Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
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Old 11-17-2012, 07:54 PM   #61
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I bottled mine today. I think "intense" sums it up nicely. Extremely potent, with a nice light sweetness to it. I clogged up a brita filter trying to make it a bit less cloudy...which it is, now, but still pretty cloudy. I would think a proper filtering regime for this stuff would involve a relatively coarse filter to start out with..like 50 micron or something, before proceeding to more fine filters.


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Old 11-17-2012, 09:11 PM   #62
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Never tried filtering it before! Interesting idea though the cloudiness has never bothered me.


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Old 11-18-2012, 12:03 AM   #63
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If you cold stabilize it I bet it will clear PDQ and you could rack it, if need be.
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Old 11-18-2012, 12:29 AM   #64
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Yeah I already thought of that. After I racked it to a bottle, I noticed it had started separating out a bit over an hour or two. So, I stuck it the tiny spare spot in my kegerator hoping that will improve the clarity even more.
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Old 11-18-2012, 02:59 PM   #65
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Finished a big batch yesterday that I flavored with blueberry. I ended up with 1 liter. Pretty darn tasty. I really enjoy the flavor the Thai Jasmine rice gives you.

I would never ever buy store bought sake because I have never been able to stand the stuff, but this homemade stuff is awesome.
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Old 11-18-2012, 03:22 PM   #66
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I might just have to try this rice wine.

Cheers
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Old 11-18-2012, 03:52 PM   #67
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Sonofgrok: how did you flavor with blueberry ? I am curious since I read the post about the pomegranate already.
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Old 11-18-2012, 05:28 PM   #68
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Quote:
Originally Posted by kevinstan View Post
Sonofgrok: how did you flavor with blueberry ? I am curious since I read the post about the pomegranate already.
Threw some frozen blueberries in the microwave then squeezed them out into the final wine using cheesecloth. I am a simple man.
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Old 11-18-2012, 05:34 PM   #69
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Boy is the creation I started the other day soupy. Rice grains are quite broken down. Will take a photo later tonight...since I just stirred it. I tasted the spoon afterward and it is insanely fruity! Arpolis told me the red yeast rice will lend fruity-ness.

Also, soaked two cups of dry sushi rice for eight hours, then strained and rinsed until clear...thinking this may contribute to some cloudiness (failing to rinse?)...then in the rice cooker it went with 1.5 times the water, and 30 minutes later into a rectangular glass dish it went. I powdered two yeast balls and sprinkled on top, and covered. I want the still warm yeast to create condensation that will drip off the top onto the yeast powder. I anticipate bubbling rice within 36 hours.

Next up...same recipe but using Thai Hom Mali Jasmine rice. Have to do that tomorrow, DH gave my rice the evil eye. I responded " it was $1.48, seriously?!? "
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Old 11-18-2012, 05:54 PM   #70
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So a trip to target yielded this...



And a google search found me this...

http://importfood.com/nrhf0401.html
And since their local i ordered. Should have my yeast next week.


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