Making Traditional rice Wine. Cheap, Fun, and Different

[Leadgolem]

I've thought about using those dried rose buds they sell at my local Asian market. I'm kinda skeptical about getting any real aroma out of them though.

 

[Tabb]

We got ours from a lavender farm in California last time we were all there. Still trying to find uses for them.

 

[jazzman]

Think I screwed up. I made my first batch today, but I forgot to let the rice cool. It was pretty hot when I added 2 smashed yeast balls in layers. I stirred after adding each layer of yeast. Should I get more yeast and add it or wait it out and hope for the best?

 

[mpride1911]

I would wait it out. I mixed my yeast and rice on a cookie sheet and it was still pretty warm when I did it. It seems to be going along great now since March 2nd.

 

[OG_IBU_Bunghole]

Thanks OP (et al) for this excellent thread!

+1 Thai Jasmine = amazing stuff
+1 don't bother with Calrose (tossed my batch down the drain)

In case this info helps us all understand the factors involved for good batches, the mold question, etc...
4 cups dry rice, not soaked, cooked in a pot 20min with enough water to cover my fingernail (used online directions), just left it a couple hours uncovered to cool, 2 yeast balls. Yield was about 650-750ml (but I could have gotten a little more with a better extraction method).

I removed the gasket from a swing top jar and used cheesecloth - it definitely allowed air exchange. Started fermentation in low 60s then moved the jar next to the stove to get mid-upper 60s. I was a little worried about this because I've read kombucha brewers who claim that the kitchen is worse than the bathroom (didn't want to chime in on that discussion, though) and my container wasn't sealed. It was exposed to light the first 2 weeks (then people said light will ruin it & I covered it).

A layer of mold covered the top with a few small black spots. I would have thrown this out if someone just gave me the recipe and I hadn't read this thread! I just scraped off the top layer.

My only regret is that I'd still be sipping this stuff if I'd started another batch. I plan to do the next batch tomorrow in a dark place with a better sealed container.

Has anyone used a pressure cooker to cook the rice?

 

[Ostomo517]

Just a fyi anyone thats got Meijer grocery stores I just got back from there and bought a bag of Mahatma brand Thai Jasmine rice 5# for $5.50

 

[craigbrew]

So I started mine a week ago. I used a 1/2 gal ball jar and this morning the liquid level is at the 3cup mark. It is mixed with rice but it is free flowing. The rice above that mark is wet and condensing. I might bottle before the 21 days so I can let some people taste it over Easter weekend.

 

[woknblues]

No liquification of the rice at all? No liquid mixed with the rice you can see on the sides of the jar?

What kind of temperature are you at?

70deg. Actually, just today, I was skeptical and looked at the underside of the container (using a Mr Beer rig) and can see a healthy amount of liquid now, from the underside, maybe 150cc or so.... Also, the smell is a sweet wine like smell, so I guess I have a good thing going. No fuzzy stuff at all, in fact, the top looks as healthy and white as day one.

 

[trbig]

I'm on the 13th day (18 dry cups jasmine rice 1/1 soaked rice to water ratio, one 10g yeast ball per 3 cups) in my 3 1/2 gal fermenting bucket, and my air lock is STILL bubbling nicely... and has been since the first evening. Last batch was VERY sour smelling and tasting (Uses 3/1 water rice ratio) but this one smells absolutely AWESOME! Even my wife, who doesn't drink much, smelled it and got a big smile on her face last night. Not like anything else I've smelled. I'm thinking I really need to get another batch going. I'm thinking of doing enough to fill a 6 1/2 gal fermenting bucket, or buy a couple more of the 3 1/2 gal and use different rice. I just hate to do it without finding out for sure whether this is something I'll (And probably my buddies) enjoy drinking. If it tastes ANYTHING like it smells, my beer brewing is going to get cut way back.. lol. But not a fan if it is going to have that sour taste. Maybe that comes on later in the ferment? Might have to experiment in bottling/sampling at different time lengths while trying to keep consistent methods.

I keep hearing about the 21 day point, but there's so many variables like temperature, types of yeast balls, how many per cup of rice, type of rice, rice/water ratio, etc.. No way can that 21 day mark be the same for every combination. My problem is, same with my beer making, once I seal the top, I don't like to open it again until I go to bottle it. Nothing ticks me off like waiting all that time only to find out I have an infected batch, so I really try my best to limit air exposure.

 

[Gar]

I went to the local asian market. I asked the lady behind the counter if they carry yeast balls. She looked at me as if I were speaking some unfamiliar dialect. So I explained it is used to ferment rice into wine. Suddenly her eyes lit up and she declared "You need yeas baus"she laughed as she realized what she had just said was what I originally asked for. She repeated "ah yeas baus"

This is how i came across them i went to the asian market and asked the lady at the register and she looked at me like she could not understand me even though we were both speaking english. in frustration i started saying koji saki rice wine nothing worked so i left. i happend to go back the to pick up some kim chee a week later and the same lady was behind the counter with another lady. so i figured id give it another wack at it the other sent me right to a stock lady who knew exactly what i wanted the shame of it is the balls were on the top shelf of the checkout lane within 1 to 2 feet from where i was standing when i came in a week earlier.

 

[Tabb]

I just got back from my local Asian market, asked the lady, she brought me right to it. $4 . Hooray for me.

 

[jak1010]

Went to the asian market and the staff there had the same as everyone here reported...they never heard of dried yeast balls. Found this in the cold food section. No mention of yeast but the bag says rice cake and the ingredients say rice, salt and ethyl alcohol. Anyone else have experience with this or know if it'll work?

 

[mpride1911]

Went to the asian market and the staff there had the same as everyone here reported...they never heard of dried yeast balls. Found this in the cold food section. No mention of yeast but the bag says rice cake and the ingredients say rice, salt and ethyl alcohol. Anyone else have experience with this or know if it'll work?

Pretty sure that's a snack food there. The yeast balls I found were mixed in between the bags of flour, salt and sugars. I circled the local store twice before finding them.

 

[Leadgolem]

Pretty sure that's a snack food there. The yeast balls I found were mixed in between the bags of flour, salt and sugars. I circled the local store twice before finding them.

I agree. Looks like snack food.

I found mine in the same general area, with baking stuff and flavorings. It was next to the leaveners, among other things.

 

[user 83772]

Yeah, those definetly aren't what you're looking for. Probably tasty though.

 

[SFGiantsFan925]

An FYI, I found mine in the actual yeast isle. They had a smaller section in the baking items, but mine were right with the rice. Very convenient haha.

 

[Ibrewaletx]

I had just bought the book, Brewing Sake by William Auld less than a week ago and was disappointed by the enormous number of steps in the process as you build up the size, so figured it was $19.95 lost and no Sake.

But finding this great thread while I was doing my normal perusing of the HBT boards, I could hardly get to sleep thinking of heading out and looking for the proper yeast or kobi/koji.
I was happy to find it here not too far away in Portland OR and picked up 3 bags of it. Each bag has 10 balls in it, all for $1.85 (per bag). I wish brewing yeast was this cheap!

Anyways, I boiled 5 cups of glutonous 'sweet' rice (what a glob) and added 4 balls of yeast after it cooled. I placed in a jar that looks familiar on this board and look forward to some nice sake in about 3 weeks.
Thanks for all the information on here, I'm happy to be adding sake to the list of fermented beverages I make.

I likely will be getting some Thai Jasmine and getting a batch of that started as I think this will be pretty popular.

 

[Leadgolem]

I had just bought the book, Brewing Sake by William Auld less than a week ago and was disappointed by the enormous number of steps in the process as you build up the size, so figured it was $19.95 lost and no Sake.
...
But finding this great thread while I was doing my normal perusing of the HBT boards, I could hardly get to sleep thinking of heading out and looking for the proper yeast or kobi/koji.
I was happy to find it here not too far away in Portland OR and picked up 3 bags of it. Each bag has 10 balls in it, all for $1.85 (per bag). I wish brewing yeast was this cheap!
...
Anyways, I boiled 5 cups of glutonous 'sweet' rice (what a glob) and added 4 balls of yeast after it cooled. I placed in a jar that looks familiar on this board and look forward to some nice sake in about 3 weeks.
Thanks for all the information on here, I'm happy to be adding sake to the list of fermented beverages I make.

I likely will be getting some Thai Jasmine and getting a batch of that started as I think this will be pretty popular.

...

Rice wine, but yeah. I had the same reaction to the sake making process. It just seemed like way more work then I was willing to go to.

 

[xfevv]

Just bottled mine tonight. Amazing! Really good, great sweetness, but boy is it potent. I can see how you would get really messed up on this stuff.

Ready to do a second batch, this time with Jasmine rice. All I had last time was cheap calrose stuff from the supermarket.

 

[Ostomo517]

Just bottled mine tonight. Amazing! Really good, great sweetness, but boy is it potent. I can see how you would get really messed up on this stuff.

Ready to do a second batch, this time with Jasmine rice. All I had last time was cheap calrose stuff from the supermarket.

Jasmine is where its at , nice wine thats perfect for sipping

 

[jak1010]

Thanks everyone...I'll keep trying in my area and then order online.

 

[rsc213]

So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?

 

[Ostomo517]

So I just finished some of this up and the taste is great. Very sweet. Better than I anticipated. The only thing I didn't care for was the texture of it. Is there a way to take some of the chalkiness out of it?

I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter

 

[russki]

I would imagine letting it cold crash and separate would take care of that but it will also effect flavor. Maybe try filtering a few times through doubled up cheesecloth or paint strainer or coffee filter

What about oxidation? I've been treating mine like all other beer/wine, trying to minimize oxygen contact.

 

[Ostomo517]

I havent had any problems with it so far but mine does not stick around the bar very long either. Maybe try it with half and see what you think?

 

[Jeebas]

I just harvested my rice wine after 24 days. I only got about half of a 750 ml bottle from 5 cups (dry) jasmine rice and 4 yeast balls. I am guessing the factors that led to this are -

#1 Fermentation temp too low, esp early on. (probably closer to the low 70s, high 60s)
#2 Not enough water, no soaking... Water level in rice cooker was one finger knuckle's length above the rice level, and it cooked real fast.

Anyways I am not upset at the yield, I just know I can do better based on what other people have posted. I will probably put a paint bucket heat lamp - http://brewstands.com/fermentation-heater.html - into the cooler - and hooking that up to one of the STC-1000s that I should be getting in the mail soon, at least until I build my dual fermentation chamber

OP here - https://www.homebrewtalk.com/f25/ma...fun-different-361095/index94.html#post4950345

 

[Tabb]

Awesome pictures.

 

[Jeebas]

Awesome pictures.

Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.

 

[Ostomo517]

Thanks!

I forgot to mention that, despite the low yield, the taste is great! Very sweet, very strong, but very good. I can only imagine what adding fruit flavors to it will do.

It does look great! Not sure which of those would lead to that yield though. I usually get almost half a gallon from 5 cups dry rice. Although I dont think its the soaking because Im pretty sure sonofgrok mentioned he does not soak anymore.

 

[Disander]

This looks fun and rewarding. My local stores do not carry the dried yeast ball. Is this a good price per gram/oz? http://www.asiansupermarket365.com/ProductDetails.asp?ProductCode=HSHRCILJ&CartID=1

~Dis