Making Traditional rice Wine. Cheap, Fun, and Different

[wongjau]

I have a new batch of 2lb (.907kg) of rice going now (after steaming the rice), in a 2-gallon glass jar I had around for making nocino. It is in the oven with the door propped open so the lights stay on. It is sitting right at 80 degrees F.

How long should it sit at that temp? Just keep going, or remove to a more room temp location (like 74 degrees F) after a week or so? Wondering about this since the yeast may do better at a lower temp, but i haven't made anything with yeast other than standard wine making yeast which would want a lower temp?

I do 85F for 7-10 days. Then let it go down to ~68F for 2-3 months.

 

[MilesBFree]

thanks! I think tomorrow I am 7 days in, so will let it ride for another 3 days

 

[MilesBFree]

How long before liquid should start collecting in the bottom? I have been seeing condensation on the walls of the jar for the last 2 - 3 days but nothing really collecting at the bottom yet

 

[wongjau]

How long before liquid should start collecting in the bottom? I have been seeing condensation on the walls of the jar for the last 2 - 3 days but nothing really collecting at the bottom yet

I get liquid collecting in 2-3 days. But that is at 85F.

80F is a bit low. Fungus and amylase activity is better at the higher temp.

Once you get the starches to begin breaking down, the yeast will have something to ferment.

 

[MilesBFree]

Looks like I have mold, not fungus. Drat!

 

[wongjau]

Looks like I have mold, not fungus. Drat!

Bummer.

If the Rhizopus gets off to a good start, you get some lactic acid which drops the pH and inhibits other molds.

Rhizopus also can show dark spores if the growing conditions aren’t right for it.

 

[MilesBFree]

Thx. Is there a detailed step-by-step recipe for this? The first batch was doing what it was supposed or do then went sideways, and this one started and was smelling really good (a sweet and a little yeast smell coming in) for a few days and then tanked. I am wondering if I am just missing something?

 

[wongjau]

Thx. Is there a detailed step-by-step recipe for this? The first batch was doing what it was supposed or do then went sideways, and this one started and was smelling really good (a sweet and a little yeast smell coming in) for a few days and then tanked. I am wondering if I am just missing something?

If you look at my oldest posts and work forward, you should get a good idea of the process and theory. I pulled a lot of research from good sources.

https://www.homebrewtalk.com/search/5133330/?page=3

 

[kqngw]

After filtering into an airtight container, the color will slowly turn yellow after a long time. This is the Chinese yellow wine. This is also the ancestor of Japanese sake.

 

[KillahBeast]

My first fermentation project, I think it's going fine. But however I have couple of curiosities.

1. I have placed in an airtight container, haven't used cheesecloth. Will I have problem in long run?
2. It was very tempting, I opened just to smell.. will it hamper. I promise never to do again to my working yeast.
3. How long do I have to let it sit on container?

Thank you, to all.

p.s. Its a day #3 pic.

 

[wongjau]

My first fermentation project, I think it's going fine. But however I have couple of curiosities.

1. I have placed in an airtight container, haven't used cheesecloth. Will I have problem in long run?
2. It was very tempting, I opened just to smell.. will it hamper. I promise never to do again to my working yeast.
3. How long do I have to let it sit on container?

Thank you, to all.

p.s. Its a day #3 pic.

Looks like the rice was packed loosely enough and your yeast got past the lag phase so you are probably ok with the closed container.

Opening the container is not a problem. Check out this documentary where the famous brew master, 王阿牛, does open fermentation. He even stirs the fermenting rice with his bare arm.



I ferment at 85F for 1 week, then another 10 weeks at room temp, 68-70F. If you go longer than 10 weeks, it’s not a problem.

 

[KillahBeast]

I ferment at 85F for 1 week, then another 10 weeks at room temp, 68-70F. If you go longer than 10 weeks, it’s not a problem.

Thank you Mr. Wonjau for thoughtful reply, feeling honored here specially what you've have done to your wine. After 10 weeks should I store in the freeze or in room temperature?

 

[wongjau]

Thank you Mr. Wonjau for thoughtful reply, feeling honored here specially what you've have done to your wine. After 10 weeks should I store in the freeze or in room temperature?

If you follow the traditional method, you rack/press after 10 weeks, heat to 140F and skim off any protein material, take it up to about 190F, then cool.

