Recent content by sarthak

Hello, I too made rice wine about 1.5 years back and posted my results here. I made with ARL and bakers yeast I believe, or ginger. The wine was sour and somewhat dry. If you have read the whole thread, can you help me understand few things. What would be the recipie of a rice wine which is...

This one.

What can you speak about distilling rice wine? I saw a video doing that. They made wine from rice, but distilled at the end. Result was crystal clear wine, I don't know how it tasted through; didn't mention.

I was under the impression that this wine should be made at low temp and that locals make it only in winters. There should be an instruction set pinned at the main page listing clear instructions about making this with yeast balls, ARL, adding yeast, temp range, different experiments etc. This...

From what i read, R. Orzaye requires higher temperature and produces more lactic acid as compared to A. Orzaye. In sake making, they let the batch go and get it to lower temperatures to stop acid production. This can be done to this wine too right? Let the colony form, get a good amount of...

I have made a new batch with just 150grams of rice and 2grams of ARL. Put it in fridge at 8C-10C just to experiment. Will post updates. From what i have read, ARL has rhizopus Orzyae which is different from aspergillus oryzae(yeast balls/koji). R Orzyae produces more Lactic acid along with...

eBay is good. If you want to wait sometime, get it from aliexpress, china. They manufacture ARL so it's very cheap. Edit: I found this temperature range on a rice wine yeast description. So it would be good to ferment the wine at 20-25 for about 2 weeks and then add yeast for alcohol and...

Maybe try to make the ARL/yeast balls work first by letting them sit in warm temp, so that it can grow good amount of mold; get the process going. The packet of ARL says to keep the rice and arl mix in 30C for 2-3 days to get fermented rice. Which is what we want. THEN, put in the yeast and keep...

Can i make the wine in refrigerator? The highest temperature my refrigerator can produce is about 10C-12C. Last time i made this wine with ARL, it was winters and the temperature was about 16c-24c. Now in summers, the average temp is somewhere about 30C-32C. Also, last time the wine was too...

Hey! I have made this wine once before in winters. An I make this at a temp of 25-27c? I have arl and ec 1118 or Cotè Des Blanc.

Okay. This is the 3rd week post on my rice wine. I had done 2 batches: water cooked and steam cooked. Both the batches turned out very tart. The steamed cooked rice has less tart and a lot of alcohol. I don't have a hydrometer to measure. The steamed cooked batch was 310grams of short grain...

Does keeping the light on provides it some temperature? Its winters here and the temperature is running around 20C. And chonas, do you know how to brew beer? or ginger ale? I know how to malt wheat or barley But what kind of yeast to use? Will those yeasts i show'd you in one of my...

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...

Are you asking about getting the wine out while it is still being fermented? A simple method to do that is put a cheesecloth(any cloth with a lot a mesh of gaps in it) on the bottom of your fermenting jar. Then put your rice with yeast added onto the cloth. So that way, the wine produced will...

I checked on both the wine batches; the smell difference in boiled rice vs the steamed rice is like night and day. The cooked rice has a weak, slight alcohol, slight tang, slight rice smell. The liquid is very slight blue, cloudy in colour. On the other hand, steamed rice has very very pungent...