How to Make Rice Wine - Finale - Bottling and Tasting our Rice Wine!

[@sdinnz]

I've cracked it. The sweetness of my Sake is related to the type of rice. Here in Thailand the sticky rice (Kaow neow) is of such good quality, the sweetness is excessive (for me). I now blend the rice types to desired sweetness and this is easily the best and easiest brew I make, My wife rifles the fridge looing for more! Cheers from Thailand.

[@blackbogbrewing3186]

Awamori, Okinawa rice wine, is made with Thai rice and black koji mold which suits the humid environment more than the white koji used in traditional Japanese sake. It undergoes a pot distillation process which concentrates the alcohol without losing the flavor from the rice wine. Perhaps the reason Okinawans chose Thai rice is due to high starch and eventual sugar content once mold breaks it down.

[@gazd6402]

I’ve actually got some Thai glutenous rice to do this with 👍🏻😎

[@DocBrew69]

I used a traditional Japanese method (koji, starter, highly polished rice and Sake specific yeast) when I brewed my Sake, and the result was close to 20%, using my digital refractometer. The flavor was like a dry white wine with floral notes. It's the highest alcohol level I've achieved without distillation (purely for scientific reasons, obviously). Wouldn't have tried it without you guys. Great content as usual.

[@Iron-Bridge]

From 3:25 to 3:47. That's why I find your channel superior to just about any other on the subject of home brews. That little nugget of wisdom is itself applicable to so many areas of life. Your devotion to the principles of obtaining empirical evidence to get to the truth during your processes is hugely admirable to me. Improving my own approach to fermentation and brews that way too.

[@CitySteadingBrews]

Thank you :)

[@thepdevil1993]

This series is the series that brought me to your channel. I've watched every video but the first right as they came out. I'm so excited to see it come to completion!

[@thepdevil1993]

Just finished the video! I'm tempted to give this a go myself once one of my big months are free in the next month or so depending on how long fermentation takes. Seems super interesting. I'm glad it turned out well and mellowed out a bit.

[@thomascharlton7325]

I love you guys!! I am sure someone has already told you but, while the rice cake itself might not be spectacular, when mixed conservatively with the wine “Nigori Sake” it it where all that sweet pineapple flavor comes from. You leave a little bit of the sediment at the bottom of the bottle and then shake it right before serving. My favorite way to drink sake.

[@wellsurefolks5006]

Warming rice wine usually gives it a smooth and soothing feel. Not too hot but hotter than warm. It is a great way to drink in winter.

[@Waldorf-2020]

Sake is my favorite marinade for venison. I can't recommend it enough. Just let a flank steak sit overnight in sake, some lemon juice, a bit of soy sauce and some garlic. It comes out great grilled, but tastes good pan fried as well. I take the left over marinade and reduce it down a bit. Add butter, then sauté onions and mushrooms in it. 😁 Edit: Nice of KZbin to delete half my post. lol

[@CitySteadingBrews]

I'd do that.

[@sdsith]

You have now become my new best friend. I have a freezer full of venison and I now know my next recipe. Thank you!

[@nzlemming]

I was going to mention marinade but for desert rather than meat (have to try that too). Marinate lychees in sake in a fridge, 4 hours, then pour the lychees and marinade over vanilla ice cream in a serving bowl. Caveat: I'm in New Zealand where we have kick-arse ice cream. I've tried Ben and Jerry's and find it watery. So, your mileage may vary.

[@trashcatlinol]

Look into shio koji! Mix inoculated rice with kosher salt and water in a 5:4:1 ratio. Let ferment for a week. Not sure what it's like with venison, but it made every meat I tried it with so tasty!

[@johnnymesser1808]

Perhaps pasteurize it sooner in the fermentation to get it to the preferred taste.

