Making Traditional rice Wine. Cheap, Fun, and Different

[FatDragon]

One just jasmine. One just sticky. The others were different combos of the two. Chinese yeast balls crushed in all of them. Rice was soaked and rinsed.

My best guess is that the yeast you're using lends a sour flavor. Unless you got some contaminant in each batch that didn't show up as fungus, I'm not really sure what else it could have been.

How sour are we talking? Lemon? Early-season tangerine? Maybe you could salvage it by mixing with a sweet fruit juice that will offset some of the tang.

 

[BenjaminJonah]

Ok, so you don't have a rice type or excessive water problem... Hmm. What was the temperature like do you think? Do you know what brand of yeast balls you use?

Acetobacter seems to be endemic to the rice yeast balls themselves. So, it's more a matter of controlling how much acetic acid is produced in the process rather then trying to keep the acetobacter out.

I added the yeast when the rice was just barely warm. Left it in a closet that stays between 67-70 for 3 weeks. The odd thing is it happened to all the different batches. Could it be the water? Here is a link to my cities water info....
http://www.ci.columbia-heights.mn.us/index.aspx?NID=261

 

[BenjaminJonah]

My best guess is that the yeast you're using lends a sour flavor. Unless you got some contaminant in each batch that didn't show up as fungus, I'm not really sure what else it could have been.

How sour are we talking? Lemon? Early-season tangerine? Maybe you could salvage it by mixing with a sweet fruit juice that will offset some of the tang.

It is definitely lemon sour. I tried that but its just not working.

 

[Leadgolem]

I added the yeast when the rice was just barely warm. Left it in a closet that stays between 67-70 for 3 weeks. The odd thing is it happened to all the different batches. Could it be the water? Here is a link to my cities water info....
http://www.ci.columbia-heights.mn.us/index.aspx?NID=261
View attachment 157138

Huh, I'm not sure. I'm afraid I don't know enough about water chemistry to tell you. Temps aren't unusual. I doubt pitching when the rice was still a little warm would have caused that either. Those are the same yeast balls I've used. They do produce a somewhat tangy wine, but it shouldn't be lemony.

I'm not sure what is causing you the issue. I would recommend trying a batch with Angel Rice Leaven. It's produced the cleanest flavored rice wine for me so far.

For mixing, maybe try some apple juice? Usually those taste fairly good even with relatively high acid contents.

 

[FatDragon]

It is definitely lemon sour. I tried that but its just not working.

Use it in smaller portions for sour mixed drinks?

Cook it into delicious curries, soups, and desserts?

Bottle it and forget about it for a year, only to rediscover it and taste how incredible it has become?

Those poor yeasties put in some serious overtime to give you alcohol. It would be discourteous to let their work be for naught.

 

[BenjaminJonah]

Huh, I'm not sure. I'm afraid I don't know enough about water chemistry to tell you. Temps aren't unusual. I doubt pitching when the rice was still a little warm would have caused that either. Those are the same yeast balls I've used. They do produce a somewhat tangy wine, but it shouldn't be lemony.

I'm not sure what is causing you the issue. I would recommend trying a batch with Angel Rice Leaven. It's produced the cleanest flavored rice wine for me so far.

For mixing, maybe try some apple juice? Usually those taste fairly good even with relatively high acid contents.

Thanks for helping. Ill try the angel rice leaven. Ill also try the apple juice. Thanks again.

 

[BenjaminJonah]

Use it in smaller portions for sour mixed drinks?

Cook it into delicious curries, soups, and desserts?

Bottle it and forget about it for a year, only to rediscover it and taste how incredible it has become?

Those poor yeasties put in some serious overtime to give you alcohol. It would be discourteous to let their work be for naught.

Great ideas. Ill try all three since I have three big bottles!

 

[jak1010]

I've had sour batches for a few reasons such as too much water, etc. But it seems your proportions are right on. How much rice and how many yeast balls? Maybe it's a case of too much or not enough yeast?

The Angel Rice Leaven is good and I haven't had a sour batch yet (crossing my fingers) but I tend to over pitch the stuff.

 

[Descender]

Bottle it and let it sit for awhile. It'll get better.

 

[cpesko]

Happened to me a while back...I got rid of the rust (or most of it) with some steel wool and haven't had a problem. The layer of cheesecloth between the lid and product seems to prevent anything bad from happening. At least that's the case for me.

Cleaned my lid well rust came back o well gonna give go using an old strainer bag. Added some brown sugar to this back its fermenting nicely

 

[wooda2008]

10 months old, and my jiu qiu is still getting better and better.

The alcohol fire has mellowed to a firm steady warmth, the vanilla and banana flavors are better blended and a little bit of caramel has started to come forward.

Served cold, it is still syrupy sweet, and is best enjoyed in tiny sips.

