Making Traditional rice Wine. Cheap, Fun, and Different

[ChefRex]

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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Kinda hard to see what's going on from that picture, could you take a picture with the lid off? I have never had dark growths, I am beginning to wonder if head room can cause issues, All mine have started as a completely full container.

 

[MrCrabby]

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.

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[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.

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.

 

[ChefRex]

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

I would remove it a harvest but I'm pretty sure it would be ok if it smells good, I'd drink it.

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.

Oh, so weird but so good!

 

[MrCrabby]

I sanitized a spoon and scraped off the top layer, then I mixed up the resulting rice goo and liquid. It looks great now, I'll give it one more week to finish up and make sure nothing else starts growing.

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[DanzigsMISFITS]

Stuff is so good. My lady likes it too.... mmm we having a nightcap

 

[sonofgrok]

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

That looks almost like a penicillium or something. Definitely doesn't look like something you want there...

 

[MasterCrook]

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

 

[MasterCrook]

The colour is really nice, it's like a clear ruby red

 

[ChefRex]

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?

 

[jak1010]

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.

 

[DanzigsMISFITS]

Killed my 1st batch, bottled second, brewing 3rd soon

 

[ChefRex]

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.

I happily hooked on this stuff!
And I'm not complaining about the yield as is.

 

[andis]

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.

 

[MasterCrook]

How did you break the rice? Do you think you will have an increase in yield?

The rice was bought that way. It was half the price of regular Jasmine, probably because nobody wants it. Besides being broken, the quality of the rice is the same. The pieces are about 1/3 of a full grain. The yield looks like it is better quality and quantity. The smell it's much stronger, definitely more booze and fruity smell. The less at the bottom have settled in more separate layers. The very bottom is a fine grain sediment, the middle is really soft looking grains, the upper layer is very soft looking and it breaking apart with the bubbles rising up. The top cap is still in tact, the very top is like soft grains and the bottom is very soft loose grains breaking apart and falling when bubbles hit there. I can't wait for this batch, it looks really promising

 

[BGBC]

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.

This is pretty interesting. Skimmed it and bookmarked it for later, but the process they used was interesting. Added extra water to the ferment (2x the weight of the rice), then only measured the fermentation characteristics for 4 days. This is referred to as the 'main stage' and they mention the 'second stage' briefly, but they don't talk about harvesting or what is done between the main and second stages.

Also mentions offhand that "The concentration of ethanol can thus be high and even more than 20% (v/v) in the final mash at the end of the main stage fermentation"

 

[pdxal]

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.

Cooked rice, MOLD, and yeast.

 

[mjwj12]

Got ten cups in my 2 gallon mr. Beer fermenter.


Brewed Not Bought!

 

[BGBC]

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.

 

[ChefRex]

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.

Pictures?

 

[BGBC]

Pic. You can kind of see the mold/spores on the right side of the left jar. Was thinking about punching it down just because it looks like it's really drying out on top.

 

[ChefRex]

Pic. You can kind of see the mold/spores on the right side of the left jar. Was thinking about punching it down just because it looks like it's really drying out on top.
View attachment 203039

I pack mine full, never seen blackness, I don't think I would mix it in, mine are very dry looking on the top at harvest' wish I took a picture today but I do have a batch a couple days behind, remind me and I'll take a picture, done for the night, signing off.

 

[Newsman]

Started a smal batch using the "medium grain" rice I found in the supermarket. Mixed it with RYR and some yeast that came in a two-ball packet (NOT the regular stuff...this is just something I picked up at the asian market awhile back.

 

[MasterCrook]

Pic. You can kind of see the mold/spores on the right side of the left jar. Was thinking about punching it down just because it looks like it's really drying out on top.
View attachment 203039

I wouldn't mix it in either, when/if the alcohol is high enough, the mold would probably die, but for now you need the mold, so don't mix it

 

[BGBC]

I wouldn't mix it in either, when/if the alcohol is high enough, the mold would probably die, but for now you need the mold, so don't mix it

Laziness took over and I did not mix it in. Was more worried about the top drying out and forming a plug that would prevent off gassing/suffocate the yeast, but that sounds like it's only been a real issue with larger batches.

 

[MasterCrook]

Laziness took over and I did not mix it in. Was more worried about the top drying out and forming a plug that would prevent off gassing/suffocate the yeast, but that sounds like it's only been a real issue with larger batches.

Nice, laziness took me over too. I was supposed to harvest yesterday, but now I have to wait until the weekend. I think it'll be ok though, my batch is still bubbling, but I suspect this still be a very dry and potent one

 

[BGBC]

The ARL didn't make it today, but got these in. Better get cookin!

 

[jak1010]

Nice! Love that stuff!

 

[jak1010]

The ARL didn't make it today, but got these in. Better get cookin!

View attachment 203976

You still on your first batch? How is it?

 

[BGBC]

You still on your first batch? How is it?

2 weeks in on the first batch. One day on the second. Smells good so far.