Making Traditional rice Wine. Cheap, Fun, and Different

[rowan57]

3 days in on a small tester batch, the rice has already reduced in size by a third and plenty of liquid/bubbles. Need to fine tune my rice cooking for a bigger batch, only ever cooked brown basmati before and the white jasmine really threw me a curve ball.


View attachment 229671


Sent from my iPad using Home Brew

 

[Cheesy_Goodness]

If you're looking for a super easy rice cooking method (regardless of the kind of rice), I rinse the rice to get the starch out, add to water (2:1), cover, bring to boil, take it off the heat, and let it sit for as long as you can stand.

Rice was tricky for me too but I've not had a bad experience since trying this.

 

[jak1010]

If you're looking for a super easy rice cooking method (regardless of the kind of rice), I rinse the rice to get the starch out, add to water (2:1), cover, bring to boil, take it off the heat, and let it sit for as long as you can stand.

Rice was tricky for me too but I've not had a bad experience since trying this.

Exactly how I cook (and cool) my rice. Works every time. Nice Post Cheesy_Goodness!

 

[rowan57]

If you're looking for a super easy rice cooking method (regardless of the kind of rice), I rinse the rice to get the starch out, add to water (2:1), cover, bring to boil, take it off the heat, and let it sit for as long as you can stand.

Rice was tricky for me too but I've not had a bad experience since trying this.

Thanks Cheesy. I rinsed, then boiled for ten minutes then let it stand but it was wayyyy cooked. I will follow your directions next time, seem a lot more sensible.


Sent from my iPad using Home Brew

 

[Nogud247]

I've been trying to catch up here, currently reading June 2013 comments. Saw this and thought i would leave it here. http://youtu.be/NyBItTKaCK8

 

[ChefRex]

I've been trying to catch up here, currently reading June 2013 comments. Saw this and thought i would leave it here. http://youtu.be/NyBItTKaCK8

Four minute commercials are the norm in Korea?

 

[Nogud247]

Four minute commercials are the norm in Korea?

I'm not sure as I'm from Kansas City but I think it was a film school project over there.

Edit: finally caught up this entire thread. Wow it's gigantic! Thank you all for the great info. I'll be ordering yeast balls from Jak1010 as soon as payday happens. Super excited. If my first batch works well I'm assembling a kit for my cousin for Christmas. He's a farmer and this is often called farmers wine so i find it fitting. Thanks again all! Great thread.

 

[loud1]

mommmomlmmlm

 

[sonofgrok]

mommmomlmmlm

yeah... what he said

 

[Nogud247]

I've got yeast balls on order. Will this container work? It's a gallon and it was cheap. It's PET

 

[Newsman]

Nogud247 -- not sure. I don't see why not, but then again, I don't see where it's listed as a "food safe" plastic. OTOH, I believe it's made to be used to hold foodstuffs, so again, I don't see why not.

 

[Nogud247]

Nogud247 -- not sure. I don't see why not, but then again, I don't see where it's listed as a "food safe" plastic. OTOH, I believe it's made to be used to hold foodstuffs, so again, I don't see why not.

I found it in the canning/cereal container aisle so I hope it'll work. If not it was $3 so I'll find something else.

 

[Newsman]

I found it in the canning/cereal container aisle so I hope it'll work. If not it was $3 so I'll find something else.

I say go for it.. It's not likely it'll kill you (at least not immediately. ) I'd say make a batch, and if it tastes off, dump it (or let it turn to vinegar) and use glass.
I initially picked up a glass cookie jar, but it's a pain in the rear to use, so after one use, I picked up a 2-gallon plastic drink dispenser with tap. I'll probably run some Star San through it after each use, just to help with the sanitation.

 

[jak1010]

I say go for it.. It's not likely it'll kill you (at least not immediately. ) I'd say make a batch, and if it tastes off, dump it (or let it turn to vinegar) and use glass.
I initially picked up a glass cookie jar, but it's a pain in the rear to use, so after one use, I picked up a 2-gallon plastic drink dispenser with tap. I'll probably run some Star San through it after each use, just to help with the sanitation.

That plastic container isn't a bad idea. I'm getting tired of cleaning the rust off of the metal lid.

 

[Nogud247]

That plastic container isn't a bad idea. I'm getting tired of cleaning the rust off of the metal lid.

Better bottles are PET so I think it will be alright. When this works I can easily get a few more just for this reason so I always have some ready. Thats my thinking on the matter anyhow, we will see how it all goes.

