Making Traditional rice Wine. Cheap, Fun, and Different

[Leadgolem]

My rice cooker takes about forty-five minutes to fully cook 2 cups dry. If I use wild rice, which I plan to do, it takes longer. I am supposed to fully cook it, right?

Wild rice wine - yeah, I went there.

That's about right for my rice cooker time wise. Mine cooks 7.5 cups of dry rice at one time though. That produces 20 cups of cooked rice.

 

[Clearcut23]

I have an inline micron filter I use to filter my beer. I wonder if that would work or clog

 

[Leadgolem]

When my large batch is done, I'm planning on adding some bentonite powder to the liquid if it is murky.

 

[Clearcut23]

When my large batch is done, I'm planning on adding some bentonite powder to the liquid if it is murky.

Good Idea. I hand thought of that. I think I'll pasteurize then try cold crashing. If that doesn't work ill try bentonite.

 

[sonofgrok]

Good Idea. I hand thought of that. I think I'll pasteurize then try cold crashing. If that doesn't work ill try bentonite.

Or you could just try drinking it

 

[Pomylka22]

Sorry if this has been asked already but has anyone tried this with a basmati rice? I have about 6 pounds on hand and am looking to put it to good use!

 

[lakeslad]

Sorry if this has been asked already but has anyone tried this with a basmati rice? I have about 6 pounds on hand and am looking to put it to good use!

I think that has been asked and it didn't work, got to be the sticky rice variety.

 

[Jnco_hippie]

My son is going to make this today. How many cups dry sweet rice will we need to fill a 2 gallon glass container? How many yeast balls does he need to use?





Each 2-ball package weighs 20 grams (3/4 oz)

 

[lakeslad]

My son is going to make this today. How many cups dry sweet rice will we need to fill a 2 gallon glass container? How many yeast balls does he need to use?



View attachment 95310

Each 2-ball package weighs 20 grams (3/4 oz)

in a 1.5 liter jar i use 3 cups of dry rice and 2 crushed yeast ball, hope this helps ill let you do the conversion!!

 

[sonofgrok]

Sorry if this has been asked already but has anyone tried this with a basmati rice? I have about 6 pounds on hand and am looking to put it to good use!

It should work on some level. I can't vouch for the product because I have never done it but only one way to find out! Whats the worse that could happen, you are out a couple cups of rice and some cheap yeast balls?

My son is going to make this today. How many cups dry sweet rice will we need to fill a 2 gallon glass container? How many yeast balls does he need to use?

I like a 1 ball per cup to 1 ball per 2 cups range ratio myself. I usually use 2-3 cups dry which about half fills a 1 gallon so it sounds like you are going to need a lot of rice.

 

[Ezekielsays]

I've got a test batch with basmati going right now, since that was the rice I had on hand. I can't give a comparison to other types of rice, but it seems to be acting the same. Everything is liquifying and there is a distinct fruity/alcohol smell to it.

 

[Pomylka22]

I've got a test batch with basmati going right now, since that was the rice I had on hand. I can't give a comparison to other types of rice, but it seems to be acting the same. Everything is liquifying and there is a distinct fruity/alcohol smell to it.

Please report back and let us know how it turns out!

 

[saramc]

Sorry if this has been asked already but has anyone tried this with a basmati rice? I have about 6 pounds on hand and am looking to put it to good use!

Used basmati with no problem.
Sticky sweet broke down even easier.

Hint, when straining chill the wine after the first straining. If you can even chill the entire mess while straining it is immensely clear. Four batches under my belt, using double layer of fine mesh nylon straining bags. Crystal clear, cloudy layer drops quickly. Do NOT squeeze or it all clouds.

 

[kevinstan]

Used basmati with no problem.
Sticky sweet broke down even easier.

Hint, when straining chill the wine after the first straining. If you can even chill the entire mess while straining it is immensely clear. Four batches under my belt, using double layer of fine mesh nylon straining bags. Crystal clear, cloudy layer drops quickly. Do NOT squeeze or it all clouds.

Sara, I have been working on clearing also. I would love to see some pictures of how clear you are getting yours and more on exactly how you are going about doing it.

 

[saramc]

Sara, I have been working on clearing also. I would love to see some pictures of how clear you are getting yours and more on exactly how you are going about doing it.

I already answered that and posted pictures, cannot recall what date I posted, thinking 11/28 or after that. I no longer have photos available for download, but they are already attached. Next time I pour a glass I will post a picture. My latest is soaking on Asian pears and strawberries right now. But the wine is crystal clear.

