How We Made Rice Wine - Is it Sake? Beer?
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- čas přidán 29. 08. 2020
- Rice Wine (Sake) - How to Easily Make Rice Wine at Home. Rice wine also called sake is made pretty much wherever rice is grown. There are dozens of varieties. We researched and found many methods to make rice wine and it's varietals, but the core idea was the same in many of them. The biggest thing to know about rice wine is that it's more like a beer than a wine. First, it's a grain. Second, the starches have to be converted to sugars. That's beermaking. Many videos will show you making rice and just using regular wine yeast. That's not really going to work. The starches in the rice won't be converted and you will have a starchy, non-alcoholic wine. A lot of people will add sugar to the must, and that's all that ferments, so really they're making a rice kilju. Still not sake or rice wine.
Rice wine is made in the home a lot of times in cultures where rice wine is popular. It's often served young, and still carbonated from the fermentation. I'm not sure if we will do that as I like to let things take their time. Being our first fermentation of rice wine, I'd like to let it go to completion and then let it clear. Many of our sources did the same. Most likely we will give this rice wine a few weeks, then remove the rice and let it finish.
Second Video in the Series! • How to Make Rice Wine ...
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I've always argued that Sake is a beer rather than a wine, particularly at customs trying to bring back 16 liters rather than the limit of 4.
Sake has a different fermentation process than beer. The ABV is also higher than you would get with a beer.
@@tanizaki Sake has a different fermentation process to wine, it is most similar to that of beer. Like beer, the sugars are lockeds up in starch and require enzyme activity to break it down into fermentable sugars. Considering that there are commercially available beers that rival spirits in stength, the abv argument falls flat.
You cannot ferment reliably past 20-22%. Spirits usually START at 30-35%.
@@CitySteadingBrews There are commercially available beers up to 60ish%. They may be fortified, they may be distilled, but they are still "beer" by legal definition.
Well sure, you can fortify anything to those levels, and legally they may be beer but we all know that is not really beer anymore.
I used your methods to make a batch. WOW! My neighbors, the sake junkies, said its the best they ever tasted. I thought it was great, and have started two more batches.
Heh, that's awesome.
I wouldn’t be so quick to dismiss the possibility of a 25% abv product. Under the right conditions sake can definitely get this high. This is because the colonies of the two main microbes involved, Aspergillus oryzae (Koji-kin) and good ol’ Saccharomyces break down the starch to sugar and ferment it simultaneously. So the koji is effectively ‘step-feeding’ the yeast sugars keeping it super healthy as it slowly ferments. Love your easy and no fuss method, looks rlly effective hope it goes well!
Fair enough... but 25 is still a bit high. I'd go 20 or so.
Their no fuss methods have begun the brewer in me. I would like to try rice wine/sake, I wonder if I'll be able to find that Koji-kin here, though.
Given that turbo yeast caps out at 20%, I'm pretty sceptical of it going any higher. The fact that those microbes are capable of feeding the yeast well enough to keep it going that far is impressive enough anyway, given all the enzymes and nutrients that the turbo yeasts need to do the same job.
Perhaps the stories of 25% have leaked in from the distilled versions of the beverage? Or maybe even a freeze-fractioned version, given we now have high-abv beers such as Snake Venom, that use that process. Perhaps some variety of Hokkaido sake for example? Someone leaves their sake out overnight and finds it part-frozen in the morning, yanks out the ice and discovers that it tastes even better the next cold night.
It's just conjecture, but now I'm going to have to research and see if this exists. This feels too plausible of a drink to not exist somewhere!
You guys always seem to make a video on whatever alcohol I'm planning on making next, it's incredible! And incredibly helpful!
My wife is from Asia ( Monday Edit : My wife was from Asia ) where every country has a rice alcohol.
Definitely no water. Liquid/alcohol will appear . It is slow but fascinating to see the rice break down . It won't break down a lot.
You will panic that it will go bad. You will panic if it goes a bit yellow or brown. You will remember someone told you never to reheat rice or eat old rice.
It won't go bad or poison you . It will smell lovely. Breath in the fumes.
If you have an asian grocery where you can buy 20kg sacks of sticky rice thats great . Tiny bags of rice do imo make it an expensive experiment.
