How is the vanilla and cinnamon stick? Are the ratios right? I might try that!
I stir and taste every day or so. It is interesting to see how it progresses.
I stand CORRECTED aspergillus is a fungus, a mold and one of the organisms for rice ferments that produces the enzymes, Molds fungi require oxygen to sporulate, the hyphae ,fuzzy white mycelial growth is what produces the enzymes and breaks down the starch.It is the vegetative stage of the fungi.Some molds produce mycotoxins http://naldc.nal.usda.gov/download/24049/PDF is a definitive description of rice ball microbiology.
This stuff will spoil with time. If you want to keep it long term, it is best to pasteurize it. In regards to the vanilla and cinnamon addition, try adding some apple juice concentrate at serving. I have done this in the past and we call it apple pie. It works really well and is a crowd pleaser.
Mine hasn't spoiled so far and I've consistenly let batches ferment 5+ weeks, never pasteurized, and let the rice wine sit for up to a year. 14 batches so far.
Perhaps different yeast balls have different microbiological make ups?
I stand CORRECTED aspergillus is a fungus, a mold and one of the organisms for rice ferments that produces the enzymes, Molds fungi require oxygen to sporulate, the hyphae ,fuzzy white mycelial growth is what produces the enzymes and breaks down the starch.It is the vegetative stage of the fungi.Some molds produce mycotoxins http://naldc.nal.usda.gov/download/24049/PDF is a definitive description of rice ball microbiology.
Not to chide bruhops - there are at least three types of organisms in your yeast ball so it can be confusing. The three types are mold, bacteria, and yeast. The mold saccharifies the starch. The lactobacillus create the citrusy, tangy flavor and lower the PH so that yeast can do their fermenting. Yeast make most of the alcohol.
The reason why others say it's best to ferment this stuff at lower temperatures is to limit the impact of the lactobacillus since the bacteria works best at higher temperatures >65 degrees F. The difference between making rice vinegar or rice wine is probably temperature.
So I strained and bottled what I had done with slightly less then 4c of rice, got 1.25L of liquid. I wanted it to be ready for an event so I stopped it at 16 Days. The liquid is extremely sweet, like a liquid candy. No taste of alcohol at all. After 12 hours of sitting in a cupboard in the dark I opened the swing tops I have it in, no pop/hiss/nothing to indicate co2. Maybe it was too cold for the yeasts but I got the molds to do their work? 58-62f the whole time except for 12hr or so at 80f in the beginning. I'll definitely try making it again when its warmer, but anything to salvage this?
Howdy!
Here's a view of my rice wine at 15 days in.
How much water did you add??
None. I looked at the recipes here and I didn't see where anyone was adding water -- soooooooo ... does that mean I goofed up?
No, not at all. Your pictures look (to me) like you added water.
Nope, all of that is the liquid produced from the rice and the yeast balls. Maybe because I used sweet rice and it wasn't "fluffy" but still really sticky when I added it to the jar is why it has that milky appearance. No idea -- this is my first rodeo.
So, can anyone give me an idea of how long I should leave it go before I strain it?
I've heard anything from 10 days to 2 weeks to 30 days to longer.
Mine is still a bit fizzy -- should I wait until all the carbonation is gone? Or what it the rule of thumb?
Usually 3-4 weeks and the fermentation will slow down enough to be negligible. The earlier you stop the fermentation, the sweeter it'll be but less potential alcohol
Has anyone come up with a guide as to how many yeast balls we should use per cup of COOKED rice? I'm not sure I should use dry rice as a guide as everyone cooks rice differently & seems to be using different types of rice.
I can tell you I won't be using Sweet Rice again -- that stuff is not fun to work with.
...This batch isn't doing anything after 4 days. I made a 5lb bag of Jasmine rice and used 6 yeast balls....
What is it about sweet rice that you don't like? I prefer it and have found I always get a better yield and I feel a cleaner flavour than other rices I've tried.
I don't see how it is harder work with, unless maybe you are using narrow neck bottles?
Putting the rice in the bottle/jar is not the issue. I'm using a pretty wide mouth 4 or 5 liter jar.
The issue I had was that the blasted rice wouldn't finish cooking. I ended up with really soggy, gluey rice. I cooked 2 batches, each with less water than I would normally use ... 2nd batch even less. Both gluey masses. I ended up with at an inch of wallpaper glue on top of the gluey rice.
When I cook medium grain rice I don't have nearly as much of a mess -- I just haven't figured out how to cook this stuff (sweet rice) properly.
Try warming it up a little?
Is it possible that you were impatient and added the yeast balls while the rice was still hot?
That will kill the yeast.
If that is the case, just add another ground yeast ball or two and the yeast should get going right away.
I find broken thai jasmine to work best, and i only steam, never boil
I use a rice cooker -- I'm not sure if that's considered steaming or boiling, but before I tried the sticky sweet rice it always cooked my rice to perfection. So I'll keep using that -- it's the same rice cooker I see at some Asian restaurants where they have rice constantly kept warm. It will cook/keep warm about 10-12 cups of rice at a time, so it's pretty big.
I use a rice cooker -- I'm not sure if that's considered steaming or boiling...
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