RusticaPanis
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- Joined
- Oct 10, 2015
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I have taken an interest in The Chinese style of rice wine making. I have found the yeast balls on amazon.com but I cannot find any information on whether or not the strains of yeast and mold is non-gmo. Does anyone here have information on this?
Alternatively I'm considering pitching non-gmo sake yeast, I vaguely remember running across a brand that claimed to be non-gmo, and koji into the cooked rice and fermenting it without additional water as is normal in the making of jiuqu. would this work?
could I mash up the cooked rice and mix it with amylase as a possible substitute for the koji? If so would I be missing out on any special flavor imparted by koji?
I read at (thebrewsite.com)[http://www.thebrewsite.com/apocalypse-beer-ferment-anything/] that I could make the rice wine with just crushed ginger root. Does anyone here have experience with this method, how well did it go? I see no measurements so approximately how much crushed ginger would I use per 500g of rice?
Does jasmine rice work well for this? I prefer long grain rice for eating and I'm expecting that a certain percentage of the bag will be left after I measure it for wine making. I have read some claims that it works.
Does medium grain white rice count as glutenous rice? I'm trying to source the cheapest non-gmo white rice that will yield a fantastic result and I noticed that rice advertising itself as medium grain is generally cheaper.
Alternatively I'm considering pitching non-gmo sake yeast, I vaguely remember running across a brand that claimed to be non-gmo, and koji into the cooked rice and fermenting it without additional water as is normal in the making of jiuqu. would this work?
could I mash up the cooked rice and mix it with amylase as a possible substitute for the koji? If so would I be missing out on any special flavor imparted by koji?
I read at (thebrewsite.com)[http://www.thebrewsite.com/apocalypse-beer-ferment-anything/] that I could make the rice wine with just crushed ginger root. Does anyone here have experience with this method, how well did it go? I see no measurements so approximately how much crushed ginger would I use per 500g of rice?
Does jasmine rice work well for this? I prefer long grain rice for eating and I'm expecting that a certain percentage of the bag will be left after I measure it for wine making. I have read some claims that it works.
Does medium grain white rice count as glutenous rice? I'm trying to source the cheapest non-gmo white rice that will yield a fantastic result and I noticed that rice advertising itself as medium grain is generally cheaper.