saramc

Recipes 

Yes, this is a few photos of the change in just two days. I have no intention of harvesting until Day 21-30. I have liquid seen from top to bottom.

Did yours not do this?

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Motto: quel che sara sara

sonofgrok

Recipes 

Nope. Mine has a little bit of liquid after 2 days and then slowly accumulates more as time goes on. The raft of rice stays floating on top the entire time for 3+ weeks and then starts to drop. It could be the rice you used though or the yeast... or maybe you used a lot of yeast and super fermented it. Can't say! As long as it ends up delicious right?

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saramc

Recipes 

Used four cups dry rice, three yeast balls, 1/2 cup red yeast rice, both pulverized into powder. I think what helped kick this off is the combo of sticky, sushi rice and Thai Jasmine rice that was added to the yeast when the rice was just cool enough, but not too hot, to handle with clean, sanitized hands. Used a 2 gallon glass cookie jar, do not own a one gallon glass...and I really wanted to see this. I suspect the rice will rise, just like a cap does, but I need more liquidification to occur. Still quite early.

This weekend I am making this exact recipe but I am using 100% sweet, sticky aka sushi rice--have received notice that this is a glutinous rice and can be used for home sake making. And will eventually make some using sushi rice and only yeast balls. But what I really want to know is: the name and a US source for sake rice. Apparently it is its own monster and hopefully HomebrewSake can help me. Will share if/when I get anymore info.

Received confirmation that Jasmine rice is not glutinous rice.

Need to find out how to figure out PA and ACV, there has to be a way.

Here is another photo from today, and it shows the liquid at rest:

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Motto: quel che sara sara

Arpolis

Recipes 

The red yeast rice also produces beta and alpha amalyse which would help with the liquefaction. I don't know what the yeast balls produce but if they only have beta amalyse for instance then this could be why we see the super liquefaction here. I think this looks really cool.

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nghtmre4u

Recipes 

Sara how much liquid do you get from this size batch

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detlion1643

Recipes 

Does this have to be made with a specific kind of rice? Swmbo has more (generic, store bought) rice in our kitchen than we can eat. I'm wondering if this with some wine yeast would produce anything like 13%+ and worthwhile...

Not trying to go the cheap route, but more curious since I have soooo much of this already in the kitchen.

Btw, your pics of it make it look amazing!

saramc

Recipes 

I think the pics are quite interesting. Colorful for sure and wish we had smell share!

You need Japanese sushi rice or Japanese sake rice to do it properly...though Thai Jasmine rice will ferment. I am currently using sushi plus Jasmine. Must use the yeast balls with or without the red yeast rice. Common U.S. parboiled, aka Uncle Bens, aka white long grain rice is not the one to use. It is the short grained sweet, sticky rice that is preferred.

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Motto: quel che sara sara

saramc

Recipes 

First time making this, and I just started this in the evening on 11-13....far too early for a harvest of wine. That will be done somewhere between Day 21 and Day 30. This morning the rice is now floating on just over one inch of liquid. My vessel is one of those two gallon Anchor Hocking glass cookie style jars from local WalMart. I still have a lot of liquid thru the rice itself and I suspect the liquid level to rise each day.

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Motto: quel che sara sara

BattleGoat

Recipes 

This thread has been an absolutely fascinating. Thanks to both @sonofgrok & @saramc for the how-to!

@sonofgrok - Would you mind sharing the process you used to flavor yours with the pomegranate? Did you steep the seeds, just add some juice, how much did you add, etc. Thanks!

sonofgrok

Recipes 

Much more simple than that! I actually had a Ziploc in the fridge with seeds from about 1/4 of a pomegranate that my wife had been snacking on. I took two identical bowls (so they fit inside each other perfectly), and smashed the seeds together between them. I then took a spoon and smashed some individual missed seeds. Took the seeds into my cheesecloth and strained them out into the finished wine before bottling and putting in the fridge. No steeping or sanitizing or anything (I figured the ~20% alcohol in the wine would be enough to kill anything off).

I was extremely impressed with the amount of flavor it imparted on the wine. It tasted kind of like a Starburst candy. My wife, who doesn't drink, went through my entire bottle of wine in a week and demanded I make more!

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