 

[ChefRex]

I've got yeast balls on order. Will this container work? It's a gallon and it was cheap. It's PET View attachment 230714

I have been using a couple of these for quite a while, no issues.
It's a recycle code1.
Good luck

 

[Nogud247]

Just got some of @jak1010 s balls in the mail. Can't wait to get this started!

 

[ChefRex]

Just got some of @jak1010 s balls in the mail. Can't wait to get this started!

Hope he wasn't still attached

 

[jak1010]

Hope he wasn't still attached

I charge a lot more for that...

 

[Nogud247]

I charge a lot more for that...

I was thinking he PAYED a lot more for that

 

[rowan57]

I'm so pleased with the progress of this little tester batch. 'Made' on Oct 11th so a couple more days until it's ready. Looks super clean and healthy.




Sent from my iPad using Home Brew

 

[z-bob]

I'm up to about post 550, reading the whole thread. I should probably wait til I get to the end to ask questions, but here goes:

Is RYR just a coloring/flavoring agent, or does it have active cultures? If active, can it be use instead of yeast balls, or is it always used in combination with YB's?

Did anyone ever try using cheap long grain rice? Or how about brown rice?

 

[Nogud247]

I'm up to about post 550, reading the whole thread. I should probably wait til I get to the end to ask questions, but here goes:



Is RYR just a coloring/flavoring agent, or does it have active cultures? If active, can it be use instead of yeast balls, or is it always used in combination with YB's?



Did anyone ever try using cheap long grain rice? Or how about brown rice?

I believe that the RYR does have some active stuff happening but if memory serves me they use it with the yeast balls. I know someone made wine with long grain white and it wasn't very good however at the low cost of this you could try your hand at whatever grain you feel worthy a test. When we get back in town I'll be starting my first batch with Thai jasmine rice. Please take photos and let us know how it goes.

 

[danmerk23]

Sonofgrok great thread. I actually made this a few times and then found this thread.

Have you made Makgolli? Similar results.

Also, same person from MDA?


I ferment pretty much everything.

 

[z-bob]

I stopped at the largest local Asian grocer in town on my way home. I *think* it is mostly SE Asian and Chinese; very little Japanese anything.

I looked around the store for a while and the lady asked if I needed help finding anything. I said "yeast balls" (and she didn't know what I was talking about) "for making rice wine" and then she knew and took me right to them. I had looked right at them earlier and didn't see them. A little bag full of 1 inch white balls. The balls are in little cellophane packages of two. I don't remember what they cost; about $3 I think.

I asked her if she had ever made rice wine, and she said no, she uses them to make a rice dessert. She said 2 balls was enough to treat 5 pounds of "sweet rice", and it was ready to eat in a few days.

I bought a bag of glutenous rice and will mix it with cheap American long grain rice. Maybe a pound of glutenous rice, a pound of cheap white rice, and 2.5 pounds of water. Then mix 2 YB's with that and see what happens.

I also have half a bag of extremely long grain fragrant rice in the pantry; I think it's Basmati but it might be jasmine. Not going to start with that tho'.

 

[z-bob]

So I tried the last runnings beer with yeast ball pitch today. Don't know what the OG was. Probably pretty low. It taste very similiar to the daddy batch pitched with notty. I'll keg both seperately on the same day this weekend and carb and do a taste test again. It tore through it in a couple days, even blowing over during primary phase. Notice the familiar yeast cake at the bottom.

So how did this experiment tun out, when the beer was cleared (i assume it cleared) and carbonated?

 

[RachmaelBenApplebaum]

It would be interesting to do a no-mash AG asian-style beer (think Asahi) or any beer without mashing using yeast balls. Might be something for another thread.

 

[Zibe]

If one was interested in trying this with some barley what would be the best way I have:
2 row
Unmalted seed barley (failed malting experiment)
flaked barley

Also how to prepare it?
I want to do a gallon batch with half rice and half barley
Any ideas


Sent from my iPhone using Home Brew

 

[ChefRex]

Harvesting two batches, one put away for a nap and another batch of rice on the stove:rockin:

 

[Cheesy_Goodness]

Hey Chef (or anyone else), whats your preferred method for harvesting?

I dumped my whole thing in a cheesecloth, strained it, and bottled with a ladle. Everything settled in bottles within a day or two. Not a big deal, tasted great, but I'd like to avoid the sediment if possible.