Making Traditional rice Wine. Cheap, Fun, and Different

[sonofgrok]

Been busy graduating, prepping my house to sell, and getting ready to move. Haven't had a chance to harvest 2 small neglected batches sitting in the brew closet. Going to do it today.... 10 weeks after I started them. We shall see if they are any good or if the milks gone bad!

So here is the verdict on the 10 week batch. It is definitely drier and packs a more "vibrant" flavor. There is a hint of acetic to it but it isn't bad. Kicks like a mule and doesn't go down quite as smooth as a younger, sweeter rice wine.

Its still very good though.

 

[chalkdust41485]

So I had a batch that went closer to 12 weeks. And while I can conform that it's drier and not as smooth, I'm slightly concerned with the little "floaties" on the top. They are white and not that fuzzy looking. If I shake up the jug they do seem to settle into the liquid but eventually float back up to the top. Just hoping they aren't bad germies trying to ruin my batch..
I'll try to get a picture for you guys to check out.

 

[MasterCrook]

Brewed 5 lbs rice. This is my result. Will wait 4 weeks and try it for taste.

Drank a glass at the time of bottling, nice flavor.

Sakesmith

That looks good

 

[Hoon]

I am using two yeast balls per gallon of steamed rice. Summa you guys are running triple that. Mine always shows liquid by day two so the yeast is not weak. YMMV.


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I brew because I must.

 

[CreamyGoodness]

So I just bottled my red cargo rice wine. 9 22oz bottles worth. Obviously unless I want to die I cant drink this all in a short period of time, so advice on proper storage so it keeps would be appreciated.

God Dang that was a lot of work. And a lot of wine.

 

[ChefRex]

God Dang that was a lot of work. And a lot of wine.

I figured this is some of the easiest libations I make.

 

[CreamyGoodness]

I figured this is some of the easiest libations I make.

But bottling was a horror!

 

[Hoon]

Bottling for me is dumping it in mason jars.



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I brew because I must.

 

[Hoon]

Strained a batch at 13 days, fermented at between 75 and 82. More sweet but still plenty wine. I will do batches now at under two weeks with only two yeast balls per gallon of steamed rice.



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I brew because I must.

 

[jak1010]

I figured this is some of the easiest libations I make.

True. Hardest part is making rice. Love this stuff!!!!

 

[ChefRex]

True. Hardest part is making rice. Love this stuff!!!!

I don't know what the attraction is

 

[jak1010]

I don't know what the attraction is

Damn! I'm jealous.

 

[Sakesmith]

My first batch fermented slower in my basement at about 63°. Perking about every 30 seconds. This second batch, is upstairs, at about 73°. I keep a thermometer on the bucket and temperatures don't fluctuate more than a degree in either place. But, at 73°, it perculates very fast.

 

[BGBC]

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.

 

[Rambunctious]

BGBC your going to get hooked!


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[ChefRex]

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!

 

[CreamyGoodness]

Should I pasteurize all my bottles or let them age in the closet? I have a LOT of wine to go through.

 

[LBussy]

Should I pasteurize all my bottles or let them age in the closet? I have a LOT of wine to go through.

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.

 

[ChefRex]

Should I pasteurize all my bottles or let them age in the closet? I have a LOT of wine to go through.

I have been finding that what I have allowed to clear and then rack to another bottle does not seem to build pressure, If left cloudy and sitting on the solids it will build pressure. YMMV

 

[jak1010]

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.

 

[BGBC]

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...

 

[jak1010]

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...

LOL, sorry but I get excited when it comes to this stuff. Hey, after a few business trips, you'll have some darn good wine.

 

[Capistrano]

Day 3, reading through the whole traditional rice wine thread, moral is high, I've learned a lot though these pages, but theres always more that I can learn.

 

[Hoon]

Do it. Very simple.



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I brew because I must.

 

[Proxxy3813]

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.

 

[BGBC]

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.

 

[MasterCrook]

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.

Strain it with a large cheesecloth folded over a to give a few layers. Then twist the ball until it stops dripping. Keep doing it with breaks in between until the drip becomes thick and chalky. If you want to clear it afterward, bottle it, pasteurize it, then store it somewhere cold for a week

 

[Hoon]

Paintstrainer bags from the hardware store rule. More consistent straining and since it is plastic, easier to clean and less chance of bacteria/funk transferring over on the re-use.



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I brew because I must.

 

[jak1010]

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.

Nice! 3 weeks and you'll be amazed.

 

[MrCrabby]

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

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