With the liquid you have added I have no idea how thats going to turn out.
With no liquid and that amount of rice you could have expected an teacup ( after pressing) of something that to my mind is very sherry like. Maybe 20% sweet and very warming.
And when you feed the leftover rice to the chickens, ducks, pigs etc they will love you .
I think the way to approach it is the same way as making a really blue cheese. Strange things are happening to that rice but it will all turn out great.
ps airlocks and suchlike are not used "up country" . If any bacteria in the air tries to compete with the rice yeast ( and I strongly suspect there are other bacteria that break down the starch etc in an asian yeast ball ) the rice yeast will swiftly sumo/kungfu/maithai it.
Richard
With all the brewing and fermenting we've done, panic is not something we do easily, lol. I won't feed my chickens alcohol, not really all that good for them.
We use airlocks due to having cats, more than anything else with things like this!
Man, if your wife passed away. I am truly sorry man, and thanks for the great information cheers!
Loved this comment. I’m new to sake making at home and looking forward to trying open air as well as air lock methods. Cheers!
I love sake! Excited to find out how this turns out.
One of the reasons The Great Wall of China"s mortar hasn't crumbled into dust in roughly 2700 years is because they used sticky rice in the process.
😂
😭
the surviving sections are relatively new, constructed during the Ming Dynasty
@@RichardCockerill RATIOD 😭
The oldest parts are actually out in the desert in the West. There's a really cool documentary about it.
Hey guys, this is why you guys are our go to channel. Being new at making any sort of fermented beverage, I researched and watched several video/channels and y’all’s channel is the most complete. Thank you for helping our little homestead. Btw... September 4th will be 2 months since I made my first honey mead and hopefully it’ll be ready to bottle. Video to follow.
Our pleasure!
Can I Use CalRose Japanese Rice & What Was That Special Yeast Called Again?
Thanks Brian and Derica, really interested to see how this turns out! Appreciate all the effort and information that you put forth in making these videos!
Thanks, glad you enjoyed it!
@@CitySteadingBrews
I am eager to see the result of your rice wine.. i believe you have tasted sake before, so i want to see your taste testing if it is exactly like sake from japan.
Every time I think I have a nice stable of recipes and experiments to try, you all come along, and make me just want to dive into another branch of the home brew tree 🤣. Thank you
The reason they sprinkle the starter is because, ideally the dried koji spores (oryzae) and some other oft added molds (like Rhizopus oligosporus; tempeh mold that adds new flavors to sake) are evenly dispersed. Hence why a lot of "traditional" ways let the rice sit for a day after this step, so the mold can culture, (also because it is more sensitive to water than yeast). Then, 24hrs later adding water and yeast. Thus making the world's only known edible, simultaneous-fermentation ("multiple parallel fermentation,") and is a process that is entirely unique to sake. of two completely different microbes!
Note *A lot of industrial sake brewery houses produce sake at 18-20 % and dilute with water to 15 %; which was the more or less average abv of quality rice wine, historically.
Yep. "Koji" is the magic word.
There's plenty of sour beers and mixed cultured ferments that are two completely different microbes. Many wines also go through malo-lactic fermentation using lactic acid bacteria alongside the yeast that ferments the sugar to alcohol. Saying it's the only edible co-fermentation is completely off the mark.
@@jukeboxhero91 Its more that theres a direct change in "multiple parallel fermentation" From this point, the koji will convert the starch in the rice into glucose, which the yeast will then use to create alcohol and carbon dioxide. The conversion of starch to sugar and sugar to alcohol takes place in parallel all in the same tank. This is known as "multiple parallel fermentation," and is a process that is entirely unique to sake. Yes, there are other things that have multiple microbes. But sake is the only one using mold and also having 1 complete cycle that converts and not just changing two separate chemicals.
The word "sake" derives from a Korean word that means "aged" or "fermented." Korean people taught Japanese people to ferment things like soy sauce, miso and alcoholic beverages.
@@tivonoston3068 Keeping it fairly rough: If you change "sake" to "rice wine", then yes. Don't forget the other rice wine products of korea, vietnam and china. Sometimes they add a different mold than Koji kin (aspergillus oryzae), like the one in red yeast rice (monascus purpureus) or the one most commonly in chinese yeast balls (rhizopus oryzae). Nevertheless I would still say, that japanese rice wine is the one with the most attention to detail among them :)
Amazing. Was watching a Korean show and they were discussing rice wine. I thought hey, I want to make this....so here we are. Thank you for the video.
