Making Traditional rice Wine. Cheap, Fun, and Different

[weirdboy]

I bottled mine today. I think "intense" sums it up nicely. Extremely potent, with a nice light sweetness to it. I clogged up a brita filter trying to make it a bit less cloudy...which it is, now, but still pretty cloudy. I would think a proper filtering regime for this stuff would involve a relatively coarse filter to start out with..like 50 micron or something, before proceeding to more fine filters.

 

[sonofgrok]

Never tried filtering it before! Interesting idea though the cloudiness has never bothered me.

 

[saramc]

If you cold stabilize it I bet it will clear PDQ and you could rack it, if need be.

 

[weirdboy]

Yeah I already thought of that. After I racked it to a bottle, I noticed it had started separating out a bit over an hour or two. So, I stuck it the tiny spare spot in my kegerator hoping that will improve the clarity even more.

 

[sonofgrok]

Finished a big batch yesterday that I flavored with blueberry. I ended up with 1 liter. Pretty darn tasty. I really enjoy the flavor the Thai Jasmine rice gives you.

I would never ever buy store bought sake because I have never been able to stand the stuff, but this homemade stuff is awesome.

 

[WileECoyote]

I might just have to try this rice wine.

Cheers

 

[kevinstan]

Sonofgrok: how did you flavor with blueberry ? I am curious since I read the post about the pomegranate already.

 

[sonofgrok]

Sonofgrok: how did you flavor with blueberry ? I am curious since I read the post about the pomegranate already.

Threw some frozen blueberries in the microwave then squeezed them out into the final wine using cheesecloth. I am a simple man.

 

[saramc]

Boy is the creation I started the other day soupy. Rice grains are quite broken down. Will take a photo later tonight...since I just stirred it. I tasted the spoon afterward and it is insanely fruity! Arpolis told me the red yeast rice will lend fruity-ness.

Also, soaked two cups of dry sushi rice for eight hours, then strained and rinsed until clear...thinking this may contribute to some cloudiness (failing to rinse?)...then in the rice cooker it went with 1.5 times the water, and 30 minutes later into a rectangular glass dish it went. I powdered two yeast balls and sprinkled on top, and covered. I want the still warm yeast to create condensation that will drip off the top onto the yeast powder. I anticipate bubbling rice within 36 hours.

Next up...same recipe but using Thai Hom Mali Jasmine rice. Have to do that tomorrow, DH gave my rice the evil eye. I responded " it was $1.48, seriously?!? "

 

[static]

So a trip to target yielded this...

And a google search found me this...

http://importfood.com/nrhf0401.html
And since their local i ordered. Should have my yeast next week.

 

[sonofgrok]

So a trip to target yielded this...

And a google search found me this...

http://importfood.com/nrhf0401.html
And since their local i ordered. Should have my yeast next week.

I think those are the exact same jars I use...

 

[bottlebomber]

I've used those same jars for pickles. Unfortunately the lids rust really easily.

 

[static]

1 gallon cracker jar from Target for 6 bucks.

 

[saramc]

So a trip to target yielded this...

And a google search found me this...

http://importfood.com/nrhf0401.html
And since their local i ordered. Should have my yeast next week.

You are almost there! I just went and looked at my bag for comparison, and it is 8oz for $7.50, product of China, Hop Lee Trading Co., and in upper left corner says FLOWER. Shipped from East Coast US. FWIW, you will be hooked on eating Jasmine rice, if you like rice.

 

[brussum]

That is pretty amazing. I never knew making sake is so easy. I am officially on the hunt for sushi rice and yeast balls. Thanks!

 

[cheesecake]

I'm going to have to try this

 

[user 83772]

@saramc: Any new pics of your batch?

 

[Unferth]

What a fascinating thread! Thanks to sonofgrok and saramc.

Quick question to both/any of you: any suggestions for doing a large scale batch? If I keep the yeast ball rice proportions the same, doing a few gallons of this wouldn't be an issue, right?

And would doing hydrometer readings on this be impossible or just contrary to the general blue-collar atmosphere? How can you estimate sugar and ABV levels otherwise?

FYI, my friend who would know such things says this is called "farmers' wine" in Korea.

 

[kevinstan]

I hope to start mine soon. I was wondering if anyone that had done this has tried clearing it once completed ? I know it's just fine cloudy, but would like to try and make some and clear it up. Anyone tried this before ?

 

[milesvdustin]

How can I make like a three gallon batch of this stuff?

Go big or go home.

 

[bottlebomber]

How can I make like a three gallon batch of this stuff?

Go big or go home.

