Making Traditional rice Wine. Cheap, Fun, and Different

[MarcusKillion]

i put too much extra water in my ryr batch and it came out very thin on taste and of course on alcohol also. So I put in a half a can of grape juice concentrate and a couple cups of sugar just to see what it would come out like . it is bubbling away and churning that rice

 

[Leadgolem]

...The Chinese people I know that make this store it in bottles with a large air gap/head space at the top. They use red yeast rice, but after sitting in the bottle a few months, that red color becomes a really nice amber-ish to light brown because of the oxidation...

That's interesting. I've got some I bottled last April with normal wine bottle headspace and it's still very red.

 

[trbig]

That's interesting. I've got some I bottled last April with normal wine bottle headspace and it's still very red.

I don't know, man.. just going by what they say, but I think they're holding out on me.. lol. Some ancient Chinese secret they can't tell the white guy.

They let theirs sit out on shelves at room temperature. Mine is like yours, in wine bottles and still red after at least a couple months. The stuff I bottled back in December is still as red as when I bottled it.

 

[MarcusKillion]

My neighbor said to me when I told him I used black sweet rice to make wine " black rice ? " It actually comes out looking quite like the ryr only a bit darker and close to the same taste
I read on the asian university site that sealed rice wine is stored at room temp and sealed up and left for 3 months to 10 years to finish out . I think it comes out amber colored if I remember correctly

 

[jak1010]

I don't know, man.. just going by what they say, but I think they're holding out on me.. lol. Some ancient Chinese secret they can't tell the white guy.

They let theirs sit out on shelves at room temperature. Mine is like yours, in wine bottles and still red after at least a couple months. The stuff I bottled back in December is still as red as when I bottled it.

Here's a few pics of a batch made with Red Yeast Rice. I cold crashed it for about 4 months and then poured off the clearer stuff into this bottle. It's been in this bottle in the fridge for about 4 more months.

 

[ChefRex]

How is it?
Harvested my second batch, love this stuff! Soaking rice for another batch.:rockin:

 

[jak1010]

Let's just say that I can see why it stays around for a long time. It's not as sweet and fruity as when first harvested. It's has a bit of a chalky texture and a slight stale taste. Still drinkable in small quantities though. VERY alcoholic. Like a brandy almost.

I much prefer the stuff while it's young. I usually don't have much left within 2 weeks of harvesting. This was just a batch that I intentionally aged. Not terrible but, I'm such a fan of the young version of this wine that there's no bonus for me to wait for it to age into something that I enjoy less.

Made another batch today.

 

[Temptd2]

I haven't even HARVESTED my first batch yet (tomorrow will be 3 weeks!) but I have four batches going! HA HA! I sure hope I like it. If it TASTES as good as it SMELLS - then I'm golden.

Plan to harvest the first batch tomorrow. Will try to remember to take some pictures!

 

[ChefRex]

I haven't even HARVESTED my first batch yet (tomorrow will be 3 weeks!) but I have four batches going! HA HA! I sure hope I like it. If it TASTES as good as it SMELLS - then I'm golden.

Plan to harvest the first batch tomorrow. Will try to remember to take some pictures!

If you don't like it you can send it to me I have two more going and cooking rice at the moment for another. I do want to save some to try aging a couple of months as people thinks it improves.

 

[Temptd2]

Yeah, not sure aging is gonna happen here, based on the wonderful smells coming from this stuff - but we shall see.

Forgot to mention, I bought a microwave rice cooker on Amazon. Loaded it up with 4 cups of sweet rice and 5 cups of water, put it together as recommended, stuck it in my hot-rod Panasonic inverter technology MW - on high 5 minutes, 70% 15 minutes. Checked it about 10 minutes in and it had overflowed MAYBE 2 tablespoons - cut the power back to 50% and let it go the rest of the time. Left it alone for 20 more minutes, then took it out of the MW and checked - woohoo, perfect rice!

