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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Gelatinizing rice for rice wine?
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Old 09-29-2010, 10:52 PM   #1
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Default Gelatinizing rice for rice wine?

If I were to take, say 10 pounds of rice, and cook it in a rice cooker, would this "gelantize" the rice? I was thinking of then adding like 1 pound or so of malted wheat--enzemes for conversion--some water and then lautering. Boil this for a little while, cool and pitch S-05 yeast. Could I make cooking grade rice wine this way? Thanks!

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Old 09-29-2010, 11:58 PM   #2
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http://www.geocities.co.jp/foodpia/1751/sake.html

You need the kome koji, fermenting rice straight up isnt that easy, and actual sake making is much more involved.
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Old 09-30-2010, 05:04 AM   #3
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I'm just getting started on a sake adventure. It's bad when even the LHBS says "don't do it - everybody I know that's tried to make it has hated their version". The other LHBS said "I don't carry anything for it, because I don't like it. The best I can do is pronounce it."

So ... in light of this ... I'm wondering about making kome-koji. I realize it is needs a tropical type environment, like most molds. Warm, moist, etc. I was thinking of using an aquarium heater to heat the water up to a certain temperature within a ice cooler. The aquarium heater cost ~20 USD, and just has to be submerged in water. This should provide a nice humid, temperature controlled environment, without sacrificing my lagering fridge's temperature control. Granted, it means it is a one purpose tool - and that's always something to be avoided, but it is an option!

Also, I'm not sure if it taboo, but there is a Taylor-made guide for "make sake" ... if your google-fu is weak, I'm sorry. How good is this guide as opposed to the one that posted previously in the thread?

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Old 09-30-2010, 05:21 AM   #4
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the US man on sake... a while back he had a mini version printed in BYO.


http://www.taylor-madeak.org/index.php

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Old 09-30-2010, 05:39 AM   #5
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OK, so it's not taboo. How do these guides compare? I'd prefer to do it right ... or as right as I can.

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Old 09-30-2010, 05:42 AM   #6
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well i will follow Taylor-made when i make some sake pretty soon.

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Old 10-01-2010, 04:15 AM   #7
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I ended up doing a cereal mash with 9 pounds of rice. I then added 1 lb of malted wheat, 1 teaspoon of amylase enzyme, and 4 gallons of water. I let that sit for 2 hours at 150. Ended up collecting 5 gallons of "wort" at 1.053. I just brought that to a boil and cooled it, pitched some Coopers ale yeast. I figure this will go down to 1.000, which will give me a cooking grade rice wine at 7%.

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Old 10-01-2010, 08:38 AM   #8
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Quote:
Originally Posted by Blackgaurd_Brewing View Post
You need the kome koji, fermenting rice straight up isnt that easy, and actual sake making is much more involved.
No, see, he was proposing to replace the koji culturing with a mash. It won't be sake, but doing a mash with the rice and some malt for enzymes is a perfectly cromulent idea. Though I'm a bit unsure about the ratios proposed in the original post; that doesn't seem like enough malt, even with an extended mash. I'd probably use 6-row barley for the much higher diastatic power and bump up the amount a bit.
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Old 10-01-2010, 01:47 PM   #9
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Let us know how it turns out, I am very curious.

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Old 10-01-2010, 04:31 PM   #10
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Yeah I'll let you know. There's no doubt that I extracted a bunch of sugar from the rice...I check this morning and its bubbling like mad. 5 gallons of this stuff cost me about 4 bucks (50 lb Costco bag-o-rice).....

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