Making Traditional rice Wine. Cheap, Fun, and Different

[swedgin]

Just made another batch and this time could only get about 5.5 cups of Jasmine in my jar. I think the 6 cups last time was due to using a medium grain rice.

 

[emwinna]

Just found some golden lion balls at my favorite international market!!

Too bad we've recently moved and I'm only back here to visit. -.-

Picked up 3 bags, though. Probably will go back before we leave to get more.

 

[z-bob]

I just bottled the gallon of crabapple wine that i fermented with a yeast ball. The previous batch made with champagne yeast still had a little sweetness to it; it couldn't ferment out the last little bit of sugar (I think because the ABV was so high) This is totally dry.

I saved the lees. If I can clean it up, it might be good for brewing barleywines and double imperial whatevers.

 

[Nogud247]

I just bottled the gallon of crabapple wine that i fermented with a yeast ball. The previous batch made with champagne yeast still had a little sweetness to it; it couldn't ferment out the last little bit of sugar (I think because the ABV was so high) This is totally dry.

I saved the lees. If I can clean it up, it might be good for brewing barleywines and double imperial whatevers.

Please post pics and tasting notes from the wine. Sounds like an awesome experiment.

Just melted my fermenting jug by mistake. Fml I have everything else ready.

 

[emwinna]

I just bottled the gallon of crabapple wine that i fermented with a yeast ball. The previous batch made with champagne yeast still had a little sweetness to it; it couldn't ferment out the last little bit of sugar (I think because the ABV was so high) This is totally dry.

I saved the lees. If I can clean it up, it might be good for brewing barleywines and double imperial whatevers.

Can't wait to hear how that goes!

 

[danmerk23]

Any thoughts about using this in conjunction with a wine yeast to do the same thing? With rice, or corn?View attachment ImageUploadedByHome Brew1421369625.681695.jpg

 

[ChefRex]

Any thoughts about using this in conjunction with a wine yeast to do the same thing? With rice, or corn?View attachment 249032

Woof, GGRRRRR,WOOF WOOF WOOF!

 

[emwinna]

Any thoughts about using this in conjunction with a wine yeast to do the same thing? With rice, or corn?View attachment 249032

What is that?

 

[danmerk23]

Argh. Image won't upload

 

[danmerk23]

Oh it's digestive enzyme but it's mostly alpha amylase

 

[emwinna]

Hey.... I just found this. It's from a website about brewing makgeolli, but I'm wondering if the math applies to us in some way.

From: http://cheotsool.blogspot.com/p/making-drinking-and-enjoying-makgeolli.html?m=1

A quote:
"If we observe carefully, the fermentation of alcohol theoretically produces a certain volume of alcohol as in the following explanation.

100 kg of starch (111 kg if converted from sugar, about 139 kg if converted from rice) makes about 71.5 liters of pure alcohol, and the alcohol fermentation process, as well as the amount produced, is shown in the following figure."

(Chart is on the page itself.)

Could we use math do deduce a theoretical ABV using these numbers? Or would they only apply to makgeolli?

 

[emwinna]

I'm trying an experiment where I use second-run sparge wort to cook the rice in, then I'll proceed as usual. I'll post results.

 

[emwinna]

The wort-rice experiment is fermenting. There are *strong* alcohol heat vapors coming off the fermenter, and no hint of sweetness like the normal rice batches.

 

[emwinna]

Just tasted some of my way-too-tart-and-chalky RYR batch, which I bulk pasteurized and bottled with oxy-block beer caps in amber bottles. It settled out completely so there's a thick layer of sediment at the bottom. The top is almost perfectly clear and tastes *awesome*.

So if you think your batch isn't very good, pasteurize it, bottle it, and age it for a bit. You might be pleasantly surprised! ^_^

 

[jak1010]

The wort-rice experiment is fermenting. There are *strong* alcohol heat vapors coming off the fermenter, and no hint of sweetness like the normal rice batches.

Brilliant idea. I'm very curious about how this will turn out.

Just tasted some of my way-too-tart-and-chalky RYR batch, which I bulk pasteurized and bottled with oxy-block beer caps in amber bottles. It settled out completely so there's a thick layer of sediment at the bottom. The top is almost perfectly clear and tastes *awesome*.

So if you think your batch isn't very good, pasteurize it, bottle it, and age it for a bit. You might be pleasantly surprised! ^_^

Always good advice. I had to adjust the amount of RYR a few times to avoid the chalky texture you experienced. Unfortunately, I never gave it a chance and tossed it. Live and learn.

On a side note, I need to get back into making this and other brews. I'm dealing with personal crap for a few months and it's really getting in the way of what I used to call my "normal" routine. OK, rant over.

 

[emwinna]

Brilliant idea. I'm very curious about how this will turn out.

I think it might turn out like soju. Smells just like it. I'll post more when it hits day 21, but the fumes could knock out a horse. XD

Always good advice. I had to adjust the amount of RYR a few times to avoid the chalky texture you experienced. Unfortunately, I never gave it a chance and tossed it. Live and learn.

On a side note, I need to get back into making this and other brews. I'm dealing with personal crap for a few months and it's really getting in the way of what I used to call my "normal" routine. OK, rant over.

I'm really enjoying this. I've got two different batches going, my wort experiment, and a batch of makgeolli that I just made this afternoon. If I couldn't rationalize this so well, I'd be worried that I have a problem.

Thanks for getting me started, Jak!

