Easy Sweet Rice Wine for any Variety (Rice Cooker Recipe)

Sweet Rice Wine for Newbies! No soaking, no steaming, no heat-monitoring. Simply make these in the rice cooker and leave them fermenting for in 1~3 days. You don't have to use glutinous rice/sticky rice; you can get remarkably sweet wine from plain non-glutinous sushi rice, or even regular long grain rice! You can even use leftover rice (say, extra container of rice from takeout) as long as they're clean. I tested out all the variations and questions that I can think of for beginner brewers, and tweaked my method to require minimum hands-on work.
Rice Wine Yeast Balls: amzn.to/3BeqZ3E
For more details on rice wine chemistry & background, check out my blogpost: www.workdaygourmet.net/2022/09...
Thai Sticky Rice with Mango: • Sticky Rice with Mango...
酒酿一定要糯米吗？大米能做酒酿吗？
长糯米和圆糯米什么区别？
自制酒酿为什么会发酸？
新手指南，解析关于酒酿的原理，和翻车原因
不止糯米，大米也能做酒酿，免浸免蒸电饭煲法
00:00 Introduction
00:23 About Rice Wine Yeast
01:02 Glutinous Rice vs Regular, Long Grain vs Short Grain
02:09 Simplified Sweet Rice Wine Method
04:22 Amazake Applications
04:40 Straining & Filtering (Sake vs Nigori)
05:22 Comparison to glutinous rice

[@LoremIpsumProd]

Perfect. Had been thinking about simplifying the production for a long while now.

[@workdaygourmet]

If you do give this a try, would love to know how it goes!

[@ared38]

Great video! The glucose part was really interesting.

[@workdaygourmet]

Rice wines are surprisingly fruity! For something made out of grains, they're nothing like beer or vodka

[@richardsanchez8808]

I do love mango sticky rice.

[@castafioreruby9937]

I tried making wine from a Gobindobhog rice, which is semi sticky short grain white rice from Bengal where I live. It tastes good, but there are little hard spots in the centre of the rice grains. Am I undercooking the rice? It absorbed over 3x weight of the dry grain while cooking and felt springy but soft, so I don't know what is going wrong. Please help, and thanks in advance!

[@workdaygourmet]

Sounds like starch retrogradation to me. Think how rice tends to harden up in the fridge. If it didn't taste undercooked warm and only have hard spots cooled, you didn't undercook the rice. Hard refrigerated rice is still perfectly safe to consume. The amylopectin in sticky rice is what keeps sticky rice from hardening. In lieu of sticky rice, try use a little more yeast/fungi and start the rice in a warmer place. A kick start for glucose production early on can help prevent/reduce starch retrogradation later on.

[@castafioreruby9937]

@@workdaygourmet Thanks for the good advice. I'll try using more starter in the next batch, or maybe making a sort of sponge with rice flour before adding the cooked rice.

[@fishbate94]

Could you save a bottle of your final product and then use it as a “starter “ for your next batch?

[@workdaygourmet]

Theoretically you should be able to propagate the rhyzopus fungi like with any other mycelium. In practice it'd be closer to growing mushroom grain spawns than say, sourdough or yogurt. For reliability reasons, each batch is usually made with fresh new starters. Since the end product is often consumed without being pasteurized or boiled, it is worth being a little more careful than bread starters, which would be baked at high temperature. If you want to experiment with it, don't waste the bottle, the lees would have more starter in it. (the lees also make great marinade if you simply don't want to waste any)

[@seppuku6230]

I've got all the ingredients, but instead of the short grain sticky rice I have thai sticky rice, and "glutinous black rice" from taiwan. will this turn out fine?

[@seppuku6230]

ahh lol I just saw you made it with the purple rice too! does the flavor differ? can I mix the rices?

[@workdaygourmet]

Yes you can mix the rice, and purple rice will work well. The flavor should be mostly sweet, with a little acidity, not too different from the regular type.

[@akiyimchunger261]

How long this wine last?

[@workdaygourmet]

To enjoy it sweet, I would keep it in the fridge and finish within a week. You can ferment longer to raise the ABV. Heat pasteurization will make it last longer, but also changes the taste, personally I prefer to just make a small portion and finish it quickly.

[@samguy4067]

This is great. Wonder if it's hard to get rice in prison?

[@workdaygourmet]

If you can sneak in the yeast first, the rest is easy :P

[@jotocs3]

Make the videos short and to the point and you'll get more subscribers...promise 😅