Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Beni-Koji. Red Yeast Rice. Old School... like really really Old School
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Old 03-30-2013, 09:39 AM   #21
TheDemonSlick
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I tasted it. Just Like That, all Gross looking like in the pictures. I was kind of scared and grossed out, but it was Good. Sweet... almost too sweet. Hawaiin Punch Like, thick kind of... I don't know, I drank some vodka and tonic (schweppes) first (no lime). I think people use the leftover rice stuff as like a desert or something, in asia.


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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 01:37 AM   #22
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Straining it out now... I think I might have messed it up... I put it on the back porch overnight to coldcrash, then I overslept, and it was 60 today, with my bucket in the sun... it's still good, but it's more tart now. It was waaaaaay sweeter last night. Just under 2 gallons and letting it drip, No Squeezies!
About 13%, I'm going for secondary fermentation, see if I can get that up a bit.


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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 02:38 AM   #23
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Off to the basement with them! My final yield, about 1.5 gallons... still dripping the trub in another bucket but not expecting too much more liquid.
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 05:19 AM   #24
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It looks great, and a little like Hawaiian punch.
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Old 03-31-2013, 05:46 AM   #25
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Worried about the headspace in the half jug
I'm thinking of pumping in co2, usually an enclosed ferment will produce it's own protective layer... need to keep the oxygen out... On the other hand, my Mother asked about rice wine vinegar, lol.
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 05:47 AM   #26
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Quote:
Originally Posted by TheDemonSlick View Post
Well corn is a starch as well, and it needs a little help converting. That's why the procedure you described, malting. Some distillers add sugar and just use the corn for flavor. Some malt, some buy expensive amylase additives... Unlike rice, corn does contain some sugars. What I'm considering would be like 10 bags of the cheap frozen corn, boiled, about 4-5 gallons water, a lb of red yeast rice, and bakers yeast. Hopefully I get time sat, but I have to get some stuff ready to bring to my Mom's for Easter dinner. What's intersting is the chinese distill the rice wine into Scochu, and the red color will actually bleed into the distillate. I think that would be Uber cool.
http://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB

You could always try to freeze concentrate it instead.
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Old 03-31-2013, 07:01 AM   #27
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Quote:
You could always try to freeze concentrate it instead.
.
.
No need for that, I'm Fully Equipped. But Thanks Brother, good lookin out.
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Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 08:17 PM   #28
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I made up an 18 cup batch of jasmine rice steamed 1/1 water to rice and a yeast ball per 3 cups. It's in a 3 gallon ferment bucket with an airlock. That thing took off the first night and bubbled like crazy up to @ the 18 day mark. Opened it up on the 21st day... and there's no @$%& liquid!?! The rice still has it all absorbed? So, stirred it a bit.. it's fairly mushy and wet, just no pooled water.. and going to try it again in another week. The air lock is only burping every couple minutes, so doesn't seem to be much going on. Smells absolutely amazing though.

My 20lb batch (Short grain sweet rice) that I used powdered up 1 lb RYR is going like crazy. I started with just two yeast balls and it wasn't doing anything after the first night (And I have no patience) so I crushed up 2 more and added those in a slurry of warm water. The air lock is almost a constant bubbling and has been since the 2nd day (Started on 3/23.) Hoping it turns out. I think I'll try just the RYR and some regular wine yeast next time. My first batch I tried used 3 parts water to 1 rice, and it was sour, sour, sour. 2nd batch is the one with no liquid. Hopefully, 3rd times the charm? lol
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Old 03-31-2013, 10:48 PM   #29
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21 days? You sound plenty patient to me. I'm fermenting at around 72F if that helps, and I was 9 days to racking off to the carboys. It got a little sour from my oversleeping and leaving it in the sun, but not too bad. It lost a lot of sweetness though.... more like tart than sour. And dry, really dry.
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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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Old 03-31-2013, 11:10 PM   #30
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Cleared out quick... Maybe I'll filter it later tonight, we'll see...


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Adventures in Ancient Asian Amylase producing Molds... Beni Koji, or Red Yeast Rice (Monascus Purpureas): http://www.homebrewtalk.com/f12/beni...school-400098/
Using Chinese Winecakes or yeast cakes (Aspergillus Oryzae?) Sonofgroks thread: http://www.homebrewtalk.com/f25/maki...ferent-361095/
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