Making Traditional rice Wine. Cheap, Fun, and Different

[Temptd2]

Wow, guess I'll be pasteurizing at least part of this - took both the 750ml bottles out of the fridge this morning and the corks came out with a real good POP!! LOL! Obviously those yeasties are still working away in there.

Don't wanna blow up the fridge like the previously posted pics showed. I don't think KotC and I can drink it fast enough to use it up before it blows - we still got lots of beer in the house that we enjoy too!

 

[Temptd2]

Just started another batch - 5 cups sweet rice, 6.5 cups water, 3 yeast balls.

Sigh. Thanks you guys. Another kitchen addiction!

 

[jak1010]

Just started another batch - 5 cups sweet rice, 6.5 cups water, 3 yeast balls.

Sigh. Thanks you guys. Another kitchen addiction!

Yup, that's how it goes.

 

[FatDragon]

Wow, guess I'll be pasteurizing at least part of this - took both the 750ml bottles out of the fridge this morning and the corks came out with a real good POP!! LOL! Obviously those yeasties are still working away in there.

Don't wanna blow up the fridge like the previously posted pics showed. I don't think KotC and I can drink it fast enough to use it up before it blows - we still got lots of beer in the house that we enjoy too!

Just started another batch - 5 cups sweet rice, 6.5 cups water, 3 yeast balls.

Sigh. Thanks you guys. Another kitchen addiction!

Can't drink it fast enough before it blows, so I'm going to start another batch. Sounds about right - this stuff is good enough (and easy enough) to circumvent standard logic. I'd start another one myself, in spite of having more beer, mead, and rice wine than I can currently drink (even if you completely ignore the rest of the alcohol in my house), but the lady of the house would be moderately displeased by such a move...

 

[trbig]

I started this last 10lb batch on Jan 30th, so it's officially been just over a month, and the airlock is still bubbling @ every 10 seconds or so, but got tired of waiting on it.

Here's what is left of 10lbs of sweet rice.





And the liquid. About 2 1/2 gallons.





It came out a good batch.. tastes really nice. I had been adding 13 lbs of water to the batch. (Weight of rice x 1.3 of water. And yes, that means that I cook the rice the normal way, then after it is in the ferment bucket I add that much additional water to the rice before adding the yeast.) That made a very strong, but very dry rice wine. I don't remember if I cut back the water to 10 lbs of added water or I just added a gallon. I will have to look back, but this batch is nicer. Like a semi sweet where the rice wine with no added water was way too sweet for my taste and the other was a bit too dry, though still good. The wine is now cold crashing out in my garage and I'll post up how much settled out since I like it clear. Then bottle and pasteurize.

 

[jak1010]

I started this last 10lb batch on Jan 30th, so it's officially been just over a month, and the airlock is still bubbling @ every 10 seconds or so, but got tired of waiting on it.

Here's what is left of 10lbs of sweet rice.





And the liquid. About 2 1/2 gallons.





It came out a good batch.. tastes really nice. I had been adding 13 lbs of water to the batch. (Weight of rice x 1.3 of water. And yes, that means that I cook the rice the normal way, then after it is in the ferment bucket I add that much additional water to the rice before adding the yeast.) That made a very strong, but very dry rice wine. I don't remember if I cut back the water to 10 lbs of added water or I just added a gallon. I will have to look back, but this batch is nicer. Like a semi sweet where the rice wine with no added water was way too sweet for my taste and the other was a bit too dry, though still good. The wine is now cold crashing out in my garage and I'll post up how much settled out since I like it clear. Then bottle and pasteurize.

Gotta say, I'm a bit jealous.

 

[trbig]

Gotta say, I'm a bit jealous.

It's just size envy.. it's natural. lol.

 

[Temptd2]

Can't drink it fast enough before it blows, so I'm going to start another batch. Sounds about right - this stuff is good enough (and easy enough) to circumvent standard logic. I'd start another one myself, in spite of having more beer, mead, and rice wine than I can currently drink (even if you completely ignore the rest of the alcohol in my house), but the lady of the house would be moderately displeased by such a move...

