Making Traditional rice Wine. Cheap, Fun, and Different

[jak1010]

2 weeks in on the first batch. One day on the second. Smells good so far.
View attachment 204301
View attachment 204302

Well done.

 

[BGBC]

Also have 10 packs of ARL on the way from a link that was posted a few pages back. 360videoshopping.com I think. Free shipping too.

I better like this stuff...

 

[Kaedith]

This is a long shot but was wondering if anyone had a link or post number or anything to the post way back in this thread somewhere where someone had made some nice bottle labels for the rice wine. I hate the thought of having to go back through this whole thread lol, but would be nice to find and put some labels on a few of my bottles.

 

[jak1010]

This is a long shot but was wondering if anyone had a link or post number or anything to the post way back in this thread somewhere where someone had made some nice bottle labels for the rice wine. I hate the thought of having to go back through this whole thread lol, but would be nice to find and put some labels on a few of my bottles.

Sorry buddy, I fished around for a while but couldn't find it. Someone here did a really cool type of label. It was Chinese lettering printed on resume paper, then cut in a crinkled edge patern, then "baked" in an oven for a while at a low temp to give it an old look. Very well done.

I had a few people over for a Fathers Day bbq and served a ton of this rice wine. Every one loved it. Ended up giving away a few bottles.

 

[Chops1867]

How many pounds of rice did you cook to make "tons?" I have 2 1/2 cups (dry) rice going right now. At two weeks in, looks like I will get about 2 cups wine.


Sent from my iPhone using Home Brew

 

[pdxal]

How many pounds of rice did you cook to make "tons?" I have 2 1/2 cups (dry) rice going right now. At two weeks in, looks like I will get about 2 cups wine.


Sent from my iPhone using Home Brew

Based on my experience you should get around 2- 2 1/2 cups of rice wine from that much rice. Squeeze the hell out of the lees!

 

[ChefRex]

Based on my experience you should get around 2- 2 1/2 cups of rice wine from that much rice. Squeeze the hell out of the lees!

Depends if you like clear or cloudy, I'll let most of the liquid run off to one container and let that separate then collect the rest and then squeeze the lees for quick desposal

 

[jak1010]

I had tons of it due to all the batches I make. I drink it cloudy and squeeze every drop out of each batch. Usually have a gallon or more in stock at any time.

 

[Chops1867]

How large of batches do you make? I am 2 weeks into a test batch. If we like it, I'll go up to a 1 gallon glass jar.


Sent from my iPhone using Home Brew

 

[ChefRex]

I use a 1 gallon jar, 5.5 cups dry rice fits no issue.

 

[Chops1867]

You use two or three yeast balls for the 5 1/2 cups?
I used one for my 2 1/2 cup trial.


Sent from my iPhone using Home Brew

 

[ChefRex]

Mostly using three, still playing around.
Just harvested a batch, used 3 balls, yielded short of 2 quarts before doing any squeezing, maybe another 1/2 to 3/4 from the lees.
Having a little now, 3balls and 2 grams of RYR, cleared, the way I prefer, I'm hooked!

Don't know why I getting small pictures now??? click on it and it enlarges.

 

[pdxal]

7 cups uncooked Thai jasmine rice, cooked in rice cooker and jammed in fit into a gallon glass jar for me. Down to 2/3 to 1/2 that volume within 3-4 days at most. I've also done 4 cups uncooked into a 1/2 gallon jar. Packing in the cooked rice and yeast balls or leaving space hasn't made any noticeable difference for me.

 

[jak1010]

How large of batches do you make? I am 2 weeks into a test batch. If we like it, I'll go up to a 1 gallon glass jar.


Sent from my iPhone using Home Brew

I usually cook 4 or 5 cups of dry rice and use 2 or 3 yeast balls. Thing is, I make a batch every few weeks and I make more than I drink so I always have some in stock.

 

[jak1010]

Did another batch with 3 cups of Thai Jasmine rice, 1 cup of sushi rice, 5 tsp of white sugar, 2 ounces of sliced ginger root and 1/2 pack of ARL. Can't wait to see how this comes out!

 

[Chops1867]

What's ARL?


Sent from my iPhone using Home Brew

 

[pdxal]

Did another batch with 3 cups of Thai Jasmine rice, 1 cup of sushi rice, 5 tsp of white sugar, 2 ounces of sliced ginger root and 1/2 pack of ARL. Can't wait to see how this comes out!

Wouldn't infusing the rice wine with ginger after fermentation and removing the lees be easier/better? Why the sugar?

 

[jak1010]

What's ARL?


Sent from my iPhone using Home Brew

ARL is another form of yeast for making this wine. It's short for Angel Rice Leaven. It comes in small foil packets (like other brewing yeasts) and it's a much cleaner version of rice wine yeast. Same results just less chance of any other bugs coming with the yeast.

Excellent clean wine and also makes for a real tasty sweet rice if eaten 3 days after fermenting.

 

[jak1010]

Wouldn't infusing the rice wine with ginger after fermentation and removing the lees be easier/better? Why the sugar?

I really wasn't sure about ginger being added during or after fermenting. I'll try both.

I've added a small amount of sugar before. It tends to both increase the ABV and smooth out the flavor. I may be wrong but, I think it gives the ARL something to munch on while the rice is being broken down. Similar to step feeding and increase the alcohol tolerance of the yeast.

 

[Chops1867]

Ahh. Thank you.


Sent from my iPhone using Home Brew

 

[BGBC]

ARL is another form of yeast for making this wine. It's short for Angel Rice Leaven. It comes in small foil packets (like other brewing yeasts) and it's a much cleaner version of rice wine yeast. Same results just less chance of any other bugs coming with the yeast.

Excellent clean wine and also makes for a real tasty sweet rice if eaten 3 days after fermenting.

Looking forward to trying a batch with the ARL next. I harvested half of my first batch (jasmine rice, Heng Lung yeast balls) last weekend (at 3 weeks) and will get the other half this weekend (4 weeks) to see how the extra week impacts the wine. Not completely sold on the initial harvest though, definitely a mixer and not that enjoyable as a standalone drink for me right now. Pasteurized it and letting it settle out in the fridge to see how age and clarity impacts it too though. Not giving up!

Also looking forward to trying my RYR/Heng Lung batch in a couple weeks.

 

[sonofgrok]

ARL is another form of yeast for making this wine. It's short for Angel Rice Leaven. It comes in small foil packets (like other brewing yeasts) and it's a much cleaner version of rice wine yeast. Same results just less chance of any other bugs coming with the yeast.

Excellent clean wine and also makes for a real tasty sweet rice if eaten 3 days after fermenting.

Cleaner? Bah!

 

[jak1010]

Cleaner? Bah!

LOL sorry, I forgot to put "in my opinion" or "it's been my experience"...

Have you tried it?

 

[Gambler]

Hi

I've been reading through this thread with interest, and decided to sign up in order to ask a couple of questions. I'm "only" 85 pages in, so its probably covered somewhere further in the thread.

If this isnt Sake, then what is it? If it doesnt fit into any style exacly, then whats it closest to? Huangjiu? Bonus quesion, if so, how do you pronounce that lol

did anyone come up with a cheap and easyish way to filter the wine? I imagine its difficult due to just how much suspended solids apear to be in it. I'm not aiming for crystal clear (but would be cool!) but a little clearer would look better to my eyes.

Thats all the questions I have Hoping to get this going in a week or so, but the place I know I can get the balls is about an hour and a half round trip, and I got stuff to do on my next few days off

 

[darkillumine]

Finished about 40 oz. of final liquid from about 6 cups of cooked rice. (Started as two separate batches, then merged together... It was a bit of a confusing start...)

Clean, sweet, a little milky in texture... somewhat harsh though (compared to the mead I usually make).

Any suggestions for favorite mixers to combat the astringency?

I've tried sweet tea (meh, to harsh), fresh blackberries (pretty good), and maraschino cherries (kinda weird).

 

[jak1010]

Hi

I've been reading through this thread with interest, and decided to sign up in order to ask a couple of questions. I'm "only" 85 pages in, so its probably covered somewhere further in the thread.

If this isnt Sake, then what is it? If it doesnt fit into any style exacly, then whats it closest to? Huangjiu? Bonus quesion, if so, how do you pronounce that lol

did anyone come up with a cheap and easyish way to filter the wine? I imagine its difficult due to just how much suspended solids apear to be in it. I'm not aiming for crystal clear (but would be cool!) but a little clearer would look better to my eyes.

Thats all the questions I have Hoping to get this going in a week or so, but the place I know I can get the balls is about an hour and a half round trip, and I got stuff to do on my next few days off

Hey there. Welcome to the craziness of this "wine". It sure isn't Sake but it tastes great no matter what you call or name it.

I'm not one for filtering it but, after harvesting it, place it in the fridge for a day or two and the solids will drop to the bottom leaving a very clear top portion.

As for yeast balls and ARL, I'll put a shameless plug out there and say that, if you go to eBay and search "dried Yeast Balls" you'll see my listings.

Either way, get your hands on this stuff. Cheap and easy wine that's fascinating to make.

 

[jak1010]

Finished about 40 oz. of final liquid from about 6 cups of cooked rice. (Started as two separate batches, then merged together... It was a bit of a confusing start...)

Clean, sweet, a little milky in texture... somewhat harsh though (compared to the mead I usually make).

Any suggestions for favorite mixers to combat the astringency?

I've tried sweet tea (meh, to harsh), fresh blackberries (pretty good), and maraschino cherries (kinda weird).

Favorite mixers are fruit juice. Blueberry and fresh pressed blackberries are my favorite.

 

[Chops1867]

One more week for my first batch.


Sent from my iPhone using Home Brew

 

[MrCrabby]

My rice wine smells and tastes like cream cheese frosting.
I'm not sure what I did, or where I went wrong. It's not bad, but it's really sweet and doesn't seem to have that much alcohol.

It's so interesting the myriad flavors that come out of tweaking this recipe. Already planning my next batch.

 

[BGBC]

My rice wine smells and tastes like cream cheese frosting.
I'm not sure what I did, or where I went wrong. It's not bad, but it's really sweet and doesn't seem to have that much alcohol.

It's so interesting the myriad flavors that come out of tweaking this recipe. Already planning my next batch.

Need some detail. Process, rice and yeast type, time fermented, etc