Making Traditional rice Wine. Cheap, Fun, and Different - Page 126 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Making Traditional rice Wine. Cheap, Fun, and Different

Reply
 
Thread Tools
Old 03-21-2013, 01:14 PM   #1251
jak1010
HBT_SUPPORTER.png
 
jak1010's Avatar
Recipes 
 
Mar 2013
Wayne, NJ
Posts: 2,378
Liked 553 Times on 425 Posts


Thanks everyone...I'll keep trying in my area and then order online.


__________________
Add to this thread or just read it and have a few laughs.
http://www.homebrewtalk.com/f45/ocd-...rences-458188/
___________________________________________
If it can be brewed, I'm interested.

 
Reply With Quote
Old 03-22-2013, 06:02 PM   #1252
rsc213
Recipes 
 
Dec 2012
Charlotte, NC
Posts: 5

So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?



 
Reply With Quote
Old 03-22-2013, 07:01 PM   #1253
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


Quote:
Originally Posted by rsc213 View Post
So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?
I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter

 
Reply With Quote
Old 03-22-2013, 07:26 PM   #1254
russki
Recipes 
 
Dec 2011
Chicagoland, IL
Posts: 141
Liked 10 Times on 9 Posts


Quote:
Originally Posted by Ostomo517 View Post
I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter
What about oxidation? I've been treating mine like all other beer/wine, trying to minimize oxygen contact.

 
Reply With Quote
Old 03-22-2013, 07:41 PM   #1255
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


I havent had any problems with it so far but mine does not stick around the bar very long either. Maybe try it with half and see what you think?

mrsamisme Likes This 
Reply With Quote
Old 03-22-2013, 08:21 PM   #1256
Jeebas
HBT_LIFETIMESUPPORTER.png
 
Jeebas's Avatar
Recipes 
 
Mar 2010
Pittsburgh, Pennsylvania
Posts: 473
Liked 37 Times on 26 Posts


I just harvested my rice wine after 24 days. I only got about half of a 750 ml bottle from 5 cups (dry) jasmine rice and 4 yeast balls. I am guessing the factors that led to this are -

#1 Fermentation temp too low, esp early on. (probably closer to the low 70s, high 60s)
#2 Not enough water, no soaking... Water level in rice cooker was one finger knuckle's length above the rice level, and it cooked real fast.

Anyways I am not upset at the yield, I just know I can do better based on what other people have posted. I will probably put a paint bucket heat lamp - http://brewstands.com/fermentation-heater.html - into the cooler - and hooking that up to one of the STC-1000s that I should be getting in the mail soon, at least until I build my dual fermentation chamber








OP here - http://www.homebrewtalk.com/f25/maki...ml#post4950345

mrsamisme Likes This 
Reply With Quote
Old 03-22-2013, 08:48 PM   #1257
Tabb
Recipes 
 
Dec 2011
Colorado Springs, CO
Posts: 199
Liked 21 Times on 14 Posts


Awesome pictures.

 
Reply With Quote
Old 03-22-2013, 08:53 PM   #1258
Jeebas
HBT_LIFETIMESUPPORTER.png
 
Jeebas's Avatar
Recipes 
 
Mar 2010
Pittsburgh, Pennsylvania
Posts: 473
Liked 37 Times on 26 Posts


Quote:
Originally Posted by Tabb View Post
Awesome pictures.
Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.

 
Reply With Quote
Old 03-22-2013, 09:37 PM   #1259
Ostomo517
Registered User
Recipes 
 
Nov 2012
Norton Shores, Michigan
Posts: 1,585
Liked 597 Times on 381 Posts


Quote:
Originally Posted by Jeebas View Post

Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.
It does look great! Not sure which of those would lead to that yield though. I usually get almost half a gallon from 5 cups dry rice. Although I dont think its the soaking because Im pretty sure sonofgrok mentioned he does not soak anymore.

 
Reply With Quote
Old 03-22-2013, 10:10 PM   #1260
Disander
Recipes 
 
Dec 2012
Posts: 7


This looks fun and rewarding. My local stores do not carry the dried yeast ball. Is this a good price per gram/oz? http://www.asiansupermarket365.com/P...RCILJ&CartID=1

~Dis



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gelatinizing rice for rice wine? Newton Winemaking Forum 17 09-16-2014 02:26 AM
SaTho - Thai traditional rice wine arachnyd Winemaking Forum 6 07-22-2014 11:18 PM
Rice wine from flaked rice? Newton Winemaking Forum 13 10-15-2010 03:22 PM
Making some traditional Muscadino (planning stage) Starderup Winemaking Forum 3 06-17-2010 01:17 PM
Traditional red wine Celestyal Winemaking Forum 3 04-13-2010 12:20 AM


Forum Jump