[@AlbertCarterMSOM]

Thanks for encouraging us (your fans) to brew sake. In addition to the leaven, I tried yeast balls too. Both batches were 5 cups of dry rice. The brews are currently in the conditioning stage. Close to two weeks into conditioning, the leaven is way more clear than the yeast balls, but the yeast balls yielded more liquid (around 50% more) out of the same amount of rice and time (4 to 5 weeks) in fermentation. Partway through fermentation, the leaven brew tasted better (more fruity), but the yeast balls brew had a better flavor at racking. Neither brew is bad, just one is better than the other at this time. Without looking, I think it is about 6 or 7 weeks into the process. I started another 5 pound (not cups) batch less than a week ago with the yeast balls. I split it into a bucket fermenter and glass fermenter, so I could watch the process. The koji is already tearing through the rice and making some serious amounts of liquid. I will start a large leaven batch soon. Thanks again for all you do.

[@scottaustin5290]

So would you revisit this again

[@laboulesdebleu8335]

When y'all were describing the dishes you thought in would go well with and/or in; speaking of citrus and butter made me think it would elevate a shrimp scampi. Got my mouth watering!

[@MaaZeus]

As you said this wine is usually drank very young, and if I remember correctly when you tasted it back then you loved it. I was thinking, maybe because the way this wine is made is rather wild to say the least maybe there are souring agents that do make it not as good when it has sitted a while. Very similar thing happens with Finnish farmhouse beer Sahti. It is strong and sweet but it is also drank very young, barely finished fermenting. One of the reason is because the yeast used (a fresh brick of bread yeast) also contain souring bacteria. When young the taste is just right and after a while it can become a bit too sour and acidic. Back in the old days Sahti was mainly brewed for parties like weddings and such and drank on that occasion.

[@vgamedude12]

Are there ways to preserve the nature it had early on as a young drink?

[@hunterman600cc]

Every time you kept talking about the subdued pineapple flavor, I kept thinking "MMMMM Hawaiian style pig roast!"

[@laboulesdebleu8335]

Yes! Sounds like it would be amazing with tacos al pastor as well.

[@joecuddington3205]

You read my mind with the sweet potato wine. I have 3-4 bushels of them sitting in my garage and me and the wife love sweet potatoes. If y'all get a video up for that I'm definitely watching that one.

[@HolyPineCone]

How increadibly interesting this has been. I had only heard of sake and rice wine in anime shows and always thought it sounded.. weird. But it turns out, it was even weirder than I thought. And much better, based on your reactions. Great content!

[@CitySteadingBrews]

Glad you enjoyed it!

[@chrisashton647]

I did this based on your technique. 12 cups rice + 24 cups water + leavening = almost a gallon and a half rice wine. Brewed in a bag in a 2 gallon bucket. I tried a vinometer reading and got 20%. No clue how accurate, but the taste says fairly high alcohol. I like it better chilled, and found it really good. I know it is usually served young, so not gonna put much age on it, but I would absolutely do it again.

[@CitySteadingBrews]

Wow, that's pretty awesome.

[@yorgunsamuray]

Cats love to smell when there's a new food or a drink in the house. Really cute cat BTW.

[@mexicanmonopoly1128]

It's 3 am and I learned how to make Sake 🤣 I actually needed this, since due to covid, the Sake product is hard to find here in the south. Neither liquor stores or restaurants have it, and to order it would take months for them... THANK YOU! And thanks to the fans and people who comment on here. Giving different options and styles of making it better!

[@sylvanstrength7520]

I really want to make it! Thanks so much for sharing this!

[@joohop]

I Wish I Had Neighbours Like You ! Blessings From Birmingham England

[@eddavanleemputten9232]

Fascinating! Sweet potato wine sounds like an interesting idea too. Thangs yet again for a great video!

[@carlosrosa5764]

You can favorite your sake with berry’s or cherry blossom 🌸

[@DevilDogDelaCross]

Happy belated Thanksgiving! I am super glad I found your channel as I will begin making my first mead this weekend! You two are great!

[@CitySteadingBrews]

Thank you! You too!

