Making Traditional rice Wine. Cheap, Fun, and Different

[mwbrewer]

I started my first go at this recipe about a week ago, 5 cups steamed jasmine rice in 4 quart jars. 2 jars with red rice yeast and 2 with yeast balls.There's already almost 2 in of liquid in the bottom but all the jars have a ton of tiny black specks forming all over. I am always very careful and sanitize everything. Is this some unwanted mold forming? Any idea what could have caused this with such good sanitation practices? All the jars have a kind of acetone smell to em as well. Should i just dump em and start fresh aftet sanitizing the crap out of everything? I've never had any issues with mold or infections in any of my brews or wines before so I'm a bit puzzled here...

 

[trbig]

??? Let it go. What have you got to lose?

 

[jak1010]

Got my two 6 cup batches going. I let them cool over night, then added two yeast balls a piece into them by pulverizing them in a coffee grinder, then adding to a half cup of water, then dump across the top of the rice, then adding another half cup to rinse the measuring cup. I tried to just add two un-crushed yeast balls directly to the water, thinking they'd crumble when wet. Failed experiment.

My theory on glass not melting from hot rice did work out though.. lol. I bought these two gallon sized Ball jars at Wally World. I was afraid they wouldn't seal very well since the lid slides right off the gasket, but washing them out, they were water tight, but they wouldn't hold any pressure. I just drilled a hole in the top of each and put a rubber grommet for an air lock in them. Mango on the right and a 5 oz bag of the Goji berries on the left.

http://s30.photobucket.com/user/trbig/media/HPIM4824_zps7446a87e.jpg.html

I got my ARL in the mail, Jack, thank you very much. I'm wanting to try it on at least a 12 cup batch, but the current one won't quit making alcohol. It's been @ 4 1/2 weeks now and it's still bubbling a couple times a minute out of the airlock.

Looking good. You're welcome!

 

[Leadgolem]

??? Let it go. What have you got to lose?

+1

 

[jak1010]

I started my first go at this recipe about a week ago, 5 cups steamed jasmine rice in 4 quart jars. 2 jars with red rice yeast and 2 with yeast balls.There's already almost 2 in of liquid in the bottom but all the jars have a ton of tiny black specks forming all over. I am always very careful and sanitize everything. Is this some unwanted mold forming? Any idea what could have caused this with such good sanitation practices? All the jars have a kind of acetone smell to em as well. Should i just dump em and start fresh aftet sanitizing the crap out of everything? I've never had any issues with mold or infections in any of my brews or wines before so I'm a bit puzzled here...

Letting it go is good advice... I've had this many times before. I think it has more to do with the yeast and rice than it does your sanitary skills.

I just mix it in. It'll stop growing and after a few days the alcohol content is so high, whatever is/was there doesn't stand a chance.

 

[TBBrewer]

I started my first go at this recipe about a week ago, 5 cups steamed jasmine rice in 4 quart jars. 2 jars with red rice yeast and 2 with yeast balls.There's already almost 2 in of liquid in the bottom but all the jars have a ton of tiny black specks forming all over. I am always very careful and sanitize everything. Is this some unwanted mold forming? Any idea what could have caused this with such good sanitation practices? All the jars have a kind of acetone smell to em as well. Should i just dump em and start fresh aftet sanitizing the crap out of everything? I've never had any issues with mold or infections in any of my brews or wines before so I'm a bit puzzled here...

Are you fermenting in a clear glass jar and how much light is your wine exposed to? Earlier in this thread, the clear glass and light seemed to cause some black mold to form, but never caused any issue.

 

[mwbrewer]

My batch is split up in 4 clear glass quart jars, but its in a dark closet that never gets opened. I will keep it going and just stir it in. Thanks for the input y'all

 

[TBBrewer]

My batch is split up in 4 clear glass quart jars, but its in a dark closet that never gets opened. I will keep it going and just stir it in. Thanks for the input y'all

I would not stir it in. Just let it ride until the end of fermentation and process as usual. If it is growing on top of the floating rice cap, it shouldn't be too big of a deal.

 

[Tinhorn]

I would not stir it in. Just let it ride until the end of fermentation and process as usual. If it is growing on top of the floating rice cap, it shouldn't be too big of a deal.

Reply I had a couple come out with a few black spot on top didnt increase any as the ferment finished didnt stir it in and it came out fine

 

[TBBrewer]

I finally found some cheaper Arborio rice at Whole Foods. The bulk rice was $5 a pound while the bagged Whole Foods brand was $2.50 a pound. I am going to start another batch now with 2lbs and the Vietnamese yeast. Hopefully I will be able to make another batch that was as good as the last one. Guess we will see in 21 days. My last 2 batches will be finished up on the 29th. These are the VM yeast with jasmine rice and the other is the ARL with jasmine rice.

 

[trbig]

These are the VM yeast with jasmine rice and the other is the ARL with jasmine rice.

Interested to see the taste difference between the two. The first couple batches I made were with the Vietnamese yeast balls and they came out soured. No problems since the Chinese ones, but I'm wanting to do a comparison between the Chinese and the ARL on equal batches.