“I wonder if CS has a sake video.” Of course they do!
In indonesia, we usually let the rice sit in the fermentation vessel for about a month. I used about 3 kilograms of glutinous rice the last time i tried to make it and get about 1,7 L of rice wine.
Wah gimana caranya kak klo bole tau?
Bagi resep dong kak, aku mau juga
This has been on my to-do list for EVER! Intrigued to see how it turns out
I have been very close to attempting an attempt at making Junmai Daiginjo Sake, you all have just pushed me a bit closer to attempting this!!
Once you realize how much liquid is IN the cooked rice, then you understand why you don't need to add any water to it.
As for why you sprinkle the yeast on the rice first, it's to help incorporate and spread it out. Because it's a solid rather than a liquid at the start of the process, you can't exactly stir it to mix it up. So you spread it out before it goes in the jar.
Does that mean if I add some water to it when I put it into the fermentation vessel I can skipt the first sprinkling step and just put it in with the water?
Does adding water harm the fermentation process / end product? Or is it "just" more diluted?
@@Pheatrix no, you'll never get in incorporated enough if don't mix it with the rice first. It'll still work (probablyl, but it will take 10x as long to ferment. And while the extra water "shouldn't" harm it, rice yeast (or the mold, idr which) doesn't like a lot of water at the start
Exactly. It is not brewing as we normally do it. Richard
Do you rinse your sweet rice before cooking?
I finally made this! I used kome-koji rice instead of the koji-kin starter. It turned out STRONG so I ended up diluting it with water and backsweetening it with 1/4 cup sugar so I could actually enjoy it LOL! (I saw Maangchi do this when she made her magkeolli.) I discovered that when you make it this way and don't over-filter it, it's called doburoku (or farm house sake). Apparantly "real" sake has some extra steps to make it more purified. I think I like the "rice milk" quality to it though. I'm drinking it now as I eat some bean curry and it pairs really well. Oh, btw I decided to leave the fermenter out on my counter so I could stir it every day. I didn't want it to get too much light so I crocheted a jar cozy to darken the jar. It worked great!
Been saying I wanna start this for a while now but haven't made sence of how yet.....u guys come through in the clench again
Yes! Thank you for doing this! I just started doing meads this spring with help from your videos and tried some soju at a party last week and love it. just started researching on how to make it, so your rice wine video is very timely. thank you so much for this video.
Wonderful!
I know this is an old video but you could skip almost all of the early steps if you used Angel Yellow Label yeast. What it would produce would be baiju or soju, the same as what you produced. The big difference is that the Yellow Label does not need milling or even steaming the rice to function. However for best results you want to mill the rice to about the size of course sand, pour boiling water over it, then pitch the yeast when the temps drop to appropriate range.
Sake uses a different fungi for the breakdown, Koji vs the Rhizopus used in the video. They have slightly different esters and flavors in the final product. You can order Koji Rice if you want to make actual Sake.
Good to know!
I was just thinking about how to make Sake a few days ago..perfect timing!
Great to see a new type of brew and method. Very informative, look forward to seeing how it turns out.
Bravely done sagely guides! in my everlasting quest to brew using "available" and organic ingredients this has been on my list,. Really dig it when you do these experimental videos.
Glad it was helpful!
@@CitySteadingBrews I only started to brew after watching your channel, and the more I brew, the more I enjoy learning new things, and the more enjoyable my brews become.
Wish you guys could've seen my excitement when I saw this notification. Awesome awesome post, guys!
Our pleasure!
Took me the same
A lot of studying and tinkering to get it the way I liked it. Cheers y'all
Awesome work guys! thank you so much for your info and the links! I will be trying this very soon!
Have fun!
9:04 it should come out perfect. you're using the exact method I was taught. It should come out with a sweet and sour rice taste... absolutely delicious.
I've always loved how ticky sake can be. Especially how significantly the flavor can change, just from how long it's heated, and the temperature. I did some different tries with sake, and noticed even a few seconds can change it from a sweet to tart flavor. It's like sake is a naturally judgemental and selfish drink. Lol
As everything japanese . It frowns upon anything less than efficiency.