[@thomascharlton7325]

I have been making sake now since a few months after your videos came out. And to your instruction. And I found that racking it until there is no solids left accept for the thinnest of sediment remaining leaves it sweet when shaken before serving.

[@alc3781]

Looks lovely. Ive only had saki/rice wine a couple of times. I had it warmed and was excellent. Your series are very educational😊

[@agungwayne3090]

I watch it all guys, I do love it. Subscribed.

[@richardsherrick8922]

I’m very interested in your sweet potato wine!😊

[@wonderbread509]

After hearing you thoughts on the taste before letting it sit and now, do you regret the aging?

[@CitySteadingBrews]

Nah, I think it's a more refined brew now, before it was just sweet.

[@AdamFranklin500]

Tigger video bomb!!! 😂 As her head appeared and looked at the camera it looked as if she winked haha

[@CitySteadingBrews]

Yeah, probably, she knew exactly what she was doing.

[@BenjaminShirley-i8m]

I want to thank you for your rice wine series. I am trying to recreate the oldest mead currently known (9000 years ago) which is a rice wine with honey and Hawthorn and/or grapes. Watching your series (and my daughter being in Japanese class) gave me the epiphany that the amylase enzyme in honey was used to break down the starch in the rice for the wild ferment. So thank you and wish me luck.

[@mottomanic]

Do you have a recipe. That sounds amazing

[@Batsnang]

Would love to see a video series from you guys on a sweet potato wine experiment!

[@johnnny9]

what a good experiment! great video very educationation !

[@Nathan-hl3bp]

Hey guys, always love your vids! Derica touched on this a bit at the end of this video and I'd like to know if you guys could explore serving temperature a bit more in your creations? So many beverages are totally different when chilled or hot and it could be a fun area to explore and consider when you are tasting certain drinks.

[@dadovitchnic]

Inspired by your sake, I had a go at it. I'm thinking that the first phase is just the microbes converting starches to sugars. What came off that initial "Ferment" was just as you tasted sweet and effervescent. I then racked the sake into a much smaller bottle and noticed that it started to go into the full fermentation, that was two weeks ago and I've still got bubbles coming up from the brew.

[@txslxs]

Enjoyed this series keep up the good work. I feel the same about Sake I like it with Sushi and seaweed salad etc but really not a fan as a stand alone. I also agree that warmed sake really opens up and can dramatically change the flavor profile.

[@blakeb9792]

I really enjoyed this series. Great job. Was thinking about making sake and now I doubt I will. It looks like it takes more effort than I’m willing put out.

[@CitySteadingBrews]

It’s no more work than any other brew and much easier than beer.

[@Drennshere]

I really hope you guys make another one of these I’m about to start one myself and I’d love a updated one even if it’s for my next batch

[@abc31298]

I always get the migori sake when we go out I like the tast of the clowdy sake more than the clear

[@tachikoma805]

Nigori is the unfiltered, cloudy style.

[@bogg54]

Sweet potato wine.... funny. I just read that the Hawaiians learned how to ferment sweet potatoes by the Japanese and Chinese in the early 1900s. It was a transcript that I read that was recorded back in 1970. Thanks for sharing! 😁🤙

[@Greez1337]

This is really neat. I've seen some rice wine's at our liquor store that have sediment at the bottom. Really want to try this.

[@mycrazylifewfawnlisette3582]

Funny I was drinking Saké last night. There are several different types of Saké, clear and one that's milky white. Looking at my rice wine in my fermentation vessel wondering if I should make clear like yours or go for the junmaI nigori style I was drinking last night.

