So two yeast balls per KILO? At 6 cups per pound and a kilo at 2.2 pounds, that would be @ 13 cups rice per kilo. Many have suggested a yeast ball per cup ratio, meaning... I used 12 of the 10gm balls for 12 cups of rice and it REALLY seemed like overkill.
And I also am interested in the home growing of aspergillus oryzae.
So two yeast balls per KILO? At 6 cups per pound and a kilo at 2.2 pounds, that would be @ 13 cups rice per kilo. Many have suggested a yeast ball per cup ratio, meaning... I used 12 of the 10gm balls for 12 cups of rice and it REALLY seemed like overkill.
So assuming 6 cups raw rice/pound you are using 6gm/pound.I mentioned this earlier, not sure if different brands have different potency, but I only use 1 gram per cup of dry rice.
So assuming 6 cups raw rice/pound you are using 6gm/pound.
So, assuming I have a fermentation vessel with a 3.5 quart capacity - how many cups of cooked rice would y'all suggest I aim for?
Hmm, I think I will go with one 10gm ball per kilo of raw rice and see how that works out. Soaking rice for the 1/3 volume increase in jasmine green tea right now and I will then prepare the rice in my cooker in more jasmine green tea.Im sorry, im a idiot lol Its just under a gram a cup. For 5 cups rice I used 4 grams, probably doesnt make a diff but there you go.
Thanks for the quick reply, sara! Any advice on what that comes out to in cups of rice?
You could fill the multi-quart jar to the top and three days later steal a bit of sweet fermented rice for a tasty treat!
So, assuming I have a fermentation vessel with a 3.5 quart capacity - how many cups of cooked rice would y'all suggest I aim for?
Ok, just got home and checked the progress. My Saturday batch is all fuzzy with mold across the top, with a little water at the bottom. My Sunday batch has no mold, and a lot more water on the bottom.
Any thoughts? Is the mold a deal breaker? (I think it is.)
My current batch used 2 kg (~ 9.5 cups) of dry rice and fit into half of a 2.5 gallon jar.
So (9.5 cups/5 quarts) * 3.5 quarts ~= 6.5 cups of dry rice.
Huh!? 9.5 cups weighed 4.4 pounds? I think someone's been hitting the rice wine...
Not hitting the rice wine yet.. its not finished.
9.5 cups of short grain rice weighs about 2 kg (4.4 lb). I used Calrose which is a short grain type.
bulk density:
short grain polished rice 900 kg/m^3 = 900 g/L
Calculation:
9.5 cup ~= 2.25 liters
2.25 L * 900 g/L = 2025 g = 2.025 kg
I think someone's been hitting the rice wine...
So I'm on vacation and dying to know how my rice wine is doing but it'll have to wait until Friday. I've been wondering about this mild though...it seems that some have been getting it and some not but the people with no mold are still getting good rice wine. I'm going to do some research when I get back but what's the deal with this stuff? Why is it beneficial? And what are the factors that are contributing to some people growin mold and others not? Last question: does the last bit of rice not liquefy? I'm only asking cause if there's mold on top I don't want that in my rice wine haha. Thanks guys and happy...rice cooking?
I switched to using a ~1:1 ratio of rice to water, and the difference is stark. No visible mold whatsoever, on any kind of rice. All my 1:1 batches have smelled fruity and delicious within days, and the product has been strong, slightly sweet, slightly tart, and absolutely great! Same ambient temp, same ambient light, same brewing spot, same yeast balls, same rice, same soak times, same brewing/sanitizing procedure and same brewing vessels. The water:rice ratio is the only variable as far as I can tell.
If you're having difficulty getting the sweet fruity aroma/flavor, and your product is "meh", my advice would be to try a 1:1 ratio when you cook the rice.
I can't speak to what may prevent ethyl acetate production, though--I've never had a problem with that.
VDarius, good stuff, thanks.
Are you pre-soaking your rice, if so, for how long?
Thanks
Q: Wild rice wine: can it be done?
A: Based on the last month's worth of experience, no.
