Making Traditional rice Wine. Cheap, Fun, and Different

[madwilliamflint]

So where in the store am I going to find these dried yeast balls? I went to a very large Asian market and looked everywhere and couldn't find them. I did find rice balls in the refrigerated section but I'm pretty sure that isn't them. I checked by the rice and in the baking area especially well with no luck. Finally I asked 2 workers and they had no clue what a dried yeast ball is... I live in Houston so I know someone here has to carry them. I just have to find them!

PS if you look for them online be sure to type in "dried yeast balls." When you leave the "dried" out and just type yeast balls you get results about itchy nether regions

Also, if you go to ebay and search for "Chinese Yeast Balls" you'll find our own jak1010 selling them. I've bought from him a few times now.

 

[ncredneck]

Started my first batch of rice wine. Did things a little different, steamed 5lbs sweet rice placed in 5gal brew bucket let cool. While rice was cooling I placed yeast balls in warm water to desolve. Them mixed yeast slury with cooled rice put on lid and airlock. Has started to get the fuzzy mold in under 16hrs.

 

[Miyoshinum5]

So where in the store am I going to find these dried yeast balls? I went to a very large Asian market and looked everywhere and couldn't find them. I did find rice balls in the refrigerated section but I'm pretty sure that isn't them. I checked by the rice and in the baking area especially well with no luck. Finally I asked 2 workers and they had no clue what a dried yeast ball is... I live in Houston so I know someone here has to carry them. I just have to find them!

PS if you look for them online be sure to type in "dried yeast balls." When you leave the "dried" out and just type yeast balls you get results about itchy nether regions

I found the yeast balls right by all the dried mushrooms. They weren't refrigerated, just sitting in a bin on the bottom self without any sign or label.

 

[mythbustingpyro]

Let us know how it comes out. I had mine done the same way, and from reading some of the other peoples accounts, there is a possibility of it being more sour if the water amounts are off it seams.

 

[BGBC]

I found the yeast balls right by all the dried mushrooms. They weren't refrigerated, just sitting in a bin on the bottom self without any sign or label.

Same. Found some on the shelves with all of the spices, msg, etc.

 

[madwilliamflint]

After 450+ pages of responses, does someone have a reasonable table of "cups of rice" to "yeast balls required"? I'm still trying to figure that out. I've got a lot (lot for me) of rice cooking now with the intention of putting down The Mother Of All Rice Wine Batches, but am just not sure how much yeast to use. I don't mind going over by a bunch. But I'm just not all that sure how much 'going over' is.

 

[pdxal]

Not sure anybody has figured that out as they have for brewing beer. All I can tell you is that 1 yeast ball for every 2-3 cups of dry rice before cooking has worked fine for me.

 

[madwilliamflint]

Not sure anybody has figured that out as they have for brewing beer. All I can tell you is that 1 yeast ball for every 2-3 cups of dry rice before cooking has worked fine for me.

Cool, thanks. That's as good a starting point as any. I started an experiment last week to figure this out, but it's too early to tell.

I just put 4 in 14 and I've no idea if that's low or not. I'll probably add a couple.

 

[pdxal]

At less than .25 per ball, it isn't expensive insurance to add a few.

 

[jak1010]

After 450+ pages of responses, does someone have a reasonable table of "cups of rice" to "yeast balls required"? I'm still trying to figure that out. I've got a lot (lot for me) of rice cooking now with the intention of putting down The Mother Of All Rice Wine Batches, but am just not sure how much yeast to use. I don't mind going over by a bunch. But I'm just not all that sure how much 'going over' is.

My standard batch is 2 balls for every 4-5 cups of dry rice. I don't know if that's too much but, it's definitely not too little since it always works for me.

 

[jak1010]

I've been lazy with this ARL and RYR batch. Started it on 7/31 and haven't gotten around to harvesting. Although I just stole a sample and it's friggin awesome. I really want to make a LARGE batch soon.

Maybe I'll do the large batch sometime in the Winter.

 

[madwilliamflint]

My standard batch is 2 balls for every 4-5 cups of dry rice. I don't know if that's too much but, it's definitely not too little since it always works for me.

Good enough for me. Thanks o/

I'll crush up a couple more for good measure.

 

[jak1010]

Here's the time line progression on the ARL/RYR batch...

In date order:
7/31
8/2
8/13
8/21
9/1

 

[MasterCrook]

Looks good, great documenting!

 

[Darthbrewder]

After 450+ pages of responses, does someone have a reasonable table of "cups of rice" to "yeast balls required"? I'm still trying to figure that out. I've got a lot (lot for me) of rice cooking now with the intention of putting down The Mother Of All Rice Wine Batches, but am just not sure how much yeast to use. I don't mind going over by a bunch. But I'm just not all that sure how much 'going over' is.