 

[LabRatBrewer]

I was making ramen and didn't have Mirin or Sake so I used this rice wine. Worked great.

 

[emwinna]

I was making ramen and didn't have Mirin or Sake so I used this rice wine. Worked great.

This is why I'm making a monster 5-gallon batch. Some of it (ok, I won't lie, most of it) I'll drink, but I also want to have decent cooking wine around that doesn't cost $7 for 750 ml. It doesn't seem like much, but I cook a lot and it adds up.

 

[ChefRex]

I was making ramen and didn't have Mirin or Sake so I used this rice wine. Worked great.

http://abc7.com/traffic/ramen-noodles-scattered-all-over-nc-highway-after-crash/484714/
I thought you added water and salt

Brilliant idea. I'm very curious about how this will turn out.







Always good advice. I had to adjust the amount of RYR a few times to avoid the chalky texture you experienced. Unfortunately, I never gave it a chance and tossed it. Live and learn.

On a side note, I need to get back into making this and other brews. I'm dealing with personal crap for a few months and it's really getting in the way of what I used to call my "normal" routine. OK, rant over.

As I'm I, Jason I hope all is well, we've been drinking without you

I'm trying an experiment where I use second-run sparge wort to cook the rice in, then I'll proceed as usual. I'll post results.

I see no reason this won't work,I use wort,beer in my breads and food all the time. Waste not want not, why use water when you can flavor

 

[emwinna]

I see no reason this won't work,I use wort,beer in my breads and food all the time. Waste not want not, why use water when you can flavor

Oh, it's working. The issue is whether it tastes good or whether I'm making rocket fuel. ;p

 

[cujocon]

Question -
Has anyone tested effect of bottling early (earlier than 3 weeks)?
Is the result less volume, less alcohol, higher sugar, worse flavor, none?
How about the opposite - effects of waiting 4 weeks, 5 weeks more?

I'm going away this weekend and Saturday is 21 days exact - I'd like to bottle tonight, but not if it won't be "right".

 

[brooklynkayak]

I was making ramen and didn't have Mirin or Sake so I used this rice wine. Worked great.

I use rice wine and the lees a lot.
It seems that most Chine recipes I come across include Chinese rice wine.
And there are many recipes that use the lees. So don't throw away all the lees when done.

The lees work just as well as the wine and in some cases even better.
The lees act like a thickener and are great for marinating meats, fish, tofu, ...

The lees mixed with soy sauce and various amounts of five spice powder, ginger and garlic are universally good for many popular chinese recipes.

 

[emwinna]

Question -
Has anyone tested effect of bottling early (earlier than 3 weeks)?
Is the result less volume, less alcohol, higher sugar, worse flavor, none?
How about the opposite - effects of waiting 4 weeks, 5 weeks more?

I'm going away this weekend and Saturday is 21 days exact - I'd like to bottle tonight, but not if it won't be "right".

Bottling early will pretty much require pasteurizing, since there will still be enough sugar for the yeast to eat and create CO2. (Potential bottle bombs if not pasteurized at this point.) It will also be sweeter and less alcoholic.

Going longer will make it stronger and drier, and much less sweet. I accidentally let a batch go to 4 weeks and it was still a little sweet, but it was *strong*. Too much drier and it would have probably required back sweetening/aging/dilution to be palatable for me and my husband. (It was already too dry for his tastes.)

 

[pdxal]

I never harvest off of the lees in less than 5 weeks. I want it finished mashing and fermenting so it is still, plus I like it drier rather than sweet. You can leave it as long as you want and end up with a good result, or harvest earlier and have a sweet wine that is carbonated or pasteurized.

 

[danmerk23]

Can someone tell me what page has instructions to pasteurize? I've seen it done in single bottles but this is interesting. I have a few gallons that have been sitting in my fridge and they are real carbonated and a super thick layer of lees that rises to the top when I open bottles.

 

[emwinna]

To bulk pasteurize, I sterilize bottles, then pour the strained wine into a pot and slowly bring the whole batch up to 145 degrees. Then you have to hold it there for 15 minutes, so I turn the heat down to its lowest setting and cover with a very clean lid. After that, I let it cool down so I can ladle it into the sterilized bottles and I cap them. You have to watch it so it won't boil, but that method has worked for me so far. This method won't keep your carbonation tho, so you have to want still wine at the end of the process.

 

[CreamyGoodness]

So, I harvested and drank the cous cous wine. We had enough for about 2 glasses of the stuff.

Thoughts... apple-juice quality in the nose and the taste. A little sulphury (but not a lot). Sour, more yellow than the rice wine. Thick as all get out. I will likely try again, but not 100% certain that practice makes perfect on this.

 

[cujocon]

I had my first (ever) dumper with my crock of rice wine...the cheesecloth fell in when the elastic broke and I got a good vinegar mother layer.
I knew from the smell it was wrong and the bile taste confirmed it.
I use about 6 ounces of vinegar a year, so this all went down the drain.

At least it was inexpensive.

 

[ChefRex]

I had my first (ever) dumper with my crock of rice wine...the cheesecloth fell in when the elastic broke and I got a good vinegar mother layer.
I knew from the smell it was wrong and the bile taste confirmed it.
I use about 6 ounces of vinegar a year, so this all went down the drain.

At least it was inexpensive.

I think you need to use more vinegar

 

[emwinna]

I think you need to use more vinegar

^^^^

I prefer lacto fermented pickles, but Vietnamese rice wine pickles are awesome, and pretty quick.