But I to summarize again....transfer contents to a set of two clean/sanitized fine mesh bags layered together and allow to drip dry. I use what are known as jelly bags, got them off eBay and they have elastic at the openings.
I prefer to chill all contents overnight before straining and place contents back in refrig while straining. I usually strain for 36-48 hours or until dry. The rice pulp is discarded (if any doubt about pulp being fully drained then transfer to new straining bag setup and see what you get) and I then rack the clear wine away from any cloudy wine that may be evident in collection container. I do not squeeze or press the straining bag (but if you cannot resist squeezing do so after transferring to new collection container so you do not cloud what you have already collected) and I strain up to one gallon at a time with my setup--only have so much room right now. It may take longer to strain larger batch. The cloudy wine, called rice beer, is consumed sooner than anything else. That pretty much sums it up.

 

[bottlebomber]

Sarah, do you suspend the jelly bags or something? How do you drain them without them sitting in the wine?

 

[Jnco_hippie]

Our potential product:







This was much more an undertaking than we expected.

2 gallon container filled with 5 lbs of glutinous (about 12 cups) sweet rice and 5 yeast balls. We may add some additional yeast balls later.

I had never steamed rice before, and forgot to soak it before trying to steam.

I sure hope this turns out well. This was my son's first time to lead the brew.

During our brew session, we managed two episodes of "once upon a time" two games of "worms" on ps3 and Monty python's "meaning of life" while cooling to pitch.

 

[Jnco_hippie]

We will split the result in three parts. One au natural, two with fruit added for flavor.

 

[GunnyB]

I don't think the jar should be completely sealed. Read the OP and it mentions using some cloth to act as an airlock

 

[saramc]

That jar in the photo is just fine; it is essentially the same style I use for all my batches now (and what I use for all 1 gallon batches of wine/mead I make--I like to be able to "see" it). Cloth is not an airlock, just a barrier against dust and bugs and such--the glass lid is an adequate barrier plus allows for some air exchange. Airlock is optional on this recipe.

For the question about how I suspend my straining rice wine, I simply secure the straining bags with a few strong rubber bands/thin bungee cords, and use a 2 gallon food grade bucket as the receiving container. I check the level of the bag every few hours and simply raise the bag as there is room to do so. If you have a tall, narrow stainless steel pot, like a spaghetti pot that works well also. If you only have a small volume receiving container, simply work with what you have.

 

[Clearcut23]

So when it comes time to rack mine my idea was to siphon as much as I can and then dump the rice into a paint strainer bag and let it drain. Hopefully it won't be too gooey

 

[natedoggaz]

I just put together 2 large batches of this sake brew...
I used jasmin rice and yeast balls from an Oriental market down the road.

The jars I used are maybe 1 gallon I suspect - I tore the stickers off them before reading them...bought 2 at Walmart for about $5.50 each.

In each jar I put approximately 6 1/2 - 7 cups of cooked rice along with 5 1/2 yeast balls.

I have one of these Magic Bullet grinders at home and used it to crush up the yeast...works awesome and turns it into a fine powder!

It has been about 24 hours and I have not yet seen any development - maybe I am expecting something too soon... I added the yeast to the rice in those jars while the rice was still quite warm. Is it possible I killed off the yeast due to the high temperature?

Thanks!

ND

 

[sonofgrok]

I just put together 2 large batches of this sake brew...
I used jasmin rice and yeast balls from an Oriental market down the road.

The jars I used are maybe 1 gallon I suspect - I tore the stickers off them before reading them...bought 2 at Walmart for about $5.50 each.

In each jar I put approximately 6 1/2 - 7 cups of cooked rice along with 5 1/2 yeast balls.

I have one of these Magic Bullet grinders at home and used it to crush up the yeast...works awesome and turns it into a fine powder!

It has been about 24 hours and I have not yet seen any development - maybe I am expecting something too soon... I added the yeast to the rice in those jars while the rice was still quite warm. Is it possible I killed off the yeast due to the high temperature?

Thanks!

ND

Patience nd son

 

[Clearcut23]

I just finished making another 11 cup batch of jasmine rice. I have this one in another stainless stock pot. This time I put the rice inside a 5 gallon paint strainer bag to ferment. Hopefully at the end all I have to do is pick the bag up and drain it. I guess I'll find out in 21 days

 

[sonofgrok]

I just finished making another 11 cup batch of jasmine rice. I have this one in another stainless stock pot. This time I put the rice inside a 5 gallon paint strainer bag to ferment. Hopefully at the end all I have to do is pick the bag up and drain it. I guess I'll find out in 21 days

Going to be a heavy bag to lift!

 

[Clearcut23]

I'm just hoping it works instead of oozing through the bag or something. I'm refraining from trying my other batch. That one should be ready Sunday and I promised my landlord I would send some with the rent payment

 

[markm2151]

I'm just hoping it works instead of oozing through the bag or something. I'm refraining from trying my other batch. That one should be ready Sunday and I promised my landlord I would send some with the rent payment

I want to pay rent this way too...

 

[cpesko]

Has anyone tried potassium sorbate to end fermentation?

 

[saramc]

Has anyone tried potassium sorbate to end fermentation?

Sorbate will not end/halt/stop a fermentation.

 

[natedoggaz]

Why cant you just pasteurize to end fermentation?