Honestly I wouldn't use over six cups of rice per packet(two balls) of yeast balls. When crushed the powder produced by the balls is just enough to cover this amount of rice plus a little more. You could probably stretch it, but these things( rice balls) are pretty cheap.

 

[madwilliamflint]

I ended up adding two, making it 6 to 14 cups. We'll see how it goes. Got to start another batch soon as I just ordered some RYR

 

[Darthbrewder]

Here's the time line progression on the ARL/RYR batch...

In date order:
7/31
8/2
8/13
8/21
9/1

Looks good but... How does it taste!

 

[jak1010]

Looks good but... How does it taste!

I haven't yet harvested (been lazy) but I did steal a sample and it's really friggin good. Strong wine and a hint of fruitiness from the RYR.

 

[madwilliamflint]

I haven't yet harvested (been lazy) but I did steal a sample and it's really friggin good. Strong wine and a hint of fruitiness from the RYR.

*sigh* I'm gonna need another bucket.

 

[madwilliamflint]

Quasi-failed experiment: As a goof I put half a pint of blueberries in a '2 cups of jasmine rice' batch, right at the beginning. It sure came out pretty. Just tasted it yesterday. Meh. Couldn't taste the difference at all.

I'm going to try a full pint next. And, unlike the goofball that did the first test I'll take pictures this time.

 

[jak1010]

Quasi-failed experiment: As a goof I put half a pint of blueberries in a '2 cups of jasmine rice' batch, right at the beginning. It sure came out pretty. Just tasted it yesterday. Meh. Couldn't taste the difference at all.

I'm going to try a full pint next. And, unlike the goofball that did the first test I'll take pictures this time.

I love your ambitious brewing style. Some are afraid to experiment and they follow any recipe exactly. Not you! :thumbup:

 

[BGBC]

Quasi-failed experiment: As a goof I put half a pint of blueberries in a '2 cups of jasmine rice' batch, right at the beginning. It sure came out pretty. Just tasted it yesterday. Meh. Couldn't taste the difference at all.

I'm going to try a full pint next. And, unlike the goofball that did the first test I'll take pictures this time.

Blueberries are tough. Hard to get them to impart much flavor.

You might also try adding them after harvesting if you want the flavor. Basically simulating adding them in secondary.

 

[mythbustingpyro]

Do I understand it tht these yeast balls break down the starches of the rice into fermentables? If so I might try an experiment fermenting the actual potato slices when I redo my potato wine.... Any idea if it would work?

 

[BGBC]

Do I understand it tht these yeast balls break down the starches of the rice into fermentables? If so I might try an experiment fermenting the actual potato slices when I redo my potato wine.... Any idea if it would work?

I'm pretty sure someone tried the same thing somewhere along the line in this thread. Can't remember how it turned out tho. Want to say it was sweet potatoes.

What is your recipe for potato wine otherwise?

 

[madwilliamflint]

Do I understand it tht these yeast balls break down the starches of the rice into fermentables? If so I might try an experiment fermenting the actual potato slices when I redo my potato wine.... Any idea if it would work?

I'd be very interested to hear how it comes out. Also, any notes about the original you'd care to share would be much appreciated

And to answer your question: Yes.

 

[madwilliamflint]

I love your ambitious brewing style. Some are afraid to experiment and they follow any recipe exactly. Not you! :thumbup:

You should see a picture of the rack of experiments. It's... goofy.

I end up with some bogeys, for sure. But the hit ratio is high enough that I'm going to keep hammering at this. The blueberry/lemon/mint mead is interesting. But I may have overdone the mint. We'll see. I may double the batch into a secondary and rebalance the flavors.

This stuff is cheap, relatively speaking, and the girls in the office love being tested upon. So it's win/win for a single 45 year old guy

 

[madwilliamflint]

Blueberries are tough. Hard to get them to impart much flavor.

It's funny. From the look of them and the way they leech color, I thought the flavor would absolutely dominate.

You might also try adding them after harvesting if you want the flavor. Basically simulating adding them in secondary.

Hmm... I like that idea. The other thing I was considering is boiling them down to a syrup and adding that, either in secondary or primary (though how that would affect fermentation I'm not sure.)

 

[mythbustingpyro]

The potato wine recipe is in the Wine recipe forum (not my recipe) but I think I will try and develop one using my Korean tablets. Maybe sweet potatoes too if the ones my gf planted beat the frost.

 

[pdxal]

I'd look at adding fruit, blueberries or something else, like adding fruit to beer. Better to do so after fermentation is complete if you want to preserve the aroma and flavor better.

 

[MasterCrook]

I'm pretty sure someone tried the same thing somewhere along the line in this thread. Can't remember how it turned out tho. Want to say it was sweet potatoes.

What is your recipe for potato wine otherwise?

I think it didn't work out for the last person who tried it