Making Traditional rice Wine. Cheap, Fun, and Different

[Tnoodle]

First batch started tonight.

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[trbig]

okay so i checked the abv of my dandelion wine . 9.7 as opposed to 6.5 I think on rice wine .
now I did not use the 500 milliliters , about two cups as was called for in the test . I used a couple hundred or 6 ounces to be exact. So maybe that matters a little and it is actually higher than i rate but still my dandelion is far stronger than rice . I can also attest to the fact that i have drank both and yes it is much stronger .

Just did this alcohol test on my last batch because I was curious, but also because I knew something had to be wrong to only get 6% alcohol. I started with a temperature corrected O.G. of .088 (.089 @ 51 degrees) and a F.G. of 1.010. (1.005 @ 105 degrees) With a difference of 22, the alc content tested was 18%. So, to say that some of these batches hit 20%, that's not a stretch in my opinion.

Yet another proof that the alcohol content is near 20%, doing some research, it appears that a 20% ethanol liquid boils at 86C, or 186.8 degrees F. This is when it came to a full boil.





And this is after @ half was gone including all the alcohol... Right on the money.




So, this is just to say that your results, Marcus, are not typical. I wish you luck in your next attempts.

 

[organ]

Seems legit.

 

[SteveDodds]

I am at the 11 day mark. Airlock activity is down to a gurgle every 10 minutes. Should I go ahead and leave this for the 21 days or should I harvest? Does this taste better with the dissolved solids in it or is it better to let all solids settle out to get a clear liquid?

 

[organ]

I am at the 11 day mark. Airlock activity is down to a gurgle every 10 minutes. Should I go ahead and leave this for the 21 days or should I harvest? Does this taste better with the dissolved solids in it or is it better to let all solids settle out to get a clear liquid?

I'd let it sit. Some like the solids, some don't; go with whichever you like best.

 

[MarcusKillion]

something is wrong obviously . Odd . It fermented out right and dropped like it should but came out very weak .
Not giving up yet . Maybe the yeast I bought was real old and just did not get the job done .
the next batch should be different .

 

[trbig]

I am at the 11 day mark. Airlock activity is down to a gurgle every 10 minutes. Should I go ahead and leave this for the 21 days or should I harvest? Does this taste better with the dissolved solids in it or is it better to let all solids settle out to get a clear liquid?

I've always just let mine go 28 days. I think there's still some starch converting going on, even if the yeast have stopped. That being said, it probably isn't much, but I sure wouldn't cap any bottles tight after 21 days if you don't sterilize the yeast.

As said, some like it better with the solids stirred in, some like me don't and prefer it clear. After yours is done, put it in the fridge for a day or so. It settles out pretty quick. Take a drink off the top, then stir the solids back up in it and try it. See how you prefer it.

 

[Bidwell]

I use a long glass straw then crack open the jar, stick it to the bottom, thumb on then a quick taste. It should be sweet as hell. I've dumped 2 batches that were sour after a week (out of 31). No need to let it go longer hoping it will get better.

 

[trbig]

I just wanted to also point out that this last batch that I tested that came out at 18% alc. is one of them I've added additional water to. I used 10 lbs sweet rice, 1 lb RYR, 10 yeast balls, and added 14 lbs of water after the rice was all cooked and in the bucket.

So those of you that think this is going to water down your wine... no fears. It just makes it to where the yeast is able to eat more of the available sugars converted from the starch. I truly believe that higher temps have more to do with sour batches than additional water.

With a FG of .088, it would seem the wine would be so dry that there was no sweetness left in it at all, but I would honestly still say there's enough left to call this a semi-sweet and not a dry wine at all. With no water added, this stuff was just way too sweet for my tastes. This has turned out to be the best tasting batch for me yet.

 

[SteveDodds]

I now have zero airlock activity

 

[trbig]

Going to take a wild guess and suggest that patience is not one of your strong points? lol. No airlock activity doesn't mean there's not still a lot going on in there. That being said, taste it. If you like it, harvest it.

You might get another batch started soon though so you can have a better chance at one going the length of time suggested while you sip on the other.

 

[jak1010]

LOL...I was thinking the same thing. But, I can't say that I didn't do the same thing on my first batch.

Steve: my advice is to let it go unless you can open the container and be sure it won't get contaminated.

Either way, it's cheap and knowing that it only takes 21- 28 days you can quickly get another batch going. Start a few batches and do some testing to see what you like and prefer.

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[mjwj12]

How much much water and yeast balls should I use for 5 cups of rice (32oz)( 2pounds).

 

[mjwj12]

Oh and jak. I got my balls today. Yeast that is!!

 

[clemdog]

Here is my first effort. Bottled tonight and tasted tonight. Sweet, sharp and very warming after taste. I like this, not for a session perhaps but nice for a small glass maybe before bedtime!

I will harvest my batch of sushi rice tomorrow night and will report then.

Sorry for the Dropbox link, I can't get my iPad to upload photos tonight!

Clem

 

[jak1010]

Oh and jak. I got my balls today. Yeast that is!!

That was fast considering you placed the order on Thursday and was a holiday weekend. Nice!

 

[jak1010]

How much much water and yeast balls should I use for 5 cups of rice (32oz)( 2pounds).

For 5 cups of rice, my preference is to cook with 1.25-1.50 cups of water for every cup of rice. You'll probably be fine with 2 crushed yeast balls. That's my preference.

