Making Traditional rice Wine. Cheap, Fun, and Different

[mrsamisme]

Checking out an Asian market and came across this in the alcohol isle. Check out the price.

Wow! I'm so glad it's so easy to make the home brew!

 

[user 211287]

That is a top shelf sake at least compared to what we can get here in the USA.

One of the most famous of these springs is the Shikomimizo spring that emerges from Mt. Taisetsu near the town of Asahikawa. And from this spring water, a sake brewery named Otokoyama (literally translated as "Man's Mountain") has been making sake for more than 340 years. Apparently it was the drink of choice for the Shoguns of the Tokugawa family in Japan's Edo period.

 

[brooklynkayak]

Aldi had a great deal on a sparkling lemonade ...../

I have seen other variations of these lemonades in 750ml (Grolch style bottles) here and there. They seem to be sold by many supermarket chains under different brand names,

I picked up some from Sprouts, a supermarket chain here in Tucson AZ US, $2.50 US a bottle, including the lemonade.

Some brewery supplies sell similar bottles for even less if you purchase by the case.
I got some brown tinted 750ml online for just over $2 a bottle when I bought two cases. The shipping can be a big expense. So compare shipping costs before you commit.

 

[user 211287]

Its made by Victor Geyer. Geyer Freres is molded right in the glass but it may have various labels on the bottle. Lorina is one of the bigger and more expensive names. It cost around double the Aldi version.

 

[mrsamisme]

View attachment 357359 "I'm so excited. I just can't hide it. I'm about to lose control but I think I like it." My first batch is done. It took some time to move and filter it. It was 10 cups of Nishiki Sweet Rice and 12 Happy Panda Rice Yeast Balls. I got all of my supplies from a local Vietnamese Market here in Madison Alabama.

I used 1/2 gallon Ball Mason jars. The first 3 jars my rice was cooked. The last jar was steamed. The wine bottle on the right was from the steamed rice batch. I did add 1 pint of warm water to each of mine on the 7th day.

So far it has a nice subtle sweetness with a slight tang and good warmth going down. I can taste the flavor of the rice and it's actually pretty good. I'm not a big drinker so my taste buds are note as refines as some. I'm cold crashing these and hope it settles more. Just need to ages it a little and then flavor it with blueberries and maybe pomegranate.

I found this forum 1 week after I started. This past week I started a new steamed batch of 2.5 pounds Nishiki Sweet Rice mixed with 2.5 Thai Jasmine Sweet rice and 8 Happy Panda Rice Yeast Balls. I'm not going to add any water to this batch. I'm excited to see where this new hobby takes me. Thanks to all of you who contribute. Special thanks to SonofGork for starting this thread.

 

[mrsamisme]

If you don't like it don't drink it, make it or visit/post in this thread. Wow!
I like it and this thread has been going for a bit so I don't think I'm the only one.
Everyone has different tastes, it's an easy recipe, I've come up with a relatively easy way to strain it.
To post two days in a row how much it sucks is really uncalled for.

What's is your relatively easy way to strain? I'm interested in your method.

Thanks!

SAM

EDIT: I saw your process shortly after I posted this. Thank you.

 

[SaucedBrews]

What's is your relatively easy way to strain? I'm interested in your method. EDIT: I saw your process shortly after I posted this. Thank you.

For anyone like me looking to find it quickly, you can find the process here.

On the left is the first batch that I squeezed through a hop bag. On the right is the process detailed by ChefRex, using this highly complex set of equipment and the results show.

 

[eigua]

For anyone like me looking to find it quickly, you can find the process here.

On the left is the first batch that I squeezed through a hop bag. On the right is the process detailed by ChefRex, using this highly complex set of equipment and the results show.

If you were to follow those directions to get the clear liquid, but instead of tossing the solids, squeeze them out through a paint strainer, I wonder how much more liquid you'd get. I found I got quite a lot of liquid by squeezing, but also a lot of solids. You could make 2 bottles from one: 1 clear bottle (no squeezing) and one cloudy bottle (squeezed).

