: Honey Kolsch, Shining Star Pale Ale, Mead, Rice Raisin Wine.
My Favorites : Honey Kolsch, German Altbier, Apfelwein, Joes Honey mead.

burtonridr is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 01:09 PM   #3
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,148
Liked 976 Times on 638 Posts
Likes Given: 2686

Default

Sounds like you want to use raisins in your sake; interesting.
You might find some useful info here: http://www.taylor-madeak.org/index.php

Rice is NOT fermentable without 1 (or more) of the following: koji, or amalayse enzyme, or malted barley (to provide enzyme).
Yeast cannot break down the molecular structure of starch and therefore need help from the aforementioned things to convert the starch to fermentable sugar. If you attempt to ferment rice without them, most likely you will only have wet, moldy rice & starchy water. If there is any conversion at all, it will be due to wild organisms that just happened to fall into it.

There is a reason people do things a certain way, learn what works & what doesn't by reading what others have done (successes & failures) & you'll save both time & money, AND make a much better product for your efforts.
Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 03:23 PM   #4
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 79 Times on 59 Posts
Likes Given: 127

Default

How it go making Makgeolli (Known when I was in Korean as Mahkli) ?

http://en.wikipedia.org/wiki/Makgeolli

Its not like sake at all....

Its actually Rice and Wheat

Its like drinking something out of the fermenter and skipping the bottling process.

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 01-18-2013, 04:08 PM   #5
Arpolis
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,090
Liked 202 Times on 186 Posts
Likes Given: 35

Default

Why not use a trusted raisin wine recipe and convert a little to make it a rice wine. Here is a recipe from jack Keller on raisin wine:


Quote:
RAISIN WINE
4 lbs raisins
1 lb sugar
1 gallon water
1 crushed Campden tablet
1 tsp pectic enzyme
1 tsp yeast nutrient
1 pkt wine yeast
Put water on to boil. Meanwhile, chop the raisins or run them through a mincer. Put raisins, sugar and yeast nutrient into primary. When water boils, pour over raisins and stir until sugar dissolves. Cover with a sanitized cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Strain and press juice out of raisin pulp. Transfer liquid to secondary and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Like most wines, it will improve with age.
Here is how I would change it:

Start fermenting in 2 gallon bucket.
Make sure and use golden raisins.
Change the raisins from 4 lb to 2 lb.
Add 4 cups sweet rice (dry measurement) to primary after steaming with the raisins.
Add in 2 tsp amylase enzyme when you add the pectic enzyme.

There you go. Not sure on drinkability but can not be too bad.
__________________

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 01-18-2013, 05:11 PM   #6
bribo179
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Midwest, Illinois
Posts: 238
Liked 5 Times on 5 Posts

Default

You will have to make this like Sake...make moto with koji...rice isn't fermentable without it! Look up Sake making on the internet.

__________________
http://ppbco.blogspot.com/
bribo179 is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 09:04 PM   #7
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 79 Times on 59 Posts
Likes Given: 127

Default

A Mahkli thread with a lot of directions is here:

http://www.homebrewtalk.com/f25/grea...riment-283608/

__________________
BEER - Some call it a problem, I call it a Hobby
  1. In the primary : Nothin'
  2. In the secondary : Nothin'
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 02:01 PM   #8
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default

This is what your looking for:

http://www.swapnascuisine.com/2011/1...-wine.html?m=1

__________________
kevinstan is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 06:41 PM   #9
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Quote:
Originally Posted by kevinstan View Post
The issue I see with this recipe is the rice is raw or parboiled-never cooked, plus there is nothing to convert the rice to fermentable...unless the OP was using a rice wine yeast cake/ball which is amylase based. But I do not think he was.
__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 02:39 AM   #10
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default

Quote:
Originally Posted by saramc View Post
The issue I see with this recipe is the rice is raw or parboiled-never cooked, plus there is nothing to convert the rice to fermentable...unless the OP was using a rice wine yeast cake/ball which is amylase based. But I do not think he was.
Saramc:

It is not so much as fermenting the rice as it is using the rice for flavor. I have done this recipe myself a few times now since I doubted it at first until I tried it. It is important to use the basmati rice since it is such a "fragrant" type of rice. It allowed a very flowery aroma once completed. This is what the rice is used for - not as a fermentable. The sugar is the fermentable, and the raisins are the nutrient - Lime zest adds to the flavor and is also slightly a preservative since this is more of an "old style" recipe instead of something meant to be made complicated. I made this without the rice thinking I would make a raisin wine and it did not turn out the same at all. Actually tasted bad and I dumped it. It only works with the rice. The OP didn't ask for a recipe using rice as the fermentable, he just asked for a recipe using rice. This recipe uses rice, and it has a purpose in this recipe which is for the flavor / aroma that is added to the wine using it.
__________________
kevinstan 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
Gelatinizing rice for rice wine? Newton Wine Making Forum 17 09-16-2014 03:26 AM
Looking for a good Garlic Wine Recipe turtlescales Wine Making Forum 6 01-01-2012 12:35 AM
For Goodness' Sake! I need rice wine recipe! Cap'n Jewbeard Wine Making Forum 4 04-11-2011 05:30 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 04:22 PM
Rasin Jack or rasin wine dan shay Wine Making Forum 1 12-17-2006 07:51 PM



Newest Threads

LATEST SPONSOR DEALS