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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
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Old 12-17-2012, 05:59 PM   #261
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Today is day 20 of my fermentation process. I can smell a faint & slightly sweet wine smell around my jars. They're still bubbling a bit, should I still bottle tomorrow on day 21? They've been sitting in my closet which is about 60F apart from the first 2ish days when they were wrapped in an electric blanket.


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Old 12-18-2012, 02:13 AM   #262
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I made my first batch in a one-gallon glass jar from Target. After soaking 5 cups of sweet rice for 24 hours, I drained it and cooked it with 10 cups of filtered water in a stockpot, which in hindsight was too much after a full day of soaking. The rice came out to a paste-like consistency. Next time I'll start with 8 cups of water and add more if necessary. Five cups of rice is about 1 kg, so I used 1 crushed up yeast ball and half a packet of Angel Rice Leaven. I transferred the rice to the sterilized glass jar, mixing in the powdered starter at the same time. Then I covered the jar with the glass lid that it came with and wrapped the whole thing in a towel and heat pad, just to bring the temperature up a bit from the ambient 60 F.

After 24 hours, there wasn't much difference except a thin layer of liquid on top:
Pic 1
Pic 2

By the third day, the bottom third of the jar was filled with a cloudy liquid. The rice mass was floating on top, and a fuzzy mold with black spores was growing on the surface:
Pic
Mold
The liquid at this point was tangy and sweet, with no alcohol that I could taste. I broke up the mat of moldy rice on top and stirred it well, then left it alone until day 15.

There was now a sweet boozy aroma coming from the jar. The rice had separated into a floating mass that looks like cheese curds, and a layer of fine sediment on the bottom, with yellowish liquid in between:

This time, there wasn't any visible mold on top. I stirred the rice around and sampled the liquid. It had a strong kick and very little residual sweetness.
Now, I'm going to stir it daily for a few more days and then strain it with jelly strainer bags.


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Old 12-18-2012, 02:43 AM   #263
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I'm about 23 days in. Seems like the color is turning a little yellow. I can't tell if the smell is simply a strong alcohol or a slight vinegar. There is still a hint of sweet to it. I can't do anything with it tonight but should I filter and refrigerate tomorrow?
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Old 12-18-2012, 06:10 PM   #264
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Rice wine is filtering now. The initial taste is strong and tangy but there is a pungent aftertaste. Not sure if something off happened during fermentation, or maybe I just don't like rice wine?
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Old 12-18-2012, 07:12 PM   #265
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Quote:
Originally Posted by CaptainAsparagus
Rice wine is filtering now. The initial taste is strong and tangy but there is a pungent aftertaste. Not sure if something off happened during fermentation, or maybe I just don't like rice wine?
Tangy makes me think that maybe you got a Lactobacillus or Aceto bacteria. Could any fruit flies have gotten to it or anything? I'm going to make my first batch in a couple days.
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Old 12-18-2012, 10:36 PM   #266
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Originally Posted by bottlebomber View Post
Tangy makes me think that maybe you got a Lactobacillus or Aceto bacteria. Could any fruit flies have gotten to it or anything? I'm going to make my first batch in a couple days.
I wouldn't think so. Wisconsin winters keep most bugs in hiding. I feel that I was thorough with sanitation as well. I did take the jars out once a week to stir, but I sanitized my spoon, too. Bah.

I have so much of this stuff.
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Old 12-19-2012, 12:13 AM   #267
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Why did you stir them? I leave my stuff alone. I don't see what stirring accomplishes.
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Old 12-19-2012, 12:20 AM   #268
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Agreed. No stirring required.
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Old 12-19-2012, 12:35 AM   #269
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Can't vouch for the stirring. Can't remember where that came up. I don't stir.

Maybe stir caused oxidation to vinegar? Is it vinegary?
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Old 12-19-2012, 01:13 AM   #270
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I made a 5 cup dry batch of this about 3 days ago and it looks like nothing has changed at all in the jar. I soaked the rice for maybe an hour and steamed it for about an hour. I am new to steaming rice. I usually boil rice and can tell when it's done by the crunch or lack there of. I think it might be to dry? It was a translucent color and had no crunch.

Any one have this issue? I am making another batch tonight I let the rice soak for 2+ hours this batch I added 1 cup dry jasmine to 2 cups dry sushi rice.


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