 

[jak1010]

https://www.dropbox.com/s/6lmxe9lnvqs0qk6/IMG-20140121-WA0000.jpg

Here is my first effort. Bottled tonight and tasted tonight. Sweet, sharp and very warming after taste. I like this, not for a session perhaps but nice for a small glass maybe before bedtime!

I will harvest my batch of sushi rice tomorrow night and will report then.

Sorry for the Dropbox link, I can't get my iPad to upload photos tonight!

Clem

Clem, I can't see the picture but I'm glad you like it. I'm with you on the sessioning of this stuff. It can be strong and hit you hard. Like I've said, I can't see the picture but if you bottled this stuff, either keep it cold or stabilize it quickly. Even though you harvest, it will keep fermenting if there's sugar left and bad things will happen.

 

[SteveDodds]

LOL...I was thinking the same thing. But, I can't say that I didn't do the same thing on my first batch.

Steve: my advice is to let it go unless you can open the container and be sure it won't get contaminated.

Either way, it's cheap and knowing that it only takes 21- 28 days you can quickly get another batch going. Start a few batches and do some testing to see what you like and prefer.

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I could do it and keep out contamination but what about oxidation

That's supposed to be a question but my question mark button doesn't work

I'm going to quit calling this rice wine and start calling it rice liquor. When I tell somebody this is rice wine they immediately say, "Oh Yeah. I know what Saki is."

 

[mjwj12]

Here is my first 1 gallon batch. I used 5 cups of jasmine rice. 7.5 cups water. 4 yeast balls. It turned out to almost completely fill the 1 gallon mason jar. Jeez. But I trust everything will work out.

 

[SteveDodds]

I took a medicine dropper and sucked about .5 ounce out of the bucket. OH MY! That stuff is weird! Kind of good but kind of not good. I don't know if I like it.
Kind of reminds me of champagne. Quite a burn going down. Kind of good though. I might bottle tomorrow. Swear I want to try some more. Did I mention that stuff is weird but also kind of goooood
:rockin:

 

[SteveDodds]

trying to describe the taste to the wife. What I came up with was a mixture of champagne, with a slight taste of rice, coffee creamer, and Everclear. but in a good way, sort of. Almost might be better to drink this as shots. Or maybe mixed with juice like many of you have mentioned

 

[organ]

It tastes like wine to me.

 

[OG_IBU_Bunghole]

trying to describe the taste to the wife. What I came up with was a mixture of champagne, with a slight taste of rice, coffee creamer, and Everclear. but in a good way, sort of. Almost might be better to drink this as shots. Or maybe mixed with juice like many of you have mentioned

Do also make a batch and wait 21-28 days. Wait for it....

It's quite different at 3 days, 11 days, and 21 days. Not much difference between 28 days and 35, though. And just like beer, the yeast you use makes a huge difference... along with the rice type, fermentation temps, rice cooking, aging, adjuncts, etc....

 

[clemdog]

Here is a picture uploaded from my mobile! Hard hitting stuff! 2 large shot glasses of the wine gave me a real buzz last night!

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[brooklynkayak]

I have read most of this very long thread over several weeks, but not everything. I hadn't read of anyone having the same initial results I'm seeing.

Two days ago I started a typical batch using 5 cups sweet rice, 1:1.1 water and 4 of the bigger yeast balls.

I had read that you don't get expansion of the mass during the process, but instead get shrinkage.

So I filled my jars 7/8 full and used the common cheesecloth under the screw lid cap method.

The one thing that I did different was to add two tablespoons of sugar to the ground yeast ball mixture before adding it o the cooled rice. This was recommended by a person who's family have made rice wine for several generations.

The sugar really kicked off the yeast and created enough CO2 in 24 hours to swell the mass to the top and caused some liquid to to wick out through the cheesecloth.

At 32 hours it was down a 1/4" below the lid and I suspect it's going to continue to shrink now that the sugar is converted and the rice is being converted to less and less sugar.

After 48 hours I now show the bottom 1/3 is pure liquid and the top 2/3 of floating mass.

This seems unusual. I suspect it was caused by the early activity of the yeast acting on the added sugar and the solution being drawn out of the rice by the alcohol content produced.

I haven't touched the bottles yet and will leave everything alone for a while.

The smell seems correct, a mild sweet yeasty smell like you would get with wine.

I'm not worried, just find it odd to have that much liquid in the bottom so soon. It may in fact be a good thing.

Just a heads up for those that consider adding sugar or flour to their batches.

 

[mjwj12]

Because I put rice in then yeast, then rice then yeast, rice then yeast dot dot dot and compacted the whole thing, will it mess up the fermenting process?

 

[SteveDodds]

I cooked 16 cups of rice on my first batch. I only got 48 ounces of liquid. I think I didn't get the rice fully cooked. It looks like only about the outer half of each rice grain was consumed. The rest of the grain is rock hard. I started another batch of 5 cups at 1:1.5 and a batch of 5 cups at 1:2.25. They are both in a room at 60degF. I also cooked this rice 10 minutes longer than my first batch. I followed rice stove top cooking directions I found online for cooking times.

 

[SteveDodds]

Because I put rice in then yeast, then rice then yeast, rice then yeast dot dot dot and compacted the whole thing, will it mess up the fermenting process?

That's how I did it too.

 

[organ]

Because I put rice in then yeast, then rice then yeast, rice then yeast dot dot dot and compacted the whole thing, will it mess up the fermenting process?

It will be fine.