Rice Wine Racking - How to Make Rice Wine (Part 3)

[@prplprince8730]

My mom has a great story about my grandfather in Poland. He finished making a cherry wine and had the discarded cherries out in the open afterwards. He came back after eating lunch and saw his rooster on the ground with blood all over his neck and face. Of course he ran over thinking the rooster fought and scared something off but to his surprise the rooster stood up and started to wobble around and fell over again. Oh no he’s sick and might spread a disease to the flock. He picked up the rooster and found out the blood was cherry juice….. the rooster got PLASTER on cherry wine lol. I can see your chickens doing something similar with the rice. TL; DR: cherry wine drunk roosters are hilarious and I can see it happening to your chickens with the rice.

[@rohluaralte4735]

in our tradition style. we eat the rice and the liquid non separated. the name by the way 'Zufang' in Mizo tradition

[@theresasmith5422]

I’ve made quite a bit of rice wine and found using a jelly strainer bag is the easiest/least messy way to drain the solids out and as it is a finer mesh you can squeeze it more to get more product 😉

[@kurtwestenbarger1270]

Rice wine is now in my brewing queue. BTW I mix my wine lees with scratch grains to feed to my chickens. No ill effects and they seem to enjoy it.

[@JeffRubidge]

Thanks for making this video! Glad it turned out well. I think the timing of this (4 weeks) was right on target. I've found that larger nylon filter bags (ones labeled 80-200 microns) work well because I can dump the whole jar in at once without spilling. I saw jelly strainer mentioned in the comments: When I used a jelly strainer it was a bit small and I had some accidents. And I saw cheesecloth mentioned in the comments: cheesecloth is a bit irregular and can leave fibres, so I don't like cheesecloth for filtering.

[@zackzehnder220]

I'm so glad I found this channel! It's just like having two great friends that I can discuss brews with, argue types of yeast, sugars, primary/conditioning, ad nauseum. Please keep on doing what you do, I know I'm not the only one who can say I look forward to each and every video, on each and every channel, sharing, brewing, growing, living with you guys. Thank the Flying Spaghetti Monster for the interwebs!

[@cartmanrlsusall]

Ramen on that

[@mikef5189]

I got impatient waiting for my koji to arrive and tried some sketchy stuff. Steamed a few cups of rice (enough to fill half of a gallon jar) and added some amalayse powder (beer making stuff) to it when it was still hot (side note: the koji produces amalayse in the breakdown process). Added no water, just loosely covered the jar and let it sit at 55 to 60 degrees for three days. After three days it smelled AMAZING (sweet and rice-y) and I added some Lalvin D47. It’s been a week now and the alcohol smell from it is intense! And my koji has arrived: now to decide if I follow your steps, or the IN-DEPTH sake recipe I found 😳.

[@mrs.troyer3984]

The rice wine videos is how I discovered your channel, so happy for an update 😀

[@CitySteadingBrews]

Glad you like them!

[@cameroncieglo7467]

Same here. I'm gonna try it.

[@Hellbilly01122]

I've watched you guys for quite some time and your videos have guided me through many successful batches of mead. That being said, the twisted side of my humor is greatly enjoying Brian's frustration as he journeys through an unfamiliar process. I am interested in making rice wine and will most likely follow my standard M. O. to do it. I'll follow you through the process and, once you've got it dailed in, use your methods and save myself a ton of aggravation. Thank you!

[@biju209]

I like your mutual love and respect for each other.

[@LipovBog]

I love the simplicity of you two! Keep up the good work!

[@julianramulu5370]

Great video yet again... I love you way you tasted the rice..

[@AdamFranklin500]

A very interesting brew. I like the fact that it’s outside the norm of the usual brews, and probably a bit outside your comfort zone in regards to the racking. Variety is the spice of life and all that lol great video as always! :)

[@CitySteadingBrews]

Very true!

[@mikef5189]

I followed your recipe to the letter, with the exception of presoaking my rice for 24 hours prior to steaming (FYI: 6 cups of dry rice, done this way, is about one cup more than a gallon container can hold). After 36 hours I had good separation with a thick layer of juice at the bottom, however, absolutely NO alcohol smell or taste. Either the yeast culture in my rice leaven was dead, or there is no yeast in the rice leaven and it does rely on wild yeasts. Either way, it gave me a unique opportunity to measure the specific gravity. 🥰 After three days of ‘koji only’ activity, the SG was at 1.114, the rice water was quite sweet and not unpleasant to drink. I pitched some bread yeast and we’ll see what I get in a couple days. 👍

[@mikef5189]

I should have mentioned, the extra 2 cups of cooked rice that didn’t fit went in a smaller container along with some banana slices as a side experiment. The koji definitely broke down the banana, and it smells wonderful. Also no alcohol here either, so I added yeast.

[@CitySteadingBrews]

36 hours is nowhere near enough time for fermentation.

[@mikef5189]

@@CitySteadingBrews agreed, certainly not long enough for full ferment, but I would have expected to get a hint of alcohol to the nose after three days (you certainly do with traditional wines). More testing... good thing I’ve got plenty of rice leaven. I also picked up yeast balls and some real koji.

[@jakubswitalski7989]

Do you remember the result? Could you fill us in how it turned out?

[@mikef5189]

@@jakubswitalski7989 I don’t recall the timeline anymore, but the bread yeast definitely did it’s thing, I’m guessing a month or month and a half. Then I strained the rice and set it aside in a bottle, then pressed the remaining rice and put it in its own bottle. Set both aside to settle for a week or two (lots of floating solids). I tested some and it was quite alcoholic and ‘hot’. I tried it again after a few weeks and could tell some of the hotness was mellowing out… but all in all it was just a flavor I could not appreciate. The batch with banana worked the same and def. had some tropical/banana notes to the flavor. I’ve never HAD sake or anything similar, so I had my brother over to try it, because he has. He said mine definitely had some sake-esque flavors going. He said it didn’t taste the the sakes he’s had… but ‘there were similarities’. Different rice? Different yeast? More aging? In the end, I lost interest in rice and switched back to fruit juices. I’ve still got rice and tons of the leavening. Maybe I’ll try again. 😁

[@virgilmccabe2828]

6:30 "that's a lot left - somebody's gonna be drinkin this" ( Derica with a sidelong look and grinning like a possum eating green grapes ) Gotta love it

[@StarsRevolt1]

Great way to wake up on a friday. Been looking forward to this. I bought the rice and yeast balls and hope to do this over the weekend.

[@CitySteadingBrews]

Sounds great!

[@billbar8532]

Hiya. UK based amateur brewer/distiller here. I stumbled across your rice wine video by accident, but I am following it quite avidly. You two come across as extremely charming and "real." Your interraction with each other is extremely cute, and even a blind man can see the love between you. Yes. Even oldies can be cute. I know. I'm 63yrs old, and someone once called me cute. (They were on their way to the opticians at the time.) I am intrigued by the rice wine. I am thinking of having a go at it, because I do a lot of Asian/Chinese cooking. A lot of the recipes call for something called, "Shaoxing wine." I believe this is an inferior rice wine, so if I have a go, and it turns out "not so nice" I could always cook with it. Looking forwards to the next instalment... Many thanks. Bill.

[@CitySteadingBrews]

Lots of rice wine is actually just used in cooking :) Anyone can be cute!

[@erad67]

I once got to drink sake at a sake brewery prior to it being bottled. It was still somewhat carbonated. It was REALLY good! Look up amezake (sweet sake). Different types of it, but sometimes made from used rice from making sake. Basically, add water and sugar (ginger is good with it as well) and heat up. Kind of a thick drink. Some types have no alcohol. It's popular, especially in the winter.

[@cartmanrlsusall]

I'm totally subscribing...and getting me one of those airlock jars.gonna see what I can brew up

[@kenottinger2309]

I followed you along with this adventure and made 2 1-gallon jars. After 2 weeks we had 50% liquid in both. I “racked” all liquid into jar, consolidated all rice to the other jar, capped/air locked both and watched. Another week and the rice is still producing liquid (about 25% of volume at the moment). The racked wine has precipitated some solids but nowhere near clearing. The wine continues to perk though! Taste every couple days. Wine acid goes up and sweet fruitiness drops. Now trying to figure out how to kill this fermentation! Definitely a “stop when you like the flavor” process.