I've been wanting to learn how to do this so I am definitely following this one
Ooo this is exciting. I am looking forward to seeing the whole process
I have been making "Makgeolli" pronounced Ma-cole-lee which is a korean rice wine. Yall can watch a video by the you tube channel "Maangchi" Korean rice liquor, this is where i got my recipe. Done in 9 days!! My mother in law is Korean and says that this is very traditional. Its very simple and delicious!!
YES! I actually combined Maangchi's recipe with B&D's recipe and it turned out fabulous. I can't have the nuruk because it contains wheat. Just substitute kame-koji instead of the nuruk and you get doburoku.
@@amykitchens10 super awesome, definitely gonna check that out!! Thank you
Rice yeast doesn't like water at the start to much will kill off the yeast all together but a small amount or none is best
Interesting.... didn't see that in any of my research.
@@CitySteadingBrews Did they say anything about hulling the rice?
Nope.
@@CitySteadingBrews I knew a guy who made his own when I lived in Japan. I wasn't curious enough to ask when I was that young.
I visited a little Japanese sake brewery. They did have a drier step in between when they use another mold or yeast to develop the cooked rice flavours. They mentioned that shelling and polishing off the outside of rice gives different flavours too as you get closer to the central core of the grain (most rice we get is already shelled and given a quick polish). But everywhere had their own technique... Looking forward to the result! :)
I've always been curious about this, cant wait to see how it turns out!
This video came out at a very perfect time. The day before this video hit, I had a thought about making sake for my brother in law for his birthday. Lol I'll be following you on this. 😁
Sticky rice tastes amazing , hold with fingers and dip in your favorite sauces or soupes
I live in Korea and I am at the moment making Korean makgeoli 먹걸리 and hit has come out surprisingly sour. I have made beer for more than 12 years and never had a beer sour on me. I though it was the temp, it was fermenting between 24-27C but I am currently making a barley beer using the Korean yeast source nuruk 누룩 but icing it to make sure it never ferments above 21C (72F) but it's still souring. I believe that nuruk누룩 just produces more lactic acid that other types of yeast. I have read a few pieces on nuruk specifically and lactic acid seems to be a main by product rather than a secondary byproduct to alcohol and carbonation like all of the beers I have made before. Kinda frustrating.
I love makgeolli how did you go did you get it right?
I think this is just the nature of using nuruk as a starter. I wonder if you could use a different source of amylase and then just ferment it with yeast?
A little late to the game. However, the trick is to ferment the sugars before the lacto gets to high. Temp control is key. Never let it get above 22C and try to keep around 20. Also, copitch some wine yeast with the nuruk. Bottle and refrigerate before fermentation is complete. This will help you get some fizz, keep some sweetness to counter the sour, and minimize the amount of lactic acid.
I didn' t realize this post had continued to develop into a convo, hadn' t paid attention to it. But thank you everyone for the input. I have come to conclude it waz the 누룩 itself. This parallels what Ken said. I have continued to make 막걸리 and spoken to some older people. 누룩 is used to make 된장 (korea' a version of miso) as well as vinegar and 막걸리. Way back when, when starting with a 누룩 cultivar, the didn' t know if they would get 막걸리 or vinegar. To ensure they got 막걸리 they would use starter from a previous batch. In doing so they were creating a brew strain. This brew strain outpaced the lactobacillus and when alochol was produced this eventually killed the lactobacillus creating a positive feedback loop to produce specifically brew yeast. At least this is how I understand it to be the case. I brew now with basic bread yeast and have no issuss with too much lactic acid since the switch.
I saw this pop up on my phone and got so excited ! Thank you!
I didn't even think about making my own sake! Looks like I got some rice to buy
it isn't just yeast, it's also an enzyme producing fungi
Weirdly the only active ingredient in the packet they used was the microfungus Rhizopus oryzae (no bacteria or yeast as stated in the video). Guess it gets the job done of both breaking down starches and fermenting the resulting sugars?
Modern sake-making methods use a specific mold (Aspergillus oryzae) referred to as "koji" to produce the enzymes necessary to break down the starches.