Did another batch, same thing - 4 cups sweet rice, 5 cups water, 5 minutes on High, 15 minutes at 50%, let stand 20 minutes, uncover and NO overflow, just beautiful perfectly-cooked sweet rice. Gonna do it this way from now on.

It MIGHT work with 5 cups rice - as long as I use the 50% setting. Will try that next time and see. It supposedly has a 12 cup capacity but I'm slightly doubtful....

 

[Leadgolem]

Yeah, not sure aging is gonna happen here, based on the wonderful smells coming from this stuff - but we shall see.

Forgot to mention, I bought a microwave rice cooker on Amazon. Loaded it up with 4 cups of sweet rice and 5 cups of water, put it together as recommended, stuck it in my hot-rod Panasonic inverter technology MW - on high 5 minutes, 70% 15 minutes. Checked it about 10 minutes in and it had overflowed MAYBE 2 tablespoons - cut the power back to 50% and let it go the rest of the time. Left it alone for 20 more minutes, then took it out of the MW and checked - woohoo, perfect rice!

Did another batch, same thing - 4 cups sweet rice, 5 cups water, 5 minutes on High, 15 minutes at 50%, let stand 20 minutes, uncover and NO overflow, just beautiful perfectly-cooked sweet rice. Gonna do it this way from now on.

It MIGHT work with 5 cups rice - as long as I use the 50% setting. Will try that next time and see. It supposedly has a 12 cup capacity but I'm slightly doubtful....

That "cup" capacity is probably what they consider to be a cup of rice in Asia, rather then a US measuring cup. IE 3/4 of a US measuring cup. 9 cups.

At a guess, that's probably total volume including the water.

Have I mentioned lately that the way the capacity of rice cookers is stated annoys me?

 

[Leadgolem]

Here's a picture of my aged red rice wine. I considered this portion to have the perfect proportion of suspended solids to liquid when I bottled it. You can see it has completely settled out.

 

[trbig]

Here's a picture of my aged red rice wine. I considered this portion to have the perfect proportion of suspended solids to liquid when I bottled it. You can see it has completely settled out.

And that's the point I pour off the yummy clear part and discard the solids.

 

[501irishred]

So there seems to be conflicting information here. Is it generally considered a good thing to fully clear this wine, or is leaving solids in suspension a good thing?


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[trbig]

So there seems to be conflicting information here. Is it generally considered a good thing to fully clear this wine, or is leaving solids in suspension a good thing?

Is a steak better with just a few light seasonings or with a good steak sauce? Is Mexican beer better with a little lime and salt or just as-is? Is a basic mead best, or does some fruit additions make it better?

It's all a matter of personal tastes. Some like it better with the solids, and some don't. Only you can decide.

 

[josephbernard66]

Try some with both.

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[Temptd2]

That "cup" capacity is probably what they consider to be a cup of rice in Asia, rather then a US measuring cup. IE 3/4 of a US measuring cup. 9 cups.

At a guess, that's probably total volume including the water.

Have I mentioned lately that the way the capacity of rice cookers is stated annoys me?

LOL! Why, no, I don't believe you HAVE! Annoys me too.

OK, so here is my harvest (original batch, 4 cups sweet rice, 7 cups water, 2 Chinese yeast balls, 3 weeks)! The larger bottles are 750ml bottles and the smaller one is a 16 ounce bottle. Can't believe how much this produces from just 4 cups of rice! Wowza!

I just finished harvesting it so it's totally milky now. Gonna stick it in the fridge and see what shakes out. It's very good with a nice little alcohol burn at the end.

 

[jak1010]

So there seems to be conflicting information here. Is it generally considered a good thing to fully clear this wine, or is leaving solids in suspension a good thing?


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My preference is to keep whatever solids made it past the harvest strain. It isn't much and when left to sit, you can see the solids on the bottom. I shake it right back in before serving so that it looks similar to milk or heavy cream in appearance.

In fact, mine looks exactly like the pics you see above in the post from temptd2.

To me, I can taste the difference and I prefer the solids.

