Originally Posted by rottenpotato
I recently hacked a 3 gal batch of what I hope will be a drinkable wine. I boiled some sweet rice with probably about 6-7 cups of cane sugar until it was cooked, and then let it soak overnight. then I stirred it up really well and strained the rice out, leaving a sweet, milky white substance that I added lemon juice and dry wine yeast to. that was two days ago and it is bubbling away nicely. Anyone have any experience with something like this? I have read many places you need special yeast to actually get any sugars out of the rice, Im worried all I am feeding my yeast is the cane sugar. I had hoped by using a sweet sticky rice that this might turn out ok...
It will be drinkable and may even be pleasing. The japanese call the sticky rice, sushi rice and I know there is more available starches in a rice like that than normal white rice I might buy in a grocery store.
I just made a batch of rice wine but like you, I used sugar along with the rice. I would also like to know more about different yeasts ability to convert starches into alcohol. I prepared it a little differently but saw the same milky white brew you did. This was my first winemaking experience. I had an issue come up with high temps in my house and siphoned off all available liquid and am cooling it now in the frig.
I did a little "sampling". It may have been more than a sample though. I drank about a quart. It seems to be kind of potent compared to some other wines I've had which isnt a problem for me. It has a slightly fruity taste with a little tartness that hits the back edges of the tongue. It is a bit dry and sweet. It had been brewing 8 days.