A sake-specific yeast strain is added separately. Additionally, lactic acid plays a part in the process and if not added directly as a lactic acid solution is produced by lactobacillus bacteria which either is added or naturally present.
This video had almost nothing to do with either traditional or modern sake making, but perhaps reflected a different tradition of some sort of "rice wine". Not sure...
@@Pontwam8 how is this fungus cultivated. I love the idea of making a rice wine from true scratch. It's apparently a world wide fungus but Google has not been kind to know how it's cultivated.
@@mykulpierce the fungus is Aspergillus oryzae. It's called Koji and names both the growing fungus and the molded grains. The molded grain Koji is used for making both sake and miso paste. Gem Cultures has multiple types of Koji spores for sale. Making koji isn't hard with a bit of right equipment (beer cooler, seedling heating mat and a temperature regulator) and some practice. There's a miso FB group that can give you a wealth of of tips on Koji making.
@@ryckbirch8089 thanks I'll check it out!
"We'll be making our rice wine the traditional way." Then proceeds to show yest and culture packet instead of having a shrine maiden spit into the jar.
I have watched too much anime.
your are mixing two different drinks. Sake and Kuchikamizake
Sake isn't rice wine, it's beer.
@@gliderspace super interesting reading up on it. Thanks for pointing it out :)
@@freedomlover9560 sake is koji rice, which produces A amylyse and yeast and regular rice. its not beer. its certainly considered rice wine. it has a completely different way of fermenting to beer, called a parrallel fermentation where the koji transforms the rice into glucose and the yeast turns the glucose into alcohol
actually saliva has the same enzymes that break down the rice, you do see this method in asia especially in poor communities
Hello, how do you calculate the final ABV if you couldn't get an OG being that the liquid is obviously not there in the beginning. Thank you.
It's also really nice to use for cooking.
I’m following your exact recipe right now, here in AUStralia. I love your videos; the two you are so personable and present very well. You’ve educated me a lot! Thank you VERY much!
I to am from Aus!! Were did you find/buy your Koji-kin from, within Aus.
@@roguishowl3915 I bought it on eBay….
6:32 excellent description of the two-step fermentation process. You can also make a "corn wine," or even a "barley wine" or really any type of "grain wine" this way (although a beer made using this method would be undrinkable due to the extracted tannins.. yeah, one time I experimented with a "barley wine" made like this when I had a left over yeast ball and some barley sitting in the brew cabinet.. Don't do it :)
How did corn wine taste?
Do you know about the "chicha" a kind of beer made whit fermented corn ? And have your ever think about doing a video on it ?
P.s. thanks you for all this good videos !
We're not chewing corn and spitting it out, no.... but a chicha like product is something we're working on.
@@CitySteadingBrews it's actually not as bad as you'd think lol. I got my group of friends at a festival to just chew, spit, and drove it all back home a few years back and was pleasantly surprised. (Naturally, shared with all those who made it lol). Be intrigued to see how you guys go about similer. You've got a new sub from this vid for sure.
great vidio, i wondering where you got your big mouth vessels with the red tops and there was a peace at the end of your syphon tube that goes inside the bottle and it controlls the flow of wine ?
Great video, it's going to be interesting form what I can remember the enzyme that converts the starches to sugars can look like mould.
3:41 An American admitting metric is easier? WOW!! 😲 I've always known it was possible but never dared to think I'd actually witness it someday. 😋🤪
Cheers B&D. Love your vids. 👍
I agree metric would be much easier than imperial but there is hardly anything that uses it here in the states
In this case, metric was only easier because of the granularity of the measurement, not the conversion between units. For the reasons it was easier, Fahrenheit would be easier than centigrade.
Metric is sooo much easier. The only thing I'd a problem with is deciding what to wear if I heard the temperature in °C because my whole life I hear °F.
@@mycrazylifewfawnlisette3582 I'd have same issues with Fahrenheit. Centigrade is a actually pretty easy: 20 is room temperature. 30 is hot, 10 is cold. 40 is sauna/fever. 0 is literally freezing. In Fahrenheit I'd have no flaming idea.
All I know is 100F = 37C (body temp). And -40F = -40C (coincidence?)