[@kenwincel]

Great job guys, has been interesting watching you go through this. (And hopefully learning from it). My two cents. When I make this, I never seal it before 6 months. I make about 5 gallons of this at a time, and don't use an airlock. Just a towel or heavy duty cheese cloth. When I'm confident it is mostly done fermenting, I pour it into a nut bag (Sorry, no pun intended), which is simply a cheesecloth bag. Get all the liquid out, use the leftover rice and pack it on fish as a marinade. (You won't be sorry). At this stage your sake will look like milk, and it can be enjoy at this stage. (Nigori) Unfiltered sake. Put the rest into a gallon wide mouth jar, cover it with cheese cloth, and just sit something on top of it. But don't seal it with a lid. After time (Maybe 1-2 months, everything will settle down to the bottom 'Like earlier in this video', gently pour it off into a new clean 1 gallon glass container, and gain let it sit. After doing this 2-3 times (About 6-7 months), your liquid will be crystal clear (filtered sake). At this time, You can safely bottle it and continue to age it or drink it. Again, my two cents. I will say thought, I've never had it taste like pineapple or sour. It will not (Should not) be sweet. Only the 1st stage after separating the the rice from the liquid will be sweet, that goes away with time. This is why I make so much, because I drink half of it as nigori the other I age and slow filter to sake. Hopefully you make this again. I would also highly recommend you try to make Korean rice wine. It's completely different than sake, and uses an enzyme (nuruk) which also has natural yeast from the air which is introduced in the way it's made. You'll get several products from just one batch. Mageolli (Sweet, similar to the earlier stage of sake) which is made from the part that settles to the bottom (taekju sp?), that's drank straight or diluted with water, and a little sugar added to your liking. Makgeolli is very popular Korean drink. The top part which is roughly the color of the top part is your treasure.. rice wine (cheonju sp? Sorry, tipsy on mead). This part can also be distilled into soju. Cheers, great video.

[@lieseho2072]

Well that whole series was highly enjoyable. What an interesting pair you are! Perhaps next time you could stop the process and just drink it at the stage when you loved it :) I can't believe you ditched all the rice though! You can eat it yes, in so many ways sweet and savoury, with a little further prep ;) I turned mine into a coconut pudding! Yum! Gonna watch your banana wine one next... :D

[@007cantos]

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

[@kraftybabe3]

I wonder if cold filtering, not sure if that is the correct term, would do anything to help the flavor profile?

[@mchume65]

I just made my 3rd batch of sake today. My first two batches I didn't do a good job of rinsing the rice or racking. My first batch using 5 cups, I totally forgot to rinse the rice. I wound up with fairly cloudy sake and a lot of sediment after it was bottled. However, according to my research, in Japan, they make a rough filtered sake called Nigori, and an unfiltered type called Doburoku.

[@stevehunt3954]

I am so happy you are thinking of doing sweet potato! Two things I have learned: It takes quite a while to get rid of the...smells🤢. And, a good way to get the must is to draw it out by cutting the potatoes thinly and letting it sit with raw sugar for about 5 days. I also recommend adding tannins and either spices or something acidic, depending on which way you are going. Good luck!!! 🍀 Thanks guys!

[@Robertmilne42]

Have a question what would happen if you hit it with a hand blender, before fermenting? Also I live in Thailand and have a mango tree how would you use fallen fruit

[@CitySteadingBrews]

Blending it wouldn’t help as the starches get extracted anyway. Might make a mess actually. I wouldn’t use fruit that is bruised or rotting for brewing, too mich chance for infections.

[@MrGeordiejon]

Brian, Sake is a name - if someone tells you that you are saying their name wrong, it is pretty easy to remember and update your 'habit'. You and Derica treat all your drinks like friends so get with "Sakay" already - I have faith in you A palette cleanser between meals?? usually between courses but hey your day sounds fun!

[@Gamefreak8112]

I think what might be interesting for you two to work into videos more often would be potential food pairings, I know you do them some of the time and I don't keep track, but it's really come to light here how it's interesting. I say that as a rube. Tigger!

[@cheeweilee6187]

This is usually used for cooking ginger chicken or ginger steam eggs in Chinese cuisine

[@bkpickell]

Thank you for this. Sake is hard to get around here. And I need Sake to make Teriyaki sauce since Sake is the main ingredient. I've been ordering it online, but good Sake is incredibly expensive. This is just time consuming and I already make wine so I have all the supplies. So I'm definitely giving this a go.