I prefer it heated to 105*F and consumed as shots, like sake. Much more noticeable and complex flavors.

That 5 gallon batch has been wonderful to me, got me through some tough days after work, and contributed to intense shenanigans.

 

[Descender]

10 months old, and my jiu qiu is still getting better and better.

The alcohol fire has mellowed to a firm steady warmth, the vanilla and banana flavors are better blended and a little bit of caramel has started to come forward.

Served cold, it is still syrupy sweet, and is best enjoyed in tiny sips.

I prefer it heated to 105*F and consumed as shots, like sake. Much more noticeable and complex flavors.

That 5 gallon batch has been wonderful to me, got me through some tough days after work, and contributed to intense shenanigans.

Would you post your recipe for 5 gallons?

 

[MarcusKillion]

It is definitely lemon sour. I tried that but its just not working.

I read on this website that you should keep it in 80 to 90 degrees for 24 hours before moving it to 70 or so room and shake it up some once in a while . both steps are to stop mold growth http://carolynjphillips.blogspot.com/2011/05/homemade-fermented-rice.html

 

[jak1010]

Not sure of the temps. But, I've been stirring/shaking my batches between days 7-15 to keep the top of the rice fresh. It has prevented mold and other growth.

As for temps, I've made batches in the upper 80s and as low as 68-72....so far, all the same end result.

 

[Bidwell]

I got tired of reading, left off at 125. Looking for yeast balls, called a dozen and all except one said no off the bat. Ordered online, got impatient and called more. Found these 2gram discs in North Hollywood. They are 2 grams each vs the 9 grams most here have used. About 50 for $2.50.

Asian lady told me Sweet Rice, not Jasmine.

One gallon Anchor Hawking jar, 5 cups of sweet rice soaked an hour etc. Steamed for 45 minutes according to directions. Cooled under cold water separating rice, drained. Two "tablets" crushed per cup of uncooked rice, 10 tablets. Layered yeast/rice/yeast/rice finishing off with yeast. Made a hole in center, mixed 1 tsp sugar/cornstarch to sprinkle on top and down hole. Covered in dark heated (unused) waterbed at 80 degrees.

Searching my yeast I found this on the amount of 2 tablets/cup. http://www.amazon.com/review/R7RAIS...4OUVEZ2&linkCode=&nodeID=&tag=#wasThisHelpful

 

[Leadgolem]

Cleaned my lid well rust came back o well gonna give go using an old strainer bag. Added some brown sugar to this back its fermenting nicely

Try scrubbing it off, and applying some oil after it's all gone.

I got tired of reading, left off at 125. Looking for yeast balls, called a dozen and all except one said no off the bat. Ordered online, got impatient and called more. Found these 2gram discs in North Hollywood. They are 2 grams each vs the 9 grams most here have used. About 50 for $2.50.
...
Asian lady told me Sweet Rice, not Jasmine.

One gallon Anchor Hawking jar, 5 cups of sweet rice soaked an hour etc. Steamed for 45 minutes according to directions. Cooled under cold water separating rice, drained. Two "tablets" crushed per cup of uncooked rice, 10 tablets. Layered yeast/rice/yeast/rice finishing off with yeast. Made a hole in center, mixed 1 tsp sugar/cornstarch to sprinkle on top and down hole. Covered in dark heated (unused) waterbed at 80 degrees.

Searching my yeast I found this on the amount of 2 tablets/cup. http://www.amazon.com/review/R7RAIS...4OUVEZ2&linkCode=&nodeID=&tag=#wasThisHelpful

She isn't wrong. You can make wine from jasmine rice of course. You can also make wine from sweet rice. The sweet rice actually yields more finished wine, but it isn't the same wine. The aroma and the flavor are both a bit different. You cannot make wine from long grain white rice.

 

[jak1010]

I got tired of reading, left off at 125. Looking for yeast balls, called a dozen and all except one said no off the bat. Ordered online, got impatient and called more. Found these 2gram discs in North Hollywood. They are 2 grams each vs the 9 grams most here have used. About 50 for $2.50.

Asian lady told me Sweet Rice, not Jasmine.

One gallon Anchor Hawking jar, 5 cups of sweet rice soaked an hour etc. Steamed for 45 minutes according to directions. Cooled under cold water separating rice, drained. Two "tablets" crushed per cup of uncooked rice, 10 tablets. Layered yeast/rice/yeast/rice finishing off with yeast. Made a hole in center, mixed 1 tsp sugar/cornstarch to sprinkle on top and down hole. Covered in dark heated (unused) waterbed at 80 degrees.

Searching my yeast I found this on the amount of 2 tablets/cup. http://www.amazon.com/review/R7RAISS69KW17/ref=cm_cr_pr_cmt?ie=UTF8&ASIN=B004OUVEZ2&linkCode=&nodeID=&tag=#wasThisHelpful

Very nice. Where did you get your yeast from online?