 

[MasterCrook]

I always pour/scoop out the free flowing wine first into a funnel with a filter bag, connected to an empty sake bottle. I usually get 2 to 3 bottles of unsqueezed pure wine. Then i squeeze the lees to get the rest of the wine. From 16 cups dry rice i get about 10 bottles (750ml), sometimes less. After pasturizing and settling in the basement all bottles are crystal clear. The bottles that were from squeezed lees have between 0.5 to 1.5 inches of sediment on the bottom, depending on if it was the first or last bottle from squeezing. The sediment never gets mixed with the wine if you pour slowly and don't disturb the sediment.

 

[SaucedBrews]

If you were to follow those directions to get the clear liquid, but instead of tossing the solids, squeeze them out through a paint strainer, I wonder how much more liquid you'd get. I found I got quite a lot of liquid by squeezing, but also a lot of solids. You could make 2 bottles from one: 1 clear bottle (no squeezing) and one cloudy bottle (squeezed).

Worth trying. I also wonder if fining with gelatin would be worth trying as well.

 

[nickwoo]

has Anyone used the rice mush from a previous batch to start a new batch? I would think it would have the mold and yeast in it as well.

 

[eigua]

has Anyone used the rice mush from a previous batch to start a new batch? I would think it would have the mold and yeast in it as well.

Yes, I am currently doing a 7 cup (dry) batch using the remaining solids from my previous 2 cup (dry) batch and a couple of additional dry balls. It's only been about 5 days but every looks and smells great! I remember reading somewhere that the dried yeast balls they sell are made from the remains of industrial rice wine making, so I see no issues with doing this unless you get an obvious infection.

Using the recycled solids was more difficult to get dispersed properly in the new batch because it was moist and could not be crushed into powder like the dry balls. Perhaps blending the solids with a small amount of the new rice and some water might give more volume and something more easily dispersed.

 

[nickwoo]

great Ill try it out.

 

[deere322]

Just bottled up a 3 cup batch.
Melon, pear, apple and of course one hell of kick.

 

[eigua]

I know by reading this thread that it's generally accepted to let this ferment for 21-30 days. Both my batches of glutenous rice and long grain rice completed in 30 days, but my batch of broken jasmine rice has been going now for 41 days and is still bubbling quite vigorously. I hesitated to leave it past 30 days because I've read that it can start to sour into vinegar, but over the last 10 days I have clearly noticed both an increase in liquid volume and a lot more of the floating rice has started hanging down and disintegrating. The liquid is still clear and it seems both more starch conversion and fermentation are taking place. For those that use jasmine rice, do you generally just halt it at 30 days regardless or do you wait until it stops bubbling?

 

[mrsamisme]

View attachment ImageUploadedByHome Brew1465752023.269021.jpgView attachment ImageUploadedByHome Brew1465752040.503173.jpgView attachment ImageUploadedByHome Brew1465752057.872663.jpgView attachment ImageUploadedByHome Brew1465752070.628486.jpgView attachment ImageUploadedByHome Brew1465752092.599550.jpgView attachment ImageUploadedByHome Brew1465752119.031879.jpg

I just harvested my 3rd batch using 5lbs of Nishiki rice and a bunch of rice yeast balls, maybe 12 in all. 1.5 gallons net. This batch is one that I started with just the rice and yeast balls then added water and more rice every 3 days. This stuff kicked in at 23.5% and smells and tastes s great. I'm breaking them down into test batches of 32oz for flavor infusion. I started with 1 coconut and 1 strawberry. I did one with honey and vanilla bean. Yummy. I'm giving most of this away soon. It makes a great, fun gift. I'm really enjoying this hobby. I also bottled my Banapple Beer too. That stuff is crazy good.

 

[Frame125]

Made the rice wine making plunge yesterday after reading this thread for a few days.
5.5 cups rice, 11 cups water (cooked not steamed), made gallon of volume (more than i thought) had to improvise glass container for overflow. yeast balls of hopefully right type from local Asian of some sort store. powdered in clean coffee grinder etc etc.

