Making Traditional rice Wine. Cheap, Fun, and Different - Page 3 - Home Brew Forums
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Old 10-28-2012, 03:55 AM   #21
sonofgrok
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Quote:
Originally Posted by Arpolis View Post
Very cool. What temps is this staying at if you don't mind me asking?
I am not too picky on the temps. Rice wine is supposed to brew a little on the warmer side. I would say that the closet this is fermenting in is probably about 74 degrees F ambient.


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Old 10-31-2012, 08:36 PM   #22
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ohh its really interesting...



 
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Old 11-02-2012, 12:24 PM   #23
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How much wine are you making? It looks like it's just a glass of wine, or am I just getting the scale wrong?

 
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Old 11-02-2012, 12:58 PM   #24
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Originally Posted by mikeslag View Post
How much wine are you making? It looks like it's just a glass of wine, or am I just getting the scale wrong?
Scale is hard to tell from the pictures. Here are the jars with a wine glass and a 500mL beer bottle for scale. The jar on the left (The one documented in this thread) will probably yield about 400mL and the jar on the right (One I started a week ago with more rice that I did a better job cooking) will yield easily over 500mL. Probably more like 750mL. I will be happy to post the actual amounts that we end up with when we extract the liquid.

Remember that "wine" is somewhat of a misnomer as this will be around 20% alcohol and is usually consumed in shot-sized quantities.
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Old 11-02-2012, 06:23 PM   #25
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Sonofgrok.....how much rice are you cooking per x-amount of yeast balls. My package of yeast balls arrived today. Also noticed that the site I shared carries a black glutinous rice which may be interesting to use if you are aiming for black rice wine.

Cannot wait to get some going.

Sara
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Old 11-02-2012, 06:27 PM   #26
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Old 11-03-2012, 04:06 AM   #27
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Quote:
Originally Posted by saramc View Post
Sonofgrok.....how much rice are you cooking per x-amount of yeast balls. My package of yeast balls arrived today. Also noticed that the site I shared carries a black glutinous rice which may be intetesting to use if you are aiming for black rice wine.

Cannot wait to get some going.

Sara
I usually use 2 yeast balls per 2-3 cups (dry uncooked measurement) rice... which I should add is probably way more yeast than you need.
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Old 11-03-2012, 06:14 PM   #28
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Quote:
Originally Posted by sonofgrok

I usually use 2 yeast balls per 2-3 cups (dry uncooked measurement) rice... which I should add is probably way more yeast than you need.
Thanks
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Old 11-03-2012, 07:33 PM   #29
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This is awesome, I will most definitely be making some Sake one of these days. Thanks for the thread OP, I'll be awaiting the final product, all though not as much as you!

 
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Old 11-09-2012, 06:59 AM   #30
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So, thanks to this thread, I have had a batch of this sitting on my counter for going on a couple of weeks now. I have a couple of inches of liquid at the bottom of my jar. What are the next steps for this?



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