Making Traditional rice Wine. Cheap, Fun, and Different

[Tabb]

I'm searching for a used Mr Beer locally for rice batches and small beer batches.

 

[Accidic]

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

Not sure what shipping is on the importfood site but for $4.50 per 4oz it's a bit cheaper to get them at the same place as the RYR who sells them for $7.40 for 8oz. I posted the coupons that came with mine some pages ago but you'd have to dig a little to find them and they admittedly aren't much. In hindsight I wish I'd have ordered more yeast balls and I didn't need as much RYR (it was so cheap tho )although I've scaled back how much I use with no problems. My last batch used 4 balls and 1/2 a cup of RRY and it's already got well over an inch of separated fluid at the bottom since Sunday morning.

 

[edds5p0]

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?

I'd let them go a bit longer.

 

[Leadgolem]

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.

Oh, I don't know. Most of the recipes I saw recommended a ratio of 1/8 the amount of RYR to rice by weight. Well, I'm a bit to lazy to weigh for a batch this small. So I used 2 tbs/cup of dry rice. Or 3 tbs in the jar for 1.5 cups of dry rice. I did powder and toss the powdered RYR with the cooled rice so it was good and coated.

I'd let them go a bit longer.

I think I shall. I'll check them again at 28 days. I'm just hoping they don't get to sour.

Here is a picture of the batches right after I mixed them up.

 

[Leadgolem]

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.

Please take pictures and good notes for your batches. At this point, more data is good data.

 

[LabRatBrewer]

I was at the Asian market (99 Ranch) getting more rice for my third batch. In their pre-made food section they had hot pork and vegetable steamed buns. They were great. They also had some that looked like they were "take and bake". Unfortunately, I couldnt communicate with the lady and I could not determine if they should be steamed (more?), baked? Fried? Or were they ready to eat? They looked kinda raw, but maybe thats how a steamed bun looks. Anyone eat these?

 

[sonofgrok]

I was at the Asian market (99 Ranch) getting more rice for my third batch. In their pre-made food section they had hot pork and vegetable steamed buns. They were great. They also had some that looked like they were "take and bake". Unfortunately, I couldnt communicate with the lady and I could not determine if they should be steamed (more?), baked? Fried? Or were they ready to eat? They looked kinda raw, but maybe thats how a steamed bun looks. Anyone eat these?

They are usually ready to go. You can steam them or you can usually just microwave them..

 

[Jeebas]

I haven't looked locally. I got mine online. The next time I go to the Strip District I plan to look at the Asian market there. I think that would be your best bet around here.

Oriental Market on McKnight Road

I got mine from here. They're out on McKnight. It's a pretty nice store. They have a whole isle of rice, but the yeast balls are with the baking stuff. The red yeast rice is right by the yeast balls if you're interested.

When I checked out with a bag of yeast balls and sweet rice the cashier said "Oh, you going to make rice alcohol?" She knew what was up.

Just a heads up, they don't do cards for anything below $10. So I ended up getting a 25 lb bag of Jasmine rice.

 

[Accidic]

Nothing wrong with 25lbs of Jasmine. I went to the local Korean megamarket (oddly it really is ~mega~ sized) and every kind of rice I could think of was there in 20-50lb bags except for the glutinous white rice (they had glutinous brown). Probably hard to beat $18 for 25lb @ Sams Club anyway I guess.

 

[Jeebas]

Nothing wrong with 25lbs of Jasmine. I went to the local Korean megamarket (oddly it really is ~mega~ sized) and every kind of rice I could think of was there in 20-50lb bags except for the glutinous white rice (they had glutinous brown). Probably hard to beat $18 for 25lb @ Sams Club anyway I guess.

Oh yeah I'm not complaining, the price wasn't too bad I guess - $21.99 for a 25 lb bag - I don't remember the brand name off the top of my head and I'm no connoisseur but its pretty tasty (to eat or to make into wine).

 

[tuner240]

Okay, I'm not real sure if my batch went south, so I'm coming here for opinions. I started two batches on 3/19/13 with three cups of glutenous rice and two yeast balls each. By 4/4/13 I had white mold but no liquid, and at this point thinking back I fear I may have killed my yeast with the temp of the rice after cooking (not waiting long enough to cool). No biggie, so I combined both batches and mushed in three crushed yeast balls in an attempt to salvage the rice. By 4/7/13 I'm starting to see liquid, and by 4/11/13 I notice some of the rice turning yellow. Then the liquid begins to follow suit. I let it go until today and decide it is time for harvest, but it seems to smell a little strange. I'm not sure if this is the acetone stench that I have read about. Thoughts?

