Making Traditional rice Wine. Cheap, Fun, and Different

[Ostomo517]

They do get through some (use bag and mesh strainer) but it gets crystal clear after a fridge cold crash that its not a huge concern. After clearing I transfer to another bottle most times.

 

[Leadgolem]

They do get through some (use bag and mesh strainer) but it gets crystal clear after a fridge cold crash that its not a huge concern. After clearing I transfer to another bottle most times.

Ok, so you're decanting off the larger solids. The tea towel won't allow them to pass through unless you are pushing on it to hard.

If I read you right, are you just retaining the cleared liquid and discarding the cloudy stuff?

 

[Ostomo517]

Ok, so you're decanting off the larger solids. The tea towel won't allow them to pass through unless you are pushing on it to hard.

If I read you right, are you just retaining the cleared liquid and discarding the cloudy stuff?

Yeah usually I like the cleared better but I have been known to drink the cloudy part too

 

[Leadgolem]

Yeah usually I like the cleared better but I have been known to drink the cloudy part too

Huh, ok. I actually stir it up so the solids are suspended again before drinking, usually anyway.

 

[Stevo2569]

I started 10 lbs dry in a 5 gall ferment bucket a couple of weeks ago. I made a manifold of sorts like a mash tun round cooler would have in hopes of making harvesting easier. I pulled a sample today and it seems to be working. Its still bubbling every few seconds so I know it's not done yet. We will see in another week or so if it performs as well as I want it to. Pic of manifold before filling with 10 lbs jasmine rice and 14 large yeast balls layered in.

 

[TheDemonSlick]

Harvesting with a mesh bag and a guitar stand. Not much mess... swap out the buckets and drop the bag into the new one, scoop out the solids or just dump them into the bucket and set aside.

 

[aiptasia]

This is my latest creation. One bottle is blueberry RYR rice wine and the other is pineapple/peach rice wine. Cheers!

The pineapple peach looks amazing. When did you add the adjunct fruit? I might try to do a little something like that with one of the two batches I have going now. Add a little fruit juice to it right before pasteurizing.

 

[elkshadow]

OK so I just got back from the store and getting ready to pull the trigger on this. Here is what I got:



and this:



So I've read most of the thread and asked for a recap about 20 pages ago. Let me just get this straight. Soak the rice for at least an hour. Then cook the rice using a 1.25:1 ratio of water to amount of dry rice you started with? Also, I've seen very different amounts of how many crushed balls (lol) to use per amount of rice.

I'm planning on making enough rice to fill 2 or 3 of the WM one quart cookie jar things.

Also, does the rice have to be steamed? I don't have a rice cooker and I live in a condo and I really don't like having "one trick pony" appliances taking up space. I don't eat rice so don't have a need for one other than making wine.

Am I on the right track? Is there a step by step besides the general one in the OP I could use that takes into account all the good wisdom thus far in this thread? I'm looking for a "making RW for dummies" kind of thing.

Thanks

 

[LabRatBrewer]

OK so I just got back from the store and getting ready to pull the trigger on this. Here is what I got:



and this:



So I've read most of the thread and asked for a recap about 20 pages ago. Let me just get this straight. Soak the rice for at least an hour. Then cook the rice using a 1.25:1 ratio of water to amount of dry rice you started with? Also, I've seen very different amounts of how many crushed balls (lol) to use per amount of rice.

I'm planning on making enough rice to fill 2 or 3 of the WM one quart cookie jar things.

Also, does the rice have to be steamed? I don't have a rice cooker and I live in a condo and I really don't like having "one trick pony" appliances taking up space. I don't eat rice so don't have a need for one other than making wine.

Am I on the right track? Is there a step by step besides the general one in the OP I could use that takes into account all the good wisdom thus far in this thread? I'm looking for a "making RW for dummies" kind of thing.

Thanks

Looks good. I cook the rice in a pot just like I always have. I've never measured the water. I wash the rice till the water runs clean, then add water till its about 1/2 inch or so above the rice. Bring to a boil then simmer covered for 20 minutes. Others have great results with steamers, but I'm like you and don't want another appliance. I use about 1 ball per 2 cups rice. Lately, I've been playing with RYR + Yeast Balls. Because of the quick"ish" turn around, its easy to experiment. Good luck!

 

[elkshadow]

Looks good. I cook the rice in a pot just like I always have. I've never measured the water. I wash the rice till the water runs clean, then add water till its about 1/2 inch or so above the rice. Bring to a boil then simmer covered for 20 minutes. Others have great results with steamers, but I'm like you and don't want another appliance. I use about 1 ball per 2 cups rice. Lately, I've been playing with RYR + Yeast Balls. Because of the quick"ish" turn around, its easy to experiment. Good luck!

