MeadSake - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > MeadSake
Cool Brewing Corny 5G & Mini Giveaway

Closed Thread
 
Thread Tools
Old 01-12-2009, 11:16 PM   #1
mrhead
Registered User
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, Texas, USA
Posts: 57

I'm looking for opinions on the following recipe before I give it a whirl. I've tried experimental recipes that I pulled out of my a$$ before with good results, this one just sort of dawned on me as another high abv drink that would be cheap and easy to produce(perfect for us poor college students).

1 Gal Recipe:
2lbs Corn Syrup
2lbs Uncooked Brown Rice,
1tsp Bread Yeast

Dissolve syrup in warm water, pour on top of uncooked brown rice in fermentation vessel, shake. When temp is right add bread yeast and let sit 'till the cows come home. According to Tastybrew.com, I should achieve somewhere around 16% abv, though that number is based on white rice.

I suppose this is some sort of mead/sake hybrid....comment away.



 
Old 01-13-2009, 12:58 AM   #2
hightest
Recipes 
 
Join Date: Oct 2008
Location: Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts


While that combination of ingredients will ferment, it is neither a mead or a sake as it contains no honey nor the very specific type of mold (Aspergillis, pre-inoculated on a rice base as a product called koji) that is used to make Sake.



 
Old 01-13-2009, 01:16 AM   #3
mrhead
Registered User
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, Texas, USA
Posts: 57

Very true on both points, thank you.

 
Old 01-13-2009, 03:20 AM   #4
hightest
Recipes 
 
Join Date: Oct 2008
Location: Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts


The only real question (concern) I have is what effect the rice will have on the resultant "beverage". Because rice is predominantly a starch and provides no enzymes of its own, it will not ferment. As such, I question whether it adds anything beneficial...

When Sake is made, the enzymes that convert the rice starches into fermentable sugars are provided by the aspergillis mold - under very specific and demanding conditions.

 
Old 01-13-2009, 03:41 AM   #5
mrhead
Registered User
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, Texas, USA
Posts: 57

According to tastybrew, the 2lbs of rice would add 5.8% abv. I don't know or understand how that is, but I know many commercial beer companies use plain 'ol rice in their beer. I always assumed it acted to lighten the flavor...not sure what difference brown rice would have.

 
Old 01-13-2009, 03:44 AM   #6
ChshreCat
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,524
Liked 535 Times on 428 Posts
Likes Given: 21


Tastybrew may be assuming that it's being mashed with something with enzymes, and likely assuming it's flaked rice.
__________________
"Science + beer = good!"
-Adam Savage

 
Old 01-13-2009, 03:57 AM   #7
mrhead
Registered User
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, Texas, USA
Posts: 57

Well I suppose I could leave out the rice; of course at that point I'm simply fermenting corn syrup with bread yeast. Not something I'm against trying, of course I would most likely end up with a flavorless, body-less alcohol...

One possible revision to my recipe:
2lbs Corn Syrup
2lbs Brown Sugar
1tsp Bread Yeast

Any takers?

 
Old 01-13-2009, 04:17 AM   #8
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,228
Liked 773 Times on 493 Posts
Likes Given: 81


Quote:
Originally Posted by mrhead View Post
another high abv drink that would be cheap and easy to produce (perfect for us poor college students)
That is precisely the definition of hooch. We don't allow hooch threads, and this one's on the ragged edge.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Old 01-13-2009, 04:19 AM   #9
etp777
Recipes 
 
Join Date: Apr 2008
Location: Chicago
Posts: 174
Liked 3 Times on 3 Posts


Try Joe's Ancient Orange mead, or a similar recipe. Have a spiced holiday mead going now that smells amazing, using all ingredients from the grocery store except for the wine yeast.

Well, technically, I bought the honey at LHBS, but that's because I changed the recipe from 1 gallon to 6, and didn't want to buy 24 pounds of honey 8 oz at a time.

 
Old 01-13-2009, 04:24 AM   #10
mrhead
Registered User
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, Texas, USA
Posts: 57

I really wasn't going for hooch, I apologize if my lack of funding offends anyone. I am going for the GaP approach, have made a few successful batches of mead using bread yeast and honey which I will continue to do...now I'm just trying to make something that will be as good as mead but without taking 6 months to be drinkable.



 
Closed Thread

Thread Tools



Forum Jump