Been lurking for awhile and finally decided to post.
My grandma has been making fermented rice for a long time, so I just took her recipe, but let it ferment longer (she usually just waits a week, we normally eat it rice and all as a dessert).
I cooked 3 cups of rice in the rice cooker and added in Angel Rice Leaven along with a spoonful of sugar when the rice was lukewarm, kept it in the oven with the light on for a few days and then on my counter it's been for 14 days now.
I was kind of nervous, being my first time making this, and because the best I could do was wash everything with hot soapy water twice- no pot big enough to boil my equipment.
I have to say, it tastes much better than the rice wine I am used to. After fermenting it longer, it is a lot more flavourful. I have been checking daily (I know, it increases contamination risks, but I was worried that it would turn too strong if I didn't stop fermentation in time). Aside from the increase in ethanol
- it's also become very fruity, a little vanilla-y and it is still sweet and rice flavoured. I'm still going to wait a bit longer before pasteurizing though, it is still a tad sweet for my taste.
I know a lot of people wait for day 21 at rt...
My question- has anyone noticed a difference (improvement?) in taste if left to ferment in the fridge for a bit longer than 21 days, compared to 21 days at a warmer temperature? How much does fermentation slow down in the fridge, has anyone tried this? Also, anyone have a record/graph or something of estimated alcohol content vs day? I know it probably varies a bit, but I'm just curious about a rough estimate. I don't have a hydrometer or anything to measure it myself