Brewing Clamper
Well-Known Member
After 4 weeks or so, mine made acetone!! Holy crap was that stuff strong! I ended up dumping it. Gonna have to try again!
Just went to the asain market and got about 50 yeast balls for $4.99 and 5lbs of sushi rice for $6.99, plan on starting four cups of this tonight.
Two things: 1) how can you possibly know the ABV on this? What makes you think it's around 20%? 2) I plan on using kmeta after 25-30 days to fully stop fermentation, I'm not blowing up my fridge lol
I plan on using kmeta after 25-30 days to fully stop fermentation, I'm not blowing up my fridge lol
Well I just harvested mine tonight. I used 2 pounds of rice and 2 yeast balls. I got about 3/4 of a quart. So guessing you may get around 2 quarts or so.
170* for 10 minutes? That work?
So I tried this using Champagne yeast and it didn't work at all, after over a month there was some slime and a very sweet/yeast smell, but I never saw the separation that any of the pictures showed, From my research it sounds like it was due to a lack of the enzymes needed to break the starch down into sugar. For the holidays I went to Vegas and stopped by the asian market there and picked up some yeast balls (the wife loves my trips for beer related stuff during vacations) and have just started my next batch, its looking more like the pictures already!
Thanks for the awesome thread
Wow, I got just shy of two quarts from just two cups of glutinous rice, but also used a bit of the red yeast rice. Interesting to see the various yields everyone is reporting.
Yeah, I thought I'd get more. My liquid never did get over the top of the rice. I didn't really soak the rice first, just steamed it. Guess I was impatient. I think my rice could have been too dry. I'll have to re-read this thread and try again.
How long does it take to settle out? Mine has been in the fridge aobut 14 hours and only have about a hflf inch of clear liquid at top. The rest is still cloudy white.
Definitely soak the rice until you reach the 1/3 volume increase. I had definite clearing and cloudy layer within 24 hours. Never really poured off much sediment even after the cold settling, just seemed to have a band of cloudy wine with no noted sediment when consumed. Overall, I avoided squeezing the straining bag until the end and then I switched out collection container. That expressed cloudy wine was consumed first. In sake making they refer to that part as 'rice beer'.
Are you talking about dry rice volume, or did you mean pints? I don't see how it's possible for you to have a liquid yield four times larger then your cooked rice volume. 1 quart=4 cups.Wow, I got just shy of two quarts from just two cups of glutinous rice, but also used a bit of the red yeast rice. Interesting to see the various yields everyone is reporting.
Are you talking about dry rice volume, or did you mean pints? I don't see how it's possible for you to have a liquid yield four times larger then your cooked rice volume. 1 quart=4 cups.
Ah, that makes more sense. Thank you for clarifying.correction: four cups of dry rice which had been soaked and steamed did in fact yield just shy of two quarts wine. Actually I exceeded two quarts because I did not count the final cloudy red rice wine I attained at the end of straining.
Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and consistency was much thicker than regualr wine. While there was definately some alcohol taste, it was much less than I was expecting. I don't think this is anything close to 20% ABV which it apparently can get.
It's a bit sweet for my taste, so I'll let it sit in fridge, as I understand it will change over time.
If I try again, I will probably add some of the red yeast rice to it to see if I can get better alcohol conversion.
Great thread...Thanks to sonofgrok, saramc and others for all the info and Happy New Year to all.
It sounds like your yeast peetered out on you. Adding the red yeast rice will add additional amalyse enzyme to convert search to sugar and add other fruity interesting flavors but may not help with the fermentation. Good luck with your next batch.
Thanks Aroplis. I agree, it does sound like the yeast kind of crapped out early. What would help get better fermentation/conversion? I used 2 yeast balls for aobut 2 pounds of dry sweet rice. Would more yeast help? Also, our house is about mid 60's in the winter, and I'm thinking maybe higher ferm temp may help. Mine never started bubling like some have described.
I usually use 2 yeast balls per 2-3 cups (dry uncooked measurement)
So, I separated the sake from the rice using the cheesecloth and poured it into a clean jar. It's been in the fridge for a week or two. I went to pour some this evening to try it out, but I noticed it's still fermenting. That's pretty surprising since it's so cold. It also has a filmy layer on top. Should I pull it out of the fridge and let it continue to ferment? Or, just leave it be. I'm concerned about it turning to vinegar if I pull it out of the fridge. In true home brewer fashion, I did drink a glass of it and it's great...like a fruity white wine.
Just went to the asain market and got about 50 yeast balls for $4.99 and 5lbs of sushi rice for $6.99, plan on starting four cups of this tonight.
Two things: 1) how can you possibly know the ABV on this? What makes you think it's around 20%? 2) I plan on using kmeta after 25-30 days to fully stop fermentation, I'm not blowing up my fridge lol
Rule #1 in all winemaking is k-meta does not stop a fermentation. Pasteurization is the way to go with this. You can cold crash, dose with k-meta and hope....but if the yeast is there and sugar is there it will ferment. It takes little time to pasteurize.
Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and consistency was much thicker than regualr wine. While there was definately some alcohol taste, it was much less than I was expecting. I don't think this is anything close to 20% ABV which it apparently can get.
I found these at the local Thai Grocery. What do you guys think...are they the right type?
View attachment 91774
Yes. Same thing, smaller balls.
I doubt it.So the same rice/ball ratio would apply even though these balls are smaller?
So the same rice/ball ratio would apply even though these balls are smaller?
I doubt it.
You guys who have batches done, what's the weight of the yeast balls you used? I'd like to know too. I've got a small batch going, but in the package I found the yeast balls are only 1/3 oz.
Damn it I'm hooked. I've only looked into making sake once and was turned off from the process. After reading this post I can't wait to get started. Just out of curiosity, has anyone ever distilled the end product?
I made up my batch on Sunday. So far there is no liquid but the rice level in the container has lowered. It's like the rice is being broken down, which I assume is what should happen. There is also condensation on the sides. It has a smell to it, maybe fermentation? I'm not sure but will find out!
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