Making Traditional rice Wine. Cheap, Fun, and Different

[TBBrewer]

I use that exact kind. Been using one per cup dried rice with great success

Glad to hear somebody has been using this one. You use 1 packet or 1 little ball per cup of rice?

 

[Ostomo517]

Glad to hear somebody has been using this one. You use 1 packet or 1 little ball per cup of rice?

1 ball approx 1 gram per cup

 

[Ostomo517]

Mortar and pestle works wonders if you have it

 

[TBBrewer]

Thanks for the tips.

 

[TBBrewer]

I just started a batch with the small yeast balls I got from the Vietnamese store. I yeast balls to 5 cups of rice. I will post the progress.

 

[Jhickman55]

Been reading this thread for a while and am happy to finally be participating, both here and with the rice wine! It took a week to find a chinamart where I could find yeast balls. I apparently don't know how to steam rice well. I threw together a ghetto double boiler and let it sit above the boiling water for 45 minutes. The rice (thai jasmine, 5 cups) seemed really dry, but I went ahead with it. I threw in 6 yeast balls just to be safe.

Thanks for starting this thread sonofgrok. I'm excited to see how my rice wine turns out!

 

[sonofgrok]

Been reading this thread for a while and am happy to finally be participating, both here and with the rice wine! It took a week to find a chinamart where I could find yeast balls. I apparently don't know how to steam rice well. I threw together a ghetto double boiler and let it sit above the boiling water for 45 minutes. The rice (thai jasmine, 5 cups) seemed really dry, but I went ahead with it. I threw in 6 yeast balls just to be safe.

Thanks for starting this thread sonofgrok. I'm excited to see how my rice wine turns out!

Hopefully your rice works out! I seriously probably couldn't cook rice without a rice cooker. lol

 

[WesleyS]

I just cook my rice on the stove top like a normal batch of rice. Add rice and water, bring to a boil, cover and turn heat to low, simmer for approximately 15 minutes. Works fine for me.
I think I'm going to stop soaking beforehand, though. The next batch I'm just going to rinse and cook.

 

[sonofgrok]

The next batch I'm just going to rinse and cook.

That is all I do these days.

 

[WesleyS]

That is all I do these days.

My first batch didn't turn out sweet or strong at all. Just dry and tart. I'm thinking this may have something to do with more water in the rice from soaking. I could be wrong.
But I don't mind sacrificing some finished volume if it will turn out stronger and a little sweeter.

 

[Ostomo517]

I just started a batch with the small yeast balls I got from the Vietnamese store. I yeast balls to 5 cups of rice. I will post the progress.

1 for 5 cups of rice?

 

[Tinhorn]

1 for 5 cups of rice?

I suspect it's a typo bit would be great experiment to see how much is really needed
I have the larger balls with red writing and use 2 balls for 5 cups

 

[Ostomo517]

I have the larger balls with red writing

(Chuckle)

Yes I am that immature. Dont judge me.


I guess it depends because there are large ones and small as one gram ones. (What I use)

 

[Tinhorn]

(Chuckle)

Yes I am that immature. Dont judge me.

I guess it depends because there are large ones and small as one gram ones. (What I use)

Teed it up for ya!! I was expecting someone to comment on my ball size

A red sharpie works well for the writing but make sure your rice is cooled enough first bwahaha

 

[TBBrewer]

1 for 5 cups of rice?

Oops, I screwed that post up. 1 small yeast ball per cup of dried rice. 5 cups of dried rice for 5 small yeast balls from the Vietnamese store. I just checked the airlock and it has started fermenting.

 

[Leadgolem]

Hopefully your rice works out! I seriously probably couldn't cook rice without a rice cooker. lol

Me either.



Hmm, I'm not sure that doing a minimal rice yeast ball content to rice ratio experiment would actually be all that helpful. I would think the variance between brands would make the resulting data practically useless.

I've been using 1 rice yeast ball to 1.5 cups of dry rice. There are 12 in a package, and the package is 4 oz so 1/3 of an ounce. That comes out to about 9.35 grams. I have the big balls with the red writing on them too.

 

[Jhickman55]

Any idea what would happen if yeast were mixed with uncooked rice? Would the yeast still be able to find the sugar? Or is that unlocked by cooking it?

