I did a batch of ARL with no additional yeast among my huge experiment, it only converted to sugar. All ARL with yeast additions fermented.
Perhaps you are using a different ARL? Does it look like the package in Sarthak's picture? Containing Rhizopus oryzae ?I have used arl once to convert starch in rice to sugar. Cooked rice, cooled, inoculated with arl, placed in my usual jar and waited a week. It didn't produce alcohol, but a very sweet rice pudding. I'm sure if I waited it might actually spontaneously ferment. I did add bread yeast to it on the 8th day and within a few hours had active fermentation.
My point is, on the arl package, it clearly states that the package does not contain yeast. Not saying you can't make wine with it or that it won't.
The point I'm trying to make is, the package says it doesn't have yeast. If it did then it would be marketed for for making something alcoholic, not rice pudding.
Cuisinechemist, I didn't see any pictures of a package of arl posted by sarthak. But I did post a picture of a package.
Rhizopus oryzae is a fungus that can liquefy and break down starch into sugar at or slightly above room temperature. It is not yeast and cannot ferment the sugars that it produces on its own.
Much like aspergillus oryzae, also known as koji, the fungus is used to break down the starch in rice. Then, usually, a strain of sake yeast is incorporated to start the fermentation process.
While the two are not exactly the same, one could argue that the two fungi could be used interchangeably to produce sake.
AgreedI think everyone in this thread who provides their experiences or opinions (right, wrong, correct or incorrect or anywhere in between) is doing so with good intentions. That's what makes this site great. We are all hoping to make something we can drink, enjoy and be proud of.
I know! I am still reading through all the posts and not tired yet. Never expected to learn so much science... and never thought I would be reading microbiology papers. I do love a good scientific paper, but microbiology is often way over my head.This thread is still interesting even after all this time.
The Cotes des Blancs is probably the best flavor, the 1118 will get you the most alcohol. Each pack makes enough for 5 gallons of liquid (so around 8 gallons of rice). These ebay listings are for 10 packs. In other words, one of these purchases will make you 320 dry lbs of rice worth of rice wine.
So yeast is definitely required along with arl? And when to add, at beginning or at 14 day mark.
I see, thank you. Also I want to ask if anyone knows of a technique of where you steam rice along with yeast ball to ferment into droplet of rice wine?
I was told, after I said I was going to attempt this, that my grandpa use to make rice wine by steaming the rice with the yeast ball. He would somehow extract the alcohol during that process. I can't exactly ask him anymore so now it's kind of a lost technique.
I'm not exactly if that is what he did or how it works.
Maybe they're talking about distilling. From my own tests, if you keep the rice at a constant 100F with the mold and proper ph above a filtration system, liquid glucose will collect at the bottom of the container. You can use that w/ yeast to ferment 100% liquid rather than the solid rice fermentation that makes up the bulk of this thread.
So what that means is that after mixing in the rice and the mold and keeping it in a container to ferment; if the temperature of the container is maintained at say 100F, the wine production would be maximum?
I read somewhere earlier in this thread(maybe between page 270-290) that this mold that we use produce more esters or sweetness between temperature of 32C to 36C and it produces more acids between 36C to 40C.
That makes sense! It does remind me a bit of rum...Oh sweetie. No sugar addition necessary in this brew. You only need the cooked rice and fermentation critters. You ve made a precursor to rum with rice flavoring.
Will try that.Start a new batch, ARL and rice are pretty cheap. Follow the instructions I posted. If you can't maintain 100F any other way put in your oven with just the light on. I recommend 24 hours.
Start a new batch, ARL and rice are pretty cheap. Follow the instructions I posted. If you can't maintain 100F any other way put in your oven with just the light on. I recommend 24 hours.
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