Lazy man's rice wine: would this work? - Home Brew Forums
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Old 08-27-2007, 02:23 PM   #1
Bosh
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If I put a whole bunch of malted rice syrup (its much cheaper than malt extract here in Korea) with some water in a fermenter with some wine yeast would it turn out tasting OK? Or am I on the wrong track...


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Old 08-27-2007, 05:20 PM   #2
mgayer
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Sounds like it would taste like OB! Hey let us know it should have quite a bite to it.


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Old 08-28-2007, 01:05 AM   #3
Bosh
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OB
*shudders*
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Old 08-28-2007, 01:16 AM   #4
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It sounds flavorless and a bit "hooch"-like to me. I'd avoid using it as the sole ingredient in a brew. You could use it as an adjunct in place of some of the light extract that your recipes use, though.
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Old 08-28-2007, 09:40 AM   #5
Bosh
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Ya I know is sounds hooch-like, which I don't want, but I'm trying to see what would be the difference between this and saki since saki is make with pretty much just rice.
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Old 08-28-2007, 01:30 PM   #6
yaeyama
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I'm a newbie at fermenting, so I don't want to over-step my bounds, but as a long-term resident of Japan, please allow me to suggest: don't EVER call it "saki". It's sake, which of course is pronounced, sah-kay.

 
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Old 08-28-2007, 02:27 PM   #7
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Quote:
Originally Posted by Bosh
Ya I know is sounds hooch-like, which I don't want, but I'm trying to see what would be the difference between this and saki since saki is make with pretty much just rice.
Sake uses a mold to break down the starch into sugar. You then ferment it with the rice. Malted rice syrup is going to use a different process to break down the starch and extract the sugar. I would expect this to taste very different and not in a good way. Maybe using it as an adjunct to make a lite beer would be drinkable but just using rice syrup sounds like hooch to me.

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Old 08-28-2007, 02:51 PM   #8
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It certainly won't taste like sake. Sake is made with polished rice, not malted rice. Malted rice syrup has the potential for being the base of a rice beer. There are many beers (where beer is defined as a grain-based fermented beverage) that do not use barley, 'opaque' beers based on malted millet are common in Africa and the West Indies.

On the other hand, I suspect fermenting malted rice syrup without anything else in it, wouldn't be very good.

Do you have access to specialty malts and hops? If so, you could experiment with small batches of pales or milds.


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