Making Traditional rice Wine. Cheap, Fun, and Different

[eigua]

Looks like you'll be getting vinegar. That rice is a little too wet.

Not necessarily. Of all the batches I've made, my best were the batches cooked in the rice cooker, resulting in very sticky, wet rice. My worst batches were batches I steamed and properly spread and air cooled so the grains were drier. None of my batches turned to vinegar or were sour even when fermenting 6 weeks or longer. The yeast balls used probably have a lot to do with the results. It may turn out okay.

 

[Jelmi]

We'll see what is does. No visible activity up to now (yet?).

 

[brewit75]

We'll see what is does. No visible activity up to now (yet?).

Here's my 2 cents...from the pictures you posted, everything looks right. You've got the right yeast balls. I can't tell what type of rice that is but, the type of rice and amount of water used to cook it will make a big difference in the final product.

The good news is, this is all cheap material and you can easily make a new batch.

My favorite is Thai Jasmine rice. Always turns out great.

From what I can see, I believe you'll be happy with your end product. It looks like a "normal" batch of rice wine and should be fine.

 

[Jelmi]

Brewit, I've used sticky sushi rice for this. I took 0.5kg of rice, and cooked it for 10 minutes with 0.5x1.5=750 ML of water. When the water was boiled off, I turned off the heat to let it steam for another 10-15 minutes.Let it cool down in an oven tray (what's the word in English?) and than put it into the jar with 2 crushed yeast balls.

Started this batch 2 days ago now. I took a look a few minutes ago and the liquid is finally starting to form bit by little bit! Very excited to see what it will do in a week of 2-3. I'll keep you guys posted if you want to.

 

[brewit75]

Brewit, I've used sticky sushi rice for this. I took 0.5kg of rice, and cooked it for 10 minutes with 0.5x1.5=750 ML of water. When the water was boiled off, I turned off the heat to let it steam for another 10-15 minutes.Let it cool down in an oven tray (what's the word in English?) and than put it into the jar with 2 crushed yeast balls.

Started this batch 2 days ago now. I took a look a few minutes ago and the liquid is finally starting to form bit by little bit! Very excited to see what it will do in a week of 2-3. I'll keep you guys posted if you want to.

Nice, if I remember correctly, folks here have had success using sushi rice. Yes please keep us updated on your batch. I'm interested in hearing how it turns out.

 

[Jelmi]

The liquid is starting to build up now. On the more dry bit on top some fungus is starting to form. Small white little hairs. I'm sure that answer is somewhere earlier in this thread, but is the fungus something I should worry about?

 

[BeeDeeEff]

The liquid is starting to build up now. On the more dry bit on top some fungus is starting to form. Small white little hairs. I'm sure that answer is somewhere earlier in this thread, but is the fungus something I should worry about?

You put it in yourself. It wasn't just yeast in those white rice balls, also a fungus that breaks down the rice starch into sugar so the yeast have something to eat.

Or so I've seen written elsewhere in the thread, I'm also only on my first batch.

 

[chonas]

The liquid is starting to build up now. On the more dry bit on top some fungus is starting to form. Small white little hairs. I'm sure that answer is somewhere earlier in this thread, but is the fungus something I should worry about?

White hairs are from the mold that turns rice to sugar water. Since your container is clear, you should put it somewhere with no light. Light will cause the fungus to "bloom" and turn green.

 

[brewit75]

White hairs are from the mold that turns rice to sugar water. Since your container is clear, you should put it somewhere with no light. Light will cause the fungus to "bloom" and turn green.

Excellent advice!!!

 

[Jelmi]

Thanks for the advice, I'll keep checking for the mold to to green. But the jar is in a dark boiler room, so I guess it'll be fine. I yurned on the light just for taking the photo

 

[pdxal]

White hairs are from the mold that turns rice to sugar water. Since your container is clear, you should put it somewhere with no light. Light will cause the fungus to "bloom" and turn green.

I ferment in direct sunlight and have never had mold change to green. I wonder why yours does?

 

[trbig]

In reading a lot of these, I think everyone is overthinking things. Steamed rice, boiled rice, brand of Koji used, water amounts, etc... I don't think anything is as important as the temp. Above 60F it's going to be sour and be nasty to drink (In my opinion.) The closer I can get my batches to freezing, the better results I get. So much so that I only make it in the winter now. Cold doesn't stop these yeast. Maybe slow a bit, but most of us have seen the exploding rice wine bottles in the fridge. That's because it was designed for the cold. I have been making this rice wine for several years now. Want a sweeter wine? Don't add any additional water after steaming. Want a dryer wine? This last batch, I cooked up 10 pounds of sweet rice, then added 2 more gallons of water at the end. I've now got @ 3.5 gals I've filtered and sitting in a carboy in the cool for another month or so to clear and finish. But, I also cook my rice a bit dry at 1.5 cups water to 1 cup rice.