[@bubba19k]

I just recently started my second batch of makgeolli! It too seems to have a weird acidic, citrusy, tartness that I love but confuses my mouth at the same time

[@DravenKanesrandomworld]

Also try sake warm with honey

[@davidbuckmaster7747]

Thanks good to watch these videos about the making of rice wine. My I suggest you experiment and see how the changes affect the wine and your enjoyment of the resulting wine.

[@mzoli1222]

YYYYESSSS!!! I've been waiting for this update to happen.

[@renaeanthony5890]

Can you guys make a rice wine with lavender in it I've seen other people do rose and lotus rice wine but i want to know if lavender will work as well

[@kevinharvey8550]

i just started watchin your videos a few days ago and have to say great job. i love the fun you have sharing. that being said. you have made me atempt making some different types of mead. in 1 gal batches just to see how they come out. one that realy has me curious is the vikings blood. and so far it is cooking right along. keep up the good work.

[@thelonewolf267]

Wooot I have been waiting for this video so excited

[@ThaetusZain]

Now I'm thinking of taking the sweeter stuff from the second video and making something like a sake port with it. Like dumping a rice liquor into the young sweet wine.

[@andersbald6756]

What would be the difference in taste if I used the Chinese rice - mold yeast balls instead of the rice leavening? I would follow pretty much your entire process as well.

[@sleepysud]

There is a version of rice wine in India where the rice is boiled, strained, cooled down and put into an earthen pot. The mouth is covered and tied with a cloth first and then an earthen lid. The whole setup is buried in the ground couple of feet down in a shady, humid place and left for couple of weeks. Then they just dig it up, strain it and drink. No yeast, no Koji, no sugar. But it has a high abv as per people who have had it (I haven't). It's called sunda kanji (translates to overcooked rice gruel) and is popular with fishermen in south India.

[@Carlos-Mora]

I wasn't able to get koji or rice leaven where I live, but I am able to get powdered amylase and glucoamylase enzyme, so I gave it a shot with the rice to ferment it, and it worked! I also got that sweet pineapple flavor on my experiment, apparently the enzymes I got (LD Carlson) are extracted from Rhizopus, which is the same kind of mold used for the rice leaven. Worth a try using those of you can't get the traditional leaven.

[@scottrumpel3530]

You should try warm it

[@balleochnalle]

Japanese rice wine is actually called “Nihon shu” and sake means alcoholic beverage. Beer is also sake in japan but most of the world calles rice wine sake I know. Did a brew yesterday and excited to see how it turnes out!

[@MatteoSasso]

You seemed to like it more when it was greener and sweeter... Do you wish you halted fermentation early?

[@CitySteadingBrews]

Nope. It wasn't done and halting fermentation isn't so simple or suggested.

[@thiago.assumpcao]

I love sake for cooking. Never had a good quality drinking sake but I'll give it a try. Since you guys loved the early flavors maybe its worth to stop fermentation early. Racking on soda bottles is weird but they can stand enough pressure to stall fermentation if it continues. I'm not that experienced in fermenting but had a good experience with sparkling red wine on soda bottles. Doesn't look any fancy but tastes quite good.

[@CitySteadingBrews]

Bottling won’t stop fermentation. If it builds too much pressure it will simply explode the bottle.

[@thiago.assumpcao]

@@CitySteadingBrews I did it only a couple times, maybe I just got lucky. If it can break glass bottles certainly can happen with soda bottles too. I'll keep that in mind. Do bottle bombs happen even in the refrigerator or is the cold enough to avoid it?

[@CitySteadingBrews]

They still can.

[@cecilmadden]

I like the idea of sweet potato wine. Another starchy vegetable might be butter beans.

[@johnshaw6702]

OK! I finally broke down and subscribed to a KZbin channel. You're the first and probably the last, we'll have to wait and see.😀 I have been watching your channel for sometime and have enjoyed them all. I am not a fan of Sake, but may try making someday. I tried Apple wine first, using baking yeast, because I already had all the ingredients on hand. It was Ok; tasted similar to store bought. I have done 100% pineapple juice with brewers yeast; juries still out on that one. Currently I have some blackberry and elderberry wine fermenting now. I will need to get more airlock's soon. Thanks for sharing - salute🍷

[@CitySteadingBrews]

Well, I take that as a huge compliment. Thank you for that, and glad you enjoy our content.

[@johnshaw6702]

Absolutely, I am a fan. I have done a lot of research and Iike sticking with the basics.

[@user-ly9ql3bc1f]

I saw someone use rice in a mead (braggot?) I'm curious how your rice Levin would work on the honey

[@matthewgermain4067]

I started making mead after I watched one of all's videos. I made one batch, and I thought hmmm....what if I use the same ingredients but with Maple Syrup, so currently I have Maple syrup alcohol fermenting at the moment its been 10 days already. I'am excited to try it..

[@jimroderick3195]

I would be interested to see if the perceived taste changes if it were served hot.

[@CitySteadingBrews]

Well… this is from a couple years ago and there’s none left to try…

[@TheKi77en]

I actually can't wait to make my rice wine b/c of this video series. I also made cyser the other day, have one hard cider that's going to sit around until New Year's, 2 other hard ciders that I'll be turning into apple jack and a half gallon of a pineapple juice I added some fresh mango to along w/ some sugar. 😋

[@TL50-r9f]

I would steam juice mandarin orange zest or any other fruit to flavor it. Sake to me tastes like watered down moonshine.

[@SmogFighter]

Since you said pineapple several times, it makes me want to try some with a shot of coconut rum in it... 😬

[@nigeljensen6077]

I am currently trying this but I've increased volume using you guys base recipe ill let u know how it goes

[@troyhyman8833]

Did you think of having this either chilled, room temperature or slightly warmed? Depending on the sake they give different flavours And feels

[@CitySteadingBrews]

We always had it room temp, I think?

[@troyhyman8833]

Disregard that, I didn’t finish watching the video :)

[@Blueskies-h3e]

The yeast/rice ball flour…how many balls do I use for a 1 gallon jar?

[@CitySteadingBrews]

We showed how we did it in the video. I cannot speak on other methods.

[@fredw1950]

I have made a couple versions. But to see how mine compared to traditional I went to and Asian market. Foods and drinks in the store are in the native languages. So I ask the older clerk about the Sake. They had three or four different ones. She told me which was the most popular and her favorite. It tasted nothing like the one served at the Japanese teak Houses. But the one I bought from the market did not suit me very well. I have multiple recipes I have used. But in one of my recipes the aging process is quite long. And after a couple years it became very smooth. I still have one more recipe that I plan on trying. I bought a book in 1974 by Annabelle McIlnay. It is copyrighted 1974. So this was written where they used balloons for water locks. She has a variation for Sake. For one gallon she added one pound of shredded cabbage. Said it makes a very unique taste. I might try making a one gallon batch of that this winter to see what happens. Your process was very interesting though. Making wine isn't like changing a light bulb. So many variations to get to the desired result.

[@mottomanic]

I love unfiltered sake, I wonder if that the sweetness you originally liked was because it was unfiltered/unsetteled and after you racked it you are only getting the alcohol

[@CitySteadingBrews]

Couldn’t say for sure.

[@johnbabineaux384]

pasteurize it younger?

