Making Traditional rice Wine. Cheap, Fun, and Different

[Tinhorn]

So, looks like we may never know.

But we do know its tasty and will knock ya on your backside if you underestimate it's content

 

[sonofgrok]

But we do know its tasty and will knock ya on your backside if you underestimate it's content

Amen brutha

 

[Ostomo517]

But we do know its tasty and will knock ya on your backside if you underestimate it's content

I met my rice wine in a dark alley a few weeks ago.....it proceeded to beat me unconscious

 

[Leadgolem]

I think the suspended solids would screw up the heat evap calculation as the final mass of solids would probably be more than just sugar.

Well, there is the alternate method posted a while back in here. Take a gravity reading. Then take a specific volume of rice wine, boil it until you are sure all of the alcohol has evaporated out. Then add distilled water until you reach your original volume. Take another gravity reading. It should then be possible to calculate the ABV by the increase in the gravity of the liquid after the alcohol has been displaced by water.

I've not done this, but the logic is sound. The formula is in here someplace. I've not been willing to sacrifice a large enough sample to this method to get an accurate reading.

 

[Drunken0ne]

I agree with don't worry about the ABV. Someone said in a couple of pages prior that he had access to a lab and would do it when he had time. So, for now I hand it out calling it rice milk. It way to funny to watch friends pour a full glass. I end up telling them that you poured it, so put your big boy panties on and drink it!

 

[sonofgrok]

I agree with don't worry about the ABV. Someone said in a couple of pages prior that he had access to a lab and would do it when he had time. So, for now I hand it out calling it rice milk. It way to funny to watch friends pour a full glass. I end up telling them that you poured it, so put your big boy panties on and drink it!

Ha ha. Brutal!

 

[Gar]

i gotta say harvisted mine earler today it is strong as hell i dont so much like the flavor im getting on mine. im sure i messed mine up as i did this batch in a crock pot and it came out like putty. i used about 12 cups of jazz rice and about 18 cops of water let it ride about 22 days. i do not know what that flavor is but it was kinda like a mead i made that had not aged yet. not plesant but i put about 8 oz down quickly and it is kicking my azz pretty good at the moment. im sure if i flavor it itll turn out much better. even if every batch i make from now on taste like this im always gonna have some going because it is cheap. and i can experament on it. mine kinda smells like rubbing alcohol is that normal? thanks sonofgrok and hell for that matter the crazy person that many years ago thought im gonna eat that rice that looks like hell in that bowl

 

[Ostomo517]

i gotta say harvisted mine earler today it is strong as hell i dont so much like the flavor im getting on mine. im sure i messed mine up as i did this batch in a crock pot and it came out like putty. i used about 12 cups of jazz rice and about 18 cops of water let it ride about 22 days. i do not know what that flavor is but it was kinda like a mead i made that had not aged yet. not plesant but i put about 8 oz down quickly and it is kicking my azz pretty good at the moment. im sure if i flavor it itll turn out much better. even if every batch i make from now on taste like this im always gonna have some going because it is cheap. and i can experament on it. mine kinda smells like rubbing alcohol is that normal? thanks sonofgrok and hell for that matter the crazy person that many years ago thought im gonna eat that rice that looks like hell in that bowl

Even a couple days after harvest I think you will find the alcohol hotness will calm down a bit. Flavoring helps as well

 

[zeapo]

As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...

 

[TBBrewer]

Just a little update on the nuruk batch and the regular one. I am not 100% sure if the nuruk alone had yeast in it as all the recipes said to add bakers yeast or wine yeast. The first 2 days the rice mixed with the nuruk only. This turned the rice into a liquid pretty quick. It smelled and tasted quite sour. I added the wine yeast at day 3 and the air lock bubbled like crazy for a day and a half. I have stirred both batches 1-2 times a day. The nuruk batch had slowed and is still slowly bubbling. It has a banana estery smell almost like a hefe beer. It still smells sour. The plain white rice and Chinese yeast balls are fermenting away slowly but surely. I am wondering if I should filter the nuruk batch soon? From what I have read, the more nuruk you use, the more sour it gets. I used 1lb for 6lbs of rice and I think that was way too much. From what I also read, fermenting the nuruk in the upper 60's reduced the sourness. I will probably wait until the nuruk batches airlock stops bubbling and then filter and post the pics of the results.