I've also read on here that you can't age it or that it has to be refrigerated when done. I have over 30 bottles of this left and it just keeps getting better. I left it cork up for several months just in case, but now I jut store it with my other wines.





Last June is when I bottled it, but it was made during the previous winter, filtered, then sitting in a carboy for several months to make sure it was done. So actually, it's been over a year since I made that batch.

Anyway, just my 2 cents, learned by trial and error and from some Chinese friends. Cheers!

 

[BeeDeeEff]

^^^ Completely anecdotal, but no matter what I'm fermenting I usually get a better product if I let it go at a lower temperature for a longer time.

 

[trbig]

Yes, if you are at a temp the yeast will work in. But even in the 30's degree F temps of my garage, it doesn't slow it down much, and I think the enzymes not at all. I get a lot of conversion to liquid in the first 48 hours, and for the next few days after that, the rice is actually delicious. Very sweet like a rice pudding. After the first week though, the yeast has started going to town and eats up that sweetness in a hurry.

At whatever temps you make the rice wine, it takes a long time to finish completely. That's why many end up heating/sterilizing it. Even after a couple months you can have bottle bombs. After a couple weeks you can probably drink it after straining, but I just follow my Chinese friend's instruction. One month on the rice.. no more, no less. That's when I strain off the solids. But then I get it into a glass carboy and let it completely finish and clear on its own. I've tried to rush it and bottle it sooner, but ended up with some sediment in the bottom after a while. Reminds me of making mead... it just takes time and patience if you want it nice and clear without additives. If you're the type that doesn't mind your drink a bit cloudy, like a wheat beer, then it'll be ready for you way before that. A bit different flavors. Some have liked that better than the finished clear stuff. To each his/her own?

What I haven't tried since I make large batches of at least 10lbs rice, nearly filling a 7.5 gal brewing bucket, and I know I get changes in temps in the garage. Someone might try mixing a smaller batch, mix in the yeast balls, then store it in the fridge. See how if it works at a steady low temp? Some fridges only get into the low 40's and I think it would work perfect if the wife doesn't kick you out and you have some space for it.

 

[Jarudy]

Made my first batch, wow it's very strong. Not exactly a "wine"...more like liquid fire

 

[trbig]

Made my first batch, wow it's very strong. Not exactly a "wine"...more like liquid fire

LOL.. Yeah, I've had a few tested and they are usually in the 19-20% alc range if I haven't added additional water, so right up there with 1118 Champagne yeast as far as alcohol tolerance. That's one of the reasons I'm aging last years' batch.. good flavor with a jet fuel kick. I'm hoping aging will ease up that alcohol taste over time.

 

[brewit75]

Just fixed up 2 batches. One regular and a 2nd with RYR. Not sure if it's the color or not but, the RYR actually tastes stronger and a hint of fruitiness. Hard to describe but, it completely transforms this stuff. Can't wait for 30 days to enjoy it.

 

[eigua]

What I haven't tried since I make large batches of at least 10lbs rice, nearly filling a 7.5 gal brewing bucket, and I know I get changes in temps in the garage. Someone might try mixing a smaller batch, mix in the yeast balls, then store it in the fridge. See how if it works at a steady low temp? Some fridges only get into the low 40's and I think it would work perfect if the wife doesn't kick you out and you have some space for it.

You know, that's an excellent idea. I only make very small batches and no SWMBO to worry about. I will do that with my next batch and report the results here.

Edit: Just put a 2 cup dry batch of jasmine rice in tonight. Thermometer in the fridge says it's 42F.

Edit 2: 6 days later and not a sign of liquefaction.

 

[hxk0]

First time brewer here. I've got 2 jars fermenting at the moment. The one on the left is arborio rice and the one on the right is jasmine. They've been fermenting for 6 days now. Is the cloudiness in the liquid normal? Also, when I smell them, they smell yeasty but have a strong alcohol smell. Is anything wrong?

 

[pdxal]

Normal.^

 

[trbig]

You know, that's an excellent idea. I only make very small batches and no SWMBO to worry about. I will do that with my next batch and report the results here.

