Making Traditional rice Wine. Cheap, Fun, and Different

[PicKl3d]

What were the effects?

Um very good drunken feeling lol

 

[jak1010]

Um very good drunken feeling lol

Very nice!

 

[Hoon]

Steamed 5 cups Calrose Saturday, cooled to Sunday (yesterday) and "jarred" it, it filled a gallon jar and a quart jar, both have a good amount of liquid in them already. Used two yeast balls, this is going hard and strong!


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[LissyVapes]

When it is finished, is it carbonated?

 

[Hoon]

No. The lid is loose enough to gas off. Are looking for a carbonated wine?



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[LissyVapes]

No, I was just curious. I don't want any bottle bombs in my fridge! lol

 

[RegarRenill]

No, I was just curious. I don't want any bottle bombs in my fridge! lol

I would pasteurize it once it is done, I had a batch in the fridge for 3 months and I got some pressure every time I opened it to "sample." I have noticed that the batches I take off of the solids usually do not have the same lingering fermentation.

 

[jak1010]

No, I was just curious. I don't want any bottle bombs in my fridge! lol

Take a look at the post on the bottom of page 17. It can happen...

 

[DanzigsMISFITS]

Lots of liquid in mind smell boozy too

 

[Newsman]

Has anyone added cooked rice 48+ hours after fermentation has begun? My container could probalby handle another pound (uncooked) of rice. Just wondering... it's been 48 hours (approximately) since I started this.

 

[jak1010]

Has anyone added cooked rice 48+ hours after fermentation has begun? My container could probalby handle another pound (uncooked) of rice. Just wondering... it's been 48 hours (approximately) since I started this.

Damn good question...Ive never done it before but I can't see why it would be a problem.

I doubt it would interfere with the mold production and can't see any other negative effects.

 

[Hoon]

Don't see how that would be a problem, but probably stir it. Three weeks was the ticket for my first batch, the second is producing faster but I am still going the three week point, more or less.



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[rskelhorn]

I made 4 large containers for my first batch.

After 2.5 weeks there wasn't much liquid but it was quite sloppy. I strained one of the batches to test, and it's interesting that although there was liquid, there seemed to be virtually no alcohol affect. It seems to me that the mold needs to liquefy the solid and then the yeast then eats the sugars extracted by the liquefying process?

I say that, because now at 3.5 weeks I can notibly smell the alcohol in the containers, quite boozy. I'll wait until the 4 week mark to strain one of the containers to see how it is.

 

[Hoon]

I made 4 large containers for my first batch.

After 2.5 weeks there wasn't much liquid but it was quite sloppy. I strained one of the batches to test, and it's interesting that although there was liquid, there seemed to be virtually no alcohol affect. It seems to me that the mold needs to liquefy the solid and then the yeast then eats the sugars extracted by the liquefying process?

I say that, because now at 3.5 weeks I can notibly smell the alcohol in the containers, quite boozy. I'll wait until the 4 week mark to strain one of the containers to see how it is.

Really? I'm at a 5 days and I have a lot of liquid and noticeable alcohol smell. But I have it in a closet that probably gets near 80 in the late day. Similar to my first batch (this is my second batch), but seems faster. I noticed liquid in about 2 days. You'll be surprised how much liquid comes out when you run it thru a paint strainer bag - the first batch had about a cantaloupe size just on the strain, but squeezing the liquid out gave me about a baseball size solid mass when I was finished.

Regardless, it is incredibly easy, cheap and the yield is a pretty good amount.



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[rskelhorn]

Really? I'm at a 5 days and I have a lot of liquid and noticeable alcohol smell. But I have it in a closet that probably gets near 80 in the late day. Similar to my first batch (this is my second batch), but seems faster. I noticed liquid in about 2 days. You'll be surprised how much liquid comes out when you run it thru a paint strainer bag - the first batch had about a cantaloupe size just on the strain, but squeezing the liquid out gave me about a baseball size solid mass when I was finished.

Regardless, it is incredibly easy, cheap and the yield is a pretty good amount.