You could probably fill a fermenting bucket full of it and do it that way. Then you could line a bottling bucket with a paint strainer bag and dump the mixture in and bottle it from the bucket.

 

[sonofgrok]

What a fascinating thread! Thanks to sonofgrok and saramc.

Quick question to both/any of you: any suggestions for doing a large scale batch? If I keep the yeast ball rice proportions the same, doing a few gallons of this wouldn't be an issue, right?

And would doing hydrometer readings on this be impossible or just contrary to the general blue-collar atmosphere? How can you estimate sugar and ABV levels otherwise?

FYI, my friend who would know such things says this is called "farmers' wine" in Korea.

Because you are starting with all solids, taking an initial gravity would be next to impossible as far as I can tell.

 

[bottlebomber]

Because you are starting with all solids, taking an initial gravity would be next to impossible as far as I can tell.

It would probably be be better to use an alcoholometer to check the finished product.

 

[sonofgrok]

Just started another batch. Trying to make them bigger now because I think I am addicted this stuff it is so good and I burned through the last 2 batches so fast. A bunch of my air force buddies were over last night and burned through the blueberry... they loved it. The one on the left still has two or three weeks to go and the one on the right I just put together.

 

[saramc]

@saramc: Any new pics of your batch?

Here you go....the top of yellow sticky indicates the top of the liquid level. It is harder to see all the liquid because the rice is so very broken up. Will also attach a top view, which I may have posted alreadt from 11/15, day 2, compared to top view from just now ( notice bubbles ). The top view from tonight posted twice even though I attached just once.

Still smells amazing, and I stole 1/2 tsp liquid and it is unbelievable. Tomorrow is day 7.

 

[saramc]

How can I make like a three gallon batch of this stuff?

Go big or go home.

The photos I post show what is in a two gallon jar, and I used four cups dry rice..specifics around 11/13. But, I have no idea as to what yield I will get on actual wine. The best thing to do is start one batch, perhaps using 3-4 cups dry rice...and see if you like it, before you go large volume. It only takes 21-30 days until wine harvest.

To fill even a one gallon jar you will need to use eight cups dry rice. If using sushi rice, for this, I would use 14 cups water. Jasmine rice I would use double the water. Soak both for 6-8 hours if you can, rinsing until water runs clear. But again, actual wine volume can vary. The way my red batch looks, I am hoping to lose no more than two cups to lees, with a six cup wine yield, 1440ml. So, I am anxious to see what my total yield will be. If anyone learns the true way we can easily determine the ACV on final product, please let us know.

 

[saramc]

Batch #2, using sushi rice. Soaked two cups dry sushi rice in a quart jar topped up with water for at least eight hours, and then rinsed until water ran clear. Cooked in rice cooker with 3 1/4 cup cold water via rice cooker for 30 minutes. All water was gone, but rice was a hot sticky mess. Transferred to a rectangular dish when cooled just enough to handle without burning my fingers. Pulverized two yeast balls in a ziplock bag, secured in brown lunch sack, and let my rolling pin smack down. The rolling pin had a KO in round one! Sprinkled ground yeast on top of hot rice, snapped on lid...want the condensation to drip from top down onto the yeast. I assembled this at 1120a yesterday, 11/18....I heard fermentation by 6p. By 0600 today there was liquid in bottom. Just transferred to two quart jars, and you can see all the milky liquid already. So far, sushi rice wins for quickest liquefaction development. Will keep you updated. Photos from the last few minutes....

 

[Unferth]

The rice in all of the pics seems to vary in degrees of mushiness. I'm assuming the mushier the better, right?

more water absorbed=more starches broken down into sugars=more sugars converted to alcohol=less starchy, more potent quaffable goodness=happiness, world peace, yada yada yada.

That sound about right?

 

[kevinstan]

Again, I will be starting mine really soon. These all look really good and I can't wait to try it. Might even flavor a few. But has anyone tried clearing this ? Or will anyone be trying when it's done ?

 

[saramc]

The rice in all of the pics seems to vary in degrees of mushiness. I'm assuming the mushier the better, right?

more water absorbed=more starches broken down into sugars=more sugars converted to alcohol=less starchy, more potent quaffable goodness=happiness, world peace, yada yada yada.

That sound about right?

The photo of white sushi rice was 36ish hours from assembly. Sushi rice is sticky, very normal. You still want the grains whole because that grain of rice feeds the yeast ball. No sugar, no nutrient. My red ferment is seven days old today and you cannot even see this was once rice.

Kevin...I will be doing my best to clear. I was advised not to squeeze straining bag and always start with soaked rice that is rinsed until it runs clear. Fingers crossed.