 

[trbig]

My preference is to keep whatever solids made it past the harvest strain. It isn't much and when left to sit, you can see the solids on the bottom. I shake it right back in before serving so that it looks similar to milk or heavy cream in appearance.

In fact, mine looks exactly like the pics you see above in the post from temptd2.

To me, I can taste the difference and I prefer the solids.

And I, on the other hand, prefer the much crisper/cleaner, less chalky feel/taste of the cleared product. There is no right/wrong, just what you end up prefering.... Even though Jak is way wrong.

 

[jak1010]

Even though Jak is way wrong.

I know you are but what am I?

About to pour myself another glass of this delicious stuff.

 

[trbig]

I know you are but what am I?

About to pour myself another glass of this delicious stuff.

I'm actually doing a bit of a science experiment with mine. I'm taking a big shot.. maybe 2-3 ounces.. of the RYR rice wine every day and I want to see if it has any effect on my cholesterol levels. I'll probably hear, "Well, your cholesterol dropped 5 points, but your ALT (Liver enzymes) jumped 10." lol

 

[501irishred]

Is a steak better with just a few light seasonings or with a good steak sauce? Is Mexican beer better with a little lime and salt or just as-is? Is a basic mead best, or does some fruit additions make it better?



It's all a matter of personal tastes. Some like it better with the solids, and some don't. Only you can decide.

Hmmm I see. For me a Ruth's Chris steak = a little salt and pepper and Applebee's steak = ketchup and hot sauce. Got about a week left to see what my rule will be for rice wine.....



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[Temptd2]

And I, on the other hand, prefer the much crisper/cleaner, less chalky feel/taste of the cleared product. There is no right/wrong, just what you end up prefering.... Even though Jak is way wrong.

LOL! Can't wait til KotC gets home tonight so we can see which way WE prefer it. Am also gonna try adding some homemade SF pomegranate syrup (aka jelly that didn't fully set up) and see how that fares. If that's good - I've also got some homemade SF Asian pear/ginger butter (no actual butter involved) and see if I like that too. Or instead. Or neither.

 

[jak1010]

LOL! Can't wait til KotC gets home tonight so we can see which way WE prefer it. Am also gonna try adding some homemade SF pomegranate syrup (aka jelly that didn't fully set up) and see how that fares. If that's good - I've also got some homemade SF Asian pear/ginger butter (no actual butter involved) and see if I like that too. Or instead. Or neither.

Careful not to get it too close to his beer. These Chinese beverages can leap high and far.

 

[jak1010]

Went with a smaller pour this time. I can drink beer by the gallon but I can't hang too much with this stuff.

 

[ChefRex]

Having a bit of my red, tastes better then it did yesterday, defiantly picking up on the fruitiness that wasn't there before.

 

[Leadgolem]

So there seems to be conflicting information here. Is it generally considered a good thing to fully clear this wine, or is leaving solids in suspension a good thing?

I think it depends on how sweet you prefer it to be. A lot of the sweeter compounds drop out with the solids. So do some of the other flavor compounds. IMO, the solids do detract from the texture somewhat.

I've been thinking that I may try sweetening some of the cleared wine with simple syrup and see how that goes.

 

[Temptd2]

Careful not to get it too close to his beer. These Chinese beverages can leap high and far.

No worries there, Jak - the rice wine is in an entirely different level of the house AND in the laundry room which is actually at the back of my Mom's cottage!

Well taste test - YEAH! Goooood juice. We drank some straight, we drank some with pomegranate syrup, we drank some cold and we drank some warmed. Consensus - warmed is REALLY good, smooths out any rough edges. I like the unfiltered/cold/plain really well, KotC prefers the warm/filtered. Something for everyone!

Very glad I have more happily chugging away. And SonofGrok - :rockin:

 

[pdxal]

So there seems to be conflicting information here. Is it generally considered a good thing to fully clear this wine, or is leaving solids in suspension a good thing?


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It's just like sake. Some prefer nigori (with solids, milky appearance), some prefer the clear styles. The solids add sweetness.

 

[Gar]

Anyvody ever use this brand of rice?

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thats the same brand i been using