For the record, as an American, I am not given a choice which system my country chooses to use therefore my saying Metric is easier is just my opinion. I use metric for all my cooking videos. Why? It's better. I have no problem admitting that, but me being American has nothing to do with it. I can no easier change my country to metric as you could change yours to Imperial.
Liking this video before even watching it 😂
Would it be possible to use amalyse to convert the starches and basically create a mash then use a beer/ale yeast?
Sure but it will be different as there’s more than just amylase in there. Other bacteria too as I understand it. That will change the flavors, think sourdough, it’s not just yeast.
Hello !
Little question : do you think that speciale yeast/fungus could be use whit almond to do an "amareto" inspired wine ?
I tried it with cooked rice. It looked and smelled super funky in 10 days.
I literally started a batch today. Added raw rice (500g) and sugar (1kg) to boiling water (3ltr) and then cut the heat, last night. This morning inoculated with yeast and stored it away. Im seeing activity in 12hrs.
In secondary I'm gonna try vanilla pod and cinnamon - to get a horchata-esque flavour.
If you didn't use the rice leaven type yeast or Chinese yeast balls, it's not going to ferment that rice, just the sugar, like I said in th evideo.
Parchment paper lined sheet trays may be a good idea.
This is what I use.
Tribal People in Bengal where I live use Rice to make a sour tasting Beer like drink called Haria, it's ritualistic in their Tribal Culture at every festival & weddings & I was once offered it & that stuff was very nasty but gives a good kick
Hey brian and derica what can i use for measuring with my hydrometer if I don't have the plastic cylinder thing
Anything that it can float in. But... the cylinder is easiest.
I packaged up a few pound of pilsner malt and crushed it. Added a pound or so of flaked corn to it. After that I grabbed some dried rice extract.
I'm simply brewing a corona.
I'm going to pitch some w34/70 and lager it.
I've never brewed with flaked corn so that's a first, but the dried rice extract package I realized is what's going to drive up the gravity in this beer. The grain bill is next to nothing without throwing down on a pound of the rice extract.
I enjoy your channel. Thanks.
Curious to find out as the starch breaks down how much of the solids just...vanish
I was wondering about that too.
It does break down to mush.
Koji!
I think that's where some of the resulting water comes back from
@@generrosity definitely the water the dried rice soaked up to become moist and sticky.
So after I watched your video another group popped up on my play next. They had a sour sake and they back-sweetened and they said the end product was delicious and melon like. I'm wondering if mine hit the high ABV and went dry?
I kinda figured sweetening it won't hurt, since I'm not liking it anyway. I'll let you know how it turns out, just in case it actually makes a difference.
I've been spending literally hours each night watching your videos. Not even sure how I got recommended your channel, just showed up Klingon Blood Wine. Of course I had to watch that, but then moved on to Mead which I've been planning to make. Now Rice Wines is one of my specialties. Having made 100's of batches for the past 10 or more years. I make both sake and makgeolli (Korean, which you actually get three products out of. To include Soju, Cheongju 'Rice wine' and Makgeolli 'rice beer')
Since this is 'Sake' and I'm sure you've probably figured this out by now. Don't need to add water. The amylase (Enzyme that breakdown the starches to sugar) will pull apart the rice leaving you with the water you used to make the rice. I've found adding extra water to make the rice give you a better yield. This also makes the sweet rice very sticky. You can use long grain rice, but you really have to love your brew and stir it 2-3 times a day, and taste every couple of days. If that hint of lemon creeps in, you have to add sugar. If you're lucky and temperature is right, you won't need to add anything. Use short grain (new rice) sweet rice, and you will be perfect. (Though until things break down, keep an eye out for mold, and pull off right away).
Stirring daily is soooo important. Eventually everything will liquefy. Also, if you don't add water the 1st sign of liquid that comes out is nigori (Sweet unfiltered sake), that's ready to drink right away. But I prefer to age to about 4-6 months, pouring the top off every month or so. The milk colored sake becomes crystal clear.
Okay, back to watching the rest of this series.
I'm a Taiwanese born guy (Grandparents from China), who moved to the USA at a very young age, and than moving again to Canada and having lived here since then.
First fell in love with Japanese Sake even before I was old enough to start drinking.
Now learning how to make Asian style rice wine from 2 white people.
Nothing but love for you all. =D
Lol
Hey, super interested in trying it out! Where did you find or how do you call the large pot for brewing the rice wine?
