I think the take-away is making a rice wine/beer is very forgiving. We can make it rocket science or pop bottle rockets. The process of making a beverage from rice goes back millennia. Sometimes from cherished recipes, sometimes from accidents. Any information is good information.
Making Traditional rice Wine. Cheap, Fun, and Different
- Thread starter sonofgrok
- Start date
Help Support Homebrew Talk:
I think the take-away is making a rice wine/beer is very forgiving. We can make it rocket science or pop bottle rockets. The process of making a beverage from rice goes back millennia. Sometimes from cherished recipes, sometimes from accidents. Any information is good information.
Ostomo517
Well-Known Member
Not trying to make it rocket science trying to help out and save that poster from wasting time and resources. That is why we are here right ? And if you have the info to do it right why not use it?
Ostomo517
Well-Known Member
Well you can start with all the contributions to this thread Ive had since close to the beginning of this thread compared to your 8 posts. I dont know what offended you or what your sudden problem is but i suggest you go troll elsewhere
WesleyS
Well-Known Member
- Joined
- May 1, 2012
- Messages
- 13,496
- Reaction score
- 4,217
Rosey1 said:
I think what Ostomo517 is saying is that one of the great things about this forum is everyone is here to help everyone make the best homebrew possible and to save them from making unnecessary mistakes. He's not talking about requirements to post, just saying maybe there's a reason why alot of people in this thread have had success with the OP's process.
Leaving aside what ancient people in other countries have done for years, there is a water/rice ratio and process that works now to make a great rice wine with little chance of failure. That process has been discussed in detail in this thread.
There's nothing wrong with experimenting, but I'm not one to risk wasting time and money on a batch of something that has a higher chance of failure because I didn't bother to take a few extra seconds to measure or plan ahead to harvest on the best day to do so. And I think Ostomo517 feels the same way and is just trying to save someone from making the same mistake over again.
Ostomo517
Well-Known Member
Pretty much, thanks Wes
![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)
Well, browder was jumped on for not taking a volumetric measurements. I thought just reporting success was good enough.
Thought that was worth an ata-boy. Not a lecture.
I did read all 199 pages of this thread and did not register months ago. Sorry.
Thought that was worth an ata-boy. Not a lecture.
I did read all 199 pages of this thread and did not register months ago. Sorry.
JuanMoore
Getting the banned back together
In most regards, yes. It seems extremely forgiving with respect to rice types, pitching rates, pitching temps, ferm temps, ferm times, etc. Much more forgiving than beer or other fermented beverages. Based on the experiences in this thread the one thing it seems less forgiving about is the water to rice ratio. More water seemingly creates an environment more friendly towards acetobacter, often resulting in a funky vinegary product. This seems consistent with the Vietnamese recipes I've found for both the rice wine and the fermented rice dessert, which caution against overcooking the rice.
Nobody's saying you have to do it a certain way, we're just saying that overly wet rice may have been the cause of the batch not coming out well, and that measuring the rice and water rather than eyeballing it might prevent the next batch from suffering the same fate.
If you have some different advice for them to help prevent the same thing from happening again, let's hear it. Or if you have some experience or evidence that is contrary to the advice given, please speak up.
CreamyGoodness
Well-Known Member
Could you use a small amount of the finished wine as a starter for a new batch? The yeast balls are cheap, but I have to take a cab to Woodside to get them. (Its far)
Ostomo517
Well-Known Member
Leadgolem tried with leftover lees I think but if I remember right it didnt work great. Using some actual wine could be a route like you suggest
You can't use the finished product but you can make the "starter". Go to Taylor-MadeAK dot org. Look for making koji on the right pane. Click on that. Go to page 3. That is the way you make the yeast balls. No cabs required. :fro:
It seems like a ratio of 1:1 - 1:5 seems to be the right ratio to make a good sweet wine that isn't terribly sour. It may be helpful to measure your rice and water. Some have gone over this ratio and the results show it leads to more sour wine.
Nobody jumped on anybody, only you got defensive. He stated in his post he made sour wine and we both suggested that he measure his rice and water as it has proven to be important in making quality sweet wine. Nobody was lecturing, just simply lending friendly advice. Why don't we keep it that way.
Not only the ratio of rice to water, the quality is just as important.
Here is a link http://www.sake-world.com/html/water.html
Think the key to remember is No Iron...period.
Here is a link http://www.sake-world.com/html/water.html
Think the key to remember is No Iron...period.
Johnnyhitch1
Well-Known Member
Queens....gotta love it!
Anyway, no you cant, the enzyme needed to break the rice down does not reproduce and when its done "working" its done.
