h0psnobery
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Making Traditional rice Wine. Cheap, Fun, and Different
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aiptasia
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Great! Looking forward to it. The thai jasmine comes out great! I've even made batches of plain old white rice with a little table sugar mixed in. They all taste good.
My wife and I are in the process of moving from our apartment to a house, so I have not had the opportunity of brewing lately. I found this thread and decided to give this a try. Since you can't walk 10 feet in NY without finding an Asian grocery, the yeast balls and the red yeast rice were easy to find. I brewed the white on 7/14 and the red on 7/21/13. The red has really taken off in the past week or so.
The first pic was taken 7/14/13; the second on 7/21/13, third on 7/28/13 and the last on 8/1/13. The white will be ready for bottling on Sunday. I can't wait to try it! Both batches contain 4 cups of the California sushi sticky rice. For the white, I crushed 3 yeast balls. For the red I used the food processor to turn 2 yeast balls and 1/4 cup dry red yeast rice into powder. I wish I used the food processor on the white batch, but will try that next time!
The first pic was taken 7/14/13; the second on 7/21/13, third on 7/28/13 and the last on 8/1/13. The white will be ready for bottling on Sunday. I can't wait to try it! Both batches contain 4 cups of the California sushi sticky rice. For the white, I crushed 3 yeast balls. For the red I used the food processor to turn 2 yeast balls and 1/4 cup dry red yeast rice into powder. I wish I used the food processor on the white batch, but will try that next time!
aiptasia
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Looking good, Chask.
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hikertrash
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Ok, I know this has probably been addressed in the last 2610 posts but...
Has anyone tried to seed a new batch of rice with the mush from the previous batch (like pitching on a yeast cake). I recently moved and no longer have a yeast ball dealer! I'm down to my last two balls!
Has anyone tried to seed a new batch of rice with the mush from the previous batch (like pitching on a yeast cake). I recently moved and no longer have a yeast ball dealer! I'm down to my last two balls!
Yup. I've done that a couple times. It works just fine, as long as you harvest and immediately add the mush to the new batch of cooked and cooled rice. I tried drying the leftover starch mass, that didn't work very well. Neither did refrigerating the starch mass.
The red rice wine seems to be the best for this. The white rice wine I did this with developed some kind of infection. It was still rice wine, and pretty good, but I wouldn't try to reuse it after it's gotten something in it.
aiptasia
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Well, I have some interesting news. The combo rice wine+sake that i'd bottled about three weeks ago has turned completely into the driest Sake ever in the fridge. Not surprising considering but when i'd bottled and pasteurized it, it still had some rice wine character to it. That character is now gone and it tastes like gekkikan (dirty water). I think I stumbled upon their secret formula. 
OP
OP
Well, I have some interesting news. The combo rice wine+sake that i'd bottled about three weeks ago has turned completely into the driest Sake ever in the fridge. Not surprising considering but when i'd bottled and pasteurized it, it still had some rice wine character to it. That character is now gone and it tastes like gekkikan (dirty water). I think I stumbled upon their secret formula.
Mmmmmmm dirty water. That just sound delicious.... oh wait... no it doesn't!
...it sounds only slightly better than "prison water."
By the way, started my second batch today. This time I simply boiled the rice on the stove rather than steaming it. The rice did not taste NEAR as good this way, so back to steaming next time It will be interesting to compare the differences in the wines made with steamed v/s boiled rice to see for sure if it is worth the extra effort.
By the way, started my second batch today. This time I simply boiled the rice on the stove rather than steaming it. The rice did not taste NEAR as good this way, so back to steaming next time
It will be interesting to compare the differences in the wines made with steamed v/s boiled rice to see for sure if it is worth the extra effort....it sounds only slightly better than "prison water."
By the way, started my second batch today. This time I simply boiled the rice on the stove rather than steaming it. The rice did not taste NEAR as good this way, so back to steaming next time
In ter rest ting. I would think that the only real difference would be in water content, which can also be regulated in boiled rice.
Well from what i have seen tonight, the boiled rice is certainly off to a better start, as after just a couple days the liquid is very discernable almost to the top of the rice pile! I'm wondering if maybe it would be conducive to slightly OVER cook the rice when steaming??
My steamed rice was still very sweet, was just done (not crunchy at all) but was not at all broken or soggy...it was cooked as if I were to be eating it... That rice took about two weeks to show any liquid and is still going extremely slow after 3 or 4 weeks, though it is certainly improving.
The boiled rice was pretty broken up after cooking, but still mostly rice shaped; it was not so sweet, and was kind of more glue/paste-like than sticky...but boy is it making wine well!
Judging only by consistency of the wine at this stage, I'm guessing my steamed rice wine is going to be extremely sweet and will not yield as much wine, while the opposite will be true of the boiled rice wine (obviously) plus it should complete its fermentation much quicker.
I will certainly taste these two side by side, but can forsee I will likely end up mixing the two together when all is said and done....time will tell.