The fermenter is a Little Big Mouth Bubbler from Northern Brewer.
I was watching a video on sake and the (brewery?) used a special strain of mould on the rice after cooking it to break it down into sugars. Which i don't have.
Do you think if i use an amylase it would work on this? Then i could maybe just use any yeast i have.
I just use the rice leaven, it contains that mold and yeast. I've heard of people trying it with just amalase but with varying results, mostly negative.
Nice one
I tried to get the yeast, but the link says that it is not available anymore....
I finally started my first mead last night (after many fruit wines and ginger beers). As per me, it wasn't something simple, but a Yule mead, with spices and cake fruit and a whole lot of honey. So basically a Christmassy Sack Mead (1.130 Gravity). Only afterwards did I realise that I channelled my inner Brian by encouraging that first bubble with the exact same words. "Come on, Bubble, you can do it!" As I am typing here, the mead is happily bubbling away under my kitchen table. Going to be a long wait before I can taste it, but "Don't worry, Tessa, you can do it!"
Hope Brian's fingers are feeling better by now. See the mummy wraps are off, at least.
Hehe, yeah, good job.
My fingers are better, no pain now, not sure if the skin will stay or peel off. Definitely some nerve damage, but I'll be alright, thanks for asking :)
Thanks for being very educational as well!
I did this about two years ago.found it really easy
It is easy, just a very different method to most brews.
Very excited to try this. I am sure you cover it in another video but what size bung do you use in place of the cap for the wide mouth fermenter?
We use a lid with a grommet for the wide mouth and the stopper that came with for the big mouth bubbler.
I’m making Sake and needed to share an interesting event: you need to watch it because of the parallel fermentation and just because you used a blow off tube once doesn’t mean it won’t calm down and then do it again! The process is converting starch to sugar and then fermenting that and it looks like theres a critical concentration for the sugars to convert rapidly so the mash has basically been breathing/expanding in he container and contracting.
I had it go down to almost nothing after a vigorous day or two with a blow off tube and a day or two later i walked in on it needing a blow off tube again! You have to stir it every couple of days to burp and remix it and wow it took off again.
Looking for cheap bottles for wine, I came across bottles of balsamic vinegar at a discount store. These are tall, square, and dark brown, so I picked up a few. How to I clean these to be reused? Just rinse out with distilled water?
Wash as usual. Once clean, sanitize before use.
Thank you for this video! Worth it for the special 'yeast +' tip alone. I found a video on Nepalese rice wine and was going to try it with brewer's yeast - glad I didn't!
In that video they didn't add liquid; when it was over they strained out the rice and the liquid was the wine. They then squeezed out the rice for a much stronger drink that had a different name. Very curious how strong this brew turns out.
Where do you get the glass jar, yeast and the tubes you hv shown in the video. I m from germany. Pls reply
We have links in the descriptions of all our videos.
Make mine with Jasmine rice and brewers yeast.
15 days
Open and stir sealed vessel for 1 minute each day.
Don’t make much.
What is there is great stuff .
The first “ brew” I ever made was this 15 day sake . I’m glad it turned out well because it peaked my Interest and brought me to this most excellent channel.
Learning so much here ❗️
But... you have nothing to convert the starches to sugars.
@@CitySteadingBrews I'm thinking wild bacteria might have gotten in, such is the magic of fermentation.
I'm on batch 5, I use 2kg Indonesian glutenous rice. the Angel brand rice leaven you used. I get up to 1 gallon on Sake average is 16%. The last 2 batches I bagged and after I see no more activity I squeeze the bejeausus out of it, then rack and let it settle, after about a month total I get about 4-5 750 bottles of nectar. A straw colour Amazing flavour
Can’t wait to see how this turns out
Something I have been wondering is if you could do this with distillers amylaze enzyme. I have used this enzyme to successfully turn porridge oats into beer. I am thinking this could work for rice starches too perhaps.
Probably, but it will taste quite different. There's more than just amylase in the packet for making rice wine.
This may already be in the works but if not id love to see y'all do either a coconut water wine or mead. You two taught me how to brew properly several months ago and ive had much success, this is my next experiment coconut water mead I feel would be and interesting tropical flavored hydromel type of beverage. With some lime peel added for tannins love all the content keep living your dream you two its very inspiring.