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I used Jasmine rice and it was quite dry when I mixed it with the yeast balls. It's also never more than 17C in our house (62.6F)

 

[DanzigsMISFITS]

Started a second batch 1.5 cups jasmine .5 cups forbidden forbidden 2 yeast balls

 

[Hoon]

So what are you finding about the differences between Calrose and Jasmine?


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[Newsman]

I was looking at the grocery store the other day and they have "long grain" and "medium grain" white rice. I know we've tried the long grain and it didn't work so well. Has anyone tried "medium grain" rice?

 

[RegarRenill]

Haven't seen that in my grocery store and don't recall anyone posting about it. Why not whip together a small batch and let us know how it goes?

 

[CreamyGoodness]

Can I make this work? I have 5lbs of red cargo rice I got on sale and 20 yeast balls total (also on sale). Do I have the right ratio of yeast to rice?

 

[DanzigsMISFITS]

Can I make this work? I have 5lbs of red cargo rice I got on sale and 20 yeast balls total (also on sale). Do I have the right ratio of yeast to rice?

Too early for math...how many cups of rice is that?..I do a yeast ball per cup and Iargesr batch ive made is 4 cups

 

[CreamyGoodness]

Too early for math...how many cups of rice is that?..I do a yeast ball per cup and Iargesr batch ive made is 4 cups

To a cup of cooked or uncooked rice? That makes all the difference...

 

[jak1010]

Can I make this work? I have 5lbs of red cargo rice I got on sale and 20 yeast balls total (also on sale). Do I have the right ratio of yeast to rice?

I don't know what 5 lbs of rice converts to in cups of rice but, 20 yeast balls will go a long way. I add about 1-2 balls per 5 cups of rice. That's about 50 cups of dry rice! I think you're in good shape.

As for doing one giant batch...TRBIG would be the best to comment. Of all the posts about large batches, he appears to have the most experience.

 

[DanzigsMISFITS]

I did 1 yeast ball per uncooked cup

 

[DanzigsMISFITS]

On first page he used 2 balls for a 2 cup batch so I assumed 1 ball per cup

 

[CreamyGoodness]

Anyone have any tips when it comes to cooking red cargo rice for rice wine?

 

[Rambunctious]

Holy crap batman! I just harvested my very first batch. Yikes this stuff is strong, warms you right up inside. Reminds me of a jacked jacked hard cider I made a while back strength wise. Has anyone ever determined the A.B.V. of this stuff. Now I understand the little cups when consuming Sake.


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[pdxal]

Holy crap batman! I just harvested my very first batch. Yikes this stuff is strong, warms you right up inside. Reminds me of a jacked jacked hard cider I made a while back strength wise. Has anyone ever determined the A.B.V. of this stuff. Now I understand the little cups when consuming Sake.


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Sake is watered down and usually in the 15% ABV range, and a link to a Chinese university thesis(?) mentions about 20% as the capability of the yeast with this type of side by side saccharification and fermentation.
I just know it can be damn strong.:rockin:

 

[MasterCrook]

Holy crap batman! I just harvested my very first batch. Yikes this stuff is strong, warms you right up inside. Reminds me of a jacked jacked hard cider I made a while back strength wise. Has anyone ever determined the A.B.V. of this stuff. Now I understand the little cups when consuming Sake.


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I'll have an abv posted soon of my recent harvest. It's seems really strong. I have an auto temperature correction refractometer with a built in hydrometer, so once I get around to it, I'll post my findings. Keep in mind, my abv is probably different than yours

 

[AbstractBrewer]

I'll have an abv posted soon of my recent harvest. It's seems really strong. I have an auto temperature correction refractometer with a built in hydrometer, so once I get around to it, I'll post my findings. Keep in mind, my abv is probably different than yours

This post confuses me. A Refractometer measures the SG of a solution. Without knowing the starting gravity, measuring the final solution does no good. You have to know the original gravity in order to calculate the ABV. A Hydrometer is a tool used to measure SG by buoyancy. How can your refreactometer have a built in Hydrometer?

Am I missing something?

Its an honest question. Most of my exp. with refractometers comes from keeping coral reef tanks. I am a relative newbie to its use in brewing.