True. Hardest part is making rice. Love this stuff!!!!
I don't know what the attraction is
True. Hardest part is making rice. Love this stuff!!!!
I don't know what the attraction is
Do it!i ignored this thread for a while, but something clicked last week and i started reading it. About a third of the way through the thread so far...went to mt supermarket in austin after work today and found the yeast balls and some thai jasmine rice. Going to get my first batch started this weekend.
It's wrong to leave it sitting around. Just because you are a fellow HBT-er I'll help out. Send them to me and I'll consume them.Should I pasteurize all my bottles or let them age in the closet? I have a LOT of wine to go through.
Should I pasteurize all my bottles or let them age in the closet? I have a LOT of wine to go through.
I ignored this thread for a while, but something clicked last week and I started reading it. About a third of the way through the thread so far...Went to MT Supermarket in Austin after work today and found the yeast balls and some Thai Jasmine rice. Going to get my first batch started this weekend.
Do it....it's damn tasty stuff.
Geez, I'm doing it. Already bought the supplies. Couldn't find any red yeast rice, but I'll start with a plain batch and keep looking.
About halfway thru reading the thread now. Great way to waste time at work...
I made a 5 cup batch using a mixture of Jasmine (3c dry) and sushi rice (2c dry) and it produced around 1,100ml of delicious milk colored rice wine. Though i think that if I had a better way to separate the liquid I might have squeezed out ~1,500ml. Honestly though I did not expect it to be so smooth and sweet, or have such noticeable alcohol content for only 3 weeks of fermenting time. My advice is just make some, love it or hate it, you're only spending a couple of bucks either way.
First batch started. 2.5c Thai jasmine rice, soaked and rinsed, cooked w/ 2.75c water w/ yeast nutrient. 1 Heng Lung yeast ball split between two quart jars.
Ok, so there weeks in and I'm wondering what I should do. I have a couple inches of sweet nectar at the bottom, but the thing that concerns me is the dark fuzzy stuff on top. Should I sanitize a spoon and scoop off the dark stuff? Should I mix it all together and let the ph level and alcohol take care of it? Should I sprinkle some more yeast on top?
I don't want to get sick, but I also don't want to lose this batch.
Thanks
Sent from my VS920 4G using Home Brew mobile app
First batch started. 2.5c Thai jasmine rice, soaked and rinsed, cooked w/ 2.75c water w/ yeast nutrient. 1 Heng Lung yeast ball split between two quart jars.
I would remove it a harvest but I'm pretty sure it would be ok if it smells good, I'd drink it.Here's a better picture. I wanted to avoid taking the lid off, but I guess it wouldn't matter too much either way. It smells incredibly good. My first batch didn't have any dark stuff, but for all I know that could've been an anomaly.
I packed the jar up to the top at the start. It has settled considerably.
Sent from my VS920 4G using Home Brew mobile app
What a weird process. Checked on mine this morning (2.5) days, and we've got liquid separation. About half an inch in the bottom.
Ok, so there weeks in and I'm wondering what I should do. I have a couple inches of sweet nectar at the bottom, but the thing that concerns me is the dark fuzzy stuff on top. Should I sanitize a spoon and scoop off the dark stuff? Should I mix it all together and let the ph level and alcohol take care of it? Should I sprinkle some more yeast on top?
I don't want to get sick, but I also don't want to lose this batch.
Thanks
Sent from my VS920 4G using Home Brew mobile app
My latest 16 cup batch of red was made from broken Jasmine rice. I wanted to see if broken rice made a difference. It looks like it did, the wine smells a lot stronger of alcohol and fruitful, and more of the rice has been broken down when compared to whole rice. I still have a week left to make 4 weeks, but it is fermenting vigorously still, I might push it to 5 weeks
How did you break the rice? Do you think you will have an increase in yield?
I bet it does increase the yield. This is such a crazy process that I wouldn't be surprised by anything. Never thought that cooked rice and yeast would produce any yield in the first place. I was very skeptical when I "brewed" my first batch. It has been all down hill from there.
How did you break the rice? Do you think you will have an increase in yield?
So I've been trolling these forums for a few years now but never really had a lot to add but I found an article that may be of interest to some people here so I figured I'd make an account and post it. The name of the article is:
Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice
http://www.hindawi.com/journals/bmri/2014/426929
You can pretty much just read the abstract that notes the temperatures at which certain chemicals are produced to the greatest extent (i.e. 23 celsius for maximized ethanol production, etc) but I found it generally informative. They, however, only have 5 temperature data points (Room Temp, 18, 23, 28 and 33 celsius).
As I have no good way of controlling the temperature myself it was just an interesting read, but those of you with more advanced setups may find it useful. As it stands I will just hope the 22-26 degrees my rice ranges between will produce a reasonably tasty product.
Apologies if this article has been posted before, I did a search and it didn't come up.
I bet it does increase the yield. This is such a crazy process that I wouldn't be surprised by anything. Never thought that cooked rice and yeast would produce any yield in the first place. I was very skeptical when I "brewed" my first batch. It has been all down hill from there.
1 week in on my first batch. More liquid, but looks like there is a cap forming with some mold on top (the white spidery kind w/ black tips). Might punch it down tomorrow.
Picked up a 1 gal Anchor Hocking jar at Homegoods today for $6 for the next batch. Also tried to find RYR and/or other yeast balls at a big local Asian market today and struck out. My wife was surprisingly patient as we walked around most of the store, then tried to ask a clerk if he could point us to them. Hilarity ensued.
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