Edit: Just put a 2 cup dry batch of jasmine rice in tonight. Thermometer in the fridge says it's 42F.

Edit 2: 6 days later and not a sign of liquefaction.

So how's it looking? How much yeast did you put in with it?

 

[eigua]

So how's it looking? How much yeast did you put in with it?

It looks exactly how it looked on day 1. This is day 7. I'll give it 3 more days. If I see no sign of a change by day 10, I'm going to pull it out of the fridge and let it go at room temp. Edit: Maybe I'll let it go to 2 weeks before I give up.

I used 1 yeast ball. This was the same recipe as my favorite batch:

2 cups broken jasmine rice
3 cups water
1 yeast ball
Cook rice in rice cooker, cool, crush ball, mix

The last time I did it, I actually did 3 cups of dry rice with 1 yeast ball and it turned out great.

 

[eigua]

It's been 12 days in the fridge with no sign of liquefaction or change whatsoever. I took it out and will let it go at room temp and see if it recovers.

 

[brewit75]

It's been 12 days in the fridge with no sign of liquefaction or change whatsoever. I took it out and will let it go at room temp and see if it recovers.

I'm placing my bet....the yeast will come alive and make wine as usual. I have faith in the durability of these little buggers. I've put them through freezing temps and what I thought was too hot and they haven't let me down yet.

 

[eigua]

I'm placing my bet....the yeast will come alive and make wine as usual. I have faith in the durability of these little buggers. I've put them through freezing temps and what I thought was too hot and they haven't let me down yet.

I'm pretty sure you're right, but I figured it would be good to test sooner than let it go even longer. Perhaps the yeast balls weren't viable anymore (about a year old). Doubtful, but possible. If it doesn't recover, I will do a new batch in the fridge with new yeast balls.

 

[brewit75]

I'm pretty sure you're right, but I figured it would be good to test sooner than let it go even longer. Perhaps the yeast balls weren't viable anymore (about a year old). Doubtful, but possible. If it doesn't recover, I will do a new batch in the fridge with new yeast balls.

Regarding age...I've used yeast balls that were at least 3 years old and still had success. In fact, I'm still trying to find a bag of yeast balls (any brand) with an expiration date.

Anyone here have a bag/brand that lists an actual expiration date?

 

[eigua]

Regarding age...I've used yeast balls that were at least 3 years old and still had success. In fact, I'm still trying to find a bag of yeast balls (any brand) with an expiration date.

Anyone here have a bag/brand that lists an actual expiration date?

Heh... Good to know. Mine don't have one. They way some of the stores look that I've bought them from, I wouldn't doubt it they're already 3+ years old by the time I get them.

 

[pdxal]

Regarding age...I've used yeast balls that were at least 3 years old and still had success. In fact, I'm still trying to find a bag of yeast balls (any brand) with an expiration date.

Anyone here have a bag/brand that lists an actual expiration date?

Nope, never seen an expiration date and never had any issues with yeast balls that have been sitting a while.

 

[2pugsrtrble]

So I started a batch of rice wine on Saturday night using 5 pds sweet rice and 4 rice yeast balls. I placed it in a 2 gallon bucket with a lid and airlock and placed in my bedroom closet. Four days later I have about 1 1/2 inches of liquid already. I couldn't wait to taste it and when I did I was surprised. It's very sweet and taste delicious but there is no alcohol taste at all. Does it turn to alcohol later? Maybe the alcohol taste is hidden in the sweetness?

 

[eigua]

So I started a batch of rice wine on Saturday night using 5 pds sweet rice and 4 rice yeast balls. I placed it in a 2 gallon bucket with a lid and airlock and placed in my bedroom closet. Four days later I have about 1 1/2 inches of liquid already. I couldn't wait to taste it and when I did I was surprised. It's very sweet and taste delicious but there is no alcohol taste at all. Does it turn to alcohol later? Maybe the alcohol taste is hidden in the sweetness?

The "yeast" ball consists of mold spores and yeast. The mold grows throughout the rice and creates enzymes (amylase) which convert the starches to sugar, hence the liquefaction. The yeast the starts replicating and eats the sugars to create alcohol. The basic concepts are the same as making beer, corn/potato/grain liquor except for how the enzymes get there (mold instead of activating enzymes in the barley or added after the fact for corn/potato, etc.).

What you are tasting right now is a common east Asian dessert. Put that in the refrigerator now and it won't get to the alcohol stage (quickly) and you can eat it as is. Wait a couple of weeks and you will have rice wine.