Cool thanks. I looked for RYR but I don't think they had it. They had 5 or 6 kinds in the cooler section that said "sweet" or "fermented" or both on them but I read earlier in the thread these weren't good to use. The place I went is huge and I have to believe they have it somewhere in there but I didn't see it. I saw dry red rice with the other rices but not RYR. The language barrier is thick at this place. I even asked for Koji and they looked at me like I was from another planet. I'm in Denver so this is by no means the only Asian megamarket. I'll keep looking.

Thanks again.

 

[billpaustin]

Same with me, just using a pot with a lid. Rinse/soak the rice for an hour, rinse. Now add water to about an inch above the rice. Now bring that to a boil, and once boiling, back it off to a simmer, and cover it completely; this steams the rice. No longer than 40 minutes.

I could only find 1/2 gal jars. I found that each 1/2 gal jar could hold about 2-3 cups of rice, and I used about 1 yeast ball per 1/2 gal jar.

So my calculation for a 5 pound bag of rice:
- 5 lbs of rice is about 12 cups
- use about 15-18 cups of water
- 12 cups of rice is about 3 gallon jars to ferment in
- use about 6-8 yeast balls, at least 2 per jar

edit: I am using Thai "glutinous" rice.

edit2: "I'm planning on making enough rice to fill 2 or 3 of the WM one quart cookie jar things. "
That would be 1/2 of a 1/2 gallon, so about 1 cup of rice for each jar. Maybe 1.5 cups. And 2 balls could cover it all.

 

[billpaustin]

On a different note, I bottled my rice wine in Grolsch style bottles, and put it in the fridge after only a week or so (I know, I know ). So I went in today and they had quite a "pop" when I released the top. Bottle bombs if I had capped them off.

 

[Leadgolem]

Cool thanks. I looked for RYR but I don't think they had it. They had 5 or 6 kinds in the cooler section that said "sweet" or "fermented" or both on them but I read earlier in the thread these weren't good to use. The place I went is huge and I have to believe they have it somewhere in there but I didn't see it. I saw dry red rice with the other rices but not RYR. The language barrier is thick at this place. I even asked for Koji and they looked at me like I was from another planet. I'm in Denver so this is by no means the only Asian megamarket. I'll keep looking.

Thanks again.

Pacific Ocean International has both.
2200 W Alameda Avenue # 2B Denver, CO 80223

The RYR and rice yeast balls are in the same aisle with the leaveners and some different kinds of sugar. Rice yeast balls are in the middle, the RYR is on the other side of the aisle near the front of the store. The RYR should be in 400 gram bags that look like one of these.


The leftover starch from the last batch that I'm drying looks good. The material on the cookie sheet has decreased in volume by about 1/3 and is now hard and crunchy to the touch. The stuff in the muffin cups is still very moist. I spread it out onto the cookie sheet to dry.

I got about 200 grams of dried starch mass from about 1/2 of the portion I'm intending to dry. I'd estimate about 500 grams total yield if I was drying the entire thing, but I've got about 20% of the total in a ziplock to try after a few weeks in the fridge. I'll post real numbers when the rest of the batch I'm drying in dry enough to bag and weigh.

EDIT: In case anybody is curious, I put a scant cup of crushed RYR and a 4 oz package of rice yeast balls in the original batch with 15 cups of dry rice. I just weighed a scant cup of RYR, and it came out at 100 grams. The package of rice yeast balls says it is 114 grams. The package of rice yeast balls was 12 balls.

EDIT2: The original rice starch mass was used to do a second 15 cup batch. The stuff I'm drying/refrigerating in from the second generation batch.

 

[elkshadow]

Pacific Ocean International has both.
2200 W Alameda Avenue # 2B Denver, CO 80223

The RYR and rice yeast balls are in the same aisle with the leaveners and some different kinds of sugar. Rice yeast balls are in the middle, the RYR is on the other side of the aisle near the front of the store. The RYR should be in 400 gram bags that look like one of these.

Yeah that's where I went. I'll look again. I guess you're in Denver too? Do you brew beers too?

Thanks

 

[TBBrewer]

The pineapple peach looks amazing. When did you add the adjunct fruit? I might try to do a little something like that with one of the two batches I have going now. Add a little fruit juice to it right before pasteurizing.

I just bought canned fruit and added it to a 750 of the wine in the blender. Ran it through a couple of strainers and it was good to go. Added some nice acidity and sweetness. I brought both of the bottles to a beer bottle share last night and they were gone within 2 hours of being there.

