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That’s a mixture of short grain glutinous black rice and medium grain mahogany rice. Medium and long grain rice don’t give a good yield compared to short grain glutinous rice. You could use the rice and go with the lower yield, or sift out the medium grain and just use the black rice. Best...

The owner of the local homebrew store used to call that type of alcohol “panty melter”. But that was back in the 90’s when things were less PC. I had just brought him some of my hard cider to try.

It’s confusing too because people get the fermented rice dessert confused with rice wine. The video title will get translated as rice wine, but they are only doing the early saccharification and just a little of the alcohol conversion. I suspect that might have been the case with video you saw...

Sounds as expected. Congrats! Now you have to do a big batch without stalling the initial fermentation.

Nice! Steamed is less sticky than boiled. Either way, after cooking the rice, I rinse in cold water to cool. That method has the benefit of helping separate the rice grains. But now that yours has started to saccharify and show separate grains, it should be fine. Separate grains helps give...

Yeah, that’s the part I want to try to figure out. That was based on the Eckhardt ratio, and I’m wondering if I had found something in the other docs that made me change it. Possibly his was based on some kind of overpitching method for faster fermentation. You definately can ferment with a 1...

I have to check my references, but I used a combination of Fred Eckhardt’s research on jiu in “Sake USA”, Jiangnan University’s “Grandiose Survey of Chinese Alcoholic Drinks and Beverages”, and “Handbook of Food Science, Technology, and Engineering - Volume 4, Chapter 173 Chinese Wines - Jiu”...

Water affects the attenuation. Adding water makes for more alcohol conversion, a dryer finish, and at the same time gives a lower final alcohol level due to dilution. Regular huang jiu has more water added early, and finishes around 10% alcohol. Shaoxing has less water, more residual sugar...

Here’s some archived useful info. https://web.archive.org/web/20160916205415/http://en.angelyeast.com//products/FoodIngredients/Chinesealcohol/20358.html Also, stir your mash and cover with something like cheesecloth. You need to aerate to get the yeast pass the lag phase. This is like...

Just use regular glutinous rice that you get at big supermarkets or at the asian markets. That’s what the process was developed on since ancient times. This is what I use, but I just get it at the Chinese market. Better price locally...

ARL has yeast, but they are not wild. Angel Yeast is a high tech company, and their strains are lab cultured. https://en.angelyeast.com/about-us.html Parts of their website are broken, but you can find archived page links about yeast in ARL.

The yeast levels in the ARL won’t increase unless you aerate and maintain correct temperature. Also, sub-optimal or wrong rice makes it difficult for saccharification to feed and grow your yeast. There’s a 300+ page research document published by Jiangnan national university in english which is...

This was without the red rice. I lost that batch to contamination due to the wife knocking the fermenter lid loose and fruit flies getting in. Adding just water will give you ordinary rice wine of about 10% alcohol. Adding rice and water in one or more additions gives you Shaoxing style wine...

Well, life gets in the way, and I ended up letting that batch of huang jiu age on the lees from 2017 to 2021 before straining, pasteurizing, and bottling. Here’s a pic of my wine on the left compared to Pagoda jia fan style huang jiu on the right. I’m happy to say that it came out nicely and...

Some commercial/modern sake and rice wine production acidify using lactic acid instead of relying on microbes. Could use lactic acid from a brew supply shop.

I'd be suspicious of labeling on Chinese products, Non-GMO or otherwise. One factory's response to an inquiry about pthalate free plastic was, "What do you want it to say on the label?" That said, the microorganisms in the yeast balls are so common, I'd be surprised if they did any engineering...

Show them this pic. The Chinese characters under the words "dried yeast" say what they are. The one on the left says "Shanghai wine cake balls". The one on the right says "1st class red yeast rice".

You're welcome, eigua. Hope it helps. I used to brew beer, mead, and hard cider 20+ years ago. I started up again with a test batch of rice wine this past April. I have a background in biology and chemistry, and work in engineering. I like to know about the science and tech of stuff and...

Another one on bai jiu. https://ww.youtube.com/watch?v=ns0VNNzVruY Shaoxing huang jiu. Check out the yeast at 8:50. https://www.youtube.com/watch?v=Tmj1BYpqTQ0 Shaoxing jiu brewmaster(same as the youku one). https://www.youtube.com/watch?v=Y-qbMzuYVoM And just for the hell of it, the fight...

And here's the wiki on bai jiu. https://en.m.wikipedia.org/wiki/Baijiu