ThatVideoKid
Well-Known Member
And I mean just taking abv into account, like a pint of 5% cider contains the exact same toxins as 4oz of 20% applejack.
I'm about two weeks into my first batch and it's already quite alcoholic so now I'm thinking about how exactly I'm going to decide to bottle it. I see in some other threads that some people prefer to strain out the wine from the solids and let the wine sit for a week or more to settle out the remaining solids, siphoning the clear liquor from the top.
Anyone have any preferences for cloudy vs. clear? I've seen cloudy sake in the store but I've never actually tried it so I have no idea what the difference might end up being.
I made a batch using broken Jasmine rice, where I added extra water after the first week to hopefully have it finish dryer. I let sit maybe 2 months before I strained it. It's just as syrupy as the previous batches made with kind-of dry sweet rice. The taste is good, if it just wasn't so sweet.
I made a batch using broken Jasmine rice, where I added extra water after the first week to hopefully have it finish dryer. I let sit maybe 2 months before I strained it. It's just as syrupy as the previous batches made with kind-of dry sweet rice. The taste is good, if it just wasn't so sweet.
Very excited about this!
I have read 83 pages into this thread so far. No way I could hold out and read the entirety of it before making a first attempt!
What I have done is, I used a wok/steamer combo I have and steamed up 10 cups of Walmart Calrose sushi rice. I added 10 balls of Onto Yeast that I purchased online (It's actually fairly local to me). All of this went into two 1-gallon jars that I sanitized with bleach/vinegar/water mix and rinsed very well. (I do not have any StarSan yet).
My sushi rice came out of the steamer pretty darn dry. I read that too moist is not good, but too dry is also not good. I guess I'm hoping for the best here in that regard since this is my first time actually steaming rice and don't have anything to compare it to. I saw a small amount of condensation in the jars about an hour after filling them, so I might be good there.
What I'm wondering is if 1 yeast ball per 1 cup of rice is the appropriate mix for Onto Yeast brand. The bag they came in says the whole shebang is good for 17Kg of rice, which is a heck-of-alot. I haven't bothered to count the yeast balls in the bag, but I am somehow getting the feeling that 1 ball per 1 cup is a little much on the yeast side.
I'll try and get some pictures posted up in a few days here when I start to notice some results in my little project here. For good or worse.
Edit: I forgot to mention, I soaked the rice for 3 hours and rinsed it well.
Google has neat feature called "cached". I was able to get to the Onto recipe using it.
Preparation:
1.Cook 1kg of rice with a steam cooker
2. Once rice is cooked, wait for the rice to cool down to room temperature approx 23 degrees
3. Once cooled, add 35g of crushed ontoyeast (powder) and mix it in with the rice
4. Place the rice mixed with ontoyeast into a container, with a breathable pin hole.
5. Store the container in 30 degrees temperature (you can wrap it up with a blanket)
6. After 5 days add 2ltrs of warm to hot water into the container. Relocate the container in room temperature and wait another 25 days
7. Results is 3.5 ltres of 12% alcohol
Darn. Next batch I'll just add more. I'll try and get a photo up in a few days when I see significant changes.
I've been using 1 ball per 1 uncooked cup of rice. Been working good for me.
I would like to find some Onto yeast in the USA. Its over $18 just in shipping if i order directly. Chinese made yeast balls are cheap around here. About $1.60 for 4ozs. I think used 1 ball per 2 cups of rice and they work fine with a little RYR added.
The taste is a lot more sour than I was anticipating, kind of like alcoholic yogurt. Otherwise it's actually not too sweet, but also doesn't have any sort of subtlety, it's just thick, tangy alcohol.
Couldn't you pasteurize it then ferment it again using a wine yeast if you really want dry rice wine? I made one batch using a Lalvin yeast with nuruk and it came out dry. I still need to try it with some rice koji instead of nuruk but im sure it would work.
So I'm on my 5th batch or so and I think I may have gotten my first infection. I wasn't terribly anal about sanitation like previous batches or with my beer brewing. I don't think I sanitized my hands when I was mixing the yeast ball dust into the rice. I'm leaning towards tossing this batch. Just thought I'd post and ask your opinions. It smells like it normally does, just with some added color. Also, I made this batch in a large glass jar with cheese cloth over it that just has a glass lid sitting on top. Is it possible that could be the source of the infection as well? I also didn't mix in the top portion of rice once fermentation had made a good amount of liquid to do so.
So I did start another couple of batches, but I also used a serving spoon to to remove the rice on top that was containing the bad mold .
Day 20: I've decided my first attempt is a failure. Under cooking of the rice is the primary factor. In my first jar there is about 4cm of liquid built up around the rice, nothing is floating. The rice in the top half of the jar looks completely dried out while the bottom remains moist.
The second jar has absolutely zero liquid build up while at the same time does not appear to have dried out in the way the first jar has. I see lots of 'sweat' on the rice towards the bottom of the jar.
I am attempting another batch today, this time I will use 1.5:1 yeast balls to rice and I am going to boil the rice. I am using sweet rice rather than sushi this time as well.
I purchased some StarSan online so I will not be using bleach this time around.
Note: I have also ordered 10 packets of ARL which should arrive towards the end of the month. I have read a lot of conflicting information whether or not I need to add additional yeast when using ARL. I have access to Lalvin ec-1118 as well as baker's yeast. I was told in another post that I need extra yeast but I would still appreciate some more input. From what I have read in this thread (I am on pg 364) it seems that nobody else pitches any additional yeast on top of ARL.
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