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Rice wine


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#1 djinkc

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Posted 20 November 2013 - 05:59 PM

This link showed up on the KCBM facebook page today.  It piqued my interest and I'll probably start some before the week's over.  Assuming I can get the yeast balls or red rice yeast in town.

 

https://www.homebrew...fferent-361095/

 

Sounds easy enough.  Anyone done this?


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#2 djinkc

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Posted 20 November 2013 - 06:18 PM

Is this like sake?

 

To a degree I guess.  But from the very little I've read about making sake this seems much simpler.  FWIW, I don't like most sake.  What I have liked was really cloudy - whatever that is.  Essentially, I'm clueless here if you haven't already assumed that.

 

B)


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#3 MtnBrewer

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Posted 21 November 2013 - 09:00 AM

To a degree I guess.  But from the very little I've read about making sake this seems much simpler.  FWIW, I don't like most sake.  What I have liked was really cloudy - whatever that is.  Essentially, I'm clueless here if you haven't already assumed that.  B)

My favorite sake is Momokawa Pearl, which is very cloudy and it's served chilled not warm. Good quality sake is served chilled. Only the shitty stuff is served warm.

#4 Genesee Ted

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Posted 21 November 2013 - 02:48 PM

Anybody notice who was the last one to post in that thread?



#5 djinkc

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Posted 23 November 2013 - 06:40 PM

Interesting watching this.  Never do with beer since it's in stainless and behind doors.  

 

Liquid is settling on the bottom already.  I was slightly concerned the rice may have been a bit dry.  Something is crunching on it, little bubbles.  


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#6 djinkc

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Posted 05 January 2014 - 03:46 PM

I'm please with the results from this.  Multiple fruit flavors and a little coconut.  Several bottles are still around and I would guess it's clocking in around 18 - 20%.  Next time I'll use Basmati or Jasmine.  That much sticky/sushi rice was hard to work with.


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#7 armagh

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Posted 08 January 2014 - 12:17 PM

Were you able to source the yeast balls locally or did you have to order online?


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#8 HokieTrismegistus

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Posted 11 January 2014 - 10:59 PM

Next paycheck I'm doing this.
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#9 djinkc

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Posted 12 January 2014 - 10:16 AM

Were you able to source the yeast balls locally or did you have to order online?

 

There's a huge oriental market close to us - I found them there.  Maybe $5 for about 20 of them.


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#10 HokieTrismegistus

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Posted 18 January 2014 - 09:52 AM

Picked up my glutinous rice and yeast balls... Prolly gonna do the thing tonight.
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#11 HokieTrismegistus

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Posted 18 January 2014 - 09:30 PM

I didn't presoak my rice according to a website, and I might have caramelized some of it. Also might have added the yeast while too hot.#rdwhahb
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#12 HokieTrismegistus

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Posted 21 January 2014 - 07:24 AM

It's fermenting but throwing some hard nail polish remover odor. To be fair, I didn't sanitize well as this was more of a "proof of concept" one cup batch.
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#13 djinkc

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Posted 21 January 2014 - 08:50 AM

It's fermenting but throwing some hard nail polish remover odor. To be fair, I didn't sanitize well as this was more of a "proof of concept" one cup batch.

 

In the HBT thread I remember comments about smelling acetone, and it faded.  I pretty much left mine alone for 4 weeks - sanitation was not very good since it's basically an open ferment.  All I did was spray the inside of the container I used with StarSan.


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#14 HokieTrismegistus

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Posted 01 February 2014 - 09:11 PM

I found big ass mason jars at Michael's for $3. To sanitize, I washed with soap and water then added water and microwaved it. Doing 1.5 cups of sticky rice, a cup of basmati. Should be strange and wonderful, the small batch is still going.
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#15 djinkc

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Posted 02 February 2014 - 01:19 PM

When I get around to another batch it'll be Basmati. The sushi rice was a pain to work with considering I filled two of those big pretzel container from Costco about 3/4 full.
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#16 HokieTrismegistus

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Posted 16 February 2014 - 10:16 PM

The test batch is done and 'lagering' in my fridge till I get some cheese cloth to filter it.


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#17 HokieTrismegistus

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Posted 18 February 2014 - 06:53 PM

My test batch produced two shots' worth.  Flavor: A lactic acid/kombucha acidity, notes of coconut, an after taste of American malt liquor.  Pleasant, but I nursed a shot for a while.  Made a brass monkey for the fiancee and she dug it.


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#18 djinkc

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Posted 18 February 2014 - 07:29 PM

My test batch produced two shots' worth.  Flavor: A lactic acid/kombucha acidity, notes of coconut, an after taste of American malt liquor.  Pleasant, but I nursed a shot for a while.  Made a brass monkey for the fiancee and she dug it.

 

Yeah, I think this is a nice minimal effort pleasant cocktail.  Jasmine is what I asked for and the wife brought home.  I may start another one this weekend.  One of the guys in our club had plans to try some different grains.  I need to see what's up.


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#19 armagh

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Posted 01 March 2014 - 04:14 PM

Started a batch today with four cups of white Jasmine rice and four crushed yeast balls.  This will be interesting.


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#20 djinkc

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Posted 01 March 2014 - 05:31 PM

Started a batch today with four cups of white Jasmine rice and four crushed yeast balls.  This will be interesting.

 

Tomorrow is going to be a snowed in day.  I think I'll cook up the jasmine we have.  Might as well open a bottle up since a few are in the fridge.


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