Making Traditional rice Wine. Cheap, Fun, and Different

[trbig]

It still seems to me that washing it is losing a lot of starch. Also, she seems to be making it more to eat than making rice wine. That blob of mush left over after the ferment doesn't look like it'd be too appetizing to me.. lol. I also wouldn't even dream of harvesting after just a week, though many articles I've read where people do this to eat says they harvest at day 3 or 4.

That being said, I have several times thought of starting a batch with a little bit of sugar thrown in. I've had a few moldy batches now. Mold needs oxygen, and if you get the yeast started early on something to start producing CO2 to push out the oxygen, then the mold can't grow. May be something incorporated into the future batches for me. Thank you for the link.

Now.. After cold crashing, I bottled up some of the wine from my previous pictures. Here's to holday spirits! Merry Christmas everyone!

 

[MarcusKillion]

I recon eating the rice and the wine together would be horrible . I do not want to try that as the wine it's self is the most disgusting wine I ever tried .
Harvesting in a week is for eating not drinking of course . But the process is the same .
I have not had a mold problem . I put it in a hot room 80 - 90 degrees for 24 hours to kick it off fast and stop the mold from taking hold . I also shake it up every day to mix the alcohol around in the rice and stop mold .
This last batch I have not shaken . I do not think any mold is in it either . I did just squeeze out a jar of the black rice wine and it did not have any . By the way it tastes different . like grape wine sort of but not strong flavor .

How ever if you look at the technical article on the other link it shows the rice is washed in some cases for certain types including this sealed jar type .
i do not think starch is going to wash out of the kernel . perhaps a small amount . It is soluble in water when heated but the cold water is just going to cool it down fast and stop that from happening .

also I did use corn starch and sugar with my yeast .

I may have to try some of that red wine . this white stuff is quite nasty and I am going to throw it all out . No way I could drink it . Even with flavoring in it it is still nasty . I guess it is just not a taste for me since a lot of people like it .

My favorite dandelion wine turned red and is ruined for some reason . was a nice orange color . Only the bottle I was drinking on survived .

 

[trbig]

What makes your rice wine disgusting? Is it sour?

I understand the sugar to get the yeast started, but why cornstarch? It can't be eaten by the yeast until it's converted like the rice, so what's the point of it?

 

[lowrider_rt2000]

Hello everyone! I found this thread and made some rice wine with jasmine rice. I filled a glass gal jar a little more than ¾ the way full with rice I had compacted tightly in it. After 3 weeks and 2 days I had lots of liquid. Enough to fill a 700ml wine bottle and a quart sized mason jar. I only had a golf ball size of mash leftover. I tasted it today and its got a very very strong alcohol taste to it. My only problem is it has a slight yeast aftertaste to it. Does anyone know why? This is my first time doing anything like this. Thanks!

 

[jak1010]

No disgusting wine here. Just sweet and strong goodness. I may have an occasional batch that's a bit on the sour side but only because of the water volume, temps or type of rice. If I do get a batch that's on the sour side, I usually sweeten with some blueberry or pomegranate juice. Still tastes great.

They are usually few and far between. The majority of my batches are strong sweet and delicious. I love how simple and good this stuff is.

 

[Newsman]

My last batch I got 9 1/2 beer bottles from a 5# (dry) batch of jasmine rice. Probably would've gotten 10 if I hadn't had a full bottle tip over before I could cap it.

 

[trbig]

My only problem is it has a slight yeast aftertaste to it. Does anyone know why? This is my first time doing anything like this. Thanks!

Is it yeast, or do you think it is rice aftertaste? Several things can change taste on this stuff. At just over 3 weeks, the yeast may have still been fairly actively working. Many on here like to drink the wine with the solids mixed in (Cloudy) and this would lead to a much more rice/yeast taste. I like to stick mine in the fridge and let it settle out. Like how mine went from this...






...to the clear bottles I just posted. Much cleaner taste and way better appearance, in my own little unimportant opinion. lol.

Also, the type of rice used will affect the taste, so try some sweet rice next time and see if it's any better for you. Just remember, though lots of people love the rice wine, for some, it just isn't their cup of tea.

 

[MarcusKillion]

What makes your rice wine disgusting? Is it sour?

I understand the sugar to get the yeast started, but why cornstarch? It can't be eaten by the yeast until it's converted like the rice, so what's the point of it?