 

[TBBrewer]

OK so I just got back from the store and getting ready to pull the trigger on this. Here is what I got:

http://s178.photobucket.com/user/elkshadow/media/DSC_4073_zps5e7de3f6.jpg.html

and this:

http://s178.photobucket.com/user/el...f-40fc-92a4-db317bc3ac4d_zpsc83b5ab7.jpg.html

So I've read most of the thread and asked for a recap about 20 pages ago. Let me just get this straight. Soak the rice for at least an hour. Then cook the rice using a 1.25:1 ratio of water to amount of dry rice you started with? Also, I've seen very different amounts of how many crushed balls (lol) to use per amount of rice.

I'm planning on making enough rice to fill 2 or 3 of the WM one quart cookie jar things.

Also, does the rice have to be steamed? I don't have a rice cooker and I live in a condo and I really don't like having "one trick pony" appliances taking up space. I don't eat rice so don't have a need for one other than making wine.

Am I on the right track? Is there a step by step besides the general one in the OP I could use that takes into account all the good wisdom thus far in this thread? I'm looking for a "making RW for dummies" kind of thing.

Thanks

I do not soak, just rinse until the water runs clear. I have been running 1:1.5 rice to water and cooking it on the stove with no issues. I have also been reducing my yeast balls to 2 balls per 6cups of dry rice and have had no issues.

 

[Leadgolem]

Yeah that's where I went. I'll look again. I guess you're in Denver too? Do you brew beers too?

Thanks

I've actually tried a fair number of kinds of beer. I haven't found one I like yet, so not generally. Though I have made beer.

 

[elkshadow]

I do not soak, just rinse until the water runs clear. I have been running 1:1.5 rice to water and cooking it on the stove with no issues. I have also been reducing my yeast balls to 2 balls per 6cups of dry rice and have had no issues.

Yeah I just got done cooking it. I used 2 cups dry, soaked for an hour, rinsed, cooked in 3.5 cups water for 20 minutes. It's a gooey mess and I am letting it cool now. I crushed up 2 balls but it sounds like I don't need to use it all.

 

[elkshadow]

Alright I just got done pitching and I'm concerned. What I ended up putting in my jars was the consistency of porridge and as sticky as glue. The only resemblance it had to rice was that it's white. It's basically rice mush. There are no discernible individual rice grains present. Just sticky gooey mess. I did layer the rice-yeast-rice-yeast etc.

I've been brewing beer since 1994 and not surprised by much in the world of fermentation so I am very laid back about the outcome of this but what I have looks nothing like any pics in this thread. Thoughts?

 

[Ostomo517]

Alright I just got done pitching and I'm concerned. What I ended up putting in my jars was the consistency of porridge and as sticky as glue. The only resemblance it had to rice was that it's white. It's basically rice mush. There are no discernible individual rice grains present. Just sticky gooey mess. I did layer the rice-yeast-rice-yeast etc.

I've been brewing beer since 1994 and not surprised by much in the world of fermentation so I am very laid back about the outcome of this but what I have looks nothing like any pics in this thread. Thoughts?

http://s178.photobucket.com/user/elkshadow/media/DSC_4081_zps117ff7bd.jpg.html

Its fine, leave it alone for 3 weeks

 

[honreth]

read the whole thread. heading to asian market today after work.

I gotta lay off this site!

Laying off this site is like Laying off Oxygen. It wont happen till you die.

So stopped at a local Asian Market.... That is actually the stores name by the way. No Yeast balls in site. Gonna have to try the "new" asian market that just opened on the other side of town. BUt I did walk away with some Sushi rice and Red yeast Rice... Question I have is can I just use the RYR or do I have to have the yeast balls with it?

 

[sonofgrok]

Alright I just got done pitching and I'm concerned. What I ended up putting in my jars was the consistency of porridge and as sticky as glue. The only resemblance it had to rice was that it's white. It's basically rice mush. There are no discernible individual rice grains present. Just sticky gooey mess. I did layer the rice-yeast-rice-yeast etc.

I've been brewing beer since 1994 and not surprised by much in the world of fermentation so I am very laid back about the outcome of this but what I have looks nothing like any pics in this thread. Thoughts?

Just looks really really gooey.

 

[TBBrewer]

Alright I just got done pitching and I'm concerned. What I ended up putting in my jars was the consistency of porridge and as sticky as glue. The only resemblance it had to rice was that it's white. It's basically rice mush. There are no discernible individual rice grains present. Just sticky gooey mess. I did layer the rice-yeast-rice-yeast etc.

