I figured on starting at 80 and then ramp it down a bit once it got started.
It is now in an improvised fermentation chamber at around 80F. Sound good?
I've had trouble with batches that warm getting sour. Chinese friends told me the best temps for this stuff is @ 60 degrees, and said they don't even try to make it in the warm months because of this? As always, results vary.
Ditto. I find my cool batches take longer to produce but result in a better tasting product. The original recipe states to "stick someplace warm" but I have always done mine in the 65-75 range. I don't think you will have any issues with 80 but I certainly wouldn't go like 90 or above.
Anyway, regardless of the source of the amylase, amylase doubles it's rate of conversion of starch to sugar that is available to the yeast every 10 degrees C. Traditionally rice wine was made in the summer and aged over the winter.
Something a bit odd...
Someone at some point in time was going to try to brew beer with with these yeast balls but I don't think it ever happened.
Sounds like it might be fun to try making my own yeast balls/biscuits, using the lees from my own batch.The wine biscuits are usually a small ball of lees left over from the previous batch of rice wine making
which have been dried and resold as “Jiu-Bing” at the traditional Chinese medical stores.
According to some sources, the original Jiu-Bing was actually balls of rice flour, ginger and some other ingredients, left outside to attract the desired molds and yeast.
http://www.recipies.50webs.com/Making Chinese Wine.htm
I remember that. I think the person doing it said it didn't go well. They had a blowout and ended with a beer they didn't like.Someone at some point in time was going to try to brew beer with with these yeast balls but I don't think it ever happened.
My first reaction to that was, "say WHAT??"I remember that. I think the person doing it said it didn't go well. They had a blowout and ended with a beer they didn't like.
In another thread, I remember somebody trying to make a red beer with red yeast rice. The first attempt was with just a basic beer recipe, including yeast, plus the red yeast rice. No substantial color was observed. I suggested adding some unconverted starch, IE cooked rice, to the next batch. That batch produced much more color and a substantially fruitier beer.
I didn't see pictures or taste either, so I can't verify the results. I also don't have any inclination to run an experiment in that direction as I'm not that wild about beer.
Happy brewing!
Has anyone tried using the leftover starch mass from one batch to start another? Wondering if it takes off any faster. Maybe an experiment with a normal batch with just rice and yeastballs, one with some yeastballs and some starch mass from a previous batch, and one with the starch mass and no yeastballs?
I did a similar experiment, though it was aimed at red rice wine. Here are the links.Has anyone tried using the leftover starch mass from one batch to start another? Wondering if it takes off any faster. Maybe an experiment with a normal batch with just rice and yeastballs, one with some yeastballs and some starch mass from a previous batch, and one with the starch mass and no yeastballs?
Bottled mind yesterday. A sweet flavor. Also noticed that it is carbonated too. View attachment 176640
I need help please I made a small batch 5 days ago and still have no change in the jar. Zero liquid. Yeast still dry. I used 2 cups sushi rice and 2 yeast balls.
I need help please I made a small batch 5 days ago and still have no change in the jar. Zero liquid. Yeast still dry. I used 2 cups sushi rice and 2 yeast balls.
Give it time. It will do something. It did the same for me
How long before you see a change
Sent from my HTCONE using Home Brew mobile app
I'm digging the traditional nature of that pot. Please post pics when in progress.
Did you let the rice cool before adding the yeast balls, and did you powder them first?
Is it just liquifying, or can you smell alcohol in the noodle/potato mix?
Enter your email address to join: