That might be interesting! The yeast balls makes the rice wine on the tart/sour side. I think you’re on to something!
I have a 1 gallon cyser going where I added a yeast ball - will update on how it turns out.
That might be interesting! The yeast balls makes the rice wine on the tart/sour side. I think you’re on to something!
Add rice and enzyme in proportion. Have done it. SOP in some processes.I started to make rice wine. 2 balls for 2kg (4,4lbs) of cooked rice. It’s fermenting nicely, but my question is (maybe more general): can i cook and cool additional rice to add to already actively fermenting rice to make more wine or adding additional 4lbs would kill the yeast cuz they won’t be able to ferment this amount of wine? Yep, im a bit cheap, so i just want to know if adding more mass to a ferment is something people do (no experience in fermenting at all)
My question is not entirely „yeast-related”, but more abt enzymes. Is there enough saccharificating enzymes in the ferment after a week or will the added rice get totally unfermented, as there’s no more enzymes to feed the yeast
Your fine, that’s what it does. White Mold grows on the rice, it eats up the rice and makes Sake/Rice Wine.Hi everyone. Awesome thread thanks sonofgrok and saramc.
I've just started a (first time making rice wine) batch 2 days ago. This morning I perked inside and saw white mold. I assume that is ok? The rice looked dry to me. I layered the rice with red rice yeast and the top layer with 2 round rice yeast.
Am I doing anything wrong? Thanks in anticipation.
In general, everything should be submerged, or at least very damp. Stirring and/or sanitized water is in order. A lot like pickle-making.Hi everyone. Awesome thread thanks sonofgrok and saramc.
I've just started a (first time making rice wine) batch 2 days ago. This morning I perked inside and saw white mold. I assume that is ok? The rice looked dry to me. I layered the rice with red rice yeast and the top layer with 2 round rice yeast.
Am I doing anything wrong? Thanks in anticipation.
One such yeast, Pichia anomala, produces off flavors such as ethyl acetate, which gives a solvent like smell and taste to the final product (Ji Ho et al., 2013). It is the purpose of this experiment to curb any Pichia growth by adding additional Saccharomyces cerevisiae to the brew in order to prevent the accumulation of off flavors.
I know it's been months since this question was posted, but in case it comes up again...Wow, this thread has been going strong for a while now!
I actually bought Koji spores (for making miso and shoyu) and thought about using them for a wine-rice hybrid beverage, replacing the rice by a regionally produced grain. Pearl barley or spelt seem to resemble polished rice in that they had their husks removed (in "The Noma guide to fermentation", pearl barley is also the base grain used for Koji and derived products). I currently have a beer fermenting using the Westmalle strain, which is quite alcohol-tolerant (up to 12%).
I'm thinking of steaming some pearl barley, mixing in some Koji spores and a bit of my harvested yeast Belgian yeast. Has anyone attempted something like this? I'm kind of at a loss as to the right quantities and proportions...
Moreover, my yeast certainly cannot take the full strength of the rice brew, so I'd have to dilute with some water. I guess that the initial "dry" phase of the ferment is important to provide oxygen for the Koji spores? So I'd have to start dry and then add water maybe two days in, so that the Koji had a chance to get hold and my yeast has not yet died of alcohol...?
I'd appreciate any pointers (and apologize if I could not find any hidden in the hundreds of previous posts....)!
Cheers,
Daniel
Wow, thanks so much for digging through this behemoth of a thread and compiling all that information! I greatly appreciate it and I'm sure it'll help many others dip their toes into this realm of fermentation.
Thank you!
I’ve read through the whole “Brays one month mead” thread, then I saw this and I just couldn’t do it lol.
Tried my hand at making some on my own and failed miserably. I followed the method of dwhill on page 135 and think I ended up using too much water. After about 2 weeks I knew it was a failure and made another batch without adding any water after cooking and it's looking like everyone else's and has more pleasant odor.
The Lalvin producing the best flavor isn't surprising. I've recently started to get a little bit into wine making and the little research I've done on wine yeast has taught we that some strains (and pardon me for not knowing the exact term) are aggressive toward other strains of yeast, meaning they kill them.Have been slowly making my way through this entire thread. Don't miss the first 20 pages if you haven't read them -- sonofgrok, sarahmc, leadgolem, and aropolis have answered many of the questions I see in more recent posts.
