Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > First home brew project, EVER! Rice wine, please help!
Thread Tools
Old 10-06-2012, 06:13 PM   #11
Feedback Score: 0 reviews
Join Date: Jun 2011
Location: Henrico, Virginia
Posts: 76
Liked 3 Times on 2 Posts
Likes Given: 64


I tried sake last year. I got fed up with crushing cooked rice, so I tried an earlier method of preparation called bodai-moto. The result is a carboy full of lacto-sour sake. I felt a little better when I read Sandor Katz talk about sour sake in Art Of Fermentation. It's still waaaay tart to drink (at least for me. I'm not a sourhead...yet), so I'm going to try using it to start a Berlinner Weisse or maybe put some in a boil to do a Guinness-style partial souring on a big beer.

Rice preparation was a big mess. I'm still not 100% sure I had all the koji propagated properly. I'm thinking about doing a batch with black or red koji, just so that I can see it properly when it grows.

My LHBS is out of sake kits, so I'm going to try for my koji. It's cheap, so I plan to overpitch a little.

One thing I was wondering about is what effect the ratio of koji rice vs non-koji rice has on the finished product. Does having the non-koji rice control the fermentation speed?

Continuous Hopping IBU Calculator:
Available in OpenOffice or Excel format
Radegast is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gelatinizing rice for rice wine? Newton Wine Making Forum 17 09-16-2014 02:26 AM
Chinese Rice Wine Onihige Wine Making Forum 3 12-22-2011 05:46 PM
Rice Wine? hong Wine Making Forum 22 03-02-2011 09:27 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM
Who sells home brew wine kits? Michael_Currie Wine Making Forum 5 01-26-2005 03:18 AM

Forum Jump

Newest Threads