[@Hiruzen33]

Hello there! I hope you're having a fantastic day! I made my first batch of mead almost two months ago (sadly before knowing about your channel) and it turned out awfully acidic. I know I made countless mistakes because, as I said, I didn't have the information you guys provide, I only watched one video and decided to try using the things I had at hand. I made it as a caveman would, using only bottled water, honey, bread yeast (the one that looks like a bouillon cube), a glass bottle, and a balloon as an airlock; so no hydrometer, no siphon, no fermentor, no proprer airlock (don't kill me please). I used 1 liter of water, 350 grams of honey and 2 grams of bread yeast. Sadly I couldn't take any readings so I don't know its specific gravity. I left it for almost one month and a half in a closet and racked it a few days ago. When I tried it before racking, it was super acidic and astringent. I know I made a lot of mistakes like not using the proper sanitizer (I washed everything like 3 times with dish soap and alcohol tho), using the wrong yeast maybe, wrong airlock, etc, etc. So my question is, what may have been the cause of that? and is there a way of saving it? like backsweetening or something? Unfortunately i'm currently jobless thanks to our friend covid-19 so I can't afford to buy the equipment, but I really plan on doing so soon. Thank you very much for all the wisdom and fun you guys give! Keep it up! Greetings from Spain!

[@CitySteadingBrews]

Sounds like it either needed to age more, or, is turning to vinegar.

[@Hiruzen33]

@@CitySteadingBrews well, I'll leave it to age more and see how it evolves in a few weeks, otherwise I guess I'll use it for my salads haha. Definitely going to keep trying. Thanks for the fast reply!♥️

[@treffoil]

where did you get the rice wine starter and the rice?

[@CitySteadingBrews]

Links in video description

[@KilisKitchen]

Yams (not sweet potatoes) would be interesting. Marinade with that and finish with vanilla flaky salt. Definitely appreciate you doing this series. I have all I need to make this. I drink a lot of rice wine/sake and am thrilled to try my hand at making it at home. Btw, how is it hot? Some rice wines really bloom when heated.

[@peachysrcandgames5824]

Mine is still cloudy after 3 months should I pitch some yeast I know flockulates well?

[@CitySteadingBrews]

More yeast won't make it less clear... and ours is pretty cloudy too. Try chilling it.

[@WV_Smoke]

Hey Y'all, so now I'm spurred to try sweet potato wine. Thinking a corse mash or a fine dice. I don't know if I should roast/boil them, and I'm sure we'd go peerless right? 😅

[@CitySteadingBrews]

Have't really looked into it, sorry.

[@WV_Smoke]

@CitySteadingBrews ahh really? No worry, just putting the feelers out for recomendations.

[@sergenovitski8151]

i was so inspired by your example that i tried doing the same; in my case the airlock activity stopped in about 2 weeks, i tasted it and it was very sweet and didn't taste like alcohol at all; i guess you need some luck to get the wild yeast in there after all. Anyway, i kind of felt desperate so i dumped a bag of 71b into the bucket. fermentation started, and the result was.. ok i guess. a little sweet, not too strong, i don't know how to measure alcohol in it but by taste alone i think it can't be more than 10%. it is clarifying now . same color as your end result :) i started next batch last week, and i used some of the waste from the first batch to contaminate the rice. the airlock activity is really wild this time (last time it was a little slow). i think this batch will be stronger, probably because yeast was there from day one.

[@CitySteadingBrews]

Interesting. It's possible that this method depends on wild yeast. I've not heard anyone mention that directly in my research....

[@JasonYang-h3y]

The rice leavens you used contains three things. The mold that breaks down starch (koji-kin), the yeast that makes alcohol, and a blend of lactic acid bacteria that created the tartness. It'd be interesting to see you try to use koji-kin (or dried koji rice) and sake yeast instead (If sake yeast is not ready available at where you are, Lalvin K1-V1116 can be a good alternative). This way, you might get something that has more rice flavor, and less pineapple-ish tartness.

[@binomialhydra1615]

I think its time to revisit your rice wine again

[@CitySteadingBrews]

Eventually. Maybe... It's not a mainline type of brew for our channel really.

[@nicholaskarako5701]

Spicy coconut shrimp risotto (arborio or carnaroli rice, shrimp or seafood stock, shrimp with shell removed, onion, coconut milk, celery, a hot red chili pepper, and butter). If you were to do it warm you could drink it as is or it might be interesting with green or a Jasmine tea.

