dgr
Well-Known Member
12 hours cold crashing after straining with the voile material.
Here's a typical before and after view for me...
When I take it out of the fridge, it is separated with rice solids on the bottom. I quickly shake it, pour and enjoy.
View attachment 136083
View attachment 136084
elkshadow,
I went to a local market to get my yeast balls (heh). I failed so found the youngest person working there and told her what I was looking for. She took me to the balls (heh) and also showed me the rectangles. She said the rectangles will make a "sweet" wine. I just bought both and figured I'll try them in turn.
She grabbed a couple of the older men there and rapid fire translated for me. From that, she told me that I could use one ball for 10 lbs of rice. That seemed a little thin in coverage to me. Then again, if anyone has read about propagating, ummmm, mushrooms, as long as you're sanitary and patient, it only takes a few spores to get the growth needed. She also told me I could mix it up and stick it in the sun for a few hours (mid 90s that day) and have sweet rice that quick. Then she told me that she doesn't make rice wine and drink it because it's only 40 proof.
you guys think this would work with corn?
you guys think this would work with corn?
I know of two batches of red rice wine tried with corn. The first was simple frozen corn. This was not successful. The second was with cooked masa. IE: Corn that has been through nixtamalization and been ground up. The second batch was successful.No. One word: Aflatoxin.
There are corn wine recipes out there, though.
12 hours cold crashing after straining with the voile material.
Several colanders with large coffee filters in them running at the same time. It takes several hours, but it works very well. I've filtered a portion of the last couple of batches and the wine has come out nicely.How do you filter i just use cheesecloth and a couple collanders
Gets most of it but looking for a better way
I wish they made a few different micron size paper filters. The regular ones seem to clog pretty quickly. Almost wish I could do a progressively smaller mesh so it would flow better.
How many people drink their wine clear vs cloudy/unfiltered?
Use a funnel and a few layers of wet cheesecloth. This seems to get the larger particulates out of mine. To get the rest, I use 1/2 teaspoon of bentonite in 1/2 cup of very hot water (stirred) and then pour that into your wine. Stir it gently once it's mixed in and then pasteurize the wine to kill off suspended yeasts. Then, shake up the wine to make sure the bentonite is completely mixed in and then cold crash the wine in your fridge for 48 hours.
The results are a very clear wine and a layer of thick oji (rice & yeast lees) at the base of the container. I use an aqualifter pump to rack off the oji in small containers because of it's very gentle flow rate. Using it, I usually lose just a few tablespoons to the angel's share.
Video Link: http://www.youtube.com/watch?v=qJQkkPlshXE
Could you post a picture of your bentonite experiment next to a bottle that has been pasteurized and cold crashed? Mine seem to clear quite quickly with this method and I just wonder if the results are that much better using the bentonite. Not doubting you, but would like to see a comparison.
I found some arborio rice last night at Fresh Market, but it was on sale for $4 a pound. Thought that was a little steep. Guess I will have to keep looking. Likely could find it cheaper online in quantity.
Just curious why the obsession with Arborio rice? From what I recall, it's very high in fats and proteins which isn't so hot for rice wine brewing. If you want a similar fat little short grained rice, look for Koda Farms Sho Chuku Bai rice in Asian markets. Koda farms Kokuho Rose (Cali Rose) medium grained sushi rice is also pretty decent.
Whatever rice you pick, rinse the heck out of it in cold water until the water is clear when the rice is stirred. This gets all of the dust, broken rice particles and artificial coating that a lot of rice farms add to their rice to keep it bright white. IME, it takes about five rinses in a large pot to do that.
FWIW, I saw a HUGE bag (I'm thinking 20#) of Thai Jasmine Rice at Costco the other day. don't recall how much it was, mostly surprised to see such a large bag of rice.
I got 50# of Thai Jasmine rice from the local Asian market for $20. Crazy.
The arborio rice has been the best flavored batch to date. Not one hint of sour or alcohol hotness. Just sweet goodness. I have tried all the other rices with various yeasts and nothing compares.
Thanks for the comparison pics.
TBB: have you tried making a batch with Angel Rice Leaven?
I have not, but have seen you guys talking about it. I have not seen it in my local markets, but have been keeping my eye out. I have been beyond happy with the Vietnamese yeast balls, but would be happy to experiment with some of that. You are selling it on eBay aren't you?
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