aiptasia
Well-Known Member
Ok, I had to post this. The results from following this thread are too good not to post.
I bought two 1 gallon jars from Target and whipped up six cups of Kokuho Rose (California) sushi rice. I steamed the whole batch using a large pot and a metal basket steamer and split the steamed rice yield between the two 1 gallon jars which filled them to 3/4 full. Jacksonville has several Asian markets so finding dried yeast balls was no issue whatsoever. I crushed up three of them to powder gently using a rolling pin inside of a ziplock sandwich bag and pitched them evenly on the rice directly (no flour added as in some online articles). I mixed the rice by hand but I think I pitched on the rice while it was a little too warm and had to switch to a spoon because of the steam heat burning my hands. I covered each lid with saran wrap and gave the metal lids just enough of a half turn to attach them to the top of their jars. I placed each jar in a plastic tub in case of a blow off and set them in a dark cabinet to rest for the week.
I've checked the jars during this first week and noticed a slow colonization by a filmy white fungus (according to this thread, a great thing) and a slow accumulation of liquid in each jar. The liquification still continues but tonight, at one week and after a few beers, the curiosity got the better of me and I poured off about 2 ounces of liquid from each jar. I didn't squeeze the rice and there is plenty of liquid remaining in the bottom of each jar. I just wanted a sample and i'm happy to let the fermentation continue. I poured the wine from each jar into a crystal clear tumbler (2 ounces from each jar) and the re-sealed the rice under saran wrap and 1/2 turned on lids and put them back in the cabinet.
The liquid in the glass was a rich, opaque white color. A mixture of rice solids and alcoholic rice wine. I held the tumbler to my nose and immediately was hit with a massive scent of beautiful tropical flavors. Citrus, mango, plum, peach and star fruit intensely marched across my nose. This, of course, got me very excited. I gave the pourings a tentative first sip and was immediately bowled over. All of those tropical scents translated perfectly in a smooth, easy drinking delicious glass of rice wine with the right balance of slight acidity, tropical fruit flavors and semi-sweetness mixed with undetectable, but potent, alcohol.
All I have to say is: Wow. WAAAAW. Holy $hit, SonOfGrok.... I owe you for this thread big time. Yeah, we can make a superior, delicious rice wine at home that doesn't taste like green bottle Gekkikan dirt water. No wonder your rice wines don't last long once you ferment up your batches.
I predict my new rice steamer is about to get a serious workout.
I bought two 1 gallon jars from Target and whipped up six cups of Kokuho Rose (California) sushi rice. I steamed the whole batch using a large pot and a metal basket steamer and split the steamed rice yield between the two 1 gallon jars which filled them to 3/4 full. Jacksonville has several Asian markets so finding dried yeast balls was no issue whatsoever. I crushed up three of them to powder gently using a rolling pin inside of a ziplock sandwich bag and pitched them evenly on the rice directly (no flour added as in some online articles). I mixed the rice by hand but I think I pitched on the rice while it was a little too warm and had to switch to a spoon because of the steam heat burning my hands. I covered each lid with saran wrap and gave the metal lids just enough of a half turn to attach them to the top of their jars. I placed each jar in a plastic tub in case of a blow off and set them in a dark cabinet to rest for the week.
I've checked the jars during this first week and noticed a slow colonization by a filmy white fungus (according to this thread, a great thing) and a slow accumulation of liquid in each jar. The liquification still continues but tonight, at one week and after a few beers, the curiosity got the better of me and I poured off about 2 ounces of liquid from each jar. I didn't squeeze the rice and there is plenty of liquid remaining in the bottom of each jar. I just wanted a sample and i'm happy to let the fermentation continue. I poured the wine from each jar into a crystal clear tumbler (2 ounces from each jar) and the re-sealed the rice under saran wrap and 1/2 turned on lids and put them back in the cabinet.
The liquid in the glass was a rich, opaque white color. A mixture of rice solids and alcoholic rice wine. I held the tumbler to my nose and immediately was hit with a massive scent of beautiful tropical flavors. Citrus, mango, plum, peach and star fruit intensely marched across my nose. This, of course, got me very excited. I gave the pourings a tentative first sip and was immediately bowled over. All of those tropical scents translated perfectly in a smooth, easy drinking delicious glass of rice wine with the right balance of slight acidity, tropical fruit flavors and semi-sweetness mixed with undetectable, but potent, alcohol.
All I have to say is: Wow. WAAAAW. Holy $hit, SonOfGrok.... I owe you for this thread big time. Yeah, we can make a superior, delicious rice wine at home that doesn't taste like green bottle Gekkikan dirt water. No wonder your rice wines don't last long once you ferment up your batches.
I predict my new rice steamer is about to get a serious workout.
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