Has anyone drunk enough of this to get a tremendous buzz yet?
I drank about 24oz of mine + 3 beers and was feeling very buzzed. No hangover though.
Has anyone drunk enough of this to get a tremendous buzz yet?
Has anyone drunk enough of this to get a tremendous buzz yet?
I'm planning in just refrigerating mine, but I'm a little leery after seeing someone's fridge explosion pic. I don't think this stuff is real stable. But I also don't want to pasteurize..
I have been reading through this thread and y'all have convinced me to give this a try. I pass by quite a few Asian grocery stores and markets while working. I'm going to try to get the stuff this week. So, is jasmine rice a good choice? My wife and I only use jasmine rice when cooking so we always have it around. But I'll buy something different for this if it will yield better results.
sonofgrok said:I like the jasmine myself.
Red rice yeast will produce a red rice wine. I believe saramc tried this, if you want to dig back through the thread.There's a place down the road that ended up being what I think is a Thai store. Couldn't find any yeast rice. They had some kind of red rice but didn't know anything about koji.
I do not think pasteurization will substantially alter the flavor of the wine, as that is very common in sake making.I was curious to know if you could pastuerize the rice wine after completion to prevent refermentation while having it out in warm temperature. Would the pastuerization alter the wine?
Thank you for the help, and i apologize if this has been asked, I have only read through half the posts.
If you are worried about a bottle bomb, bottle in a wine bottle or belgian bottle. Something with a cork, but do not use a wire hood. If you get any real pressure in the bottle it will pop the cork out. That might make a mess, but it won't have enough force to turn the bottle into a missile.I'm planning in just refrigerating mine, but I'm a little leery after seeing someone's fridge explosion pic. I don't think this stuff is real stable. But I also don't want to pasteurize..
Good point, I've got plenty of Belgian bottles and corks.Leadgolem said:If you are worried about a bottle bomb, bottle in a wine bottle or belgian bottle. Something with a cork, but do not use a wire hood. If you get any real pressure in the bottle it will pop the cork out. That might make a mess, but it won't have enough force to turn the bottle into a missile.
I was curious to know if you could pastuerize the rice wine after completion to prevent refermentation while having it out in warm temperature. Would the pastuerization alter the wine?
Thank you for the help, and i apologize if this has been asked, I have only read through half the posts.
I found this on a webpage for anyone interested in the abv of their wine.
I haven't tried it myself, but it said take a gravity reading, take 250ml of your final product, boil it until its 125ml, then add 125ml of water to bring it back to 250ml, take another reading and use this equation.
AbV=((SGfinal-SGorig)/2.11)*1000
Is the FG in this equation the true FG, easy to read that....but is the boil down, dilute and take the new reading the OG used in the equation? Because we obviously do not know our true OG based off of conventional method since we are working with a solid.
nhamilto40 said:I am going to try to produce a dry Chinese rice wine. I will try 1 kg dry rice, 0.01 kg Chinese yeast ball, 1.5 kg water as a starting point.
standardized recipes from http://www.jiangnan.edu.cn/zhgjiu/u3-6.htm
The ingredients of (YUAN HONG RICE WINE) (dry, 15% alcohol)
polished glutinous rice 100 kg
wheat koji 10.5 kg
traditional seed mash 6 kg
total water 136 (acidified rice steeping 58 kg, fresh 78 kg)
home brew version
http://aussiehomebrewer.com/topic/54126-chinesetaiwanese-rice-wine/
standerized recipe
Ingredients
100 kg dry weight polished glutinous rice, steamed
1 kg Chinese yeast balls
water (none = sweet, 100 kg = semi sweet, 200 kg = dry ~16%)
It will be a week or so until my yeast balls arrive.
Tinhorn said:Guessing Ranch 99?, thats where I got mine also but took way more than a minute to find the yeast balls. They do have a lot of interesting stuff there for sure
Yep, that's the place. I really think I got lucky finding them so fast because the side of the store I started on has the rice and noodles and the yeast was on the second aisle I went to.
Tinhorn said:I asked for help from another shopper and they asked me what they were for and didnt know the culinary use at all so that wasnt very productive haha . Finally just started looking for any kind of balls and found them in about 5 minutes.
Off topic but they have some amazing sweet soy sauce called Kecap Manis that is an awesome marinade for pork and for fried rice.
WesleyS said:Well, it looks like I'll be making rice wine this weekend. I stopped in to a large Asian market that I pass by all the time but never go in. This place has things I didn't even know existed and more noodles and rice than I've seen anywhere else. After only about a minute of looking I found the yeast balls, picked out some jasmine rice and got out the door for less than $8. I'm going to have to go back in when I have the time to look around for other things.
I can vouch for those balls. I love Asian markets, there's some pretty cool stuff and always for dirt cheap.
Taken alone, this statement reminds me of a Tobias Funke quote.
So I ju mped on this yesterday and boiled the rice instead of steaming on the recomendation of the guy that ran the asian market. Says the mush left makes great rice pudding anyone tryed that yet. And do you think the boiling will have a negative effect? 3cups sweet rice and 2 white yeast balls."Makes good sweet for drinking" he said.
So I ju mped on this yesterday and boiled the rice instead of steaming on the recomendation of the guy that ran the asian market. Says the mush left makes great rice pudding anyone tryed that yet. And do you think the boiling will have a negative effect? 3cups sweet rice and 2 white yeast balls."Makes good sweet for drinking" he said.
You are fine, many boil the rice. Try the fermented rice around day 3, quite nice in my opinion.
pabloj13 said:Ok I've made two batches now, both with short grain, sweet sticky rice and yeast balls from the local Chinese grocery. While it is very good, it is not sweet at all. Both of the Chinese students in my lab say it is way more dry than they're used to also. I am letting it go 21 days. Ambient is probably only 66 degrees though. Do you think I am not getting enough amylase activity and the yeast are able to dry everything out?
pabloj13 said:Any ideas?
bottlebomber said:Did you try it along the way at all? Did you observe it drying out? You could always back sweeten, especially if you're going to be pasteurizing it.
Yeah. I stirred it once a week the second time and tasted each time. It tasted dry and tart almost right away. Both times (stirred and not stirred) tasted the same at the end.
Enter your email address to join: