Making Traditional rice Wine. Cheap, Fun, and Different

[Leadgolem]

correction: four cups of dry rice which had been soaked and steamed did in fact yield just shy of two quarts wine. Actually I exceeded two quarts because I did not count the final cloudy red rice wine I attained at the end of straining.

Ah, that makes more sense. Thank you for clarifying.

 

[cincydave]

Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and consistency was much thicker than regualr wine. While there was definately some alcohol taste, it was much less than I was expecting. I don't think this is anything close to 20% ABV which it apparently can get.

It's a bit sweet for my taste, so I'll let it sit in fridge, as I understand it will change over time.

If I try again, I will probably add some of the red yeast rice to it to see if I can get better alcohol conversion.

Great thread...Thanks to sonofgrok, saramc and others for all the info and Happy New Year to all.

 

[Arpolis]

Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and consistency was much thicker than regualr wine. While there was definately some alcohol taste, it was much less than I was expecting. I don't think this is anything close to 20% ABV which it apparently can get.

It's a bit sweet for my taste, so I'll let it sit in fridge, as I understand it will change over time.

If I try again, I will probably add some of the red yeast rice to it to see if I can get better alcohol conversion.

Great thread...Thanks to sonofgrok, saramc and others for all the info and Happy New Year to all.

It sounds like your yeast peetered out on you. Adding the red yeast rice will add additional amalyse enzyme to convert search to sugar and add other fruity interesting flavors but may not help with the fermentation. Good luck with your next batch.

 

[cincydave]

It sounds like your yeast peetered out on you. Adding the red yeast rice will add additional amalyse enzyme to convert search to sugar and add other fruity interesting flavors but may not help with the fermentation. Good luck with your next batch.

Thanks Aroplis. I agree, it does sound like the yeast kind of crapped out early. What would help get better fermentation/conversion? I used 2 yeast balls for aobut 2 pounds of dry sweet rice. Would more yeast help? Also, our house is about mid 60's in the winter, and I'm thinking maybe higher ferm temp may help. Mine never started bubling like some have described.

 

[Arpolis]

Thanks Aroplis. I agree, it does sound like the yeast kind of crapped out early. What would help get better fermentation/conversion? I used 2 yeast balls for aobut 2 pounds of dry sweet rice. Would more yeast help? Also, our house is about mid 60's in the winter, and I'm thinking maybe higher ferm temp may help. Mine never started bubling like some have described.

It is hard to say how to get a recipe like this to ferment better. In Wine/Mead/Beer you can do things like add nutrients, make a large starter........ But Rice wine is completly different. Actually the way this ferments is the perfect way to build up a strong yeast colony Because you are slowly adding sugar through the whole processes by allowing the Sachrafying enzymes to slowly break down starches into the usable sugar. That is just like how in High ABV meads we add some honey at first and slowly add honey in stages to allow the yeast to build and push it beyond its ABV limits.

Adding more yeast is usually not the best answer. Now I just re-read your post as I type and you used 2 yeast balls for about 2 pounds of rice? That is about 4 1/2 - 5 cups of dry rice. Per Sonofgrok:

I usually use 2 yeast balls per 2-3 cups (dry uncooked measurement)

So for two pounds of dry rice you may need 4 - 5 yeast balls. If the measurements you gave are correct then give that a shot.

The warmer temps will support better yeast activity so gettting the jar up to 70ish*F or so may help but I think it should still be ok in the mid 60's.

Let us know how the next batch goes.

 

[sonofgrok]

Sorry all. I have been backpacking the Grand Canyon for the last week and just got home today.

So, I separated the sake from the rice using the cheesecloth and poured it into a clean jar. It's been in the fridge for a week or two. I went to pour some this evening to try it out, but I noticed it's still fermenting. That's pretty surprising since it's so cold. It also has a filmy layer on top. Should I pull it out of the fridge and let it continue to ferment? Or, just leave it be. I'm concerned about it turning to vinegar if I pull it out of the fridge. In true home brewer fashion, I did drink a glass of it and it's great...like a fruity white wine.

I wouldn't pull it from the fridge It might make some rice vinegar.

Just went to the asain market and got about 50 yeast balls for $4.99 and 5lbs of sushi rice for $6.99, plan on starting four cups of this tonight.

Two things: 1) how can you possibly know the ABV on this? What makes you think it's around 20%? 2) I plan on using kmeta after 25-30 days to fully stop fermentation, I'm not blowing up my fridge lol

1. Reading and experience. I haven't actually measured the ABV but around 20% tends to be the accepted value.
2. I would pasteurize instead. I think that is the way to go with this stuff.

Rule #1 in all winemaking is k-meta does not stop a fermentation. Pasteurization is the way to go with this. You can cold crash, dose with k-meta and hope....but if the yeast is there and sugar is there it will ferment. It takes little time to pasteurize.

Agreed. I think pasteurization is the way to go.

Had my first taste of this tonight, after harvesting yesterday. Taste was VERY VERY sweet, and consistency was much thicker than regualr wine. While there was definately some alcohol taste, it was much less than I was expecting. I don't think this is anything close to 20% ABV which it apparently can get.

Sounds like you maybe didn't get enough amylase activity. It should taste sweet but very strong.

 

[Leadgolem]

Hmm, if it was mine I think I'd try to ferment it again. Pasteurize, then cool and pitch an alcohol tolerant yeast and yeast nutrient. If your aiming for 20% the only yeast I know of that will consistently ferment that high is distillers yeast. I'd probably use champagne in this case, with a target of about 15% instead. Distillers yeast is a dirty fermentor and it is likely to mess with the flavor a great deal, and require a fair amount of aging. Champagne is pretty neutral, and not so dirty. That way you don't really need the aging time.

In any event, it would be interesting to know how it turns out.

 

[GunnyB]

I found these at the local Thai Grocery. What do you guys think...are they the right type?

 

[nsrooen]

I found these at the local Thai Grocery. What do you guys think...are they the right type?


View attachment 91774

Yes. Same thing, smaller balls.

 

[user 83772]

Yes. Same thing, smaller balls.

Hey! It's not the size of the balls, it's how ya use 'em!

 

[sonofgrok]

Agreed. Same thing... smaller balls. Make sure to do some extra ball crushing.

 

[GunnyB]

So the same rice/ball ratio would apply even though these balls are smaller?

 

[Leadgolem]

So the same rice/ball ratio would apply even though these balls are smaller?

I doubt it.

You guys who have batches done, what's the weight of the yeast balls you used? I'd like to know too. I've got a small batch going, but in the package I found the yeast balls are only 1/3 oz.

 

[lowtones84]

Sounds cool, gonna have to give this a try some time...now just to find yeast balls...

 

[sonofgrok]

So the same rice/ball ratio would apply even though these balls are smaller?

No. If you have smaller balls you will definitely have to use more of them.

 

[Clearcut23]

Damn it I'm hooked. I've only looked into making sake once and was turned off from the process. After reading this post I can't wait to get started. Just out of curiosity, has anyone ever distilled the end product?

 

[saramc]

I doubt it.

You guys who have batches done, what's the weight of the yeast balls you used? I'd like to know too. I've got a small batch going, but in the package I found the yeast balls are only 1/3 oz.

Mine are 10g each. Some Vietnamese ones I recently bought, also at the same weight, came with instructions. I have not been able to interpret it all BUT it says to use four balls for every 2.2kg(4lb13oz) dry rice.

 

[saramc]

Damn it I'm hooked. I've only looked into making sake once and was turned off from the process. After reading this post I can't wait to get started. Just out of curiosity, has anyone ever distilled the end product?

We cannot discuss the "d" word on this forum. But, I am sure someone, somewhere has.

 

[bknifefight]

I made up my batch on Sunday. So far there is no liquid but the rice level in the container has lowered. It's like the rice is being broken down, which I assume is what should happen. There is also condensation on the sides. It has a smell to it, maybe fermentation? I'm not sure but will find out!

 

[markm2151]

I made up my batch on Sunday. So far there is no liquid but the rice level in the container has lowered. It's like the rice is being broken down, which I assume is what should happen. There is also condensation on the sides. It has a smell to it, maybe fermentation? I'm not sure but will find out!

Mine is the same way, filled a one gallon jar to the top with rice, but the level has been going down consistently. I'll post picture tomorrow.

 

[wagz]

How low can the temp be and still work out?

 

[bpparker]

I'm getting a little concerned. Followed all the directions (on my second try correctly from what I can tell. However, I'm not getting the separation that everyone is getting. I've just got a really pasty like goo but not seeing any separate liquid. Anyone have any idea if I'm just still doing it wrong? I'm three weeks to the day in today. Thanks in advance!

 

[bottlebomber]

I'm getting a little concerned. Followed all the directions (on my second try correctly from what I can tell. However, I'm not getting the separation that everyone is getting. I've just got a really pasty like goo but not seeing any separate liquid. Anyone have any idea if I'm just still doing it wrong? I'm three weeks to the day in today. Thanks in advance!

It looks like you're cooking your rice down to porridge consistency, but maybe it's just the pic.

 

[Leadgolem]

Mine are 10g each. Some Vietnamese ones I recently bought, also at the same weight, came with instructions. I have not been able to interpret it all BUT it says to use four balls for every 2.2kg(4lb13oz) dry rice.

Ah, thank you. That would make them about .35 oz. So yeast balls at .33 shouldn't be enough of a difference to throw things out of whack.

 

[Leadgolem]

I just checked on the batch I put together Monday night. It's got all these little white bumps in it, and a little bit of liquid in the bottom. I'm so excited. This reminds me of when I brewed my first batch, and couldn't stop watching the airlock burp.

I actually used a normal sized tea towel, and a quart jar. I then wrapped the tea towel around the jar so no daylight would hit it and stuck it in the back of my closet. I remembered reading something about growing mushrooms that said to discourage algae growth in your substrate to block out all the light. I have little white things growing in mine, but nothing else I can see. At least not yet anyway.

 

[bknifefight]

I checked on mine last night and I think all along I just didnt notice the liquid in there. I have a two gallon container, I used 6 cups of uncooked rice which filled it about half way. The liquid level is about 3/4 of the height of the rice, which has dropped a bit since fermentation.

 

[lovelylocksleah]

Just sampled my first batch last night - and holy wow it was great! We added blueberry juice to it initially and left some of the pure mixture in a smaller container - should have reversed that because the plain stuff is amazing! My husband was bummed out we didn't have more, then proceeded to pull out the carboy and asked how soon we can have more! The best recipe ever! Thank you!!

 

[bpparker]

My rice was actually nice and firm and very sticky. It wasn't cooked down too much. I used a rice cooker that automatically stops cooking when it's done. What you see in the pic is what I ended up with after a number of days. I used probably about four yeast balls with roughly five cups of rice spread throughout three different containers.

 

[bpparker]

It looks like you're cooking your rice down to porridge consistency, but maybe it's just the pic.

My rice was actually nice and firm and very sticky. It wasn't cooked down too much. I used a rice cooker that automatically stops cooking when it's done. What you see in the pic is what I ended up with after a number of days. I used probably about four yeast balls with roughly five cups of rice spread throughout three different containers.

 

[user 83772]

Damn it I'm hooked. I've only looked into making sake once and was turned off from the process. After reading this post I can't wait to get started. Just out of curiosity, has anyone ever distilled the end product?

While distillation is (as mentioned) verboten on this site, freeze concentration (sometimes referred to incorrectly as "freeze distillation") is perfectly legal and worth a shot. Spend some time looking for threads on eisbeer and see what you can apply to a batch of this stuff.