Making Traditional rice Wine. Cheap, Fun, and Different

[josephbernard66]

Oats and grits casserole... fish sauce. .. grits should be served with cheese.

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[WesleyS]

Damn....The pineapple coconut juice combo sounds friggin great. Definitely going to try it.

It works well with this wine. I think the next experiment I will do with the next batch is adding just coconut, no pineapple.

 

[josephbernard66]

The oatmeal is fuzzy. The spaghetti got fuzzy. The grits are not fuzzy.

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[MarcusKillion]

Oats and grits casserole... fish sauce. .. grits should be served with cheese.

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I knew something was wrong .

 

[MarcusKillion]

the jar I had that would not separate is still not doing so even after I poured it through a brass coffee filter to remove some of the solids . How ever I did remember why it did this . This is the black rice that I ran through the grain mill to break up the hull . In doing so i guess it made the rice to fine ground and so the yeast really ate it up. I hope it will separate as it tastes quite good .

 

[mjwj12]

Anyone got a link to the pastorizing again?


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[ChefRex]

Anyone got a link to the pastorizing again?


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It's a sticky in the cider forum.

 

[WesleyS]

Anyone got a link to the pastorizing again?


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https://www.homebrewtalk.com/showpost.php?p=2245901

 

[mjwj12]

Got a new batch started tonight. I'm going to pasteurize and bottle cap my after 4 weeks. I might add some pineapple too


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[jak1010]

Got a new batch started tonight. I'm going to pasteurize and bottle cap my after 4 weeks. I might add some pineapple too


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Nice! Once you start with this stuff, it goes right into rotation if you're an avid brewer. Even if not a brewer, you'll most likely be making it often.

 

[mjwj12]

Nice! Once you start with this stuff, it goes right into rotation if you're an avid brewer. Even if not a brewer, you'll most likely be making it often.

This is my second batch.


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[trbig]

Nice! Once you start with this stuff, it goes right into rotation if you're an avid brewer. Even if not a brewer, you'll most likely be making it often.

This stuff has about turned me into a wino! I've brewed a total of only @ 12 gallons of beer this year, but between this rice wine and other wines I've been making, I'm somewhere @ 52 gallons of wine made or in process. It's only February! lol. I have lots and lots of cases of beer bottles, but now I can't pass the brew shop without picking up more wine bottles.

Here in Oklahoma, you're allowed to make 200 gallons per adult in the household per year. (Legally) Something tells me I'll be working on my wife's 200 gallons before mid year. lol.

 

[josephbernard66]

Earlier batch, potatoes sour... but potent.

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[josephbernard66]

Day 24 spaghetti and potato finished
Since it is 8:00 am I will not be swallowing.

First the spaghetti:
Color: Cloudy urine.
Smell: Not bad but not great. Very alcoholic. A faint grainy smell. Many floral beer like smells much like a trappist ale or maybe a lambic. Almost smells like a bowl of Wheaties. The smell makes me wish it had some hops in it. A rather sweet floral citrusy smell.
Taste: Also not bad but not great. Drinkable...I think. Quite sweet. Floral notes. Lots of citrusy notes like orange juice. Lots of citrusy aftertaste. Lots of body. Very citrusy like a mixture of orange, lemon, and maybe pineapple juice. A taste almost like several day old Mountain Dew. Has a strong mouth bite but not in an alcoholic way.
Conclusion: Not something I will be doing again. Produced a drinkable product but its just not my thing. But for others this might be worth doing some more investigating.

Potato:
Color: The color of lemon juice.
Smell: Very paint like. Smells exactly like my wife's finger nail polish with a little bit of rotten egg mixed in. I should not have smelled it as hard as I did. Wasn't sure if I was going to survive it. Kind of nauseating.
Taste: It was very hard to bring myself to taste it. When I did taste it I actually gagged and almost vomited.
Conclusion: Nasty! Disgusting!

Epilogue: For others that are interested the spaghetti might be ok. I strongly advise everyone to not make the potato. However, YMMV.

Well mine didnt come out like that... It tasted like pickles. Not good not bad. If I were too broke to buy rice I would do this.

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[mjwj12]

So my new batch I started a course days ago has a blackish moldy looking on top of it. What do I do?


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[MarcusKillion]

So my new batch I started a course days ago has a blackish moldy looking on top of it. What do I do?


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did you use ryr or some other red or black rice ?
Anyway just peel it off and stir it up . Stirring will stop the mold from taking hold . Maybe you have it a little too warm ?

 

[jak1010]

Checking out an Asian market and came across this in the alcohol isle. Check out the price.

 

[mjwj12]

did you use ryr or some other red or black rice ?

Anyway just peel it off and stir it up . Stirring will stop the mold from taking hold . Maybe you have it a little too warm ?

Regular jasmine rice.


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[jak1010]

Can you snap a pic of it? Sometimes it's fine and once the alcohol level rises high enough, it all dies off. I sometimes get no mold, sometimes I get a nice "snowy" white fuzzy mold, and sometimes I get mold that has a slight darkness to it. I don't think it effects the flavor (since I often add flavors like fruit juice) but it's nothing to worry about unless it's green and or in very large quantities.

 

[josephbernard66]

I need to find a faster way to cook large amounts of rice. I also would like to try a batch with ryr.

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[ChefRex]

My first batch was started on 1/28, what am I looking for to decide when to harvest?

 

[sonofgrok]

My first batch was started on 1/28, what am I looking for to decide when to harvest?

Looks pretty ready to me

 

[jak1010]

Looks pretty ready to me

Agreed. I'd say ready to.

 

[ChefRex]

Thanks, I'll bottle it up later.

 

[mjwj12]

Can you snap a pic of it? Sometimes it's fine and once the alcohol level rises high enough, it all dies off. I sometimes get no mold, sometimes I get a nice "snowy" white fuzzy mold, and sometimes I get mold that has a slight darkness to it. I don't think it effects the flavor (since I often add flavors like fruit juice) but it's nothing to worry about unless it's green and or in very large quantities.

**** I didn't take a pic and I scooped it out already. It was a funny white and black under neath. all on the top and some on the sides.


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[trbig]

I need to find a faster way to cook large amounts of rice. I also would like to try a batch with ryr.

Agreed. I've got two microwaves and two steamers that I can run through 3 cups dry rice each, but they still take nearly 30 minutes per round. I usually do at LEAST 10 lbs rice per batch and it does take a while.

 

[ChefRex]

Two quarts plus a glass, (and what ended up on the counter, need to refine my bottling procedure)
Very tasty, more rice is going for a soak!

 

[MarcusKillion]

I had a bottle of black rice going and I tasted it and it had went sour . Tasted like cranberry last time I tried it . Guess I will not bother straining it out .

 

[jak1010]

Two quarts plus a glass, (and what ended up on the counter, need to refine my bottling procedure)
Very tasty, more rice is going for a soak!

Nice! You'll be surprised how much the solids drop and the top part becomes clear in such a short time. Also, loosen the lid, pasteurize or cold crash this stuff to be on the safe side. It does get pressurized.

 

[BBQB]

How hard do you pack down the rice?


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