Ostomo517
Well-Known Member
To eat the solids usually at day 3 is best.
Making Traditional rice Wine. Cheap, Fun, and Different
- Thread starter sonofgrok
- Start date
Help Support Homebrew Talk:
To eat the solids usually at day 3 is best.
Driver
Well-Known Member
Ostomo517
Well-Known Member
Ohhh good idea! I have two small bottles of Torani. I will have to try i out when I harvest next week
Same thing they use for the berliners locally...
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
edds5p0
KN4SQH
- Joined
- Sep 21, 2012
- Messages
- 377
- Reaction score
- 55
So I went to look in my RYR+Angel batch today and I got a bit of a surprise. It must be in "high krausen" right now. While it is still mostly solids, the apparent volume of the rice has climbed to the shoulders of the jar because there is so much off-gassing going on. I gave it a bit of a shake (rapid turns clockwise and counter-clockwise) and a bunch of bubbles began escaping. This fermentation is much more vigorous than my last two batches. It has to be the RYR, the entire mass is a pink/red color and it doesn't look like the Angel has proliferated nearly as much. I'm thinking this may be a much shorter run than the usual 21 days.
So, I started a batch of this about 4 days ago and so far no liquefaction of rice can be seen. I see plenty of fuzzies though. I live in Arizona and it's very dry right now... is humidity a factor? I am keeping them in a closet in the living room that is sitting right around 75°. Used 4 cups of sweet rice and 6 balls.
JuanMoore
Getting the banned back together
I started my first batch 2 days ago, using 2 lbs of sweet rice (4 1/4 cups), and 4 yeast balls (the Vietnamese ones with ginger, cinnamon, chinese licorice and garlic in them). They're in a closet at ~76F. At 36 hrs they looked no different from when I put the rice in the jars, but now at 48 hrs there's liquid near the top of the rice. I'm shocked at how much it changed in such a short time period. No fuzzies that I can see yet. Smells a little sweet and very yeasty. Can't wait to taste the results in a few weeks.
Cooked up a 2.5lb bag of Jasmine rice and made another traditional batch of wine. I also threw together 2 small bowls of rice one with crushed yeast balls and one with some Angel Rice Leaven. 3 days later and both are delicious! The Angel Rice Leaven bowl is sweeter and both the rice and liquid are really good. Not sure if it can be considered "wine" after just 3 days but, there's alcohol for sure. I'm consiring making a full size batch and letting it go for 21 days with the Angel Rice Leaven. Has anyone else done this yet for 21 days?
OP
OP
I sometimes don't see liquification for over a week. Patience.
Ive been watching this forum for awhile now with interest just waiting for my wife to find my rice maker. In the meantime I've been looking into sake production etc pretty thoroughly. What you are all making is actually called Doburoku. It is a home brew style sake which is against the law in Japan. Comparing it to actual sake types it is closest to Nigorizake. A cloudy sake that is not filtered.
OP
OP
There are almost as many versions of rice wine as there are asian cultures. Its interesting to see how many people have come to this thread saying "oh you are making this" but they all use a different terminology. My understanding is that this method is more the traditional chinese version. I am also familiar with the Thai Sato rice wine. I would be willing to hazard a guess that the products and the processes are all relatively similar with little variations here and there. A chinese foreign exchange student here getting his PhD called my wine "Choujiu" which when I looked it up looks like an almost identical product.
JuanMoore
Getting the banned back together
Yep, maybe even more since several asian cultures have many types. It seems that most of them have a lower alcohol version with a short fermentation period that's often served with the solids as a dessert, an unfiltered milky version made using a very similar process to what's outlined in this thread, and a clear version that's either filtered or racked multiple times off of the solids. I suppose my first batch is closest to rượu cần, since I used the Vietnamese yeast balls with spices and Vietnamese sweet rice. I found some Korean yeast balls that I plan to use next, so that one will be closest to makgeolli. I might even throw a little wheat into it since it seems that a lot of makgeolli is made with both rice and wheat. I might have to buy a bottle of commercially made makgeolli to compare with my homebrew version. Then of course I'll have to try the Chinese yeast balls and the Japanese yeast with koji rice to make choujiu and doburoku.
Maybe I need to make a large batch of rice and split it between a bunch of jars using a different yeast in each to compare. Dammit sonofgrok, what have you gotten me into?
My understanding is every culture in the orient has there own version of rice wine. The difference is the product used and the method. The method I specified above is throwing steamed rice and koji/yeast in a jar and hiding it in a closet or below a floorboard. But I think there is a little water added in some of the descriptions ive read. It's just the closest ive seen. But with the above in mind im going to say id call it whatever they call it in the country your yeast balls are coming from.
If you do, please let us know what happens. A lot of us are poking around in the dark a bit here. Most of the really good information on these processes is in languages I can't read, and as far as I can tell, hasn't been translated...