From there you can store at room temperature. If you use a loose fitting lid, you can age it for 1-5 years and it will develop Shaoxing type sherry flavors.

My previous reply said 1 week at 85F, but I checked my notes and see that it is more like 2 weeks. Realistically, you can let the temperature gradually drop to ambient during the second week.

Have fun!

 

[KillahBeast]

If you follow the traditional method, you rack/press after 10 weeks, heat to 140F and skim off any protein material, take it up to about 190F, then cool.

From there you can store at room temperature. If you use a loose fitting lid, you can age it for 1-5 years and it will develop Shaoxing type sherry flavors.

My previous reply said 1 week at 85F, but I checked my notes and see that it is more like 2 weeks. Realistically, you can let the temperature gradually drop to ambient during the second week.

Have fun!

Will go for second route, thank you again.

 

[Erik the Awful]

Back on post #6,201 I embarked on trying to make a rice wine, and it completely dried out and molded. I tried again soon after and got the same problem. Just a couple weeks ago I tried again with a quart mason jar batch and had success.

For anyone in a dry climate, you'll need to add some water when you start it, so that you have liquid up to about 3/4 the height of the rice in your container. For the first couple days you'll want to spritz the top of the rice with water morning and evening to keep it moist. After that the liquid level should reach the top.

I strained my rice out after it got down to about 1/3 the volume of the jar. Trust me - put the rice remnants in a tub in the fridge and use it for stir fry - it's delicious.

I then put the wine back in the jar with some sparkolloid. After a week it wasn't clear, but it was definitely clear-er and I tasted it. Pretty good stuff, and it does have a kick to it. Some time in the next week I'm going to try and make a starter batch with the mason jar and once it kicks off I'll cook some more rice, put it in a bucket, and pour the mason jar contents over it.

 

[kmarkstevens]

I just discovered this massive thread. Going to have to try this. I lived in China for 20 years, and have had my fair share of rice wine.

 

[dharpster00]

Couple quick question... 1)why is my wine always yellow regardless of the rice I use? And 2)would adding amalayse enzyme powder to the rice in any way help the brewing process? Otherwise it always turns out super. Thanks for the post.

 

[pdxal]

Couple quick question... 1)why is my wine always yellow regardless of the rice I use? And 2)would adding amalayse enzyme powder to the rice in any way help the brewing process? Otherwise it always turns out super. Thanks for the post.

Are you using polished rice? If not, likely the outer layers, including bran, give the rice wine a yellow color. All of mine are yellowish too.
Not sure if amylase will help, I would think that the mold in the rice balls is sufficient to convert the starch, but I guess it wouldn't hurt to try adding some. I have added koji to a few of my batches to see what would happen without noticeable effect.

 

[wongjau]

Couple quick question... 1)why is my wine always yellow regardless of the rice I use? And 2)would adding amalayse enzyme powder to the rice in any way help the brewing process? Otherwise it always turns out super. Thanks for the post.

That is the normal color for rice wine.

In Chinese, this type of rice wine is called “wong jau” or “huang jiu” which translates to “yellow wine“ in english.

If you let it age, it will turn more amber the way that sherry wine does.

No need for amylase. The mold in the rice balls grows and gradually breaks down the rice for the yeast so the yeast can grow.

You want the gradual breakdown. Even the ideal rice cooking process is designed so that the grains slowly break down over time as individual grains rather than like a big mush.

 

[dharpster00]

Are you using polished rice? If not, likely the outer layers, including bran, give the rice wine a yellow color. All of mine are yellowish too.
Not sure if amylase will help, I would think that the mold in the rice balls is sufficient to convert the starch, but I guess it wouldn't hurt to try adding some. I have added koji to a few of my batches to see what would happen without noticeable effect.

I've used both polished and unpolished, with the same results. Still tastes great.

 

[dharpster00]

That is the normal color for rice wine.

In Chinese, this type of rice wine is called “wong jau” or “huang jiu” which translates to “yellow wine“ in english.

If you let it age, it will turn more amber the way that sherry wine does.

No need for amylase. The mold in the rice balls grows and gradually breaks down the rice for the yeast so the yeast can grow.

You want the gradual breakdown. Even the ideal rice cooking process is designed so that the grains slowly break down over time as individual grains rather than like a big mush.

