Making Traditional rice Wine. Cheap, Fun, and Different

[Cheesy_Goodness]

Anyone have a problem with fermenting this stuff along side beer and wine? I started this batch sometime in January(?) and it developed some little white bumps on it. I didn't think anything of it until I had a pale ale get a full blown pellicle and a saison have what looked to be the start of one; both of which were along side the rice wine.

Probably overblowing it but does anyone have any insight?

 

[brooklynkayak]

I started this batch sometime in January(?) and it developed some little white bumps on it.

Little white bumps are normal.
The pictures look normal as well.

You started a batch in January and haven't harvested yet?

 

[Cheesy_Goodness]

Thanks for the reply.

I harvested this past week but it was working until then.

 

[Urkelbot]

I've yielded 3 gallons of clear wine with 1.5 gallons of hazy somewhat sludge like wine. Is there any way to filter the thick hazy portion. I've tried bentonite and coffee filters plugged immediately. I might try jacking it to see if the ice will filter the solids. Any suggestions or is it just an acceptable loss?

 

[501irishred]

I've yielded 3 gallons of clear wine with 1.5 gallons of hazy somewhat sludge like wine. Is there any way to filter the thick hazy portion. I've tried bentonite and coffee filters plugged immediately. I might try jacking it to see if the ice will filter the solids. Any suggestions or is it just an acceptable loss?

A week in the fridge will settle and compact the solids to a point that you can pour off the clear (rack it if you feel like it). Loss is negligible .

 

[pdxal]

A week in the fridge will settle and compact the solids to a point that you can pour off the clear (rack it if you feel like it). Loss is negligible .

After waiting a week or two for settling, sometimes using refrigerator to help crash, I usually end up with about 10% of volume hazy/nigori per batch. Still drinkable, just different than the clear portion.

 

[brooklynkayak]

Re: " ...Is there any way to filter the thick hazy portion..."

Many don't worry about it and just give it a shake before pouring a drink.

You could just let it settle in the bottles and carefully pour off the clear wine, leaving the lees in the bottom of the bottle if you don't like the appearance.
If you do this, save the lees for marinating and cooking sauces. The lees can be used in place of rice wine in recipes.

 

[wagz]

So a group of friends and I finally made our big batch. This is 60 of the 600# of rice we cooked.
View attachment ImageUploadedByHome Brew1433160960.191950.jpg

 

[Gothic_Horror]

View attachment ImageUploadedByHome Brew1433189060.904190.jpg

So much rice. This was part of the batch that Wagz posted above.

 

[ChefRex]

So a group of friends and I finally made our big batch. This is 60 of the 600# of rice we cooked.
View attachment 281806

What are you guys fermenting in?

Anyone have a problem with fermenting this stuff along side beer and wine? I started this batch sometime in January(?) and it developed some little white bumps on it. I didn't think anything of it until I had a pale ale get a full blown pellicle and a saison have what looked to be the start of one; both of which were along side the rice wine.

Probably overblowing it but does anyone have any insight?

Never had an issue, beer isn't fermented in the same room but is handled around it, meads side by side.
Better clean your act up Cheesey

 

[stenknz]

Started my batch yesterday 1KG thai glutinous rice (5 Cups) and x4 Chinese Yeast Balls.

Steamed the rice and mixed in 4 crushed yeast balls. Wrapped up in a towel in a dark warm place. Will check tonight it I have any action.

This thread has been extremely interesting. Looking forward to my final result. Will add some photos when I get a chance.

 

[brooklynkayak]

Re: " ...Is there any way to filter the thick hazy portion..."
Many don't worry about it and just give it a shake before pouring a drink.

As a coincidence, I had some people over and brought out my rice wine.
One person whom I had just met that night shook it up before pouring.

I asked him how he knew to do that? He said his grandparents on one side of his family are Chinese and they always did that before pouring their rice wine.

 

[wagz]

What are you guys fermenting in?





Never had an issue, beer isn't fermented in the same room but is handled around it, meads side by side.

Better clean your act up Cheesey

We are using a 275 gallon plastic tote that we had cider delivered in last fall.

 

[stenknz]

OK it's been over 24 hours now and as yet no liquid that I can see. I soaked my rice for 2 hours and then steamed till done.

Could the rice I added be too dry to start the fermentation? There is some condensation in my 3.5L Jar so I am hoping it will start soon.

 

[Cheesy_Goodness]

24 hours isn't much time for this. Give it about a week and you might see some liquid.

 

[stenknz]

24 hours isn't much time for this. Give it about a week and you might see some liquid.

Thank you! I'm just going to leave it wrapped up. It's about 65-70F. I have followed all the instructions so just need to wait..... Sure is hard though

 

[Cheeto]

This has caught my attention

 

[Cheeto]

View attachment ImageUploadedByHome Brew1433800477.920369.jpg
Sweet small grain rice.


View attachment ImageUploadedByHome Brew1433800498.691081.jpg
Yeast balls.

View attachment ImageUploadedByHome Brew1433800620.819184.jpg
1 gallon $1 store fermentation vessel.


View attachment ImageUploadedByHome Brew1433800684.924610.jpg
Rice is soaking.. Going to rinse after about 2 hours..
Then cook, cool and add some yeast balls

 

[ChefRex]

View attachment 283415
Sweet small grain rice.