I think I shall call mine yummy. Yup, definitely yummy.
funny i just rembered that a few years ago i read a asain scientist figured out how turn plant matter into alcohol without harsh chemicals this was a cover page story. well i could be wrong but i think every asain home brewer and now because of this and im sure some other posts this hasent been a secret for a very long time. funny how guzzling and i mean guzzeling super crazy rice wine drink made me rember that
I went to all 9 of the local and not so local Asian markets yesterday and none of them had any idea what dried yeast was or yeast balls (jiugu). I even showed them pictures from this thread. Thank you everyone who had posted pics of the yeast balls. I am going to try to find some online right now. I want to get some from several countries and rice from the corresponding countries. I think I am going to brew up batches using the recipes from all diffrent countries. Oh and Sonofgrok - you are correct the name I used from japan is incorrect because the method being used in this thread does not add any water to the rice after it goes into the jar. If you want I will post all the names and regions and slight variations to their recipes in a condensed format when I have all the info.
alright here is what I can contribute. I will list the name any variation in recipe and a source for the yeast balls of this country if available.
A few notes on yeast Balls. Apparently in most stores if you walk in and ask about making rice wine they will not know what you are looking for. These get called things they are not all the time in these stores. I just realized in my search yesterday I had some in my hand and put them back because they were listed as Rice Cakes. They are also called Dried Yeast, Yeast Ball etc. Apparently they are known to most Asian market store owners as a bread making product or for making fermented stick rice treats. Chinese yeast ball is also called Ragi.
China - Bai Mi Jiu - exact recipe listed on this forum.
Huang Jiu - age above recipe in earthen jar in fridge for 2 years. it turns yellow
http://www.asiansupermarket365.com/Shanghai-Rice-Cakes-p/hshrcilj.htm
Thailand - Sato - same as above except they fill the jar with water to the top and only let it sit for a week. At this point it is sweet and drinkable. It says it can be left longer but will become less sweet, drier, and more alcoholic.
http://importfood.com/nrhf0401.html
Vietnam - Cơm Rượu - same as above except the wine is served with the rice formed into balls floating in it while it is still young and sweet. The recipes say to use either Vietnam or Chinesse yeast Balls as apparently the Vietnamesse versions are hard to find in the United States. If Using Hong Kong Yeast: 1 wine yeast ball (size of a quarter) to 1kg white or brown glutinous rice If Using Vietnamese Yeast: 2 wine yeast balls (size of a dime) to 1/2kg white or brown glutinous rice
Korea - Makgeolli - same as above but can have wheat added into it.
Gamju or dansul - It is made from steamed rice, to which water and yeast-cake are added. It is then fermented for several hours in a rice cooker at 60 °C and served. It is normally served in a kettle, and poured into bowls.
Sumatra, Sulawesi, Borneo, and parts of Malaysia - Tuak- Same as above until the rice floats. Usually 3-10 days. Once rice floats: Sugar is added to boiling water (typically 1 kg of sugar to every 2 liters of water, but the mix can be varied depending on the preference for the level of sweetness) and the cooled syrup is added to the fermented mixture. The Tuak is ready to be served or as with the locals, it is preferably left to stand for another 10 days for the taste to mature. The longer the Tuak is kept, the more matured it would become. Tuak can be stored for long period of time, over the course of time the colour darkens and an aroma of honey develops. Provided the content of either alcohol or sugar is high enough, the rice wine can be stored for many years in sealed bottles.
Japan - Doburoku - same as above but has some water added into it when jarred.
I spent just over an hour trying to find more sources for yeast balls from each of the countries above. I am calling it good for now. In conclusion a lot of these countries use the yeast balls from china. Most of the yeast balls are produced there. I found mention of yeast ball production in japan and in Vietnam. A lot of the smaller countries use homemade balls that are not so easy to make Safely due to the use of molds in them.
A few notes on yeast Balls. Apparently in most stores if you walk in and ask about making rice wine they will not know what you are looking for. These get called things they are not all the time in these stores. I just realized in my search yesterday I had some in my hand and put them back because they were listed as Rice Cakes. They are also called Dried Yeast, Yeast Ball etc. Apparently they are known to most Asian market store owners as a bread making product or for making fermented stick rice treats. Chinese yeast ball is also called Ragi.
China - Bai Mi Jiu - exact recipe listed on this forum.
Huang Jiu - age above recipe in earthen jar in fridge for 2 years. it turns yellow
http://www.asiansupermarket365.com/Shanghai-Rice-Cakes-p/hshrcilj.htm
Thailand - Sato - same as above except they fill the jar with water to the top and only let it sit for a week. At this point it is sweet and drinkable. It says it can be left longer but will become less sweet, drier, and more alcoholic.
http://importfood.com/nrhf0401.html
Vietnam - Cơm Rượu - same as above except the wine is served with the rice formed into balls floating in it while it is still young and sweet. The recipes say to use either Vietnam or Chinesse yeast Balls as apparently the Vietnamesse versions are hard to find in the United States. If Using Hong Kong Yeast: 1 wine yeast ball (size of a quarter) to 1kg white or brown glutinous rice If Using Vietnamese Yeast: 2 wine yeast balls (size of a dime) to 1/2kg white or brown glutinous rice
Korea - Makgeolli - same as above but can have wheat added into it.
Gamju or dansul - It is made from steamed rice, to which water and yeast-cake are added. It is then fermented for several hours in a rice cooker at 60 °C and served. It is normally served in a kettle, and poured into bowls.
Sumatra, Sulawesi, Borneo, and parts of Malaysia - Tuak- Same as above until the rice floats. Usually 3-10 days. Once rice floats: Sugar is added to boiling water (typically 1 kg of sugar to every 2 liters of water, but the mix can be varied depending on the preference for the level of sweetness) and the cooled syrup is added to the fermented mixture. The Tuak is ready to be served or as with the locals, it is preferably left to stand for another 10 days for the taste to mature. The longer the Tuak is kept, the more matured it would become. Tuak can be stored for long period of time, over the course of time the colour darkens and an aroma of honey develops. Provided the content of either alcohol or sugar is high enough, the rice wine can be stored for many years in sealed bottles.
Japan - Doburoku - same as above but has some water added into it when jarred.
I spent just over an hour trying to find more sources for yeast balls from each of the countries above. I am calling it good for now. In conclusion a lot of these countries use the yeast balls from china. Most of the yeast balls are produced there. I found mention of yeast ball production in japan and in Vietnam. A lot of the smaller countries use homemade balls that are not so easy to make Safely due to the use of molds in them.
Here are the RYR+yeast ball batch and the oolong tea+yeast ball batches I started 21 days ago. Both of these were made with the same jasmine rice from the grains experiment. They appear to need another week, or maybe more before they are ready. Opinions?
Ibrewaletx
Well-Known Member
I batch pasteurized mine, and it was very easy. I placed in a 195F pot (burners turned off at that point) inside of open quart sized mason jars. I preheated the jars/wine in hot tap water in the sink (120F) and it didn't take long for the wine to hit 160F. I then removed, placed a lid on them and let cool to room temperature.
I just like this better than bottle pasteurizing myself, I've done that before with hard cider and I felt like I was always moments away from exploding glass.
I've transitioned to the full 28 as I usually batch them up on the weekend anyway. Can't hurt. You've a lot more RRY in your batch than I have used in mine from the look of it though.
I went the the same basic route stopping ~150ish with no problem and more importantly, no bottle bombs.
The chart I looked up showed only 60 seconds at 152 to pasteurize or 15s @161. I figured it'd take me at least 45s to go from 150ish to 160 so end result should be the same.
Does anybody know where to get RYR online? My local asian markets barely have the regular yeast balls.
The link posted by saramc sells it along with yeast balls in a large pack. It's about ~3/lb plus shipping.
kds1398
Well-Known Member
http://www.asiansupermarket365.com/Red-Yeast-p/hokryyij.htm
I ordered RYR and yeast balls from them & yeast balls from here: http://importfood.com/nrhf0401.html
I have a bag of sticky rice at home. I see everyone recommending 1:1 water to rice. My rice cooker has a sticky rice setting (and associated water levels in the bowl you cook the rice in), so I'm probably just going to use that (unless people seem to think it's a bad idea). I'm also going to pick up some Jasmine rice.
I was thinking about a 12 way experiment (in quart or pint size mason jars):
Sticky fermented with RYR & Shanghai Rice Cakes (365 site)
Jasmine fermented with RYR & Shanghai Rice Cakes (365 site)
Sticky+Jasmine fermented with RYR & Shanghai Rice Cakes (365 site)
Sticky fermented with Shanghai Rice Cakes (365 site)
Jasmine fermented with Shanghai Rice Cakes (365 site)
Sticky+Jasmine fermented with Shanghai Rice Cakes (365 site)
Sticky fermented with Yeast balls (import food site)
Jasmine fermented with Yeast balls (import food site)
Sticky+Jasmine fermented with Yeast balls (import food site)
Sticky fermented with Yeast balls (import food site) and RYR
Jasmine fermented with Yeast balls (import food site) and RYR
Sticky+Jasmine fermented with Yeast balls (import food site) and RYR
Not sure exactly how much dry rice I'd need for 12 quart jars/12 pint jars or what quantity of RYR/Yeast balls/Rice cakes to use. Seems like people are all over the place with quantities on the yeast side.
Laid down a batch last night sixteen cups of rice and eight yeast balls. Used a mix of thai sweet rice and sushi grade rice . Ten parts sweet to six parts sushi. I was going to jar them then I spotted sitting in the corner of my brew room an item I received as a holiday gift that I was going to throw away. One of those mr. Beer kits that people buy for non brewers. A relative knew I was big into brewing and got me one not knowing they are junk. I didn't have the heart to tell him it was terrible he was to happy about it. So I am brewing my rice wine in this.
Ostomo517
Well-Known Member
Similar threads
