Weizenstein
Well-Known Member
So reading through the Trad Rice wine thread above I was blown away by how simple the method is. I started reading wikipedia to learn more about Red yeast rice and koji, etc.
Anyway, the article on Chinese rice wines also mentions that in northern China they use other grains - Millet and Wheat, and another source mentions Barley.
http://en.wikipedia.org/wiki/Huangjiu
I'm assuming that they use a similar process (Cook grain, add yeast balls)
Has anyone tried this with grains or starches besides different rice varieties?
(Did some searches of the main thread, saw a mention of rice with potatoes, and brief mention of corn but not much follow up)
Once I get my hands on some RYR later this week I'm going to try a jar with toasted buckwheat, and one with wild rice.
Anyway, the article on Chinese rice wines also mentions that in northern China they use other grains - Millet and Wheat, and another source mentions Barley.
http://en.wikipedia.org/wiki/Huangjiu
I'm assuming that they use a similar process (Cook grain, add yeast balls)
Has anyone tried this with grains or starches besides different rice varieties?
(Did some searches of the main thread, saw a mention of rice with potatoes, and brief mention of corn but not much follow up)
Once I get my hands on some RYR later this week I'm going to try a jar with toasted buckwheat, and one with wild rice.