Thank you for sharing. I tend to like your videos during the first ten seconds. And I nevet regret it 😁.
Wow, thank you!
I just have a few questions! The Rice Wine yeast is said to convert starches to sugars right? And the whole point of rinsing the rice is to remove the starches right? So to preserve alot of the starch should you prevent washing the rice grains?!?!? I'm really confused
Every advice I saw said to rinse it. I believe it’s to get dirt and dust off the rice. The tiny amount of starch won’t matter.
Thanks for help me out sir I was look for a mead that use mint to my wife side I need to get a hobby and I wanted to make wine and mead when I got out of the arm force thank you for show me how fun it is
Thanks for the videos, I have a brew in using your technique. 1 week in currently bubbling it's happy little self. See what we have in a month or so
Wow I need to make this
Can I use miyako koji to make this? I found it at my local Asian market. One of the workers said I could make sweet sake but in looking further into that it's not the same kind of sake. So I just really like your videos and wanted your opinion.
I got the ROM America Brown sweet rice, so you think it will still work?
I honestly cannot say. It should still ferment but will likely taste different.
You guys are awesome. Love watching your channel. I am planning to setup a Meadery.
Great video. About the starches, can you make a mash with the rice and a little amount of malted barley, so the malt enzymes can get to the rice starches and convert them to fermentable sugars?
In theory, you can, you just have to make sure you have enough barley to have enough diastatic power to do all the conversion.
You guys are literally awesome, you explain everything so perfectly
Thank you. We work really hard to do so!
What if you used this rice wine yeast in a normal grape wine, would it produce a higher alcohol wine?
An American Homestead nope. You can only produce as much alcohol as you have fermentable sugars to ferment.
Minor correction to the city steading. (Though their comment is highly accurate it has a minor oversight) all fruits, grapes included have a small amount of starches in their cell structure that would be broken down into fermentable sugars by the assisting enzymes in this pack. However, as a fruit this is so minuscule in comparison to the sugars in the fruit in the first place, you’d hardly notice.
The only way this would make any difference at all, would theoretically be if you used it on unripe fruit where it was not packed with sugars and still in early growth stage. Though I would not recommend that as it’d be too high in other things like bitter phenols the plant uses to stop the fruit being eaten too early and your wine would taste like crap.
Fun theory crafting there!
Can't wait for the follow-up!
I want to see the outcome. This is going to be very interesting
You guys are wonderful communicators.
What temperature did you guys have the rice beer fermenting at approximately? I believe the "Rice Levain" packet you used already contains yeast, along with a filamentous mold called Rhizopus oryzae (for converting the starch to sugar) so there was no need to add in additional yeast. I read that Rhizopus oryzae virtually ceases all activity below 22°C, so that's why I'm asking you what temperature you fermented the rice at.
Probably right around 75f
@@CitySteadingBrews alright, I'll wait for the weather here to warm up just a tad and then I'll give it a whirl.
Funny, been watching "Midnight Diner" on Netflix the last few days and having made mead off & on for the last few years, was wondering about Sake making. I am going to try this. I enjoy your videos, they are very informative, covering a lot of things other's leave out. I am looking forward to follow up videos on the Sake.
Thank you, much appreciated.
What is the size of your fermentation jar? I'm just starting out.
1.4 US gallons
Love the video. do you have a link for the fermentation rig?
Should be in the description or our store.
Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply
Just FYI, you only need to ask once :)
Yes, put the lid on, unless that lid has no holes like some do. I would take a hot needle or pin and make some tiny holes in it to keep the bugs out.
Have you ever filled the airlock with whatever beverage your creating? I tried it wit cider once worked great.
I don't recommend it. Not enough alcohol to kill off the bugs.
What kind of jar are you using to ferment the rice? Where can it be purchased?
It's a Little Big Mouth Brewer, from Northern Brewer.
mix yeast with hands in to the rice before adding water let sit for 24 hours check must and mix 2 liters of water, let sit for a few more days then drain 2 to 3 times. i was in Japan 10 years ago. Love warm Sake!
Rice is so great. Such a wonderful grain.
What would happen if you add water in before its done fermenting? Like at the very beginning
It would be more diluted