 

[TBBrewer]

Interested to see the taste difference between the two. The first couple batches I made were with the Vietnamese yeast balls and they came out soured. No problems since the Chinese ones, but I'm wanting to do a comparison between the Chinese and the ARL on equal batches.

I experienced the exact opposite. Hot and sour Chinese yeast batches while the VM batches have come out much more desirable.

 

[trbig]

I experienced the exact opposite. Hot and sour Chinese yeast batches while the VM batches have come out much more desirable.

Have you got a pic of the VM ones? I'm wondering if they're the same I used.

 

[TBBrewer]

I posted a pic in this thread somewhere of them. They are about 12 dime sized balls in a clear package with dark blue writing and some little card with details on how to make rice wine in Vietnamese. I will see if I can find the pic or snap another. Do you have a pic of yours? They same company also makes larger yeast balls in a similar pack with red writing.

 

[trbig]

 

[Baileisdad]

Tried new thing today. Poured off liquid after two weeks in new jar and let finish ferment off rice. Used old rice plus two balls with new rice. Going to let first batch of liquid finish bubbling before I drink it. It seems to be very active right now.

 

[TBBrewer]

Here are the VM yeast balls.

 

[trbig]

Mine had those added ingredients and I didn't like it. Glad they're working for you though. I may try them again at some point, but they are a bit more expensive than the Chinese ones I have. Plus, I bought several of the big bags last time, so it'll be a while. lol. Next batch is going to be the ARL though.

 

[TBBrewer]

Mine had those added ingredients and I didn't like it. Glad they're working for you though. I may try them again at some point, but they are a bit more expensive than the Chinese ones I have. Plus, I bought several of the big bags last time, so it'll be a while. lol. Next batch is going to be the ARL though.

What extra ingredients are you referring to?

 

[JuanMoore]

What extra ingredients are you referring to?

The Men brand lam com ruou yeast balls have garlic, ginger, Chinese licorice, and cinnamon IIRC. There's so little of that stuff that I couldn't really taste much difference in the finished product between that and the Men brand yeast balls without the spices. I'm sure if you follow the directions on the package for making sweet rice pudding it has a different flavor though, since they suggest using quite a few yeast balls.

 

[JPhomebrews]

So ive made it through the first 90 pages of this thread over the night, not sure ill make it through the other 170+ anytime soon haha.

But I'm intrigued by all the rice wine I've been reading about. I've only seen one Oriental Market around where i live but I'm definitely gonna go look for some yeast balls and RYR when i get paid on Thursday.

Id love to have some of this sitting on my counter by the weekend. It will be my first attempt at anything wine related. :Fingers crossed:

 

[trbig]

What extra ingredients are you referring to?

Look at the ingredient list in the first pic I posted.

JP, welcome to the madness! Just know that you don't need the RYR... just steamed rice and the yeast balls will work. Angel Rice Leaven is supposed to work as well, if you can find it. If not, jak1010 from here sells it on ebay under the same name.

 

[JPhomebrews]

JP, welcome to the madness! Just know that you don't need the RYR... just steamed rice and the yeast balls will work. Angel Rice Leaven is supposed to work as well, if you can find it. If not, jak1010 from here sells it on ebay under the same name.

Good to know. Ill be hunting for yeast balls on Thursday! Hope i can find some because it looks like i need a batch of this along side the cider i have goin right now. Ill keep you guys posted on my finding(or lack there of)

 

[Unferth]

I've made a few batches of rice wine, and seen some healthy mold, but never like this.

Anybody?

My wife's reaction was so funny.

 

[Unferth]

Hers another pic.this is so cool. I really hope I can drink whatever comes out of this.

 

[Tinhorn]

Can't say I have seen that before


My wife gives me that look at the time I think it's love

 

[WesleyS]

I've made a few batches of rice wine, and seen some healthy mold, but never like this.

Anybody?

My wife's reaction was so funny.

Everything looks fine to me...
Oh! You're talking about what's in the container.
In that case, yes, that doesn't look good.

 

[Leadgolem]

Look at the ingredient list in the first pic I posted.

JP, welcome to the madness! Just know that you don't need the RYR... just steamed rice and the yeast balls will work. Angel Rice Leaven is supposed to work as well, if you can find it. If not, jak1010 from here sells it on ebay under the same name.

Red Yeast Rice is used in addition to another amylase producing bug to produce red rice wine. So, saying you don't need RYR to make rice wine is like saying you don't need fruit to make mead. No you don't, but you do need fruit to make melomel. You also need RYR to make red rice wine.

Happy Brewing!

 

[trbig]

BUT.. the rice wine made WITHOUT the RYR is pretty tasty as well, and actually preferred by many that have tasted both of mine. I just didn't want him thinking the RYR was a necessity to making a batch since it can be tough to find.

 

[Leadgolem]

BUT.. the rice wine made WITHOUT the RYR is pretty tasty as well, and actually preferred by many that have tasted both of mine. I just didn't want him thinking the RYR was a necessity to making a batch since it can be tough to find.

Ok. I wasn't sure why you said it, so I thought I'd explain what it was for. I'm going to go do the 1 week checkup of the ARL experiment now.

Have a good day, and some tasty wine.