Thanks, Chef, that does help, and I also test mine with an laser-guided infrared.
My pleasure.
Thanks, Chef, that does help, and I also test mine with an laser-guided infrared.
Yeah. You were the one that said brew more. I got some buddies that wanna brew some too. I been sharing my stuff now im out. Lesson learned dont be too nice. But if you somethinf from down here ill make a trade.
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I generally use a 1:1.5 ratio of dry rice to water. Without presoaking, and get a better yield then you reported.Just harvested my first batch of wine made with jasmine rice - it's a 4 weeks because I made a mistake and packed it too tightly into the jar, so at 3 weeks, I put it in a different jar much more loosely packed.
It's REALLY good - different taste than the sweet rice, which we like too - but interestingly, 4 cups of jasmine rice = about 750ml of wine, where 4 cups of sweet rice made two 750ml bottles plus about half a 16 oz. bottle. What to do, what to do - more jasmine, or not!
Well, I still have a lot of jasmine rice left, so I guess that answers THAT question....
I've not been able to preserve the lees for reuse yet either. I also tried air drying, and refrigeration for a couple of weeks. Both attempts failed. I believe the bug producing the amylase enzyme died in both cases. The air drying also killed the monascus purpureus, though the refrigeration did not. It probably would have been possible to add yeast balls and refrigerated RYR lees to start a new RYR batch. Though I have no idea how long it would keep in the fridge. My experiment was at 2 weeks in the fridge.I tried to reuse the lees. Mine just turned green . I was air drying them though.
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How big a batch are you doing, I may have read it but I don't want to go back.
Sorry, was gone all weekend. I do a minimum of 10 lbs dry rice, but sometimes 25. I just use a 7 1/2 gal ferment bucket that I also rotate and make beer in. 25 lbs is a tight fit in a 7 1/2 gal bucket.
On issues doing that large of a batch? I think it was Leadgolum that had an issue doing, I think, a 5 gallon batch.
No issues other than normal stuff you have on small batches. You win some and lose some. Mostly win. Hardest part for me, is I've found the cooler I can ferment this stuff, the better. Warmer ferments make for a sour batch. There doesn't seem to be such thing as a cold crash and make dormant on whatever yeast this is. I've had a carboy of it out in the garage in the low 30's and it still bubbles. Seeing some of the results from capped rice wine exploding in peoples' fridges, this seems to attest to that. Only thing that seems to really stop it is heat, but I've never tried k-meta or sorbate on it either.
Just had a great idea for bottling this rice wine. 1 gallon tea jugs. When they get opened you can never fully seal them again. They are also plastic and can handle expansion if need be.
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Mine neither.
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Both. I use 3 tbs of crushed RYR per 1 1/2 cup dry rice, and 1/3 of an oz, approximately, of crushed yeast balls.Leadgolum, when you make RYR batches are you using only RYR or a mix with the balls? Either way how much RYR are you using?
Thanks
I had two issues doing larger batches.On issues doing that large of a batch? I think it was Leadgolum that had an issue doing, I think, a 5 gallon batch.
I find it likely that the enzymes involved can address most types of starch. Provided they have been gelatinized first. I did try this with whole cooked wheat berries. I believe the fungus failed to penetrate the bran. What I ended up with was some very very moldy cooked wheat berries, and not wine. I would advise cracking the wheat and then cooking it before inoculating it.My nephew asked me an interesting question yesterday about the yeast balls: "does that stuff work on wheat?"
My answer was, "I dunno. Bring me some wheat next time you swing by, and we'll find out."
Full disclosure: It isn't just an idle question. My parents ground their own flour and made their own cracked wheat for years (ever had cracked wheat, almond milk and honey slow-cooked overnight for breakfast?). When they died they left several hundred pounds of red winter wheat, that's sealed in 50 lb double bags and probably good for a thousand years...
My nephew was their live-in caretaker the last few years of their life, so he got custody of the wheat and the flour mill. And if the yeast balls work on wheat, we're looking at a lifetime supply of booze....
If they don't, we've lost a few cups of wheat and some yeast balls. Sounds like a good gamble to me....
Yes. Doing so multiple times resulted in a progressively tangier wine with white rice wine though. In addition, attempting to preserve the lees either by air drying or refrigeration cause the subsequent batches to fail. It probably killed the fungus breaking down the starch. So, use them fresh. You are also looking at progressively higher risks of infection with every re-use.Question for you all.
I read the first 10-20 pages of this post and am very intrigued by this recipe. Since yeast balls are hard to come by, if i find some and make this recipe....can i take leftover rice mush at the end of a batch when bottling and use that to start a new batch?
Thank you in advance for your replies!
Thanks for the reply. We're on the same page; I had already decided to crack the wheat before cooking. I hadn't thought of the bran, but I figured the yeast balls would work better on pieces of grain instead of whole kernels....I find it likely that the enzymes involved can address most types of starch. Provided they have been gelatinized first. I did try this with whole cooked wheat berries. I believe the fungus failed to penetrate the bran. What I ended up with was some very very moldy cooked wheat berries, and not wine. I would advise cracking the wheat and then cooking it before inoculating it.
I do know of at least one successful attempt to make red rice wine from cooked masa.
In my opinion, that would help with the mixing but would probably make the starch cap issue worse.Leadgolem...I wonder if it would help to chop up the rice after cooking in the food processor? Just a thought. Or maybe chop it up slightly prior to cooking to help it keep from clumping so badly or mix with the yeastballs/RYR more easily?
Is cheese cloth the best way to strain?
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I would probably not use cheese cloth. If you intend to squeeze at all I doubt you'd be able to get the lees out of the cloth.Ive used a wifebeater before. I have used a coarse strain nylon bag. Muslin pillow case. Really I think cheese cloth or a nylon bag or wife beater are all just as good.
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I would probably not use cheese cloth. If you intend to squeeze at all I doubt you'd be able to get the lees out of the cloth.
This is about 2 weeks now.
View attachment 188029View attachment 188030View attachment 188031
Brewed Not Bought!
This is about 2 weeks now.
View attachment 188029View attachment 188030View attachment 188031
Brewed Not Bought!
I use nylon "Cheesecloth" bags to strain mine, much like these, but I have found a larger size at my local homebrew shop.
http://www.amazon.com/dp/B007P6XE28/?tag=skimlinks_replacement-20
After straining, the lees go down the sink, I turn the bag inside out and hand wash well, then throw it in the washing machine (But not through the dryer.. they air dry quickly)
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