Yeast balls contain the enzyme needed, hence why new yeast balls are needed for each batch
OP
OP
Enhance your calm John Spartan.
In 200 pages of experimentation I think we have established some good guidelines:
#1) There are a LOT of different ways to make some rice wine.
#2) There are definitely some best practices especially for first attempts (i.e. less water).
#3) Once you make a good batch, there is no turning back... its easy to get hooked.
In 200 pages of experimentation I think we have established some good guidelines:
#1) There are a LOT of different ways to make some rice wine.
#2) There are definitely some best practices especially for first attempts (i.e. less water).
#3) Once you make a good batch, there is no turning back... its easy to get hooked.
Speaking of experimentation. A local site had used hops. This was for it's anti-bacterial properties. Gave a longer cold shelf life for those who did not want to pasteurize right away.
There's a way to use a single yeast ball to make more balls.
Juice from ginger root mixed with rice flower to make a ball and then roll the ball in the powder of a crushed yeast ball. Place in a clean container to dry.
I've done this and although it looks similar to the purchased yeast balls, I've yet to brew a batch with them. Still working up the nerve.
edds5p0
KN4SQH
- Joined
- Sep 21, 2012
- Messages
- 377
- Reaction score
- 55
I just picked up some rice balls and I started a batch with them. I've been using rice leaven, so I'm not sure, but do I need yeast or will the balls do all the work? I see some add yeast, but I thought the aspergillus would do all of the work.
OP
OP
The balls have the yeast. No extra needed!
If I had a nickel for every time I've said that...
I did with the lees for a rice wine batch, I didn't get the material mixed in with the new rice well enough. The result was an infected, but still drinkable rice wine.
I've got a batch with a similar process going with the RYR+yeast ball lees now. This batch was mixed much more thoroughly. The airlock on it is burping nicely, but it's about 2 1/2 weeks to early to know how well it will come out.
OP
OP
Interesting. We are on our own sake forum now. Viva la revolucion!
Ostomo517
Well-Known Member
Nice! :rockin:
OP
OP
No you are correct. This is rice wine, similar to but not officially sake. The sake forum is labeled as a rice wine AND sake discussion forum though so we are good
Just starting my first batch now. Had to go to to the next town over couple of days ago to get the yeast balls and rice. Bought a jar here in town yesterday, back to the next town over for Starsan tonight.
In the spirit of experimenting, and just being crazy old me, I did a few things and thought I'd share.
One batch with yeast balls, red yeast rice and Thai jasmine rice. As usual, it turned out delicious and great as usual. No big surprise.
For my first experiment...my wife asks me to order our typical Saturday night Chinese food for dinner. I was at the end of placing the order when the woman asks "anything else?"....you guessed it, I said "yes, I also need 4 quarts of white rice." My wife knew immediately what was happening. So early Sunday morning I crushed up a few yeast balls and proceeded to fill a gallon fermenter with rice and yeast balls. What could go wrong...right? I'm making Chinese rice wine with rice from the Chinese restaurant.
3 weeks later, I don't know what to call this stuff. It's absolutely horrible! Lesson learned. No more being lazy with something that's already so simple.
The next experiment was Thai Jasmine rice, Angel Rice Leaven and 1/2 a cup of sugar. Cooked the rice with a 1:1.25 rice to water ratio, cooled it, layered it in with sugar and Angel Rice Leaven in a one gallon fermenter. 3 weeks later and wow! Very good, surprisingly sweet and potent wine.
All in all, 3 batches made and 2 successes. I'm loving this rice wine craze.
One batch with yeast balls, red yeast rice and Thai jasmine rice. As usual, it turned out delicious and great as usual. No big surprise.
For my first experiment...my wife asks me to order our typical Saturday night Chinese food for dinner. I was at the end of placing the order when the woman asks "anything else?"....you guessed it, I said "yes, I also need 4 quarts of white rice." My wife knew immediately what was happening. So early Sunday morning I crushed up a few yeast balls and proceeded to fill a gallon fermenter with rice and yeast balls. What could go wrong...right? I'm making Chinese rice wine with rice from the Chinese restaurant.
3 weeks later, I don't know what to call this stuff. It's absolutely horrible! Lesson learned. No more being lazy with something that's already so simple.
The next experiment was Thai Jasmine rice, Angel Rice Leaven and 1/2 a cup of sugar. Cooked the rice with a 1:1.25 rice to water ratio, cooled it, layered it in with sugar and Angel Rice Leaven in a one gallon fermenter. 3 weeks later and wow! Very good, surprisingly sweet and potent wine.
All in all, 3 batches made and 2 successes. I'm loving this rice wine craze.
Similar threads
