Making Traditional rice Wine. Cheap, Fun, and Different

[sonofgrok]

I get a large amount of the exact same white mold growth in mine every time. I am willing to bet my balls contain spores. The ingredients on mine are also "Rice flour". I think they would need to put "Rice Flour, Yeast powder, Amylase powder" otherwise although enforcement of ingredient listings is dubious at best.

 

[lakeslad]

hi all Ive made loads of this now, even started making it for friends as they buy the ingredients, Ive had mold,spores, clear liquid, cloudy liquid and at the end of the day it all tastes OK, Ive drank loads at 3 weeks old most Ive gone is 4 weeks but never any problems it really is straight forward, for all our uk followers here is where i buy my yeast balls,
http://shop.waiyeehong.com/index.ph...iption=0&keyword=Dried+Yeast+Cake+(Wine+Cake)

 

[sonofgrok]

Is anyone else convinced that mods hate rice wine? I think they only like apfelwein.

I am happy to report though that we are on track to overtake skeeter pee. Make more rice wine! I just harvested 2 liters of the deliciousness myself.

 

[Ostomo517]

Is anyone else convinced that mods hate rice wine? I think they only like apfelwein.

I am happy to report though that we are on track to overtake skeeter pee. Make more rice wine! I just harvested 2 liters of the deliciousness myself.

Lol I think you right. How is this not a sticky yet??? But If we are counting all together Ive done about 2.5 gallons

 

[TBBrewer]

I brought my first batch of rice wine to a beer bottle share event and it was truly a hit. It almost lasted an hour. The first batch was with the Vietnamese tiny yeast cakes. I am about to harvest batch 2 & 3 tonight and will post pics. These batches are with Chinese yeast & also one with red rice yeast.

 

[JuanMoore]

Is anyone else convinced that mods hate rice wine? I think they only like apfelwein.

I am happy to report though that we are on track to overtake skeeter pee. Make more rice wine! I just harvested 2 liters of the deliciousness myself.

Nice!

My first batch has been ready to harvest since last Sat, and my second one will be ready this coming Fri. Just need to find a few min of free time to bottle them up.

 

[Accidic]

Hey now... There is absolutely nothing wrong with Skeeter Pee. That's some good @#$% too.

 

[Accidic]

Sidenote, apparently Android ate my reply to CaptainSkinny but some of us have tried the amylase route without great success. Also, I only get mold/spores when it's really warm and I see moisture ringing the jar. That said, while it would be interesting to see what Onto states, I doubt very seriously all producers are alike. Sake is made with the aid of mold and although it's much more of a PITA to make, the general idea still targets a fermented rice sugars beverage result. Heck, my wife even claims they smell similar to identical to her. Having a proper mold certainly wouldn't be the end of the world. Besides, if memory serves, there was someone on this thread a bit earlier offering the small starter packages that included the mold in the ingredients as just one example.

 

[Accidic]

Oh and Grok, this thread has already well surpassed SP in posts in a much shorter time window. It's rather unlikely it won't get the ~7k or so views to pass it there as well in the near future.

 

[browder]

Started my first batch 2 weeks ago--did a double batch in a gallon jug there's a good couple inches of liquid in the bottom so far--no mold yet-liquid is clear

 

[CooperBrew]

Fascinating thread! I've read an awful lot of it over the past few days. Thanks to all that have contributed

I found an Asian market close to work so I bought some Sushi Rice and yeast balls last evening after work. I bought a 1 gal glass jar and cheseecloth last night as well. I'll be making my first batch this weekend.

 

[jrk4295]

OK good to know. Can you compare that to what I have up on eBay and let me know? I want to make sure I'm giving people a fair deal.

Pretty sure I ordered some yeast balls from you, if youre the one with the ebay listing...haha..small world..Hopefully, if they get in today, I will start on my first batch!

 

[Accidic]

@Cooper, I really don't like cheesecloth as it has a tendency to squish macerated rice through it even with 4 or 5 layers. My last batch I went with a nylon material I found at the local sewing place. Next time though I think I'm going to get a paint strainer, dump the rice in it, and then wrap the super fine hole'd nylon around it if it proves necessary. Perhaps other people's mileage has varied a bit but it frustrated me greatly.

 

[CooperBrew]

Thanks for the heads up. I have a hardware store close by, I'll pick up some of those paint strainer bags when it comes time to strain it.

 

[Accidic]

In the interest of disclosure, I haven't tried it yet and won't for another week or so. But given how the previous batch worked out with the nylon it just seems like it'd be a bit easier. Probably didn't help that I had the nylon 4 thick. Talk about filtration though. It'd have laughed at even hop pellets.