 

[Jhickman55]

I just cook my rice on the stove top like a normal batch of rice. Add rice and water, bring to a boil, cover and turn heat to low, simmer for approximately 15 minutes. Works fine for me.
I think I'm going to stop soaking beforehand, though. The next batch I'm just going to rinse and cook.

I think I'll cook it how I usually do rice the next time, a lot like your method.

 

[Leadgolem]

Any idea what would happen if yeast were mixed with uncooked rice? Would the yeast still be able to find the sugar? Or is that unlocked by cooking it?

Hmm, not sure. I think the amylase would have a hard time getting to the starch without the water absorbed by the rice during the cooking. The gelatinization of the starch probably helps with the conversion too.

 

[sonofgrok]

Just found an extra rice cooker in the pantry (oh the joys of owning a house and collecting way too much *&%^ over the years). 2 rice cookers = 2 batches started today FTW :rockin:

 

[Tabb]

Just found an extra rice cooker in the pantry (oh the joys of owning a house and collecting way too much *&%^ over the years). 2 rice cookers = 2 batches started today FTW :rockin:

I find spiders

 

[Ostomo517]

Got two weeks to go on next batch and the pipeline ran dry last night. Fiancee is a little upset we are out lol

 

[ZAZusmc03]

Has anyone in the Pittsburgh area been able to find the yeast balls locally? I'd like to get it started but don't want to drive around all over looking for it. Thanks in advance!

 

[jak1010]

Has anyone in the Pittsburgh area been able to find the yeast balls locally? I'd like to get it started but don't want to drive around all over looking for it. Thanks in advance!

A quick google search shows a good number of stores nearby...any of them close enough to stop in?

 

[pkrath84]

I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?

I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.

Thanks

 

[ZAZusmc03]

A quick google search shows a good number of stores nearby...any of them close enough to stop in?

Thanks I really appreciate that. Turns out there is one about 2 miles from my apartment! I'll check them out Thursday when I get back in town. Thanks again!

 

[Leadgolem]

I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?

I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.

Thanks

I can't say I've pasteurized with swing tops. If I'm using press top bottles I fill and cap the bottles. Then place them in a large pot of cold water with something in the bottom to keep them out of direct contact with the metal. I've got a pressure canner with a false bottom that works perfectly, but a cooling rack or even a tea towel is fine too. Make sure there is enough water in the pot to cover the bottles +1/2 inch. Heat the water to 160f, and hold it there for 10 minutes uncovered. Then kill the heat. If you've got a jar lifter or silicone oven mit, you can remove the bottles from the water onto a folded towel on the counter. Otherwise, just let them hang out in the water until they are cool enough... That takes hours though.

If you are doing multiple batches you can speed the whole thing up a little by using tap hot water in the first batch. After the first batch finishes, you need to dump the hot water and refill the pot with cold water. If you try the hot water thing with the second batch you run a higher risk of cracking a bottle. The thermal mass of the pot is already hot, it wasn't with the first batch. So using hot water twice represents a greater difference in temperature as the water won't be cooling when it hits the pot.

The only time I've ever cracked a bottle with that method is when I tried to rush things and used hot water with the second batch. Yup, that's almost identical to how you use a water bath canner. Those work well for this too.

Happy Brewing!

 

[Ostomo517]

I used a 32oz swing top on my first batch with no problem.

 

[pkrath84]

Thanks Leadgolem and Ostomo517 for your responses.

Leadgolem - I've used this technique canning before, I guess I'm just worried about the alcohol pressurizing the bottles more than say jams due to the alcohol. You're right though - I'll just place everything in cold water and bring it up to temp slowly to avoid the thermal shock and cracking/blowing the bottle. Just paranoid because this first batch is going out as a graduation gift and my next batch is 2 weeks from being done.

Ostomo517 - Did you cap the bottles or let them vent when using the swingtop?

 

[sonofgrok]

I'm going to harvest my first 10cup batch this friday. I've seen the thread on pasteurization but I'm wondering on batch pasteurization. What method have people used? Stick it directly in a pot and heat it up and hold temp for 10-15 mins then transfer to storage vessel?

I'm worried about glass exploding in the kitchen. Plus I'm using colbalt swing tops and I dont want the seals to bulge like some have mentioned.

Thanks

Since its your first batch, you also may just want to taste it first and determine whether you think it will really be around long enough to even bother pasteurizing. I have never found a need to.

If I had to pasteurize I think I would try a batch microwave pasteurization or something to avoid alcohol loss.