Making Traditional rice Wine. Cheap, Fun, and Different - Page 15 - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 11-28-2012, 06:10 PM   #141
bottlebomber
 
bottlebomber's Avatar
Recipes 
 
Apr 2011
Ukiah, CA
Posts: 14,342
Liked 2737 Times on 2112 Posts


Quote:
Originally Posted by nerdivore
Is it better to steam the sweet rice rather than cooking it in a rice cooker? I've had problems with under-cooking sweet rice when steaming it (the centers of some of the kernels were hard). Plus I don't have my bamboo steamer anymore. It'd be easier for me to make it in a rice cooker or even a double boiler with a predetermined amount of water.
You shouldn't need to. Here's how I cook rice. Use 1 rice to 2 water. Bring to a boil with the lid off, then put the lid on and cut down to a bare simmer. After 10 minutes turn the heat off completely. The rice does indeed steam, the steam finished off the cooking process and you don't get rice stuck to the bottom of the pot.

4
People Like This 
Reply With Quote
Old 11-28-2012, 06:40 PM   #142
nghtmre4u
Recipes 
 
Nov 2008
Posts: 307
Liked 9 Times on 9 Posts


I have good luck doing rice in microwave 1 rice - 2 water will that work for this also?
__________________
On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
On Deck: Edwort's Bavarian Hefeweizen, Biermuncher's Your WIT-ness" Belgian wit

malweth Likes This 
Reply With Quote
Old 11-28-2012, 08:37 PM   #143
bpparker
Recipes 
 
Sep 2012
Kansas City, KS
Posts: 12
Liked 1 Times on 1 Posts


I made a different recipe for sake in a four gallon jug and ended up with a ton of sake. (I have a bunch of friends to,,,, well,,,, get drunk also haha!) It worked out great but the recipe was a lot more effort than this one was. I'm planning to make this recipe in the jug but in a much larger quantity and assume it'll work fine.

 
Reply With Quote
Old 11-28-2012, 09:03 PM   #144
kevinstan
Recipes 
 
Oct 2012
Posts: 158
Liked 4 Times on 4 Posts


I have a 1500ml ball canning jar, a 1.5 liter carlo rossi wine jug, and some 1 gallon glass wine jugs. Which would be best for making some of this ? I will be using an airlock for all containers. I would like to be able to at least brew a few bottles of this at a time to keep it going. Not sure if anyone has tried any jugs yet or if everyone is using the large wide top glass jars only.

 
Reply With Quote
Old 11-28-2012, 09:47 PM   #145
CaptainAsparagus
Recipes 
 
Nov 2012
Posts: 7
Liked 1 Times on 1 Posts


Quote:
Originally Posted by kevinstan View Post
I have a 1500ml ball canning jar, a 1.5 liter carlo rossi wine jug, and some 1 gallon glass wine jugs. Which would be best for making some of this ? I will be using an airlock for all containers. I would like to be able to at least brew a few bottles of this at a time to keep it going. Not sure if anyone has tried any jugs yet or if everyone is using the large wide top glass jars only.
I used a wide-mouth gallon glass jar I purchased from Wal-Mart for $5.50. I made enough of a mess with the rice and wide-mouth jar that I wouldn't consider attempting a larger batch in a vessel with a typical slim neck. I can imagine the rice would not be easy to get out of the wine jugs, either.

I'd either use your 1500ml jar or spend a few bucks and get a gallon glass jar with a wide top.

 
Reply With Quote
Old 11-28-2012, 10:00 PM   #146
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,216
Liked 492 Times on 397 Posts


Yeah I wouldn't want to put rice in, or take it out, of a wine jug. Seems like that would be a huge pain.

However, they do sound like good bottles to put the finished product in. I have been putting mine in some empty liquor bottles that I remove the labels from. These bottles in particular come with very nice rubber stoppers instead of a traditional screw cap, and are pretty much perfect for this application.

 
Reply With Quote
Old 11-29-2012, 12:31 AM   #147
glenlivet
Recipes 
 
Apr 2009
Hightstown, NJ
Posts: 59
Liked 2 Times on 2 Posts


I made some of this a few weeks back. Im lucky enough to have a food market around here that sells the rice balls, 3 for .50c! I made 2 cups of jasmine rice in a rice cooker and let it go about 3 weeks. After three weeks I used a cheese cloth to separate the leftover rice from wine. I squeezed the cloth which I won't do again, I got a lot of extra rice goo in the jar. I put the jar in the fridge to help separate out the wine from rice. I'm fortunate enough to work in a lab so ill see if I can centrifuge the leftover wine/rice and separate everything out. Here are some pics of everything

Freshly pitched and over filled
Click image for larger version

Name:	image-2088952833.jpg
Views:	1719
Size:	35.3 KB
ID:	85989


After a few days. The cheese cloth picked up some wine and pulled it out. Next time ill get a bigger jar.
Click image for larger version

Name:	image-602711727.jpg
Views:	1693
Size:	29.2 KB
ID:	85988


Separated out but still
Lots of rice pudding on the bottom
Click image for larger version

Name:	image-3921638745.jpg
Views:	1725
Size:	28.8 KB
ID:	85991

This is what I decanted off the top of the previous picture.

Click image for larger version

Name:	image-2819927159.jpg
Views:	1748
Size:	55.3 KB
ID:	85992

It tasted good, sweet up front with a tangy finish. I think I let it sit to long on the rice. It was about three and a half weeks. Nice kick to it!

mrsamisme Likes This 
Reply With Quote
Old 11-29-2012, 12:46 AM   #148
kevinstan
Recipes 
 
Oct 2012
Posts: 158
Liked 4 Times on 4 Posts


Quote:
Originally Posted by glenlivet
I made some of this a few weeks back. Im lucky enough to have a food market around here that sells the rice balls, 3 for .50c! I made 2 cups of jasmine rice in a rice cooker and let it go about 3 weeks. After three weeks I used a cheese cloth to separate the leftover rice from wine. I squeezed the cloth which I won't do again, I got a lot of extra rice goo in the jar. I put the jar in the fridge to help separate out the wine from rice. I'm fortunate enough to work in a lab so ill see if I can centrifuge the leftover wine/rice and separate everything out. Here are some pics of everything

Freshly pitched

After a few days

Separated out but still
Lots of rice pudding on the bottom

This is what I decanted off the top of the previous picture.

It tasted good, sweet up front with a tangy finish. I think I let it sit to long on the rice. It was about three and a half weeks. Nice kick to it!
When you used the two cups of rice: how much did the finished product produce? Enough to fill a wine bottle ? Or less ?

 
Reply With Quote
Old 11-29-2012, 12:53 AM   #149
glenlivet
Recipes 
 
Apr 2009
Hightstown, NJ
Posts: 59
Liked 2 Times on 2 Posts


Quote:
Originally Posted by kevinstan

When you used the two cups of rice: how much did the finished product produce? Enough to fill a wine bottle ? Or less ?
A few hundred milliliters. The jar in most of the pictures is 500ml. I'd guess about 200-250ml. Maybe a little less, some of that was the leftover rice. The bottle in the last picture is a 1L flip top if that helps give a perspective. The flip top only has what I could pour off from the second to last picture. What's left I'm going to bring to work and spin down in a centrifuge and see how much I can get out. Hopefully another 100-200ml.

 
Reply With Quote
Old 11-29-2012, 12:57 AM   #150
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,216
Liked 492 Times on 397 Posts


I used about 2-3 cups of rice (I think) and ended up with 325ml of wine.

 
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