hong
Member
Can someone give me a recipe for a strong rice wine? I have wanted to make a batch of rice wine for ages now, but just cannot seem to get a decent recipe.
Thanks for any help
Thanks for any help
hong said:Can someone give me a recipe for a strong rice wine? I have wanted to make a batch of rice wine for ages now, but just cannot seem to get a decent recipe.
Thanks for any help
I would appreciate the recipe for the Noo-Rook yeast mix for Mackoly. Thanksjssocal said:Here is simple recipe to make rice wine.
1. Wash short or medium rice and boil.(hard-boiled rice)
2. Cool it and add 100-150% water with small amount of yeast.
(You can purchase yeast called Noo-rook in Korean language at a Korean supermarket that will cost 2-4 dollars/lb.)
3. Let it ferment for a week at a warm place (about 25 dgree C).
4. You can enjoy its whispering, drizzling, streaming sound while fermenting.
5. But avoid the mash's temperature over 32 degree in Celcius. Best is under
30 degree. If over 32 or 33 degree, it will be sour.
6. After about 7-10 days the fermenting will be done. Its alcohol content will be around 15-16%. Filter it and enjoy....
7. If you let it settle down for more days, you can see its upper clean but yellowsh transparent liquid. That part will be so called DONG DONG JOO, and the fitered and squeezed liquid from the remain is called MACKOLY . You can add water to the initial Mackoly to make mild drink.
For your reference, Dong Dong Joo is of about 15% alcohol content and Mackoly is of about 8-10% alcohol content. Mackoly is well known for its numerous healthful advanages...
help digestion, easy sleep, anti-cancer, protect liver, etc, etc....
Soju distilled from Mackoly is genuine and known very effective in preventing and dissolving thrombus to revitalize blood. (different from commercial Soju or Shochu)
Most imported rice wine products are heat treated to prolong shelf life and engymes in it are considered dead and not effective.
If you are interested in making the yeast(Noo-Rook) for rice wine, let me know.
Good luck!
jssocal said:Here is simple recipe to make rice wine.
1. Wash short or medium rice and boil.(hard-boiled rice)
2. Cool it and add 100-150% water with small amount of yeast.
(You can purchase yeast called Noo-rook in Korean language at a Korean supermarket that will cost 2-4 dollars/lb.)
3. Let it ferment for a week at a warm place (about 25 dgree C).
4. You can enjoy its whispering, drizzling, streaming sound while fermenting.
5. But avoid the mash's temperature over 32 degree in Celcius. Best is under
30 degree. If over 32 or 33 degree, it will be sour.
6. After about 7-10 days the fermenting will be done. Its alcohol content will be around 15-16%. Filter it and enjoy....
7. If you let it settle down for more days, you can see its upper clean but yellowsh transparent liquid. That part will be so called DONG DONG JOO, and the fitered and squeezed liquid from the remain is called MACKOLY . You can add water to the initial Mackoly to make mild drink.
For your reference, Dong Dong Joo is of about 15% alcohol content and Mackoly is of about 8-10% alcohol content. Mackoly is well known for its numerous healthful advanages...
help digestion, easy sleep, anti-cancer, protect liver, etc, etc....
Soju distilled from Mackoly is genuine and known very effective in preventing and dissolving thrombus to revitalize blood. (different from commercial Soju or Shochu)
Most imported rice wine products are heat treated to prolong shelf life and engymes in it are considered dead and not effective.
If you are interested in making the yeast(Noo-Rook) for rice wine, let me know.
Good luck!
I've never made it, but with five pounds of fermentables in a gallon, this ought to do the trick.
Rice Wine
Makes one gallon.
Ingredients:
2-1/2 lbs. Rice 7 Pints Water
2-1/2 lbs. Sugar 1/2 pt Red Grape Concetrate
3 tsp Acid Blend 3/4 tsp Yeast Energizer
1 Pkg Sherry Yeast 1 Campden Tablet
Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.