I've been brewing beer since 1994 and not surprised by much in the world of fermentation so I am very laid back about the outcome of this but what I have looks nothing like any pics in this thread. Thoughts?

http://s178.photobucket.com/user/elkshadow/media/DSC_4081_zps117ff7bd.jpg.html

Looks and sounds like you used too much water. You exceeded the 1:5 ratio and soaked. It will probably be fine, but others have experienced more sour wine from excessive water.

 

[elkshadow]

Its fine, leave it alone for 3 weeks

That's what I thought.

 

[jak1010]

Looks and sounds like you used too much water. You exceeded the 1:5 ratio and soaked. It will probably be fine, but others have experienced more sour wine from excessive water.

Very true. No sweetness at all in the one " gooey, sticky mess" that I made when using too much water. But on the bright side, even then it was drinkable after mixing or sweetening.

This stuff is versatile and durable.

 

[elkshadow]

Looks and sounds like you used too much water. You exceeded the 1:5 ratio and soaked. It will probably be fine, but others have experienced more sour wine from excessive water.

Well, I started out with 2.5 (which would have been 1:1.25) and it soaked that up before the boil even started. I added another half cup of water and as soon as it came to a boil it was absorbed and sticking to the bottom. I added another half cup, got it unstuck and simmered for 10 minutes and it was a dry gooey mess.

So I'll try a quick rinse and the 1.25 next time. I need a bigger jar.

 

[TBBrewer]

Well, I started out with 2.5 (which would have been 1:1.25) and it soaked that up before the boil even started. I added another half cup of water and as soon as it came to a boil it was absorbed and sticking to the bottom. I added another half cup, got it unstuck and simmered for 10 minutes and it was a dry gooey mess.

So I'll try a quick rinse and the 1.25 next time. I need a bigger jar.

I hear you. I think the soaking just adds more work and variability. I try to keep my process as simple as possible with just boiling and rinsing. You will find out what works best for you. We all have. Cheers!

 

[sahdff]

I bottled mine two days ago after fermenting for 21 days. I ended up with around a half gallon of liquid (I used 6 cups of long grain rice & 2 cups of sugar). Oddly enough, the rice placed in the 3 quart jar was considerably sweeter than that put in the 5 gallon bucket. The liquid in the bucket was definitely more potent, using the WAG method I'm going to say between 15% & 20% ABV. I think the variable here was I used way more of the yeast balls in the bucket, so more starches were converted. So now I have a free bucket and yeast balls left: what to do, what to do... :rockin:

As far as extraction, I simply put a strainer bag over my brew pot and dumped the contents of the fermenters in. I let it drain for several mintues, and then poured the contents into my bottles.

 

[Leadgolem]

Alright I just got done pitching and I'm concerned. What I ended up putting in my jars was the consistency of porridge and as sticky as glue. The only resemblance it had to rice was that it's white. It's basically rice mush. There are no discernible individual rice grains present. Just sticky gooey mess. I did layer the rice-yeast-rice-yeast etc.

I've been brewing beer since 1994 and not surprised by much in the world of fermentation so I am very laid back about the outcome of this but what I have looks nothing like any pics in this thread. Thoughts?

Well, I started out with 2.5 (which would have been 1:1.25) and it soaked that up before the boil even started. I added another half cup of water and as soon as it came to a boil it was absorbed and sticking to the bottom. I added another half cup, got it unstuck and simmered for 10 minutes and it was a dry gooey mess.

So I'll try a quick rinse and the 1.25 next time. I need a bigger jar.

It's probably fine. Some of the "sweet glutinous" rice varieties have a lot of short chain carbohydrates in them. So, they tend to give up a lot of starch to the liquid when they are boiled or cooked in a rice cooker. The only way to avoid that gelatinous mess is to steam the rice.

The rice wine I made with the Japanese sweet rice did the same thing. Giant rice booger. Excellent rice wine.

 

[Leadgolem]

The remaining starch from the muffin tin dried a lot faster then I anticipated on the cookie sheet. Altogether I got 386 grams of dried starch mass out of the batch. That's with about 20% of it still in the ziplock in the fridge.

I'll start a few small batches this weekend so I can see if the home dried RYR is still viable. For comparisons sake I'm planning 7 batches. It should answer a few questions.

1. Commercial RYR+rice yeast ball (control)
2. Commercial yeast ball (control #2)
3. Home dried RYR only
4. Home dried RYR+rice yeast ball
5. Refrigerated starch mass
6. Commercial RYR+rice yeast ball+yeast nutrient
7. Commercial rice yeast ball+yeast nutrient

I may change my mind and omit the yeast nutrient portion of the experiment, it would save me 3 of the 7 planned batches.