Hmm, good to know. Just wasn't sure due to the extreme difference between that and totally colorless saki. Considered the possibility that I had done something wrong. Will leave out the amylase, just have some and figured id ask. 2 final questions.. 1) is there a specific rice that you've discovered to be best for this brewing? 2) Other than washing the rice before cooking, is there anything extra such as soaking the rice overnight, that would improve or benefit the wine?

 

[wongjau]

Hmm, good to know. Just wasn't sure due to the extreme difference between that and totally colorless saki. Considered the possibility that I had done something wrong. Will leave out the amylase, just have some and figured id ask. 2 final questions.. 1) is there a specific rice that you've discovered to be best for this brewing? 2) Other than washing the rice before cooking, is there anything extra such as soaking the rice overnight, that would improve or benefit the wine?

Best rice is sweet/glutinous rice.

I like Koda Farms Sho Chiku Bai.

https://www.kodafarms.com/sho-chiku-bai-sweet-rice-preparation-serving-suggestions/
It’s a high quality California grown rice. Japan loves California grown rice. That’s the brand I use for special Chinese dishes and I went with that for my rice wine.

The rice should be washed well, soaked overnight, drained, and steamed for best results. That’s the traditional method.

Once it’s been steamed, you can rinse lightly to cool it down or you can spread it out and fan it to air cool. I used the rinse method. That way cools the rice fastest, minimizes exposure to whatever’s in the air, and gives nice separation to the grains so they have good surface area exposed to the yeast and rhizo.

If you look at my really old posts, I document the process I used.

HTH.

 

[dharpster00]

Best rice is sweet/glutinous rice.

I like Koda Farms Sho Chiku Bai.

https://www.kodafarms.com/sho-chiku-bai-sweet-rice-preparation-serving-suggestions/
It’s a high quality California grown rice. Japan loves California grown rice. That’s the brand I use for special Chinese dishes and I went with that for my rice wine.

The rice should be washed well, soaked overnight, drained, and steamed for best results. That’s the traditional method.

Once it’s been steamed, you can rinse lightly to cool it down or you can spread it out and fan it to air cool. I used the rinse method. That way cools the rice fastest, minimizes exposure to whatever’s in the air, and gives nice separation to the grains so they have good surface area exposed to the yeast and rhizo.

If you look at my really old posts, I document the process I used.

HTH.

I appreciate the information. It's very helpful. Any other tips or information that could help me? This is what my current batch looks like...

 

[dharpster00]

Traditional rice wine isn't really "wine" at all but this area is as close as I can figure to post this.

There are only a few threads on HBT talking about making rice wine but nothing that I am aware of that could be considered an easy walkthrough which is a shame because making rice wine is very different, fun to do, and rewarding. Its also pretty darn cheap...

It has been a few years since I have done it, but after a recent trip to the exotic foods grocer, I got a hankerin to do it again and thought a few people on here might enjoy it as well.

*Edit*: Process starts on next post but final product is on page 4 here
*Edit 2*: Arapolis has done a less Rice Wine, more Japanese sake here.

Can you suggest/explain the propper way to press the rice, after fermentation, to extract the maximum amount of liquid?

 

[wongjau]

Can you suggest/explain the propper way to press the rice, after fermentation, to extract the maximum amount of liquid?

You can run it through a nylon paint strainer bag.

If you fold it up, you can weight and press it between a couple oven trays.

I’ve seen some videos of commercial production using racks and frames and pressing like for cider.

 

[Erik the Awful]

I rolled mine around in a wire strainer until it was fairly solid. I figured if there was any liquid left behind, it was going to make the cooked rice tastier.

 

[dharpster00]

You can run it through a nylon paint strainer bag.

If you fold it up, you can weight and press it between a couple oven trays.

I’ve seen some videos of commercial production using racks and frames and pressing like for cider.

Then I would assume that my tofu press should be perfect. Thank you for your advice.

 

[wongjau]

I rolled mine around in a wire strainer until it was fairly solid. I figured if there was any liquid left behind, it was going to make the cooked rice tastier.

There are some videos of an old fashioned way where they rolled the rice lees around in a suspended cloth hammock kind of thing.

 

[dharpster00]

There are some videos of an old fashioned way where they rolled the rice lees around in a suspended cloth hammock kind of thing.

Awesome

 

[Miraculix]

I am just drinking a glass of a rice wine i must have bottled 2 or 3 years ago. Completely different. Deep golden colour, tastes a bit like Sherry. It is very good and crystal clear.