Question: Its 74F in my house and for the next week its supposed to be in the high 80s low 90s outside. would the rice wine ferment better inside or out on my porch?
high temps in beer are undesirable but this has other organisms needed for the process to progress properly

 

[user 211287]

5.5 cups rice, 11 cups water (cooked not steamed)

Thats a lot of water to cook rice in. Letting it cool uncovered will allow excess moisture to evaporate.

74F should be fine. Too warm and too wet can lead to a tart rice wine although i had great luck with the yeast balls and warmer fermentations.

 

[eigua]

Made the rice wine making plunge yesterday after reading this thread for a few days.
5.5 cups rice, 11 cups water (cooked not steamed), made gallon of volume (more than i thought) had to improvise glass container for overflow.

In my first 3 batches, I used more water and didn't follow the steaming directions either. I also got a better yield than I expected, however I attribute this to all the excess water previously trapped in the sticky rice. I'm sure my batch is more dilute than my next batch will be in which I'm following the directions much more closely. Steaming and air cooling the sticky rice yields a much more dry, not so gluey starting texture with much less water inside.

2:1 (water : rice) when boiling sticky rice is way too much. I also tried cooking in a rice cooker at 1:1.5 (water : rice) and even that yielded a much wetter, stickier rice than the steaming method.

 

[eigua]

I just harvested my 3rd batch using 5lbs of Nishiki rice and a bunch of rice yeast balls, maybe 12 in all. 1.5 gallons net. This batch is one that I started with just the rice and yeast balls then added water and more rice every 3 days.

Interesting... Were you just experimenting or following a recipe? Your result looks much more opaque and brownish than my results with not a bunch of extra water. It looks a lot like Makgeolli which has much more water than this thread's recipe, but it also only about 5% ABV.

Is the total rice 5lbs or was that the starting amount before adding more rice every 3 days? How long did you ferment in total?

This stuff kicked in at 23.5% and smells and tastes s great.

How did you measure that when it starts out pretty much as solid rice?

 

[Frame125]

"2:1 (water : rice) when boiling sticky rice is way too much. I also tried cooking in a rice cooker at 1:1.5 (water : rice) and even that yielded a much wetter, stickier rice than the steaming method.[/QUOTE]"



I only had jasmine rice on hand so that may account for something. I just used the ratio I use for home cooked rice. Not mushy at all .I did lay it on parchment paper on a table to cool before sprinkling in powdered yeast balls and mixing then packing into glass jars.

I hope this next 30 days waiting doesn't drag on too much.

 

[eigua]

I only had jasmine rice on hand so that may account for something. I just used the ratio I use for home cooked rice. Not mushy at all .I did lay it on parchment paper on a table to cool before sprinkling in powdered yeast balls and mixing then packing into glass jars.

I hope this next 30 days waiting doesn't drag on too much.

Ahh, yes. Jasmine rice is much (much) less sticky than glutenous rice and can be easily cooked in a rice cooker like normal rice. I tried cooking glutenous rice at 2:1 like I do with regular rice and it turned out to be a gigantic gluey mess. It was hard to even get the crushed balls mixed in. It still fermented fine though, but I'm pretty sure it's a lot more diluted than when following the recipe because of all the extra water.

 

[user 211287]

I use a microwave rice cooker. The water should cover the rice to about the first knuckle on your finger. Turns out perfect every time in 15min. 5min on high and 10min on 50% power for upto 3 dry cups in a 1000watt microwave.

Let set for 5min, fluff the rice and allow to cool with the lid off or covered with just a cheese cloth.

When i use sticky rice or Japanese short grain rice i rinse the rice as many times as it takes for the water to run clear. The cooked rice is far less sticky. Keep a faucet running when handling the rice and wet your hands during mixing. The rice is far easier to handle and it adds very little water to the rice/yeast ball mix.