I recon it is so the mold can get started early on some easy to get to starch until it gets to breaking down the rice to get to that starch.

i do not know about the taste . All of it has tasted the same . It is not really sour I do not think . It does not taste sweet at all to me . It is just a very strange flavor that I find kind of nauseating . It is probably just my pallet . Kind of like lobster or crab . Most people love it . I would not eat it if it were free. Kind of like tequila . Almost makes me puke just from the smell .

 

[Newsman]

i do not know about the taste . All of it has tasted the same . It is not really sour I do not think . It does not taste sweet at all to me . It is just a very strange flavor that I find kind of nauseating . It is probably just my pallet . Kind of like lobster or crab . Most people love it . I would not eat it if it were free. Kind of like tequila . Almost makes me puke just from the smell .

I know that if you make it according to the way the OP posted (1.5:1 water:rice) it generally comes out rather sweet, but very alcoholic. Much more water than that and it tends to come out with a strong "bite" to it. At least that has been my experience.

 

[Newsman]

Has anyone ever tried adding raisins to their rice when making this? One of my co-workers is from Jamaica and we got to talking and he suggested adding some raisins.

 

[itsthebeard]

I did a batch using sushi rice, red rice and yeast balls. My batch has been in the jar for about 10 days now, and it's formed some fuzz on top that is gray in color. Should I be worried about this?

 

[itsthebeard]

Here's a pic of the fuzz on the rice.

 

[trbig]

Has anyone ever tried adding raisins to their rice when making this? One of my co-workers is from Jamaica and we got to talking and he suggested adding some raisins.

There's several winemaking recipes that call for raisins. I'm doing big batches of banana and pear wines right now and they both call for raisins. But.. I think anything you add that has sugar is only going to make the rice wine even sweeter and without adding any additional water, it's almost too sweet as it is for me. That's why I've been trying to make a drier batch.


Itsthebeard.. I've never had any batches that had mold turn out any good. I don't think it'll hurt you, but mine sure had a foul smell and taste to it. How's it smell?

 

[MarcusKillion]

raisins are good in wine . Might try the golden variety for this wine . I use them in my dandelion wine .

that fuzz sure looks tasty . did you give it a try and see if it has that good old fashioned fuzzy mold taste ?

Try putting your jar in a hot place 8-0 - 90 degrees for 24 hours at the start . this will stop the mold from taking hold . Also maybe shake it up every couple days to get the alcohol on the rice so mold can not grow .

If I were you I would remove that moldy top and then shake it up real good to get that alcohol mixed in . that should stop it I think .

 

[MarcusKillion]

trbig ;
does that red wine taste a lot different than the white ?

 

[jak1010]

I did a batch using sushi rice, red rice and yeast balls. My batch has been in the jar for about 10 days now, and it's formed some fuzz on top that is gray in color. Should I be worried about this?

Was it exposed to a lot of light? The batches that turned out with mold have done so because I didn't cover them and due to light exposure, they formed a layer of mold exactly like what you see in your picture. Didn't taste bad but it did cause some concern. In the end, it turned out fine. In fact, I don't think I ever made a batch that didn't produce at least a little mold. It can be controlled by limiting the amount of light and also if you stir it for the first 4-5 days. Either way, they both taste fine. For me, it was just a matter of visual and mental comfort levels. I was brought up with "if it grows mold, throw it out" motto for food and beverage. But, this wine breaks the rules.

 

[trbig]

trbig ;
does that red wine taste a lot different than the white ?

Not a lot, but there is a more fruity taste to it. I haven't seen this written in a while, so I'll say it now. Statin drugs for reducing cholesterol are derived from the particular mold that makes red yeast rice the color it is, so it has been advised that if you are currently taking these and consume rice wine made with it, it could mess with your dosage.

 

[lowrider_rt2000]

Was it exposed to a lot of light? The batches that turned out with mold have done so because I didn't cover them and due to light exposure, they formed a layer of mold exactly like what you see in your picture. Didn't taste bad but it did cause some concern. In the end, it turned out fine. In fact, I don't think I ever made a batch that didn't produce at least a little mold. It can be controlled by limiting the amount of light and also if you stir it for the first 4-5 days. Either way, they both taste fine. For me, it was just a matter of visual and mental comfort levels. I was brought up with "if it grows mold, throw it out" motto for food and beverage. But, this wine breaks the rules.

