If I put a whole bunch of malted rice syrup (its much cheaper than malt extract here in Korea) with some water in a fermenter with some wine yeast would it turn out tasting OK? Or am I on the wrong track...
Lazy man's rice wine: would this work?
- Thread starter Bosh
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mgayer
Well-Known Member
Sounds like it would taste like OB! Hey let us know it should have quite a bite to it.
It sounds flavorless and a bit "hooch"-like to me. I'd avoid using it as the sole ingredient in a brew. You could use it as an adjunct in place of some of the light extract that your recipes use, though.
Sake uses a mold to break down the starch into sugar. You then ferment it with the rice. Malted rice syrup is going to use a different process to break down the starch and extract the sugar. I would expect this to taste very different and not in a good way. Maybe using it as an adjunct to make a lite beer would be drinkable but just using rice syrup sounds like hooch to me.Bosh said:
Craig
It certainly won't taste like sake. Sake is made with polished rice, not malted rice. Malted rice syrup has the potential for being the base of a rice beer. There are many beers (where beer is defined as a grain-based fermented beverage) that do not use barley, 'opaque' beers based on malted millet are common in Africa and the West Indies.
On the other hand, I suspect fermenting malted rice syrup without anything else in it, wouldn't be very good.
Do you have access to specialty malts and hops? If so, you could experiment with small batches of pales or milds.
On the other hand, I suspect fermenting malted rice syrup without anything else in it, wouldn't be very good.
Do you have access to specialty malts and hops? If so, you could experiment with small batches of pales or milds.
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