I'm 1 week into my first batches. I had to find yeast balls and when I did I bought some Sushi Rice as well. I have plenty of Jasmine at home already. I made the Sushi rice batch first (on the right) and the Jasmine the following day (on the left). Seeing a good amount of liquid now, just a few more weeks to go. I look forward to comparing the tastes.
Interesting thought on the hops. I've got some fuggle that I don't have any specific plans for. I might pull some from the next batch of red rice wine and try dry hopping.
That being said, I had a hair-brained idea. I went to Amazon and they had bulk red yeast rice powder in sealed packages. I'm not sure if that's "extract" or raw powder. Didn't find any regular yeast balls, so I went to google shopping and after poking around there, I found the magic phrase to search is rice yeast ball The first four hits look to be what we are looking for. Granted two are on eBay and the other two are for the same store, but who knows... the eBay seller could be a regular seller there. The eBay seller seems, at a glance, to be a regular seller and regularly has combo of red yeast rice and dried yeast rice "for rice wine."
I'm only on page 76 of who knows how many.
Also posharpstore.com has two different kinds of "sweet rice yeast" for making "fermented rice porridge." I'm thinking that it's probably the same thing we would want for making rice wine, except they aren't selling it that way.
What about the "bulk red yeast rice" that Amazon has? Haven't seen any comments on that... Currently on page 106, so about half-way through.
Thinking I may try to buy some of that and see if it's bulk yeast or if it's bulk "extract"
Here's what I found.. listed as "bulk red yeast rice powder"
I'm only on page 76 of who knows how many.
Also posharpstore.com has two different kinds of "sweet rice yeast" for making "fermented rice porridge." I'm thinking that it's probably the same thing we would want for making rice wine, except they aren't selling it that way.
Probably an add it. It's hard to tell from the picture, but I'm thinking you would have trouble getting access to the starch with that kind of rice. I ran a batch with brown rice, it was an utter failure. It didn't produce any useful amount of liquid. I don't think the mold was able to get to the starch inside the rice.
That looks right. Here's a pic of what I picked up for brewing on my last visit to the Asian market.
jak1010 said:
Yup. Real cinnamon, not cassia.
Oh I think you will get something alcoholic. The yield from the long grain rice isn't zero, it just isn't very good.
That's a lot of water for 6 cups of rice.
I've dropped down to 1.25 to 1 personally seems to be the spot I like the best. I think most of the others I read go anywhere between 1:1 and 1.5:1. If memory serves (I've never went above 1.5:1) the higher the water the more tart/sour you get but my memory may be a little rusty. And just to clarify, I'm not trying to naysay on your process, merely pointing out if you don't like the results, you can drop the water to produce a sweeter result. Like you said, it's only $5/batch. No worries, and thanks for the advice. I guess that's why people are using the shorter cook times that I've seen on here. Mine had to cook for 20+ mins for all of the water to be gone.
You soak a cup of dry rice in water, drain and rinse. Then you cook that in 1.25 cups water? I guess I'm hung up on the measurements. I can't tell if the "1 cup" is for dry rice or after it's been soaked.
I found another brand of yeast balls that I'm going to try out this evening. I'm going to make it with the jasmine rice. I would like to try it with the sushi rice as well but I only have 1 jar left. I'll try the sushi rice next time if it tastes good with the jasmine.
