Chops1867
Well-Known Member
Good plan. I imagine vodka or star San would work.
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew
I have a listing on eBay selling dried yeast balls and someone contacted me about the use of these yeast balls for making a batch of cider and red wine. Says they've had great success. I've head of people trying this to ferment beer (I don't think it worked out so well) but never a red wine or cider. Guess what I'm trying next? I think I'll start off with a Welch's grape juice wine and see how that goes. From there, I'll move to a cider. They informed me that it works well so I can't wait to try it.
Harvested my first batch with RYR today and I can already tell I like it a lot more than the plain. It tastes like cranberry juice! Tart and fruity. Got another batch going using a bit of the lees from the first batch plus fresh ARL/RYR.
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Harvested my first batch with RYR today and I can already tell I like it a lot more than the plain. It tastes like cranberry juice! Tart and fruity. Got another batch going using a bit of the lees from the first batch plus fresh ARL/RYR.
View attachment 209317
Doesn't it seem like a waste to use the yeast balls when the grape juice and apple juice don't need starch converted into sugars for yeast to ferment? A $1 packet of wine yeast would work fine too.
Good experiment, though, I guess. Let us know how it turns out.
How much RYR did you use? At least from the pictures it's very red!
I did not have favorable results using the lees in several attempts, YMMV.
Well.......... turns out that yes I used too much RYR. Im thinking Ill do another 2lbs with just rice, and mix the results. Should be drinkable then I hope.
I made a little tutorial, let me know if there is anything i can do better.
https://www.youtube.com/watch?v=XrBTS7Ija1w
Really nice. I'm about 1/3 in to my first batch of this and was wondering how I was going to deal with the filtration aspect of things. Got some paint filters on the way . I'll definitely do what you did on the next batch (though I'll likely use rice from this one as a "starter" which I expect will work just fine.)
Really nice. I'm about 1/3 in to my first batch of this and was wondering how I was going to deal with the filtration aspect of things. Got some paint filters on the way . I'll definitely do what you did on the next batch (though I'll likely use rice from this one as a "starter" which I expect will work just fine.)
I'm sure you're going to do what you're going to do but I had poor results trying to use the lees to start another batch on three or four attempts, others have said the same thing, YMMV
I put a strainer bag into a large Tupperware container and then dump the entire batch into the bag. Once moved, I just hang the bag above the container and let it drip down. Works perfectly for me.
As for using the leftover rice to start another batch, let us know how that goes. I've tried many times and have never had success.
What has been your process when trying to start a new batch with lees from another batch? Just adding the lees to the fresh rice?
I tried that, Lees plus an additional ball and taking a couple cups of actively fermenting rice and mixing with fresh, all were poor yield and what I did yield would not separate, one batch was a dump, I don't remember which one, new balls for me
Jak, did you ever get any more RYR?
Interesting, I thought LG said a while back that he had decent results with adding fresh lees from a batch with RYR to a new batch. Now hoping that the batch that I just started with RYR lees and fresh ARL turns out ok :cross:
I tried that, Lees plus an additional ball and taking a couple cups of actively fermenting rice and mixing with fresh, all were poor yield and what I did yield would not separate, one batch was a dump, I don't remember which one, new balls for me
Jak, did you ever get any more RYR?
Still waiting on my supplier in China to send it to me. I usually by a case of 250 bags. I ran out in November and, even though it's already paid for, he hasn't shipped yet. I did get a fresh batch of ARL though. I buy them from a different distributor by the case. Manufacturing date of April 2014. Really good stuff.
UPDATE: I just got notified that the package has arrived! Finally got my RYR. I'll be updating my eBay listing in a few hours. I love how I had just about given up on this guy and at the last minute, he came through. Good stuff. I'm excited to have more. A lot more and make another batch.
Still waiting on my supplier in China to send it to me. I usually by a case of 250 bags. I ran out in November and, even though it's already paid for, he hasn't shipped yet. I did get a fresh batch of ARL though. I buy them from a different distributor by the case. Manufacturing date of April 2014. Really good stuff.
With that much, are you still just selling the raw materials on eBay? Or are you planning to open a rice winery?
Welcome to dealing with Chinese suppliers, I guess
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
Similar kind of jar LabRat?
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
Having a little
Ok, I'm up to page 92 of this thread and I am fascinated by this process! I have all of the materials to make my first batch. Thai Jasmin rice, yeast balls, and a glass container.
I do have a question about the container though. The one I have is like the one pictured here on the bottom shelf on the far right side. My wife picked it up for $10 I think. I'd guess I would hold about 2 gallons.
It's basically just a cookie jar with a glass lid. It does not seal tight or anything. Should I put some cheese cloth over the mouth of the jar then set the lid down or just put the lid on and not worry about it?
I will be starting my first batch in the next day or so.
I never said it would not ferment but that the yield suffers as well as the quality.Yes it works. Here's what I did (re: starting batch 2 from batch 1)
Last night I went home and looked at batch 1:
Most of it was a slurry of decomposed (?) rice. BUT there were a couple glutenous globs still holding together. So I took a spoon and fished one out (about the size of a quarter, rounded) and dropped it in a new jar.
Then I made a bunch of jasmine rice and cooled it (spread it out in the wok for a half hour or so) before stuffing it in the new jar.
I mashed it up a bit, but not overmuch, and put a lid on it.
This morning I could hear the hissing of the active fermentation on the new batch.
So, yeah. It works fine.
Theory (based on nonsense and guessing): If you wait until it's thoroughly fermented and try to salvage lees from that batch, the ABV will be so high that it will have killed the yeast thoroughly. But you can start from a batch that's 3/4 done (as long as it still has some structure to it) and it'll work just fine.
I never said it would not ferment but that the yield suffers as we'll as the quality.
Please post up your results in a month.
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