Directions:
1. Use husked or raw rice, rather than polished rice.
2. Wash and coarse crush the rice. Place rice into nylon straining bag and tie top. Put bag in primary fermenter.
3. Pour hot water over bag.
4. Stir in all other ingredients EXCEPT yeast and energizer. Cover primary.
5. After 48hrs., add yeast . Cover primary.
6. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction.
7. When ferment reaches S.G. 1.050 (about 2-3days) add another 1/4 lb. dissolved sugar per gallon.
8. When S.G. reaches 1.030 (6-7 days) strain juice from bag. Syphon off sediment into clean secondary. Attach airlock.
9. At S.G. 1.020 add another 1/4 lb. of dissolved sugar per gallon.
10. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
11. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
Because they mill almost all of their rice down to white rice, which can't be malted due to the removal of the germ and much of the bran coat. The reasons for this milling, especially when it comes to rice wine, are mostly because white rice takes 75% less time to soak and steam than brown rice and also because the proteins and lipids contained in the bran coat can cause harsh flavors and spoilage in sake.gfanz said:Also in the FAO article mentioned above it says they don't mash rice in Asia without adding enzymes, but it doesn't explain why not
More like it just doesn't produce enough of them to make dealing with the looooong soaking and steaming that brown rice requires. You would have to sprout all of the rice in order to produce enough enzymes to convert the rice's starch into sugars to use for making sake or other jiu, and then you'd be losing out on the flavors that koji brings to the party in a sake fermentation.gfanz said:I've checked around a bit as well and it seems that for some reason nobody relies on rice enzymes from the rice itself to break down starch into sugars, but this makes no sense to me as a biologist b/c there's no point in a plant making starch if it can't use it. I wonder it the enzymes it produces just don't perform well at the temperatures normaly used for mashing barley malt????
Nuruk is primarily made up of barley and wheat malt, which form the bulk of the diastatic power that this insidious stuff provides. Any inclusion of aspergillus or other mold spores is strictly incidental and doesn't significantly add to the character of the resulting makgeolli made from it. I'll tell you what does contribute, however: lactobacillus and wild yeast! I've had makgeolli before, and I'll tell you that stuff is sour!Cristobaldelicia said:Noo-ruk has Aspergillus mold in it, like Sake.
Sometimes, yes. But aspergillus isn't the only microorganism that is capable of amylolysis, and out of all the commonly used forms that genus is actually one of the more dangerous ones.elvis said:there's aspergillus as a key ingredient in the starter-
it's needed to turn starches into sugars, then yeast uses sugars and turns into ethanol...
Jiu men balls are usually a mixture of yeast, flour (rice or wheat), and molds from the rhizopus and mucor genus. There are other bacteria that make their way in there too, but those are the primary critters that are responsible for amylolysis in those jius.elvis said:i use these starters from a chinese food store near my house, which contains the
mould and yeast dried out in a little white ball.
they make this by some process involving leaves of a tree and cooking rice then drying it all out-
Spotted this forum & thought I'd post this 'Rice whisky' recipe which I got from a book which my mum gave to me last year, called '500 Recipes Home-made Wines & Drinks' by Marguerite Patten', just in case it's of use to anyone. The recipe & ingredients are really simple (which is good as I'm a complete newcomer to wine-making!) - I've tried the recipe & it's currently in the process of maturing, but it seems to smell extremely potent so far! The book says it's apparently similar in taste, colour & potency to whisky.
Rice whisky recipe:
3 lbs carolina or short grain rice
1 lb raisins (chopped)
3 lbs sugar
Juice of 1 lemon (believe this equates to 2 tbsp)
8 pts warm water
1 oz yeast
Put rice/ raisins/ sugar/ lemon juice & water into large bowl. Add yeast (which should have been dissolved in a little warm water). Let mixture stand in warm place, covered with cloth, for 12 days, but stir occasionally for first 3 days. A scum will rise to top, but do not remove this until the last day. Filter into clean cask or stone jar. Store for 6 months in a cool place, then bottle.
What kind of yeast would be recommended for this?
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