 

[mrsamisme]

Interesting... Were you just experimenting or following a recipe? Your result looks much more opaque and brownish than my results with not a bunch of extra water. It looks a lot like Makgeolli which has much more water than this thread's recipe, but it also only about 5% ABV.

Is the total rice 5lbs or was that the starting amount before adding more rice every 3 days? How long did you ferment in total?



How did you measure that when it starts out pretty much as solid rice?

So my friend has a digital refractometer. He tested my most recent brew. Here is a link: https://www.southernlabware.com/dig...SQefJ086TK4RBAGMgGsErOx89-_if1FES8aAkNA8P8HAQ

The total amount of rice was 5 lbs of Nishiki. View attachment ImageUploadedByHome Brew1465851164.545804.jpg

The opacity has settled quite a bit. I'm letting it sit 1 more week. I was experimenting from ideas I gathered from watching lots of YouTube videos. It's such a fun process.

 

[brewit75]

So my friend has a digital refractometer. He tested my most recent brew. Here is a link: https://www.southernlabware.com/dig...SQefJ086TK4RBAGMgGsErOx89-_if1FES8aAkNA8P8HAQ

The total amount of rice was 5 lbs of Nishiki. View attachment 358507

The opacity has settled quite a bit. I'm letting it sit 1 more week. I was experimenting from ideas I gathered from watching lots of YouTube videos. It's such a fun process.

Looks like a lot of wine. I can't see the refractometer information. When I click on the link it says no secure connection to the site.

 

[eigua]

So my friend has a digital refractometer. He tested my most recent brew. Here is a link: https://www.southernlabware.com/dig...SQefJ086TK4RBAGMgGsErOx89-_if1FES8aAkNA8P8HAQ

The total amount of rice was 5 lbs of Nishiki.

Thanks for the clarification and the link!

According to my math, it isn't possible for you to get 23.5% ABV from only 5 lbs of rice yielding a total of 1.5 gallons of liquid.

According to this page, Nishiki sushi rice has 33g of carbohydrates per 41 gram dry serving.

5 lbs of dry rice comes out to 2267.96 grams of rice, which yields 55.309 servings. At 33 grams of carbs per serving, that yields 1825.212 grams of carbohydrates. If you got 100% conversion of carbs to sugars, it would give you 1825.212 grams of sugar, which is the equivalent of 4.024 lbs of sucrose. Using this brewing calculator, 4.024 lbs of sucrose in a 1.5 gallon batch would yield a SG of 1.123, which assuming an FG of 0.995 (fully dry) gives a potential ABV of 16.8% - 18.72% depending on the calculation chosen.

I could have made an error in there somewhere, but I don't think so. It doesn't sound right that 5 lbs of rice could yield that high an ABV with all that added water.

If doing the calculation with 5 lbs of sucrose instead of rice, you could possibly get it that high if the yeast survived. The SG would be 1.153, which estimates to 20.74% - 24.22% (assuming an FG of 0.995) depending on the calculation.

 

[mrsamisme]

Thanks for the clarification and the link!

According to my math, it isn't possible for you to get 23.5% ABV from only 5 lbs of rice yielding a total of 1.5 gallons of liquid.

I suppose my friend's refractometer could be wrong. It's a man made device that may be flawed or improperly used. All I know is that this batch packs a punch on the liver. Thanks for the info.

 

[eigua]

I suppose my friend's refractometer could be wrong. It's a man made device that may be flawed or improperly used. All I know is that this batch packs a punch on the liver. Thanks for the info.

Even at 16% - 18%, that's like sake or slightly stronger. That's an impressive yield considering you had so much water. I'm definitely going to experiment with batches like you did with adding water and rice every 3 days.

 

[MasterCrook]

Worth trying. I also wonder if fining with gelatin would be worth trying as well.

Not necessary. No need to use vile ingredients in clean rice wine

 

[CoreyD]

So many pages, it's hard to read them all. Not sure if anybody else asked this. If your steam the rice with pineapple juice, will the pineapple flavor come through? Or would it make more sense to just add the juice to the finished wine?