Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
Reply
 
Thread Tools
Old 07-04-2013, 01:39 PM   #2441
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,510
Liked 535 Times on 472 Posts
Likes Given: 162

Default

Here's an interesting development. I started another two 3 cup batches of rice wine last night in target cracker jars. This fills them to about 1/3 volume of steamed sushi rice and they get two small crushed up yeast balls each jar. I washed the heck out of this rice until it ran clear and just put them in my kitchen cabinet for the full 3 week fermentation next to two smaller jars of RYR+sushi rice at about 2 weeks in.

Today was my last rice addition on the true sake project and either I miscalculated the final volume of rice or the novelty bell jar i'm using for the sake isn't truly 1 gallon in capacity. I had to take about half of the final volume of rice and water and mix it into one of the jars of rice wine I whipped up last night. I know what you're thinking, why didn't I just grab another jar and divide up the batch of sake into two batches....

I had no empty jars in the house. Not a one. Not even an empty baby food jar. Doh!

In order to create a 2-3" neck space for fermentation in the sake jar, I had to scoop out a little glucose water, koji, sushi rice and lalvin 1116 in order to free up space in the sake jar. That mixture of sake goodness went right into the cracker jar with the extra rice and yeast balls from yesterday.

It should make for an interesting fermentation to say the least.


__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote
Old 07-04-2013, 01:47 PM   #2442
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,510
Liked 535 Times on 472 Posts
Likes Given: 162

Default

Quote:
Originally Posted by Leadgolem View Post
Actually, I'm talking about the jars that have turned pink instead of red. The ones with residual enzyme and pigment from the home dried RYR. I'm wondering what they are going to taste like. Red rice wine does not really taste like white rice wine.
This is true. I have two batches of RYR+sushi rice about 2 weeks into fermentation. I will be squeezing the lees on those batches next Wednesday.


__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote
Old 07-06-2013, 04:46 AM   #2443
jak1010
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
jak1010's Avatar
Recipes 
 
Join Date: Mar 2013
Location: Wayne, NJ
Posts: 2,378
Liked 526 Times on 408 Posts
Likes Given: 324

Default

To everyone who ordered yeast balls and Angel Rice Leaven from me on 7/4, first off, thank you for the business. I didn't think I'd get so many orders on a holiday. I guess this is a favorite time to brew. Second, all orders were shipped early this morning. Thanks again and happy 4th to all!!!!!!!

Cheers...
__________________
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.
jak1010 is offline
Leadgolem Likes This 
Reply With Quote
Old 07-07-2013, 06:01 AM   #2444
embreedow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Orlando, FL
Posts: 22
Liked 5 Times on 4 Posts
Likes Given: 2

Default

ive read through about half of this thread, and decided to try it out. I went to the local vietnamese store in my city, and got the only rice yeast they had to make wine with. It wasn't balls, but about a good palm full of compressed white powder. It has ginger cinnamon and some other stuff in it so it looks like itll turn out creating something pretty good tasting. I was wondering, how much rice should i use with said palm-full of yeast?
embreedow is offline
 
Reply With Quote
Old 07-07-2013, 08:36 AM   #2445
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Quote:
Originally Posted by embreedow View Post
. I was wondering, how much rice should i use with said palm-full of yeast?
I think---Someone on here has used a spiced yeast blend & I cannot recall the outcome. My concern is you have a product made of nutritional brewer's yeast. Before I assembled everything, I would add 1/4 tsp of said spiced yeast to 4 oz apple juice & confirm it is alive. Like proofing bread yeast, which this might be, to an extent.

Normally I use 20 gm of yeast balls per 2 pounds raw, well rinsed, rice...no idea what to recommend if your spiced yeast is actually alive. Caution: there is a chance your yeast is not the enzyme producing yeast you need to ferment the cooked rice.
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 07-07-2013, 01:58 PM   #2446
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,510
Liked 535 Times on 472 Posts
Likes Given: 162

Default

Watch out for preservatives in apple juice. Use natural, all organic cider if you can find it. That, or just use simple syrup (sugar and water).
__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote
Old 07-07-2013, 02:15 PM   #2447
embreedow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: Orlando, FL
Posts: 22
Liked 5 Times on 4 Posts
Likes Given: 2

Default

ok will do, if it works ill get the rice goin and update if/when it starts workin!
embreedow is offline
 
Reply With Quote
Old 07-07-2013, 09:14 PM   #2448
LabRatBrewer
Lost in a Maze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LabRatBrewer's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Laguna Niguel, CA
Posts: 3,017
Liked 1020 Times on 708 Posts
Likes Given: 1567

Default

Running out of rice, and down to my last two rice balls. So, I made a small batch with 1 cup RYR, 2 balls, 3 red serrano peppers, 1 cup Turbinado sugar, and around 3 cups jasmine rice.
Click image for larger version

Name:	20130707_135057 (1).jpg
Views:	229
Size:	38.1 KB
ID:	133738  
__________________
Board of Directors, California Homebrewers Association
albert@calhomebrewers.org
LabRatBrewer is offline
 
Reply With Quote
Old 07-08-2013, 12:07 AM   #2449
Leadgolem
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,719
Liked 966 Times on 740 Posts
Likes Given: 1763

Default

Quote:
Originally Posted by LabRatBrewer View Post
Running out of rice, and down to my last two rice balls. So, I made a small batch with 1 cup RYR, 2 balls, 3 red serrano peppers, 1 cup Turbinado sugar, and around 3 cups jasmine rice.
Now that should be truly interesting.

My experiments have indicated you can get at least one additional batch out of the pressed leftover starch mass from a batch of red rice wine. As long as you pitch the starch mass immediately into the new fresh rice. That might be a way for you to stretch your supplies a bit.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
LabRatBrewer Likes This 
Reply With Quote
Old 07-08-2013, 10:56 AM   #2450
Descender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Fresno, California
Posts: 243
Liked 36 Times on 21 Posts
Likes Given: 2

Default

just picked up a 2 gallon Anchor Hocking (sp?) jar from Target for $13.99! going big. any insight into tall jars vs. wide jars? they also had what appears to be about a 6gallon wide mouth carboy on the end of an isle for $50. opted for a juicer instead lol.


__________________
Currently brewing: Rhino Farts

In Stasis: Rocket fuel
Descender is offline
 
Reply With Quote
Reply


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
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 6 07-22-2014 11:18 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM
Making some traditional Muscadino (planning stage) Starderup Wine Making Forum 3 06-17-2010 01:17 PM
Traditional red wine Celestyal Wine Making Forum 3 04-13-2010 12:20 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS