Making Traditional rice Wine. Cheap, Fun, and Different

[lustreking]

Does anyone have any recommendations for how to pasteurize this? I'm familiar with Pappers' bottle pasteurization method in the Cider forum, and have done it before, but since this will be still, I figured that I'd just pasteurize the whole batch in a pot before bottling. Do I just need to bring it to 150?F and call it good, or do I need to keep it at 150 for a certain amount of time?

 

[pkrath84]

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.

Gotcha. I'll just time this out then. I want to make a batch for my cousins birthday Cinco de Mayo weekend and another for my wedding.

Can this be scaled off the original recipe or has anyone scaled this to yield a few liters?

 

[lakedawgs]

Does anyone have any recommendations for how to pasteurize this? I'm familiar with that method, and have done it before, but since this will be still, I figured that I'd just pasteurize the whole batch in a pot before bottling. Do I just need to bring it to 150ºF and call it good, or do I need to keep it at 150 for a certain amount of time?

Check out the first 'sticky' thread in the CIDER forum.

 

[WesleyS]

Check out the first 'sticky' thread in the CIDER forum.

This^^
I followed the instructions and pasteurized mine. It's been about a month and the flavor hasn't changed and there isn't any further fermentation in the bottle.

 

[lustreking]

Check out the first 'sticky' thread in the CIDER forum.

Ha! I guess I forgot to finish typing. I meant to say

I'm familiar with Pappers' bottle pasteurization method in the Cider forum, and have done it before, but since this will be still, I figured that I'd just pasteurize the whole batch in a pot before bottling.

Does anyone have any info on batch pasteurizing before bottling?

 

[pkrath84]

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.

My fiance makes tea with those. Youll get penty.

 

[TheDemonSlick]

Ha! I guess I forgot to finish typing. I meant to say

I'm familiar with Pappers' bottle pasteurization method in the Cider forum, and have done it before, but since this will be still, I figured that I'd just pasteurize the whole batch in a pot before bottling.

Does anyone have any info on batch pasteurizing before bottling?

Heat it to 140f, should be fine. Some people say 160. Ethanol evaporates at 174f.... don't get too close!

 

[KegWrangler]

It doesn't all evaporate instantly. Ethanol actually just lowers the boiling point of the solution a few degrees, similar to the way salt raises the boiling point a few degrees. It would have to be boiling for quite a while to loose an appreciable amount of sweet sweet booze. But since you won't be boiling at all you don't loose anything.

 

[Leadgolem]

Wouldn't you lose some ethanol prior to reaching the boiling point of the liquid as well? I mean, you don't have to boil water to get some of it to evaporate.

 

[edds5p0]

Wouldn't you lose some ethanol prior to reaching the boiling point of the liquid as well? I mean, you don't have to boil water to get some of it to evaporate.

At that temp I wouldn't worry too much, it will be a negligible amount if it's only for 30 minutes.

 

[Leadgolem]

No temperature data. An interesting article though, definitely won't be leaving my wine open... Not that I did anyway, but here's another reason not to.
http://bayblab.blogspot.com/2009/01/evaporation-rates-of-ethanol-solutions.html

 

[pabloj13]

It is absolutely stunning the difference between a higher water:rice ratio and a 1:1 ratio. Completely different product. Same rice, same pitch rate, so sweet and fragrant as opposed to super tart and dry. Today made a batch with 2 parts sweet rice, 1 part basmati, and a small amount of forbidden rice for color. Can't wait to see how it turns out!

 

[Ambrozyne]

I discovered this thread yesterday and am thrilled to try it. Living in Japan I have no problem getting glutinous rice and koji. But there are no Chinese markets around where I live, so unfortunately no yeast balls...
If I use koji to convert starches to sugar, what yeast should I best use for this ricewine? I've got some wineyeasts and aleyeasts in my fridge. Should I pitch the koji and yeast at the same time?
Thanks for sharing your wisdom!

 

[Accidic]

I've batch pasteurized in the past for cider. I ran it a little above 150 but below the ethanol boiling point to simultaneously pasteurize and burn off some of the methanol. I don't know if there is any present in this but it is always a potential component in cider (at least when using pectic enzyme). This is one of the risks associated with making Apple Jack (plus I think it's technically illegal).

 

[user 83772]

Making apple jack is perfectly legal. It's not distillation. /threadjack

 

[TheDemonSlick]

Methanol evaporates around 148, but not sure if rice would produce it... pectin definitely will. Usually you get a lot of it in fruit ferments, while grains generally produce very little. With the molds in the mix I'm not sure if you'll get it or not, but I like the 150 mark a lot. I think I'll pastuerize at that too, when the time comes. Good thinking.
"Ain't nothin Eeeeelegal lessin you get caught" - Tickle

 

[Accidic]

I'm pretty sure I went 154 but for the life of me I can't remember why.

As for the legality of Applejack, I wasn't claiming to know yay or nay but I believe I've heard that process referred to as freeze distillation and I thought it was considered to be illegal as well.

 

[saramc]

I discovered this thread yesterday and am thrilled to try it. Living in Japan I have no problem getting glutinous rice and koji. But there are no Chinese markets around where I live, so unfortunately no yeast balls...
If I use koji to convert starches to sugar, what yeast should I best use for this ricewine? I've got some wineyeasts and aleyeasts in my fridge. Should I pitch the koji and yeast at the same time?
Thanks for sharing your wisdom!

No clue, you may get a better response by starting a new thread since it a whole different process in absence of yeast balls. My gut says to review the principles of sake making and follow that process.

 

[TheDemonSlick]

Well I opened it... smells Awesome, it smells sweet and kind of fruity, and boozy as hell... Didn't taste it, because I had to go to work and I was in a hurry... When I get home I'm going to watch the airlock a bit, if it's over I"l cold crash it overnight and filter it sat am. I think it's gonna be alright.

 

[TheDemonSlick]

I discovered this thread yesterday and am thrilled to try it. Living in Japan I have no problem getting glutinous rice and koji. But there are no Chinese markets around where I live, so unfortunately no yeast balls...
If I use koji to convert starches to sugar, what yeast should I best use for this ricewine? I've got some wineyeasts and aleyeasts in my fridge. Should I pitch the koji and yeast at the same time?
Thanks for sharing your wisdom!

Sake making is too much work. Steam the rice, mix in the koji, use any yeast, then leave it to ferment. All the Sake recipes I've seen involved tons of steps. Mines using Hogdson Mills Bakers yeast. Some people like champagne yeast but whatever you have will work.
Read this whole long thread first, tons of awesome info.
Good Luck!

 

[user 83772]

Aargh! Started a big (12 cup) batch early on the 23rd...popped the lid a few minutes ago to check on it, and got hit in the face with a big old whiff of acetone. I know I've still got two full weeks to go, and I know some folks have had this happen and had it turn out fine - I. Just *really* hope I'm one of 'em.

 

[bottlebomber]

Aargh! Started a big (12 cup) batch early on the 23rd...popped the lid a few minutes ago to check on it, and got hit in the face with a big old whiff of acetone. I know I've still got two full weeks to go, and I know some folks have had this happen and had it turn out fine - I. Just *really* hope I'm one of 'em.

It sounds like you got hit by a big ol' whiff of carbon dioxide and alcohol. That can't be pleasant. I'm sure it will be fine. Mine smelled very alcoholic.

 

[FermentNEthinG]

Thought I would give it a go today and made 2 different batches. One I used just the yeast balls. The batch I just finished I also crushed up some Chinese red yeast. Should be a interesting experience!

 

[edds5p0]

I'm drinking my first batch right now. It's cold from the fridge and very crisp. Does anyone else have some fizz in theirs?

 

[pkrath84]

I couldn't wait to get this started along with various other brews for my wedding in May. Decided to make a nice sized test batch!

10 cups of sweet sticky rice made in 2 batches with 8 yeast balls in a 1 gallon jar I got from the container store.

 

[mpride1911]

I'm drinking my first batch right now. It's cold from the fridge and very crisp. Does anyone else have some fizz in theirs?

After the rice material settled on the bottom of the bottom, it would occasionally seem to fizz a little when bumped. Sometimes carrying a bunch of clumps of rice stuff to the top. After I pasteurized it, it seemed to stop that.

 

[user 83772]

It sounds like you got hit by a big ol' whiff of carbon dioxide and alcohol. That can't be pleasant. I'm sure it will be fine. Mine smelled very alcoholic.

Let's hope you're right, Bomber. I'd hate to waste that much rice (and time).

 

[jak1010]

So my yeast balls came in the mail today. Unfortunately I'm going on vacation for the next 10 days starting tomorrow. While I'd like to watch and document my first batch, do you guys think its ok to start this tonight and leave it unsupervised for 10 days?

I know this is an old post but I see you ordered yours in the mail and wanted to let you know that there's a place that sells them and it's about a 20-25 mile drive from Newark. Always looking to help out.

 

[TheDemonSlick]

There's a Kam Man in NJ, they carry everything in this thread. Can't tell if that's what you just said, but if so apologies.

 

[sonofgrok]

I'm drinking my first batch right now. It's cold from the fridge and very crisp. Does anyone else have some fizz in theirs?

Yes, It keeps fermenting for a while so can kind of carb up. Pasteurization stops this i it bothers you. I kind of like it! lol

I couldn't wait to get this started along with various other brews for my wedding in May. Decided to make a nice sized test batch!

10 cups of sweet sticky rice made in 2 batches with 8 yeast balls in a 1 gallon jar I got from the container store.

That looks pretty "gooey". What water to rice ratio did you use? I hope it turns out great for you but it seems like the people using high water content have had less success.