 

[TBBrewer]

As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...

Good call.

 

[Ostomo517]

As far as the alcohol content goes, someone could cough up the money for one of those test kits from Northern Brewer...

Go ahead let us know what you find

 

[sonofgrok]

The results would still only be relevant for that persons batch though when you think about it.

 

[Ostomo517]

The results would still only be relevant for that persons batch though when you think about it.

True, water used, soaking, not soaking and cooking method lots of variables

 

[Tinhorn]

True, water used, soaking, not soaking and cooking method lots of variables

Beard or clean shaven too many to list

 

[TBBrewer]

Agreed. Guess it doesn't really matter.

 

[Ostomo517]

Beard or clean shaven too many to list

I thought it was against the law to brew without a beard????

 

[Tinhorn]

I thought it was against the law to brew without a beard????

All I can say is your results may vary!!

 

[Tabb]

I thought it was against the law to brew without a beard????

I'm not aloud to grow one yet. But just you wait. Til then I'll just be a law breaker.

 

[TheDemonSlick]

I'm laughing because one of the ancient recipes I searched warned against women who were "at their time" being allowed around the yeast or the brewing.

 

[Tabb]

Ok so I soaked the sweet rice for a few hours, over cooked it, added more water and the yeast. Didn't touch it for 20 days.
Sweet mother of pearl. Opened it today to pasteurize and add my flavors, is so freaking good.
Only reason I thought about fruit to flavor I thought it wasn't going to be good. Its so tasty.
Oh I got mango, Asian pear, and lycee to flavor it. I may have spelled lycee wrong but sound it out you'll be good.

 

[TBBrewer]

I'm laughing because one of the ancient recipes I searched warned against women who were "at their time" being allowed around the yeast or the brewing.

That was the recipe with the red rice yeast, right? I laughed when I saw that too.

 

[LabRatBrewer]

Sampled mine (only one day in bottle), wow, that'll certainly warm you up!

 

[sonofgrok]

Just harvested latest batch today. Flavored with POM brand pomegranate/blueberry juice. It is so good, I may just go lock myself in a room and not come out until its gone...

 

[TBBrewer]

So I stopped at another Asian grocery today and found that they were Vietnamese. They had this yeast and I bought a few and will be trying to use this type to make the wine. The owner translated the directions for me and laughed saying he had no idea it was so simple. It is the same basic process we all have been doing with the Chinese yeast balls. These yeast balls are about the size of a penny. They also sold the pudding made from the leftover rice. He said use to use 1 package per kilo of rice.

 

[sonofgrok]

Sampled mine (only one day in bottle), wow, that'll certainly warm you up!

In a good way I hope!

 

[sonofgrok]

After experimenting with several different flavors I have to declare that pomegranate is the absolute best flavoring for rice wine. Something about the flavor pairs perfectly with rice wine and makes it smooth and delicious.

 

[Ostomo517]

So I stopped at another Asian grocery today and found that they were Vietnamese. They had this yeast and I bought a few and will be trying to use this type to make the wine. The owner translated the directions for me and laughed saying he had no idea it was so simple. It is the same basic process we all have been doing with the Chinese yeast balls. These yeast balls are about the size of a penny. They also sold the pudding made from the leftover rice. He said use to use 1 package per kilo of rice.

I use that exact kind. Been using one per cup dried rice with great success

 

[bottlebomber]

Just harvested latest batch today. Flavored with POM brand pomegranate/blueberry juice. It is so good, I may just go lock myself in a room and not come out until its gone...

I was thinking about doing that. Maybe my next batch will be a sparkling POM wine.

 

[Tinhorn]

I was thinking about doing that. Maybe my next batch will be a sparkling POM wine.

I have only tried with blueberry and prefer it plain so far