Edit: sorry for the sideways picture

 

[jrk4295]

I scanned through some pages and couldnt find a link to where I might buy some of the yeast balls. Anyone have a page number where there's a link?......or a link would be really nice too.....I definitely want to get on this and make a batch!

Also, considering picking up one of these bad boys for a fermentation vessel. Yay? Nay?

http://www.amazon.com/Anchor-Hocking-2-Gallon-Heritage-Glass/dp/B000KKI7GY/ref=pd_sim_k_1

*Edit*
Nevermind....I found it a few pages back!

 

[Gar]

I scanned through some pages and couldnt find a link to where I might buy some of the yeast balls. Anyone have a page number where there's a link?......or a link would be really nice too.....I definitely want to get on this and make a batch!

Also, considering picking up one of these bad boys for a fermentation vessel. Yay? Nay?

http://www.amazon.com/Anchor-Hocking-2-Gallon-Heritage-Glass/dp/B000KKI7GY/ref=pd_sim_k_1

*Edit*
Nevermind....I found it a few pages back!

that seems high every walmart ive been to has those jars for 9 bucks. target has them for 15 i think. meijer has them with a tap for 16 bucks

 

[LabRatBrewer]

I'm searching for a used Mr Beer locally for rice batches and small beer batches.

They are only $10 new. http://www.mrbeer.com/product-exec/product_id/377

 

[HopHeaven]

Just bottles 6 cups of jasmine rice with red yeast rice added. It also happens to be my last day of law school classes (and all classes ever)! So on that note...cheers!

 

[sonofgrok]

Okay, I'm not real sure if my batch went south, so I'm coming here for opinions. I started two batches on 3/19/13 with three cups of glutenous rice and two yeast balls each. By 4/4/13 I had white mold but no liquid, and at this point thinking back I fear I may have killed my yeast with the temp of the rice after cooking (not waiting long enough to cool). No biggie, so I combined both batches and mushed in three crushed yeast balls in an attempt to salvage the rice. By 4/7/13 I'm starting to see liquid, and by 4/11/13 I notice some of the rice turning yellow. Then the liquid begins to follow suit. I let it go until today and decide it is time for harvest, but it seems to smell a little strange. I'm not sure if this is the acetone stench that I have read about. Thoughts?

Edit: sorry for the sideways picture

That rice definitely doesn't look right... My guess would be it molded or got infected over that time with no fermentation. Probably picked up something bad in there and then fermented that. Just speculation though. It doesn't look like much liquid yield either.

 

[Tabb]

They are only $10 new. http://www.mrbeer.com/product-exec/product_id/377

Thanks

 

[kds1398]

Please take pictures and good notes for your batches. At this point, more data is good data.

Not sure when the yeast/RYR I ordered will arrive, but I'm all over it with pics and commentary when it gets in. I just bought a Zojirushi-NS-YAC18 Umami rice cooker last week because I really wanted a rice cooker, so I'm ready to get cranking as soon as the yeast arrives.

 

[kds1398]

Not sure what shipping is on the importfood site but for $4.50 per 4oz it's a bit cheaper to get them at the same place as the RYR who sells them for $7.40 for 8oz. I posted the coupons that came with mine some pages ago but you'd have to dig a little to find them and they admittedly aren't much. In hindsight I wish I'd have ordered more yeast balls and I didn't need as much RYR (it was so cheap tho )although I've scaled back how much I use with no problems. My last batch used 4 balls and 1/2 a cup of RRY and it's already got well over an inch of separated fluid at the bottom since Sunday morning.

I actually ordered yeast balls from both sites so I can compare them since they appear to be different. It was $5 flat rate shipping from importfood. I picked up 3x 4oz dried yeast balls from importfood for $18.50 shipped and 2x RYR & 2x 227g shanghai rice cakes from asiansupermarket for $31.15.

How much dry rice did you use for 4 balls & 1/2 cup RYR?

 

[Accidic]

I used 20 "cups" or more specifically what my rice cooker says cups are. I think the cup is only 180ml which should be approx 3/4 cup each or 15 actual cups.

That said, I do have a question about the Zojirushi you picked up although I realize you probably can't answer it til you get it. I picked up the Panasonic MS183 when it was on sale for like $70 and while it says it does sticky rice, it doesn't actually steam the rice until after it's done converting all the water (that it sits in while cooking) to steam. Is that how the Zoji does it too? I was rather curious if there is one out there that steams the rice in the literal sense and was thinking about buying a smaller Zoji specifically for rice eating.

Edit: Did double batch / 20 scoops (15cup). Sorry, sleep deprivation.

 

[Accidic]

Okay, I'm not real sure if my batch went south, so I'm coming here for opinions. I started two batches on 3/19/13 with three cups of glutenous rice and two yeast balls each. By 4/4/13 I had white mold but no liquid, and at this point thinking back I fear I may have killed my yeast with the temp of the rice after cooking (not waiting long enough to cool). No biggie, so I combined both batches and mushed in three crushed yeast balls in an attempt to salvage the rice. By 4/7/13 I'm starting to see liquid, and by 4/11/13 I notice some of the rice turning yellow. Then the liquid begins to follow suit. I let it go until today and decide it is time for harvest, but it seems to smell a little strange. I'm not sure if this is the acetone stench that I have read about. Thoughts?

Edit: sorry for the sideways picture

if it were acetone I'd like to think you'd know. Mine smell approximately like sake and usually look like watery seminal fluid. Didn't see any yellow til it started to cold crash after putting it in the fridge. The only thing I can think of it it weren't contaminated is the age of the batch perhaps but that seems like a real stretch.

If you're not going to drink it, you might try doing the ABV test mentioned earlier in the thread to find out what the alcohol level was if it had any. If you do it outside (aka safe area) you might be able to ignite the alcohol cooking off to verify that it actually had some.

 

[tuner240]

Thank you Son of Grok and accidic for your replies. I'm tossing this batch due to the yellow color and smell. No need for a test other than the the sour look on swmbo's face. On to my next batch!

 

[jak1010]

Just bottles 6 cups of jasmine rice with red yeast rice added. It also happens to be my last day of law school classes (and all classes ever)! So on that note...cheers!

That looks awesome! Very similar to mine...way to go! How does it taste?

 

[jak1010]

I actually ordered yeast balls from both sites so I can compare them since they appear to be different. It was $5 flat rate shipping from importfood. I picked up 3x 4oz dried yeast balls from importfood for $18.50 shipped and 2x RYR & 2x 227g shanghai rice cakes from asiansupermarket for $31.15.

How much dry rice did you use for 4 balls & 1/2 cup RYR?

You got 2 bags of ryr and 2 bags of balls for $31.15?

 

[HopHeaven]

That looks awesome! Very similar to mine...way to go! How does it taste?

Amazing! Smooth, kinda sweet with a touch of twang on the back end. Started the next batch right after bottling.

Can't wait to bottle my dragon fruit green tea batch on Wednesday!

 

[scurry64]

Just bottles 6 cups of jasmine rice with red yeast rice added. It also happens to be my last day of law school classes (and all classes ever)! So on that note...cheers!

Congratulations! Which state's bar exam are you taking? Buckle down. You're almost there.

 

[jak1010]

Amazing! Smooth, kinda sweet with a touch of twang on the back end. Started the next batch right after bottling.

Can't wait to bottle my dragon fruit green tea batch on Wednesday!

So glad to hear it. I can relate...bottled and then started same day. Good stuff in 3 weeks is hard to come by in the homemade world.

 

[HopHeaven]

Congratulations! Which state's bar exam are you taking? Buckle down. You're almost there.

Thanks! Taking NJ and NY. Not looking forward to it but its one step closer

 

[JuanMoore]

Just picked up a 25# sack of sweet rice for $20, and hope to start a couple more batches tomorrow. I found the cooking directions interesting. They say that the time you should soak it is dependent on how old the rice is, and supply this chart.

 

[KegWrangler]

That's a new one.

I've heard that the soaking time is longer in winter and shorter in summer...but that probably has to do with differences in room temperature n not so climate controlled regions, as opposed to rice age.