This rice wining is great fun! I'm already looking to go cash in my spare pennies in order to buy more sticky rice and Chinese yeast balls
My steamed rice was still very sweet, was just done (not crunchy at all) but was not at all broken or soggy...it was cooked as if I were to be eating it... That rice took about two weeks to show any liquid and is still going extremely slow after 3 or 4 weeks, though it is certainly improving.
The boiled rice was pretty broken up after cooking, but still mostly rice shaped; it was not so sweet, and was kind of more glue/paste-like than sticky...but boy is it making wine well!
Judging only by consistency of the wine at this stage, I'm guessing my steamed rice wine is going to be extremely sweet and will not yield as much wine, while the opposite will be true of the boiled rice wine (obviously) plus it should complete its fermentation much quicker.
I will certainly taste these two side by side, but can forsee I will likely end up mixing the two together when all is said and done....time will tell.
This rice wining is great fun! I'm already looking to go cash in my spare pennies in order to buy more sticky rice and Chinese yeast balls
dgr
Well-Known Member
Someone, somewhere in the continuum that is this thread postulated/experimented/compared (pick one) that a drier cooked rice yielded a sweeter final result.
Let us know how yours go.
I went shopping on auto-pilot at walmart the other day. I unpacked the cold stuff and put it in the fridge. Later that day I unpacked the dry stuff and noticed a one gallon cracker jar came home with me. I had no recollection of buying it. Auto pilot is pretty cool.
Let us know how yours go.
I went shopping on auto-pilot at walmart the other day. I unpacked the cold stuff and put it in the fridge. Later that day I unpacked the dry stuff and noticed a one gallon cracker jar came home with me. I had no recollection of buying it. Auto pilot is pretty cool.
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I tried using some of the rice that had already fermented, instead of yeast, in the new batch. It looks like it is working.
WesleyS
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Just harvested my latest batch.
Started 7/15/13.
3 cups short grain sweet rice and 4 yeast balls.
This is definitely the best batch so far, I didn't even flavor it. It turned out sweet and fruity and quite strong. I think I'll be doing more batches with sweet rice because this is much better than the batches I made with jasmine rice.
Both of those bottles are full, so I consider that a pretty good yield from 3 cups rice.
Started 7/15/13.
3 cups short grain sweet rice and 4 yeast balls.
This is definitely the best batch so far, I didn't even flavor it. It turned out sweet and fruity and quite strong. I think I'll be doing more batches with sweet rice because this is much better than the batches I made with jasmine rice.
Both of those bottles are full, so I consider that a pretty good yield from 3 cups rice.
What yeast did you use, water to rice ratio, temperature for the ferment, & in devoid of sunlight or not.
So I cooked up 2 sheet trays of rice tonight, 6 cups dry each. Jak, wondering what ratio of ARL you used to make your best wine. My experience has been that the VM yeast made the best wine and I picked up 2 different kind last time I was out. The little yeast balls that I have used before in the blue package, but another with larger yeast balls that are made by the same VM company, but are larger and also have red lettering. I wanted to try the ARL on one tray, just waiting on your best suggestion. Thanks.
WesleyS
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TBBrewer said:
Yeast:
I used the rice on the right in the picture below.
Here's the post where I described the rice cooking process I used. It worked very well for this particular kind of rice. I found it by searching google for how to cook sweet rice.
WesleyS said:
The fermentation temperature was in the low 70's and kept in complete darkness the whole time. No opening, no stirring, just left it alone in the closet to do its thing.
So I cooked up 2 sheet trays of rice tonight, 6 cups dry each. Jak, wondering what ratio of ARL you used to make your best wine. My experience has been that the VM yeast made the best wine and I picked up 2 different kind last time I was out. The little yeast balls that I have used before in the blue package, but another with larger yeast balls that are made by the same VM company, but are larger and also have red lettering. I wanted to try the ARL on one tray, just waiting on your best suggestion. Thanks.
Glad to hear it. I've used 1/2 of a packet for 3 cups of dry rice. Let me know how it turns out.
FYI, I've got another ARL experiment that I'm working on. In about 3 days I should be able to share if it turns out. Made with ARL, rice, sugar and a habanero pepper.
The heat should be interesting. I am a chili head as well. My buddy suggested ageing some pasteurized batches on peppers while I was thinking about cocoa nibs. Maybe a chocolate chipolte rice wine? Interesting thought. Have you made any other pepper batches that have been good?
I've infused many batches of vodka with hot peppers, strawberries and other flavors but never brewed anything.
This will be my first brewed hot pepper batch so I'm excited and have high hopes. Looking to make a rice wine Bloody Mary...
This will be my first brewed hot pepper batch so I'm excited and have high hopes. Looking to make a rice wine Bloody Mary...
I did 2 batches of rice wine tonight. 1 was 6 cups of jasmine rice with a 1:1.5 ratio rice to water and I pitched 1 packet of the ARL on it. The other is the same, just with 12 small VM yeast balls pitched on that one. I think I may put an older pasteurized batch I have on some cocoa nibs and see how it comes out.
How did it turn out? You know where to find me if you need to for more ARL. I know things have been hectic and I hope all is well.
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