UPDATE: I just got notified that the package has arrived! Finally got my RYR. I'll be updating my eBay listing in a few hours. I love how I had just about given up on this guy and at the last minute, he came through. Good stuff. I'm excited to have more. A lot more and make another batch.
Making Traditional rice Wine. Cheap, Fun, and Different
- Thread starter sonofgrok
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UPDATE: I just got notified that the package has arrived! Finally got my RYR. I'll be updating my eBay listing in a few hours. I love how I had just about given up on this guy and at the last minute, he came through. Good stuff. I'm excited to have more. A lot more and make another batch.
BGBC
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With that much, are you still just selling the raw materials on eBay? Or are you planning to open a rice winery?
Good question. The thought of opening a rice winery crossed my mind... The plan is to just sell it on eBay for now. It's been moving well so I figured I'd just let it ride that way.
Welcome to dealing with Chinese suppliers, I guess
Tell me about it. They are a B2B only and not set up with international B2C so I had to set up a Chinese RMB account and go through the motion. You'd have thought I was buying nuclear weapons.
For my rice wine (and my normal label so the rat makes sense):
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
s1rGr1nG0
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Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
I use a cheese cloth and I have had good results.
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
Nice! Glad you're getting into this.
As for the jar, I'd use the cheesecloth and lid combination. Because it's fermenting, you really don't want something that is too tight. The idea of the cheesecloth is to create a gap so that air can get out and the container doesn't pop.
Just be sure to sanitize the jar, the lid and the cheesecloth (and anything else you're using) before you assemble it all.
As always, take pics and notes and let us know what you think of it in about a month. Also, if you experiment and come up with something else that you find good, let us know.
I use a giant jar the once held pickles I believe. But basically the same. As noted above be sure to sanitize the cheese cloth (I soak it Star San).
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
I stopped bothering with the cheese cloth, I use multiple gallon jars with a screw on lids and leave them loose and as far as sanitation I stopped starsaning and have been good to go, I know I'm taking risks but I have made quite a bit with no infections so I'm pretty comfortable without the sanitizer, YMMV
madwilliamflint
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Weird! I certainly trust what you guys are saying as I've never done it before. But any idea why it wouldn't work? Perhaps if I took some out early (before the ABV was so high it killed the yeast maybe?)
Now I have to try it as an experiment, just to see.
I'll report back, certainly.
Now I have to try it as an experiment, just to see.
I'll report back, certainly.
Having a little
Having a little
Damn that looks good. I'm dying to have some but, no drinking for me tonight since I have a blood test tomorrow.
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
No need to use the cheesecloth. I've been using 1/2 gallon Ball canning jars with the lid loose, and a gallon jar with the lid just not fully screwed down without issues. You just need enough gap for CO2 to escape and not build up pressure. I've also had clearing rice wine in a 2L pop bottle continue to ferment under pressure that I periodically release.
madwilliamflint
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Yes it works. Here's what I did (re: starting batch 2 from batch 1)
Last night I went home and looked at batch 1:
Most of it was a slurry of decomposed (?) rice. BUT there were a couple glutenous globs still holding together. So I took a spoon and fished one out (about the size of a quarter, rounded) and dropped it in a new jar.
Then I made a bunch of jasmine rice and cooled it (spread it out in the wok for a half hour or so) before stuffing it in the new jar.
I mashed it up a bit, but not overmuch, and put a lid on it.
This morning I could hear the hissing of the active fermentation on the new batch.
So, yeah. It works fine.
Theory (based on nonsense and guessing): If you wait until it's thoroughly fermented and try to salvage lees from that batch, the ABV will be so high that it will have killed the yeast thoroughly. But you can start from a batch that's 3/4 done (as long as it still has some structure to it) and it'll work just fine.
Last night I went home and looked at batch 1:
Most of it was a slurry of decomposed (?) rice. BUT there were a couple glutenous globs still holding together. So I took a spoon and fished one out (about the size of a quarter, rounded) and dropped it in a new jar.
Then I made a bunch of jasmine rice and cooled it (spread it out in the wok for a half hour or so) before stuffing it in the new jar.
I mashed it up a bit, but not overmuch, and put a lid on it.
This morning I could hear the hissing of the active fermentation on the new batch.
So, yeah. It works fine.
Theory (based on nonsense and guessing): If you wait until it's thoroughly fermented and try to salvage lees from that batch, the ABV will be so high that it will have killed the yeast thoroughly. But you can start from a batch that's 3/4 done (as long as it still has some structure to it) and it'll work just fine.
I never said it would not ferment but that the yield suffers as well as the quality.
Please post up your results in a month.
madwilliamflint
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Ah! I misunderstood then. Yeah, I definitely will. I'm interested to see how this goes. I'd like not to have to order yeast balls all the time.
Good luck...I've never had success. If you do it and get results that you'd be willing to do again, please share.
s1rGr1nG0
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OK gents, first batch is fermenting now. I used "Mahatma Enriched Thai Fragrant Long Grain Jasmine Rice". The package was 2 lbs which came out to right at 5 cups of dry rice. Rinsed, soaked for about 20 minutes, then boiled on the stove top for about 15. I used a 1:1.25 ratio of water to dry rice and I sprinkled 4 crushed yeast balls over the rice before putting in to my glass jar.
The jar is actually VERY big and I could have easily tripled the amount of rice but since this is my first attempt I wanted to go easy.
After cooking the rice was perfect. Nice, fluffy, and sticky. I'm anticipating a very good batch in a few weeks!
The jar is actually VERY big and I could have easily tripled the amount of rice but since this is my first attempt I wanted to go easy.
After cooking the rice was perfect. Nice, fluffy, and sticky. I'm anticipating a very good batch in a few weeks!
madwilliamflint
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It's a few days later and the secondary batch seems to be doing the same thing. Unfortunately I didn't take daily pictures of the first one (I'm doing that with enough projects that it just slipped my mind.) But so far so good.
Given that I misunderstood the original complaint about trying to do this (that it was in fact about a decreased yield) it's tough to tell if my experiment is working any better than anyone else's.
BUT I did order a 20 cup rice steamer and bought a 5 gallon fermenting bucket with the intentions of making a large batch.
I really hope this daisy-chaining works because chinese yeast balls have suddenly become unavailable from Amazon, where I got my first batch.
Will definitely keep this thread updated.
Someone on this forum sell them. If only I can remember who?
Jak1010
BGBC
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MasterCrook
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I could sell them to you, but I live in Toronto, and I don't have an eBay account set up yet. How much would you buy them for?
You are correct.
just go to eBay and search for dried yeast balls and you'll see my listings. I use the same screen name of jak1010. Get them from me or anywhere you'd like, just get them. This is good stuff!
Haha, you of all people should know. You're like my best customer!
I figured you would chime in soon enough
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