[@porkfied]

Hi you guys are great ,I would like to know though do you have a wine cooler/coolers to keep your products or do you leave it out in room temperature.Also do you add Camden tablets to regular wine when bottling so it does not spoil.

[@CitySteadingBrews]

We only chill our brews if we want them chilled or if we have a partial bottle (we only drank some of it or when bottling we couldn't fill it). We do not use Camden tablets as if you properly finish a brew they are not needed. A properly finished brew with limited exposure to oxygen should not spoil.

[@porkfied]

@@CitySteadingBrews Thanks sir and to your wife as well you are right though about this hobby leading to other things,it amazing for sure.I made a cranberry juice wine a while and that had a great taste to it.

[@nicholasparnell732]

how long do you think the shelf life is

[@CitySteadingBrews]

Of this one? No idea. Probably at least a year though like most wines.

[@adventuresinlee]

Would love on the next review to do a tasting of it 3 ways. Cold, Room Temp and Warmed. I find the flavours drastically change even more than mead does. And it isn't always the same, sometimes it is one of the other ways you thought.

[@CitySteadingBrews]

We're trying to balance long vs reasonable length on our videos.... I agree though.

[@mattkretzmann3357]

@@CitySteadingBrews I just now watched this rice wine series. Terrific! I can't wait to make it. I'd also love to see a taste test with this suggestion of tasting cold and warm, too! That is, if you still have a bottle...

[@johnhmstr]

Would love to see a series on vegetable wines. A side by side comparison/competition of a few types of sweet veg wines in a lineup would be amazing. May i suggest plantain, sweet potato, beets and some type of squash. (kombotcha?) gonna be quiet the crazy adventure.

[@CitySteadingBrews]

We are planning a few of those already!

[@hasanvolkan4906]

Would adding fresh strawberries ,in secondary impart its flavor? "pineapple/strawberry" chilled summer afternoon drink.

[@CitySteadingBrews]

Sure it would.

[@deanjosef566]

This looks super cool and hope to try it one day as well. I’m getting ready to make a 1 gallon batch of mead and want to try a floral one, any tips for brewing with dried flowers like lavender or rose?

[@CitySteadingBrews]

We use them in several videos....

[@mathewcook3377]

Hey guys, new subscriber but already put on a batch of your Spiced Methaglyn and your Caramel Apple Bochet (had an interesting panic moment between going up from a 10L to a 15L and realising I had way to much head space, then way to little when I added extra honey and juice to compensate. My question, might actually be really more of a recipe challenge. One of the commercial meads available down here (Australia) is called Maxwells and they do a mead liqueur. Flavour is pretty solid for commercial stuff but has a lovely mouth feel and is a bit like a desert wine (we call them "Stickies" here). It's very viscous and sweet and I'm wondering if you guys had a thick "sticky" mead recipe. Cheers Mat

[@CitySteadingBrews]

You can just add 1/2 to 1 lbs more honey to any recipe and it will be like that :) Also, headspace in primary is fine.

[@russellweiderhold9106]

try purple sweet potatos

[@annanhildebrand9667]

You mean taro?

[@SuperFartyman]

@@annanhildebrand9667 no, taro is different

[@fahrijaelani1781]

New to brewing here, i tried to make your recipe using the same yeast, but on the third day the flavor still is not sweet and slightly sour, is that supposed to be like that? P.s i try tasting it every time i stir it which i think supposed to keep it from getting moldy.

[@CitySteadingBrews]

I don't think you're supposed to keep stirring it. That will not prevent mold really. The CO2 given off by fermentation does that for you. I answered this on your other question on this same video.

[@mikehines4707]

I had some problems with mine and I had to commit some heresy. My starches were broken down by the leaven but didn't ferment. It just became a sickly sweet liquid. I removed the rice and added some wine yeast, I now have a slightly sweet wine and it's pretty tasty.

[@CitySteadingBrews]

I've considered doing this myself actually.