I didn't shake or even touch mine the whole time it sat in my closet. No fuzz at all. I do think my yeast taste was from the yeast still being active. Next time ill wait longer.

 

[MarcusKillion]

I tasted some of my first batch a few days after it started fermenting . the yeast taste is horrible indeed . Waiting is a good thing .

 

[organ]

Just finished making my first batch. I think. I got in a hurry so the rice was still pretty warm when I spooned it in. My jar also ended up pretty full. How large is your jar?

 

[lowrider_rt2000]

Just finished making my first batch. I think. I got in a hurry so the rice was still pretty warm when I spooned it in. My jar also ended up pretty full. How large is your jar?

My jar is a gallon glass jar with screw on metal lid. Got it from Walmart for a couple bucks. I drilled a hole in the lid to install my fermentation lock.

 

[organ]

Mine's a half gallon. Guess I need a bigger jar.

 

[Newsman]

I use a two gallon "cookie jar." I don't use an airlock.

 

[itsthebeard]

It smells just fine, kind of sweet and strong alcohol. As soon as it went into the jar I put it in the closet. Very little light exposure. I was thinking of trying to skim off the mold if possible.

 

[organ]

I bought a larger jar and some sushi rice. For the first batch I used Jasmine and a single yeast ball for 3 cups dry rice. I'm gonna throw the two balls I've got left into this second batch.

 

[jak1010]

No air lock here...just followed the original post with a cookie jar, cheesecloth and lid. Never a problem.

Sent from my Galaxy Nexus using Home Brew mobile app

 

[MarcusKillion]

I think this stuff has the alcohol content of a strong beer . I drank 6 ounces ( 5 shots ) and that did nothing . ( just a test based on 3 shots gin 40% ABV ) .
I think if you drank a couple beer bottles full you would get a good buzz.
20% is way over done . No way . The way the Asians get 20% is by adding in 24 % by volume of distilled wine spirits , ( what ever % alcohol that spirit may be ?? ) . So about a quart of spirits to a gallon of this wine to make 20% ABV or 40 proof .

By the way if you plan on using black sweet rice it only makes a small amount of wine . I think since it is in the hard hull unlike white rice , it might be a good idea to run it through a grain mill first .
I am going to try and dump off the wine after a couple months and then add in some more yeast to the rice and a little water and see if it will dissolve more of the sugars . Next batch I will run it through the mill

 

[SteveDodds]

Hi all. I just got done reading every single reply on this post. My yeast balls should be here tomorrow. Cant wait.

 

[jak1010]

Hi all. I just got done reading every single reply on this post. My yeast balls should be here tomorrow. Cant wait.

Good going. Please post pics and tasting notes.

 

[organ]

The koji in this pic looks dandelion fuzzy.

Mine looks more like this, although I don't have the little black spots (not my pic, apparently this is a pic of mold on lemon peel). Not scary looking at all, therefore it cannot possibly be bad

First batch with mold! YAY!!!
only 3 days in:

6 cups rice, 8 cups water.

My sushi batch is exhibiting a faint white fuzziness with tiny black dots similar to the pictures above. I'll assume this is nothing to worry about. No action needed?

edit: I'm slowly clicking my way through this monolith of a thread. I just reached page 29 and came across a post which eased my mind and may help quell the concerns of others:

Chinese yeast balls (q&#363 can be various mixtures of molds and yeast but the most common is Aspergillus oryzae and yeast. Less common are Rhizopus oryzae and Monascus purpureus.

Here are some some links to help you id your mold.


Aspergillus oryzae (yellow japanese type)

Life cycle

and spored

Rhizopus oryzae

Growth

http://www.tempeh.info/science/rhizopus.php

magnified

sporing stage

magnified sporing

Monascus purpureus

Life cycle on rice

grown on rice

spore stage on rice

The stuff growing on my sushi rice appears to be Rhizopus oryzae.

edit 2: Wikipedia lists R. oryzae as an "opportunistic pathogen"; meaning that it poses no threat to a person with a healthy immune system. In regards to Aspergillus oryzae or "koji, qu, etc.", I see no reference made to it being an opportunistic pathogen. I'm just a little worried by this.