 

[captainskinnybeard]

aspergillus oryzae strain of mold

"Incubation temperature impacts the kind of enzymes koji produces. The mold tends to produce mostly protease at temperatures between 85ºF (29.4ºC) and 92ºF (33.3ºC). That's useful for producing koji destined for making miso or shoyu, but not for sake. Temperatures between 93ºF (33.8ºC) and 100ºF (37.7ºC) seem to trigger alpha amylase production, so a sake brewer's target temperature during koji incubation is usually 96ºF (35.5ºC). "

 

[Ostomo517]

Thanks for the heads up. I have a hardware store close by, I'll pick up some of those paint strainer bags when it comes time to strain it.

Paint strainer bags for me, they work great

 

[JFK]

Here are my first batch babies at roughly 15 percent abv.
Raspberry and cherry

 

[sonofgrok]

Here are my first batch babies at roughly 15 percent abv.
Raspberry and cherry

Awesome labels!

 

[JFK]

Thanks sonofgrok. They were really easy to make. I printed out what I wanted on the paper, then I soaked the paper in coffee for five minutes, drained the liquid off, baked them in the oven for seven minutes, took em out and took a lighter to them like a pyro. To attach them to the bottles I just wiped milk on the back of the labels with a wash cloth and stuck em on like a sticker. Thanks to my friend Revvy for the milk label method.

 

[captainskinnybeard]

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!

I was talking with my son about this today (he's 33 now and there was a time when he could TASTE but not DRINK the final product, no drunken children allowed). The lower the water to rice ratio the more sugar will be left when the alcohol content disables the yeast.

I'm going to try this. I usually add some water on the second day. What I get is sweet and tart that way.

 

[TBBrewer]

Those labels do look great!

 

[TBBrewer]

Here was my latest take. These 2 batches were done with the Chinese yeast balls with sticky rice. Both fermented at an average temp of about 75 and in mostly darkness. I used the set and forget method. They came out slightly solvent like in the nose, but the flavor is great. The red rice yeast batch does has a fruit like character. If I compared these batches with the sweet/sticky rice to my first batch with jasmine rice, I would have to say hands down the jasmine has a better aroma, but the flavors are comparable.

 

[TBBrewer]

The first 2 pics from the last post show the top of the rice before harvest. The pics on this post are right before harvest also.

 

[jak1010]

Pretty sure I ordered some yeast balls from you, if youre the one with the ebay listing...haha..small world..Hopefully, if they get in today, I will start on my first batch!

Yup that's me...thanks for the business. I shipped it within hours of your order and threw in some freebies too. This wine is some really great stuff, please post your results and pics as you go through. Happy brewing!

 

[edds5p0]

I need to take back what I said about RYR being able to take the lion's share of the work making the wine. Over a week ago I made a batch with only RYR, and result was very consistent with what others have found here. There needs to be at least a bit of yeast or rice leaven with the batch to ferment properly. My rice sat for over a week with the fungus growing on it slowly without getting a lot done. I've added some Angel in hopes that I can recover this batch. There was no sign of other bugs growing on the rice, so hopefully it will pick up soon and finish the job.

 

[Leadgolem]

I need to take back what I said about RYR being able to take the lion's share of the work making the wine. Over a week ago I made a batch with only RYR, and result was very consistent with what others have found here. There needs to be at least a bit of yeast or rice leaven with the batch to ferment properly. My rice sat for over a week with the fungus growing on it slowly without getting a lot done. I've added some Angel in hopes that I can recover this batch. There was no sign of other bugs growing on the rice, so hopefully it will pick up soon and finish the job.

My RYR batches all came out very fruity, not the least bit tangy. So I think the RYR interferes with acetobacter growth. That should give you a bit more time then you would otherwise have.

 

[TBBrewer]

I did add Chinese yeast balls to my RYR batch.

 

[jrk4295]

Yup that's me...thanks for the business. I shipped it within hours of your order and threw in some freebies too. This wine is some really great stuff, please post your results and pics as you go through. Happy brewing!

Thank you! I cant wait to get them! I went to the post office today, and there was a box key for an oversized box....I got my hopes up, only to have them crushed by the full weight of a King's Architectural Metals catalog...haha..maybe tomorrow!

Thanks again!
This thread is awesome, and im definitely gonna post my first batch

 

[winewitted]

My RYR batches all came out very fruity, not the least bit tangy. So I think the RYR interferes with acetobacter growth. That should give you a bit more time then you would otherwise have.

if I'm not mistaken ryr has already been consumed by the mold on it