That said, I've only gotten through about 50 pages, so if this question WAS answered later, apologies. But since I haven't seen it so far, I think I found out why some people had "acetone" like odors.
Apparently, as so many guessed, there is a lot of variation in the yeast balls. And certain strains of yeast will produce solvent-like odors. See this quote from Yeast Experiment:
This writer decided to add the desired yeast strain in hopes that it would overcome any of the other yeasts present.
They added Lalvin wine yeast ICV D47 to one batch, Safale US-09 Dry Ale yeast (Fermentis) to a second batch, and Safbrew S-33 Dry Brewing yeast (Fermentis) to a third batch. All three came out without solvent odors, and the Lalvin wine yeast apparently produced the best flavor.
Ok. I have both the Jasmine and the Thai Sweet Rice fermenting. The Jasmine was prepared 7/1/2020 and Sweet Rice 7/3/2020. I ended up washing and soaking and steaming the sweet rice. The Jasmine rice wine smells quiet sour and is noticeably mushy with only a little bit of separation between rice and liquid. The Sweet Rice only 3 days in looks more promising. It doesn't have the sour smell and there is some distinct separation between clear liquid and rice solids. I'll give the Jasmine a few more days, but I don't see how I'm going to get any liquid out of this without adding water 1 week in, like I've seen in so many recipes.
Ok. I have both the Jasmine and the Thai Sweet Rice fermenting. The Jasmine was prepared 7/1/2020 and Sweet Rice 7/3/2020. I ended up washing and soaking and steaming the sweet rice. The Jasmine rice wine smells quiet sour and is noticeably mushy with only a little bit of separation between rice and liquid. The Sweet Rice only 3 days in looks more promising. It doesn't have the sour smell and there is some distinct separation between clear liquid and rice solids. I'll give the Jasmine a few more days, but I don't see how I'm going to get any liquid out of this without adding water 1 week in, like I've seen in so many recipes.
Huh. Something’s not right with your Jasmine rice for sure. I’ve been using medium-grain Jasmine, which works great. I’ve read that the longer-grain rice strains don’t break down well and I wonder if that’s what happened to you. The OP suggested specifically “Hom Mali” Thai Jasmine rice, which I found at my local Asian market. I usually get water level up to about 80-90% of the height of the rice within 2 days. No separation that early, but loads of juice visible.
The fact that it’s developed a sour smell at this point is also not a good sign. I think the BJ’s brand might not be the right strain.
Hi iv just started one with this rice how did your turn out pleease?Had a friend moving away give me a free 8 cups of arborio rice. It works very fast/well. Already have visible liquid halfway up the vessel on day 2.
Hi iv just started one with this rice how did your turn out pleease?
Hi iv just started one with this rice how did your turn out pleease?
Its ok being a home brewer teaches you patients . Thank you for the response . Have you had any batches finish any good tips?and that guy hasn't logged in since June 2019
Its ok being a home brewer teaches you patients . Thank you for the response . Have you had any batches finish any good tips?
Im doing mine in a demi john with an air lock its started bubbling about an hour ago i put a little bit of turbo yeast in there for luck as i read it needs it with the leaven so im hopeful. already a lot of liquid building upfraid not. sake is one alcoholic beverage that still escapes me.i always got sour non alcoholic rice water.
(but remember you can sprout your koji rice once it's fungi'd up in a oven with the litght on and get more spores. should been dark greenish. still got a bunch that i cleaned up on a petri plate. when i master sake, i will be a black belt alchy! )
i still haven't given up!
Im doing mine in a demi john with an air lock its started bubbling about an hour ago i put a little bit of turbo yeast in there for luck as i read it needs it with the leaven so im hopeful. already a lot of liquid building up
Iv worked with amylase before on potatoes that worked out ok. thought id try this as iv heard the taste is awesome got ten packets of the leaven yeast even if i fail this time ill keep trying as i hear its a good probiotic in lower strength. i like making honey rice and raisin wine.when i was learning sake proccess, it was like malting barley sorta. you grew the mold on the cooked rice then added more rice and the koji was the "malt"?
but like i said i never had any luck getting alcohol. just something strangley pleasently tart.
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