Halbrust said:Wild rice is grasss seed, not rice at all.
and it's Winter for me
I noticed that you used blueberry for flavor in one batch. How many blueberries did you use and how did you go about extracting the juices?
VDarius said:I apologize in advance. I've never quite gotten the hang of brevity, so I tend to err on the side of providing too many details.
TL;DR: Regardless of rice type, my winning process seems to be:
-5 cups of dry rice per gallon of fermenting space. I use 64-ounce glass containers, so 2.5 cups per container for me.
-Soak rice for 1 hour, then wash ~20 times. Water should not cloud when introduced to your rice.
-Add approximately the same amount of water as your starting amount of dry rice--after soaking your rice has a greater volume. I always measure from the starting volume, and not the soaked volume.
-Cook rice over ~1 hour with the lid on, at a low-ish temperature. Finished rice should be in discrete grains when done cooking--NOT MUSHY! Short-grain variants are translucent when done, though long-grain variants never become translucent for me.
-Wait for rice to cool to room temp before layering rice and powdered yeast balls in fermentation vessel.
-Put fermenting vessel in a dark corner and forget about it for 3 weeks. My dark corner is a pantry which varies ~ 2 degrees F between night and day.
I soak for an hour, give or take a few minutes. I tried soaking for 12 hours (a commonly quoted number), just to seek what happened, and the rice turned out mushy when cooked in a 1:1 ratio, much like my 2:1 batches. Fuzzy mold ensued, and the product was unimpressive.
It's worth noting that I tried adding water to my ferments just after I cooked the rice (similar to the process used to create Makgeolli, though I was using Jiuqu, not Nuruk). I noticed that the rice liquefied faster, and seemed to ferment faster, but the final product was the same as when I didn't add any extra water. The product did seem a little weaker, though--probably because the alcohol was dispersed across a greater volume of water. The most important factor for me has been the water I use to cook the rice--not the water in the fermenting vessel after the rice has been cooked.
Adding water will increase your total volume, but it doesn't seem to affect fermentation time or gross alcohol production. The amount of alcohol produced seems to have more to do with your initial volume of rice--not your initial amount of water (which makes sense--the yeast can only ferment the sugars which are liberated from the glucose polymers in the rice via amylolysis. More rice equals more polymers for the molds to catabolize. Water only affects the dispersal of the mold--not their total amylolytic efficiency. I knew my classes in molecular/micro biology would come in handy *someday* =P).
For some reason, though, rice-to-water ratio in cooking has had the greatest impact on my product. All of the rice I've tried has been husked (so no brown rice--though parboiled long-grain rice did yield a banana-ish flavor).
For reference, I'm at ~1 mile above sea level, my ambient temp has been ~65*F for all my attempts, and it's Winter for me, so the air has been dry. I've been using the same "Happy Panda" brand yeast balls that sonofgrok has been using, and the type of rice I've used has only seemed to change the flavor of the product. The alcohol content and fermentation time seem to be relatively constant across all rice types.
I can only speak for myself, though--there are likely a score or more variables I'm not aware of.
What process has worked best for everyone, and what are the ambient variables (temp, altitude, and ambient light)? I'm satisfied with my results, but I'm not quite satisfied that we've unraveled all of the crucial factors yet...
I noticed that you used blueberry for flavor in one batch. How many blueberries did you use and how did you go about extracting the juices?
OK.. so we let this go for at least 21 days. Do you think that's necessary? Do you think it's anything like a normal brew and the majority of the fermentation is done after the first 6-8 days? I know my airlock was bubbling pretty good on days 3-4, but it dropped off after that and didn't bubble any more.
If it's only a difference of a couple percent of alcohol to get a batch every week versus every three weeks, I'd say it's worth it. Opinions?
OK.. so we let this go for at least 21 days. Do you think that's necessary? Do you think it's anything like a normal brew and the majority of the fermentation is done after the first 6-8 days? I know my airlock was bubbling pretty good on days 3-4, but it dropped off after that and didn't bubble any more.
If it's only a difference of a couple percent of alcohol to get a batch every week versus every three weeks, I'd say it's worth it. Opinions?
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