Since I AM the "lady of the house" here - no worries on THAT front! LOL!

KotC is delighted that I am so on board with all this formation of alcoholic beverages. He loves that I enjoy the whole beer brewing process, from gathering supplies to bottling and conditioning. Hell, I get to drink some of it too, may as well have a hand in making it!

So far the rice wine has kinda been "my" baby, but since we tasted it last night - he is more interested in doing some rice wine experimentation of his own. 'S'all good!

 

[josephbernard66]

I got a batch bout 3/4 5gal bucket mixed in ginger with it to try to break down the starches more and to try to cover the taste of birnt rice bits. Bout how much liquid im gonna get? Anyone know?

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[jak1010]

It's just size envy.. it's natural. lol.

It's not the size it's....ah forget it. I'm tired of explaining myself.

 

[FatDragon]

It's not the size it's....ah forget it. I'm tired of explaining myself.

So you're saying that carboy has excellent girth...

 

[trbig]

I got a batch bout 3/4 5gal bucket mixed in ginger with it to try to break down the starches more and to try to cover the taste of birnt rice bits. Bout how much liquid im gonna get? Anyone know?

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Just a guess, but @ a gallon and a half with 10 lbs rice? My concern is that any burnt rice that made it to the bucket, you're going to taste it no matter what you put in to mask it. No idea what that taste would be, good or bad, but can't imagine a nice smoked oak flavor coming from it. lol. Good Luck.

 

[mjwj12]

Here is my batch. 2 weeks in. Thinking about draining it. Cold crashing it then bottling.


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[ChefRex]

Here is my batch. 2 weeks in. Thinking about draining it. Cold crashing it then bottling. View attachment 183752


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I'd give it another week.

 

[mjwj12]

I'd give it another week.

Yea I was thinking the same thing. I have a big southern comfort bottle I'm trying to finish so I can put it in there lol


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[trbig]

I'd give it another week.

Or two... There's a lot of rice in there you're wasting by stopping so soon. That rice will all start dropping to the bottom, leaving clear wine on top.

 

[josephbernard66]

I got my ryr today.... how do I use it?

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[Leadgolem]

I got my ryr today.... how do I use it?

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Crush it with your rice yeast balls and mix it in all at once, after your rice has cooled. I use 1 tbs of dry RYR per cup of dry rice, before the RYR has been crushed.

 

[josephbernard66]

Thanks

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[jak1010]

Crush it with your rice yeast balls and mix it in all at once, after your rice has cooled. I use 1 tbs of dry RYR per cup of dry rice, before the RYR has been crushed.

Exactly how I use it. A little goes a long way.

 

[jak1010]

I got my ryr today.... how do I use it?

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Glad it arrived safely. Thanks again.

Is this your first batch or have you made regular batches before?

 

[josephbernard66]

Good to know I was gonna go redneck and shoot all muh bullets at once.

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[josephbernard66]

Thanks again gents im cooking rice now... slow and painful 2 cups at a time.

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[josephbernard66]

Any differences for red over white? Temps... times.... X cetera ?

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[josephbernard66]

First ryr batch started. Was lazy crushed yeast ball between thimb and forefinger. Ryr four pinches likewise.

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[trbig]

I got my ryr today.... how do I use it?

Well, I was going to explain that my ratio was a little higher than what others posted, but I see "Precise" isn't part of your preperation.. lol. Good luck.

 

[CliffMongoloid]

After 2 days mine has a decent amount of liquid on top ... Is this normal?

 

[mjwj12]

After 2 days mine has a decent amount of liquid on top ... Is this normal?

Leave alone for 3-4 weeks. Let t do its thing.

 

[trbig]

After 2 days mine has a decent amount of liquid on top ... Is this normal?

You might sterilize a spoon or something and stir it a bit. I've had sweet rice make a glue-like "Plug" before where liquid couldn't drop down and CO2 couldn't escape.

 

[AbstractBrewer]

jak1010,

I just order some yeast balls from you on Ebay, looking forward to trying this out!

Thanks!

Chris