 

[Bidwell]

http://www.ebay.com/itm/130995912853?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649 Pretty fast shipping too.

 

[wooda2008]

Would you post your recipe for 5 gallons?

I read back through the thread, and it was actually closer to 3 gallons of cooked rice with a mediocre yield. After that I decided smaller batches were the way to go. Is just too much of a pain to press all the liquid out of a huge rice blob. The rice was also overcooked, and I haven't bothered to improve the process for such a large ammount of rice.

18c dry rice
5-7 shanghai rice balls

Rinse rice and soak for 3 hours

Drain and place in hotel pan
add 27c boiling water
Cover with tinfoil
Bake 30 minutes @350
Remove from oven and let cool to 80*F
Add to brew bucket, mixing in crushed rice balls.
Wait 25 days
Drain and press
Bulk pasteurize @145 for 10 minutes on stovetop
Bottle hot
enjoy.

If I were to do it again, I would skip the soak, add 20c boiling water, bake it at 450 until it started to simmer, then remove it, cover in plastic wrap and let it sit on the counter until it cooled.

 

[jak1010]

http://www.ebay.com/itm/130995912853?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649 Pretty fast shipping too.

Haha, that's ME selling on eBay. Thanks for the compliments!

I was looking at those smaller yeast balls in the picture. I followed the link and the site says they're out if stock. I haven't used those before. I'm always looking for new ways and new ideas.

Thanks again for ordering from me. You should also check out the Angel Rice Leaven.

 

[Mr_Sunshine]

Haha, that's ME selling on eBay. Thanks for the compliments!

I was looking at those smaller yeast balls in the picture. I followed the link and the site says they're out if stock. I haven't used those before. I'm always looking for new ways and new ideas.

Thanks again for ordering from me. You should also check out the Angel Rice Leaven.

When do you use the Angel Rice Leaven? Do you use at the same time as when you add crushed yeast balls? Why is it important? Sorry, I just don't have the patience to search through 300-plus pages for the answers to that.

I'm so thankful there are so many places to buy yeast balls here in the Portland area, I can get a package of 12 four $2.29.

 

[Leadgolem]

When do you use the Angel Rice Leaven? Do you use at the same time as when you add crushed yeast balls? Why is it important? Sorry, I just don't have the patience to search through 300-plus pages for the answers to that.

I'm so thankful there are so many places to buy yeast balls here in the Portland area, I can get a package of 12 four $2.29.

You would use the ARL in place of the rice yeast balls. It's very potent stuff. Here's an experiment I did to determine the optimal ratio of ARL to rice.

Setup
Week 1
Week 2
Harvest

 

[jak1010]

Exactly. Use Angel Rice Leaven as the yeast for fermenting the brew. I've found that the ARL has given me a "cleaner" end result that is less tart and more predictable and consistent product.

Thanks to LeadGolem and his experiments, I've improved my batches and have them in rotation. Drinkable wine in 3 weeks is great while waiting for other brews to age and mature.

 

[FatDragon]

Harvested two 1.5 cup (pre-cooked rice measure) batches last night. Both with (China) northeastern short-grained rice - 东北大米. The one with ARL came out nice enough, though probably not as good as my first batch, made with local yeast balls. The other 1.5 cup batch, made with the local yeast, got a bit of mold on it:

I harvested and squeezed it anyway and put it in a 500 mL bottle with a DIY swingtop (after a couple cheese-cloth filtrations), as I did with the ARL bottle. It smelled quite good at the time, but I wasn't prepared to give it a taste.

Fast forward to this morning: the ARL batch was doing alright, but the moldy batch was a bottle bomb waiting to happen. I foolishly didn't cover the top with anything when I popped it open for pressure relief and ended up getting nasty-smelling, viscous rice wine all over. It was really stinking the place up, so I ended up dumping it.

On the positive side, I did some new batches as well this morning. 6.5 cups (pre-cooked) of the same rice. After it cooled, I made four small experimental batches and one larger regular batch:

The experimental batches were all 300 grams of cooked rice. One with 10 grams of Pu-er tea leaves and 1 gram ARL, one with 10 grams of golden eyebrow red (black) tea and 1 gram ARL, and identical batches with 300 grams of pre-boiled bottled water (a lot more than I expected in comparison to the rice; kind've wish I had used less). The larger batch is 3386 grams of cooked rice and the remaining 4 grams of ARL.

Since temperatures are dropping as winter comes on, I've got the four experimental batches in a water bath at 28 Celsius (water level below the cheesecloth under the lids to avoid contamination) and the larger batch in a 5 liter bucket with an airlock (lid's too tight for cheesecloth), on top of the tub with the experimental batches to catch some of the warmth as well.