View attachment 283416
Yeast balls.

View attachment 283417
1 gallon $1 store fermentation vessel.


View attachment 283418
Rice is soaking.. Going to rinse after about 2 hours..
Then cook, cool and add some yeast balls

Yum, Marine products

 

[pdxal]

Cheeto, I get the same brand of yeast balls everywhere down here in Portland. Your batch should turn out great. You should trial some cheap jasmine rice next batch to compare.

 

[Cheeto]

I am making an 8 cup batch.. I sprinkled the yeast in layers as I filled that container with rice..

I think I am gonna try a red and a black rice next

 

[stenknz]

Cheeto, I get the same brand of yeast balls everywhere down here in Portland. Your batch should turn out great. You should trial some cheap jasmine rice next batch to compare.

That is what I am going to do next! My batch that is currently brewing has been over a week now with no liquid!! Everything smells great but no wine! Not sure what I did wrong! Seems the rice might have been a bit dry.

I'm also using the same brand of yeast balls.

 

[pdxal]

That is what I am going to do next! My batch that is currently brewing has been over a week now with no liquid!! Everything smells great but no wine! Not sure what I did wrong! Seems the rice might have been a bit dry.

I'm also using the same brand of yeast balls.

Relax, it can take a while before you see much liquid. Wait another couple of weeks. If it is smelling of alcohol/nail polish remover rather than just rice it is fermenting.
I typically see liquid after a couple of days between grains of rice, but it isn't enough to be very noticeable or make the rice mash start to float for a couple of weeks.
Was the rice cool when you added the broken up yeast balls (if not, maybe the mold/yeast was killed)?

 

[brooklynkayak]

I think I am gonna try a red and a black rice next

I wouldn't recommend using any whole grain rice, except maybe adding a little red yeast rice for color.
Whole grain rice is generally not recommended for wine production.

 

[stenknz]

Relax, it can take a while before you see much liquid. Wait another couple of weeks. If it is smelling of alcohol/nail polish remover rather than just rice it is fermenting.
I typically see liquid after a couple of days between grains of rice, but it isn't enough to be very noticeable or make the rice mash start to float for a couple of weeks.
Was the rice cool when you added the broken up yeast balls (if not, maybe the mold/yeast was killed)?

I am amazed just how sweet it smells. It really does smell great! The rice was "cool enough" in my opinion but you could be right.

Next time I will wait until the rice is completely cool, it was still warm-ish but I thought not too warm to harm the yeast.

Thanks for your reply

 

[cujocon]

Just started a big batch
22 cups rinsed Thai Jasmine
2 cups Red Rice (for color)
8 crushed up Yeast balls

I cooked the rice in 12 cup batches with 12 cups of water each in giant disposable turkey pans in the oven at 350, sealed well with aluminum foil...cooked 90-120 minutes (both pans in oven at same time)
I let them cool overnight and moved them, by the spatula full into a 5 gallon primary bucket, shaking yeast dust every few minutes...covered the whole thing with Cheesecloth.
Should have around 6 full 750ml bottles in time for July 4th celebrations.
Between now and then every few days I'll give it a shake and sniff.

 

[MasterCrook]

Just started a big batch
22 cups rinsed Thai Jasmine
2 cups Red Rice (for color)
8 crushed up Yeast balls

I cooked the rice in 12 cup batches with 12 cups of water each in giant disposable turkey pans in the oven at 350, sealed well with aluminum foil...cooked 90-120 minutes (both pans in oven at same time)
I let them cool overnight and moved them, by the spatula full into a 5 gallon primary bucket, shaking yeast dust every few minutes...covered the whole thing with Cheesecloth.
Should have around 6 full 750ml bottles in time for July 4th celebrations.
Between now and then every few days I'll give it a shake and sniff.

I usually do 16 cup batches and get around 10 full 750s, so I think you'll get more than 6

 

[PODonnell]

I have not read all 500 pages of comments so this may have been discussed. I've made batches with the "rice balls" but wanted to start a constant batching process whereby each week as I started a new batch I'd hold a quart of "mash" to start the next weeks batch.

As I'm sure the wiser heads know....... this doesn't work. The product is exuding liquid, but the smell is reminding me of sourdough starter rather than rice wine. There is also no sign of the material forming a "cap" of rice let alone exposed koji mold.

I'll give it a bit more time, but it looks like I'd be better of baking with the material.

My next experiments outside the standard procedure will likely involve sprouted rice. Quick research suggests there was an older "sake" tradition using sprouted rice rather than koji.

 

[cujocon]

I usually do 16 cup batches and get around 10 full 750s, so I think you'll get more than 6

I would love for that to be the case...I'll be thankful for any amount I end up with.

 

[Cheeto]

View attachment 283415
Sweet small grain rice.


View attachment 283416
Yeast balls.

View attachment 283417
1 gallon $1 store fermentation vessel.


View attachment 283418
Rice is soaking.. Going to rinse after about 2 hours..
Then cook, cool and add some yeast balls

12 days in.
Medium Alcohol heat, very bitter, lemon/lime sour. Interesting carbonation, seltzer fizzy..
Seems that is has a few good weeks left to work