I'm looking to get together around 4 to 5 gallons of rice wine together for a chinnese medicinal tonic. Is my best bet to shoot for about a gallon yield at a time?
Question: I had a batch 5-1/2 weeks old. Strained it into a quart jar and then pressed out liquid from the lees in a cheesecloth. Problem is that the liquid is very thick and sweet. It's opaque white and after 2 days has not settled out yet. Any thought on what went wrong? Also the flavo is very very sweet. I thought 5-1/2 weeks would have been lon enough to drive off sweetness.
How can it be fixed?It is fixable though.
How can it be fixed?
Probably too hot of rice.
Rice was rinsed very good
Yeast was fresh
Sanitation is always superb
And I used all jasmine
Question: I had a batch 5-1/2 weeks old. Strained it into a quart jar and then pressed out liquid from the lees in a cheesecloth. Problem is that the liquid is very thick and sweet. It's opaque white and after 2 days has not settled out yet. Any thought on what went wrong? Also the flavo is very very sweet. I thought 5-1/2 weeks would have been lon enough to drive off sweetness.
Going to try this today. I went to an Asian supermarket and an employee directed me to a glass jar with little twin packs of what I assume were yeast balls. It was labeled as "dried rice ball." The balls looked exactly like the pictures posted on here of what everyone is using. Is it safe to say that this is the correct yeast?
It's nice to see fellow Canadians here, cheers! B-)
For those of you using 100% glutinous rice, did your rice float or is this about the max liquid I can expect?
Fantastic thread! Thanks for sharing sonofgrok!
So after some advice from a cashier at our local asian market I used 100% glutinous rice (came in a pink bag, looked chalk white rather than transparent white like jasmine). I did a 1 cup 1 ball starter (which I realize now was a waste but it did let me test if the yeast balls were contaminated) that was sticky mush in about 1 week with no liquid. I added this to 5 more cups and sprinkled 1 more ball over everything mixing well. I used the same cracker jar you guys are using.
After 3 weeks (in a temperature controlled cooler at 75F) I can now see clear liquid up to about 1/4in below top of rice. My rice is definitely not floating like the original pics here. For those of you using 100% glutinous rice, did your rice float or is this about the max liquid I can expect?
Mine looks a lot more like the jars from the supermarket on page 2 than the other pics here. It smells powerful! (that might explain why she had a devilish smile when she was handing me the goods)
I've been wondering if there were any other Canadians that's into the rice wine, good to see there are. Any of you guys in Ontario?
I picked up 2 packs on the Onto Yeast last week and I look forward to trying it.
The pic is a bottle of my last batch, made with a mix of glutinous rice, jasmine rice, and the supermarket Shanghai yeast balls. I fermented it out for 45 days and its pretty tart and dry, alcohol was around 10%. This bottle was taken from the top of the fermenter and its really clear without any filtering. I'm hoping to make my next batch sweeter and less tart. Should I try pasteurisation to halt fermentation mid-way through?
It is quizzical to me that for the most part the rice varieties chosen for ferment are all glutinous types (higher protein) , one wonders if that is cultural and only because that is all that was available.
So I read the first few posts of this article... and I'm thinking I'm just about there. The picture shows the state of my project at two weeks. Is this sort of what it should look like?
It's been sitting on a warming pad (on low) in my office. Within a day, there were bubbles and liquid forming. This is a gallon jar, so I figure I have a little more than a liter.
One more week. If it works, I'll just keep three or four of these things running...
I just bottled my first batch today. At 2 weeks that is exactly how mine looked. I left it for 21 days total. My batch ended up with a very high ABV I'm guessing about 20%. One 8 once glass hit me hard.
I went to the Asian market on the way home to buy some noodles, and I found bags of red yeast rice, $3 for 14 ounces.
Can someone give a brief recap of how to use RYR in place of the white yeast balls? (the thread is too big to search) Or do you have to mix it with yeast ball? I have sweet rice, jasmine rice, and American medium grain white rice. I've been using half-n-half sweet and medium grain rice with the yeast balls. One pound of raw rice is about right for the jar I'm using. Thanks.
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