I keep seeing people talk about pasteurizing this. How are they doing that, and is it required?
mpride1911 said:I keep seeing people talk about pasteurizing this. How are they doing that, and is it required?
The 1 thats with the larger yeast balls in it has bright yellow goo with green fuzzy mold spots on it, but only on the top of the rice not on the sides. Is it just me or would you say that this batch is a loss? Other than the green spots on top, everything else seems to be going normal. In fact it seems to be going faster...
Should I let it ride?
This is my only experience with anything other than all grain brewing.
Oh and its my first post!
I keep seeing people talk about pasteurizing this. How are they doing that, and is it required?
Bottled after 3 weeks. It was pretty much three weeks to the day that the rice separated out of the liquid like it knew it was ready. The volume was small enough that I could do a double-pan pasteurization (float a metal bowl in a pot of boiling water and wait for the wine to hit the right temp). I pasteurized at 130F but I figure the point is to kill the yeast and not boil any nasties to death.
4 cups rice ended up with a full 1L bottle and a full small mason jar. Prepping a double batch today since it's so cheap and easy to make.
Been lurking in this thread. Tried it with panda balls and jasmine rice. Harvested today. Got about 2.5 L of lovely rice wine. Now pasteurized and cooling. Next the big test; will my wife like it?
00radio said:So figured I should report back. I used half sushi rice and half "wild purple sweet rice." The purple rice gave it this really nice color, but unfortunately the rice itself didn't really break down. Had quite a bit of pulp leftover to strain at the end. Pretty good stuff with just a hint of sourness to it.
I got bored a week ago so I went digging through my pantry and found a couple of sweet potatoes. So I cooked them up, peeled em, and then stuffed it in a jar with some of the yeast balls. Interesting stuff. Had a good inch of white mold growing on top. WAY more than I ever saw with the rice. Smell was a bit sour for a while, but has mostly faded. They're starting to break down and the jar is about half full with liquid at the bottom. Another week or two and I'll sample it. I'll put up some pics if I can find my camera later tonight.
00radio said:I got bored a week ago so I went digging through my pantry and found a couple of sweet potatoes. So I cooked them up, peeled em, and then stuffed it in a jar with some of the yeast balls. Interesting stuff. Had a good inch of white mold growing on top. WAY more than I ever saw with the rice. Smell was a bit sour for a while, but has mostly faded. They're starting to break down and the jar is about half full with liquid at the bottom. Another week or two and I'll sample it. I'll put up some pics if I can find my camera later tonight.
This is probably how shōchu is made, only it is distilled.
BattleGoat said:I'm not familiar with shochu, but it'd be interesting to take the results of a sweet potato/yeast ball ferment and freeze concentrate it like you would applejack to see if the end product was similar.
I started my second batch yesterday and tasted a little of the early fermentation today. Just a tinge of sourness and sweetness to the rice. Which makes me wonder, what about this method of brewing rice wine leads to the sourness, a flavor I rather like but never detect in commercial sake?
How do you do this? Is it the same method in making your own kome koji?
I started my second batch yesterday and tasted a little of the early fermentation today. Just a tinge of sourness and sweetness to the rice. Which makes me wonder, what about this method of brewing rice wine leads to the sourness, a flavor I rather like but never detect in commercial sake?
KevinM said:Admittedly this thread has always bothered me, because sake most commonly known as rice wine in the us is made differently. I usually call this stuff Korean rice wine to differentiate it from Japanese rice wine.
Sake is made with koji (the enyme producing mold and yeast.) This process also has more specific procedures and steps involving koji additions. Most sake we see is more scientific perfectobrew.
Korean and chinese fermented rice wine uses the rice ball method. This is usually called lao zao, or jiuqu. Or cheongju or makkgeoli. The riceball is then called nuruk. Its more... throw it all together than sake/rice wine is.
The flavors are incredibly different. Thankfully, people know sake as sake these days. But I'd say its kinda like sake for people who don't know.
KevinM said:Oh, I've read through it from time to time. The wording doesn't matter too much, its just like like... lager vs ale, in a way, thats all. But Lac really described it better than I about the difference and the flavor components.
So mine came out VERY sour. Undrinkably sour. I've heard "Sweet" many times, but the sour comment is coming up more and more. Is everyone's a bit sour?
I don't get sour from mine really at all. There is definitely a "bite" but I would describe it as more of a wine bite. No sour.
sonofgrok said:I don't get sour from mine really at all. There is definitely a "bite" but I would describe it as more of a wine bite. No sour.
So mine came out VERY sour. Undrinkably sour. I've heard "Sweet" many times, but the sour comment is coming up more and more. Is everyone's a bit sour?
I don't get sour from mine really at all. There is definitely a "bite" but I would describe it as more of a wine bite. No sour.
I believe the preference of the majority is to mix the bottle before serving. I prefer the cleared liquid, though my rice wine was made with regular long grain white rice. That kind of rice has been reported to produce a wine of an inferior quality.Been reading through this trying to find a consensus on the seperating finished batch. I saw one post that mentioned the clearer liquid was smoother and another that the batch was sweeter if you did not split the two parts.
I just harvested my first batch into a carboy (about 1/2 gal of liquid) and now it is in the fridge. It has seperated some, and I am trying to decide if I should let it seperate or mix it back together when serving. Is there any sort of consensus on this?
Thanks
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