TheDemonSlick
Well-Known Member
Uranus = Heaven. Nelson Voice - HaaaaHa!
Leadgolem said:The last batch of red rice wine I made with the starch mass harvested from the previous batch yielded 2 gallons. I expected closer to 1 1/2 so that was nice. I'm running another crazy 7 way rice wine experiment.
I'm on the first vacation I've had in a long time. It's only a week, but I haven't been able to take a day off in seven months so... Ripped out my bathroom, tomorrow I will start putting it back together.
I also made and bottled an experimental type of banana wine.
...Yeah, I'm rambling. I'll shut up now.
Thank you. I figured if I was going to post it, it should be clear enough to be duplicate-able. Personally, I can't seem to stop experimenting. I've really only got a couple of recipes that aren't subject to change.The banana wine looks really interesting, you did a good write-up on the instructions. I'll be harvesting a batch of rice wine either today or tomorrow, but I haven't been doing much experimenting lately.
We will see how things go in a few months. It could still turn nasty, but I doubt it will.Mmmmm.... Bananna....... Looks great. Jealous!
You are bang on with the price consideration. It's just to expensive, and a bit annoying to find.... I know that sake rice is polished and removes anywhere from 30 to 70 percent of the grain. The more polished, generally the better tasting the wine. I've had some that are highly polished and made in the traditional style not adding water at the end to create a 16% abv, and they're awesome. You guys are just going at it with regular rice and I know that polished rice can be difficult to find, and a rice polishing machine is kinda expensive for a hobby. But good sake is expensive... like $40+ for a bottle. Making it with regular rice would be cost effective.
I was soaking, I find that it isn't necessary. Cooking the rice with a ratio of 1:1.5 dry rice to water by volume works just as well.Are you soaking the rice before steaming? how long?
Though you might not realize it, these two things are related. The rice yeast balls contain both the fungus that produces the enzyme that saccharifies the rice and the yeast. The fungus produces the enzyme, the rice is saccharified, and the alcohol is all being produced simultaneously.When you guys are just putting the koji and yeast straight into the fermentor? Why? When producing sake the rice is usually kept at a warm temp and slightly dried at and the Koji is added. Then the koji is cultivated for 24-36 hours. The pictures I've seen are of rice that looks moldy as if it were going bad. But, really this is the scarification step, akin to having the grains in the mash tun. I think just doing this in the oven at a lowish temp would suffice to create a well converted rice mash. This is where I think I'll start once I get time and gumption. Obviously a bit more work then just dropping it in a bucket and walking away...
Are you using regular beer yeasts? Bakers yeast? I think this would be a big influence on flavor but, with the selection of yeasts available, this would make for a great range of 'tuning'.
I do. I scoop solids into a tea towel, and then carefully wring them out. I find this gives me a good yield from the rice, though it is time consuming. It also sometimes leaves more solids in the wine then is desirable. Lately I've been trying filtering red rice wine through coffee filters. It takes a fairly long time for the liquid to percolate, but I find the proportion of remaining solids to liquid is to my liking.After fermentation is done, do you press out the solids when removing them from the liquid? Why so, or not?
My tap water tastes pretty good. So that's what I'm using.What water are you using? As with beer, sake flavor and quality is highly dependent on water. In the early days of sake production, breweries used to cart water from springs over land to the brewery to make the best sake. Now minerals and such can be added... I'll even bet we could find a mineral composition breakdown like with beer.
Although some of your questions are redundant, I don't think they are redundant to this thread.I think some of the question i'm asking might be redundant, but reading through 18 pages of posts makes it hard to keep everything in memory at once. I'm not even drinking! yet....
thanks, and awesome work!
I did it...
I made red corn whisky...
Half your bucket is junk, rack off the liquid,
The rest is like molasses...
Run it.
Tasty. Still learning it.
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