Making Traditional rice Wine. Cheap, Fun, and Different

[trbig]

All yeast are going to do the same thing.. convert sugars to alcohol and CO2. But, they will also impart their own flavors to the final product, good or bad.

As far as pasteurizing.. If I were to do so, do you think the rice wine could then be stored at room temps in sealed bottles like beer?

 

[CliffMongoloid]

Is this what i need?

I was talking with a friend and he said this rice yeast and most red rice yeast in America is a supplement and not the real thing

I guess the real thing is hard to find


Has anyone used this exact product with success?

 

[saramc]

I was talking with a friend and he said this rice yeast and most red rice yeast in America is a supplement and not the real thing

I guess the real thing is hard to find

Has anyone used this exact product with success?

Yes, the products you referenced have been used with success. If you read this thread you will see that info. The RYR is the 'real thing' as are the red yeast rice supplements which contain the rice finely pulverized; though you do need to check supplement labels. Many people used the RYR in the supplements when the whole rice could not be found. You simply need to know of what you speak.

All yeast are going to do the same thing.. convert sugars to alcohol and CO2. But, they will also impart their own flavors to the final product, good or bad.

As far as pasteurizing.. If I were to do so, do you think the rice wine could then be stored at room temps in sealed bottles like beer?

Yes, pasteurization is what makes ALL rice wine and sake shelf stable.

 

[CliffMongoloid]

Yes, the products you referenced have been used with success. If you read this thread you will see that info. The RYR is the 'real thing' as are the red yeast rice supplements which contain the rice finely pulverized; though you do need to check supplement labels. Many people used the RYR in the supplements when the whole rice could not be found. You simply need to know of what you speak.

Yes, pasteurization is what makes ALL rice wine and sake shelf stable.

Well i thank you for the information... I did read though the thread but was just confused, i didn't know of what i speak that's why i asked, knowledge is power!

 

[trbig]

Yes, the products you referenced have been used with success. If you read this thread you will see that info. The RYR is the 'real thing' as are the red yeast rice supplements which contain the rice finely pulverized; though you do need to check supplement labels. Many people used the RYR in the supplements when the whole rice could not be found. You simply need to know of what you speak.

I've been doing a lot of reading on the RYR. There's a special process that produces the specific strain of monacolin K, which is what the statin drugs are made from. Not all RYRs are equal. Most of the "Supplemental" RYR powder contains very low, or none at all, of the monacolins used to lower cholesterol. When imported supplements are tested, the FDA bans them if they have anything more than trace amounts statin type chemicals... though how many get through before being tested? Plageurized off the net...

"The composition of red yeast rice products varies depending on the yeast strains and culture conditions used to manufacture them. The strains and conditions used to produce culinary red yeast rice differ from those used to produce products that are intended to lower cholesterol. Tests performed by the FDA indicate that the red yeast rice sold as a food product contains only traces of monacolin k or none at all."

That being said, I donate blood regularly, so if my cholesterol numbers start dropping significantly after drinking from this batch, I'll be the first to say I was wrong! lol.

 

[Accidic]

"The composition of red yeast rice products varies depending on the yeast strains and culture conditions used to manufacture them. The strains and conditions used to produce culinary red yeast rice differ from those used to produce products that are intended to lower cholesterol. Tests performed by the FDA indicate that the red yeast rice sold as a food product contains only traces of monacolin k or none at all."

I'm not disputing the accuracy to the above. By nature, in fact, I am a rather cynical bastage... However, I would wonder just how much of the products many of us have been using have actually been tested by the FDA in the first place. Additionally, RRY is an innoculant of sorts as I understand it, capable of growing additional Monascus Purpureus. I don't know about the strains argument, but the conditions that the rice itself is treated with to create the RRY in the first place may very well be vastly different from the conditions we are growing them in. It would be interesting to see how much mono-k is present in the yeast (to start) and after fermenting if someone had the equipment, time, and resources for such a government project...

 

[trbig]

I agree. Upon reading, it seems that the RYR would be very easy to make. For hundreds of years, it was used as imply a food coloring agent, though it's said to impart enhanced flavors as well. And I agree. Our FDA's track record for checking things entering this country, is usually only AFTER there's been problems or deaths.

But, like I said, if my cholesterol numbers start dropping inexplicabley, I'll sure let you people know.

 

[Accidic]

You can usually improve your cholesterol number by reducing the fruits and vegetables (and moreso processed sugars) from your diet and replacing it instead with bacon. How could you possibly go wrong? Honestly though I don't really buy into the LDL fearmongering all that much. Mainly just it's oxidized version.




That said, has anyone used pressure cookers to do their rice for this instead of just rice cookers? I've got one of the newfangled ones sitting there collecting dust that came with a steamer basket that would work with Rice in theory but I didn't think about trying it for my prior batch.

 

[ACC84]

This looks amazing. Subbed to find later. (When I'm not at work...)

 

[drpie34]

That said, has anyone used pressure cookers to do their rice for this instead of just rice cookers? I've got one of the newfangled ones sitting there collecting dust that came with a steamer basket that would work with Rice in theory but I didn't think about trying it for my prior batch.

I use an electric pressure cooker (instant pot) and it works great.

 

[Accidic]

Interesting. Well, I guess I'll give the old cheap Montel Williams pressure pot a test run then finally...

 

[saramc]

I'm not disputing the accuracy to the above. By nature, in fact, I am a rather cynical bastage... However, I would wonder just how much of the products many of us have been using have actually been tested by the FDA in the first place. Additionally, RRY is an innoculant of sorts as I understand it, capable of growing additional Monascus Purpureus. I don't know about the strains argument, but the conditions that the rice itself is treated with to create the RRY in the first place may very well be vastly different from the conditions we are growing them in. It would be interesting to see how much mono-k is present in the yeast (to start) and after fermenting if someone had the equipment, time, and resources for such a government project...

Just to be clear, I am not seeking the statins from the RYR. And when I said to know about what you speak of, it was pointed at 'do your research' before you opt to buy a product, especially a supplement. Many supplements never get evaluated by the FDA. Not pointing this response to anyone in general, but I feel the same as Accidic, just saying.

 

[trbig]

Many supplements never get evaluated by the FDA. Not pointing this response to anyone in general, but I feel the same as Accidic, just saying.

Agreed! Don't use supplements to make wine! Use whole grain culinary style RYR!

There is a lot of unkowns to the RYR. The bag of rice I have might be statin-free, or loaded with it. The same company's rice next time could be completely opposite because nobody knows WHERE they're getting it from or if they use the same source, etc... Even if they said they use the same source... how are you going to know without being able to test it?

It all goes back to what Sara said. If you're on statins, this may not be your thing. The rice you buy may have absolutely NO statins in it, but is it worth the risk? I'm not going to sit here and blow smoke up your tail and guarantee something, when nobody can do that. Do your own research and make up your own mind. I'm not on statins, my cholesterol isn't way high, and isn't too low (170-180 total) so I'm not scared whether it does or doesn't. That was MY choice. You'll have to make yours. Just sayin'.. lol.

 

[TheDemonSlick]

As long as we're getting technical, I'm dying to know the mold strains in the Chinese Yeast cake, but I can't see any practical way of finding out. I think it's a strain of Aspergillus Oryzae, but can't be sure.

 

[sonofgrok]

Can we save the cholesterol/red yeast debate for another thread please?

 

[delvorak]

So I just "harvested" my first batch, got about 2 cups of liquid out of it. I used a japanese short grain sweet rice. It smells sweet, fruity with very light alcohol undertones. Haven't tasted it yet, I decided to pasteurize it (using the method in the Cider sticky) and refrigerate it first.

My question is, how long will it stay good stored in the fridge? I'm not used to wine "Expiring" (at least not for many many years or due to bad storage practices). I've seen people comment about drinking it within a few weeks, but I'm not sure if those were pasteurized or not.

Thanks,

Scott

 

[mpride1911]

So do I want to drink it shaken or separated?

 

[trbig]

Can we save the cholesterol/red yeast debate for another thread please?

Do you always stay on one single topic when you talk in real life? If someone talks of using RYR in their wine, do we have to just PM them with any info? How about if they ask about yeast? Or whether to use glass or plastic? Does every sentence have to use the words "Rice wine" in them or be deemed off topic?

 

[RobMT]

Just harvested my 4 cup dry rice batch.

Details:
- Used Jasmine Rice
- Cooked using 1.5:1 water to rice (6cups water to 4 cups rice)
- Rice was soaked for an hour and rinsed briefly after
- Over cooked the hell out of the rice by accident

I also pasteurized the batch on the stove by holding it at 140-145 F for 30 minutes. This seemed to be the common practice for raw milk and the noly actual information I could find without delving too deeply into the search.

The first picture is of the batch just before harvesting today.

The next two are of the mould that formed on top.

The last two are of the actual wine before I pasteurized. It had a noticeable amount of carbonation at this point.

 

[RobMT]

The next photo is of what was left of the rice after harvesting and the last is the rice wine after pasteurization and ~8 hours in the fridge. It is now still, and delicious!

 

[jak1010]

Finally found the yeast balls. Went to all of the Asian markets near by and then searched for "Chinese Market" and found only 1. Went there with slim hopes and found a shelf with TONS of bags if them. Grabbed 2 for $7 each. Took 2 steps and found the red rice yeast!!! My new favorite place. Just went to Walmart and got a one gallon glass cookie jar. What a day (I should play the lottery while the streak is good). Can't wait to start this!

 

[Irishwrench]

Question about the Bacteria spores on the top of rice. I was wondering if it is advised to scoop them and discard before harvesting?

 

[sonofgrok]

Question about the Bacteria spores on the top of rice. I was wondering if it is advised to scoop them and discard before harvesting?

I don't bother. If I ever had some nastier looking stuff like black or green I probably would but I usually just have the white and don't worry.

 

[jazzman]

Well, a week into my batch that had blue/gray looking mold with black dots in it, I guess koji. It smells ok, on the sweet side. Tilting the bottle it seemed that there was liquid on the top third of the rice and i thought maybe nothing was happening on the bottom, as I didn't see liquid pooling on the bottom. So today, I sterilized a spoon and pushed some of the mold on top down the middle towards the bottom for the hell of it thinking the rice on the bottom wasn't getting touched. But doing so, I could tell the rice was getting mushy and there is more liquid in the rice than I thought. I think it's gonna be ok.

 

[Xantus954]

This thread is crazy big now. I see a lot of people adding red yeast rice to the mix. What does this do for flavor / alcohol content?

 

[Accidic]

Red Rice Yeast provides more enzymes (such as alpha/beta amylase etc) to the rice for breakdown and changes the flavor (fruitier). As I understand it there are no yeast actually in the RRY though (oddly enough) so make sure you use it in conjunction with the yeast balls.



I was thinking about some of the posts mentioning Thai variants that add some water to the rice. I was wondering if you have to add it right away or can you add it a little later in the process? Seems like it would be easy enough to keep it form contaminating and if done later there are probably enough yeast/koji colonies to prevent it from infecting the batch. Has anyone tried it this way or similar?

 

[sonofgrok]

Red Rice Yeast provides more enzymes (such as alpha/beta amylase etc) to the rice for breakdown and changes the flavor (fruitier). As I understand it there are no yeast actually in the RRY though (oddly enough) so make sure you use it in conjunction with the yeast balls.

I was thinking about some of the posts mentioning Thai variants that add some water to the rice. I was wondering if you have to add it right away or can you add it a little later in the process? Seems like it would be easy enough to keep it form contaminating and if done later there are probably enough yeast/koji colonies to prevent it from infecting the batch. Has anyone tried it this way or similar?

As far as I know sato is all started with the water at the beggining. Doesn't mean it can't be tried though.

 

[TheDemonSlick]

I'm doing a bakers yeast and red yeast rice batch (monascus) with added water, I started a seperate thread for it. Steamed rice, drained, the added 2 gallons distilled water. 7 days in and bubbling nicely. And sooooooo red. No yeast cake, which I believe has Aspergillus of some strain in with the yeast. After about 5 days, the monascus mold is fully propogated and all of the liquid went into the rice. I was told to expect this... the rice then liquefys, or so I'm hoping. Next up... red corn ferment! WOOT!
I will never buy amylase again.

 

[pkrath84]

How long does the wine keep once harvested and refrigerated?

 

[sonofgrok]

How long does the wine keep once harvested and refrigerated?

Couldn't tell you because mine usually gets annihilated within a week. Two at the most. I would imagine though if bottled and pasteurized correctly you could store it for a while. The flavors will probably age and change in that time though significantly. This is kind if a "freshness" product if that makes any sense.