 

[MarcusKillion]

that is very good looking mold . Perhaps you should try the shaking it up routine . Mine has no mold at all . I rock the jars back and forth gently like ringing a big bell . It causes the top to drop into the mix and keeps away the mold .
A couple jars of mine for some reason dropped the rice back into the liquid . two did that and one separated the liquid between two layers of rice . other than that they are going good although this stuff is horrible tasting and slimy .

 

[FatDragon]

that is very good looking mold . Perhaps you should try the shaking it up routine . Mine has no mold at all . I rock the jars back and forth gently like ringing a big bell . It causes the top to drop into the mix and keeps away the mold .
A couple jars of mine for some reason dropped the rice back into the liquid . two did that and one separated the liquid between two layers of rice . other than that they are going good although this stuff is horrible tasting and slimy .

I shook it a few times, and even scooped the moldy rice off the top once during fermentation, but it came back even more than before. Obviously, something was still eating sugar since the bottle was so heavily pressurized, so I'm thinking that I ended up with the rice wine equivalent of a beer infection.

Whatever it was, I never took a taste, and I don't really regret that.

Has anybody else tried tea in their rice wine, either during or after fermentation? I'm planning on doing something similar with some tea beers soon as well.

 

[jak1010]

With all of the experiments I do, I also go back to basics and brew a "standard" batch.

Sanitize all equipment, start the batch, cover it with the cheesecloth and lid, stash it in a dark place and don't touch, open, sample, shake, or bother for 21 days. With this, my success rate is near 100%. Always a drinkable and great tasting product.

I say near 100% because with the yeast balls, there's just no control with respect to what foreign bugs are already there.

I'd recommend that everyone do this and get success a few times. It's fascinating how it works.

 

[Descender]

Harvested two 1.5 cup (pre-cooked rice measure) batches last night. Both with (China) northeastern short-grained rice - 东北大米. The one with ARL came out nice enough, though probably not as good as my first batch, made with local yeast balls. The other 1.5 cup batch, made with the local yeast, got a bit of mold on it:

I harvested and squeezed it anyway and put it in a 500 mL bottle with a DIY swingtop (after a couple cheese-cloth filtrations), as I did with the ARL bottle. It smelled quite good at the time, but I wasn't prepared to give it a taste.

Fast forward to this morning: the ARL batch was doing alright, but the moldy batch was a bottle bomb waiting to happen. I foolishly didn't cover the top with anything when I popped it open for pressure relief and ended up getting nasty-smelling, viscous rice wine all over. It was really stinking the place up, so I ended up dumping it.

On the positive side, I did some new batches as well this morning. 6.5 cups (pre-cooked) of the same rice. After it cooled, I made four small experimental batches and one larger regular batch:

The experimental batches were all 300 grams of cooked rice. One with 10 grams of Pu-er tea leaves and 1 gram ARL, one with 10 grams of golden eyebrow red (black) tea and 1 gram ARL, and identical batches with 300 grams of pre-boiled bottled water (a lot more than I expected in comparison to the rice; kind've wish I had used less). The larger batch is 3386 grams of cooked rice and the remaining 4 grams of ARL.

Since temperatures are dropping as winter comes on, I've got the four experimental batches in a water bath at 28 Celsius (water level below the cheesecloth under the lids to avoid contamination) and the larger batch in a 5 liter bucket with an airlock (lid's too tight for cheesecloth), on top of the tub with the experimental batches to catch some of the warmth as well.

English translation on the swing top? That looks promising ...

 

[Bidwell]

I read somewhere that the containers need to be in a warm place for the first few days to prevent mold.

I'm curious, how many with a mold problem kept their "experiments" warm? I'm thinking warm being 80°F or so.

 

[FatDragon]

English translation on the swing top? That looks promising ...

The pictures pretty much tell the story. I started a new thread about them in the bottling subforum but nobody has responded.

They have two different variations for a total of four different options: C-rings vs. O-rings and Ceramic lids vs. PP lids. You put the two ends of the cage, which would normally be placed in dimples on the bottle neck with a traditional swingtop bottle, in opposite holes on the ring. Then you put the ring around the neck of the bottle - C-rings are supposed to hold on their own but I'm skeptical, O-rings go around the bottle and then screw together through two parallel ends of the O-ring (making it more like a Q-ring), which holds tighter and gives you a higher-pressure seal. The pictures on the (defunct) sale page pretty much tell all, though they don't have a shot of a C-ring in action, just a demonstration of how to install the ring.

I've tried these on a number of Chinese beer and soda bottles and they seem to work out pretty well. The cage doesn't clamp down as much as you might want, but my experience with the infected rice wine proves that they do seal and hold pressure. I'll be capping a few beers in my next couple batches with these, and if they're good I'll place a bigger order from my beer supply shop. In small orders, they're about 60 cents for the ceramic O-ring version, but they do bulk pricing on larger orders.