[@CitySteadingBrews]

Yeah, I think it will stop at some point though.

[@reaverman]

Pasteurising should kill the fermentation dead, and lengthen shelf life!

[@edcat6587]

Put it in the refrigerator and it will slow down a lot,that is the usual way

[@summervijx09]

OK, loving the follow up, and your screen tees. Brian, today's is by far my favorite.

[@CitySteadingBrews]

Awesome, thank you!

[@edsantos6627]

It's a Idul Fitri tradition in Indonesia to make this, in a different stage. They have the sticky rice steamed or boiled, spread out to cool, sprinkled with yeast, semi kneaded, placed in basin and covered in cloth and banana leaves overnight.. the object is the sweet fermented wet rice that result next morning.. 😊😊

[@yorgunsamuray]

When I googled "sake tasting like pineapple" in Japanese, some articles popped. Some brands are really said to be smelling like pineapples and some even tasting like them.

[@ThaetusZain]

4:02 I wonder, since a lot of people didn't add water could you ferment it in something with a false bottom so the liquid works down into the fermenter and doesn't require much straining? Or maybe use a mesh bag in the fermenter?

[@CitySteadingBrews]

We did it as seen by others, but I'm sure you can do various things, yep.

[@dorrinw9560]

Hello, first time commenting and only with your channel for last two days. Am checking out rice beer and 'wine' since I have come to enjoy rice beer more than western beers (I am very much a wimp to alcohol, plus married to a Filipina so I now have a greater knowledge of rice in general). Seeking info on self-making (heard a simple home brew possible) and finally found you after seeing so many doing it a hybrid way that didn't satisfy what I was seeking. Your channel has and thank you very much. Am retired and very limited income - can't get fancy like all them. The one thing I did come across in my net traveling was comments about the left-over rice. I really don't think eating it direct was good. I found an article: "With sake rice, nothing goes to waste" from the Japan Times. While I am too incompetent to bring it over to you (plus a cheap computer giving problems), you hopefully can find it. I will have more questions in the future (since I have zero knowledge and experience making anything myself) since I want to try making rice 'beverage', but don't want to take up more comment space. Later.

[@nathanielsizemore8594]

I see drunk chickens in your future. I can't keep my chickens out of the compost pile.

[@MichaelROC]

Not sure if much people eat that leftover directly, but it's widely used as marinate for meat or pickles in Japan, Taiwan, China. etc. For dessert, sweet rice wine is more popular, that is partially fermented rice wine with soft but not mushy rice grains.

[@robertjeffery3237]

Use the lees to marinate any protein, like beef, chicken or fish.

[@matthewgayford252]

Exactly what I was going to add. The Japanese have been using lees from sake production (kasu) to marinate and flavour things for centuries. It is particularly good as a quick marinade for meaty fish like salmon or black cod, when mixed half-and-half with white miso and with a little soy sauce and sesame oil added to taste. It works great on meat too, or as a substitute for rice wine in many cooking recipes. However, it won't work well as with Chinese recipes calling for Shaoxing rice wine, as that has a very particular flavour profile.

[@apocalypt_us7941]

You can also use it to add flavour to soups (a good use for a spent sake lees pickling bed to prevent waste), to ferment bread, and many other uses. I recently made a cheesecake with a bit of sake lees added for flavour and it turned out delicious!

[@mollybeavers3160]

I have come across this video after trying to figure out how to make rice vinegar. From my understanding the solids can be used to make akasu. Though, the most fermentation I have ever attempted is refrigerator pickles and bread.

[@johnking1693]

Could you use the leftover rice like a starter?

[@jamesfrederick.]

Honestly this is super inspiring I am totally down to make this

[@howiedavis2316]

LOL my last question. On this subject. I hope lol. I used to home brew when I had a house. Home brewing has a particular smell, quite strong. Not unpleasant , but when using a 5 gallon carboy , quite a bit. Now I live in an apartment, and don't wish to inform the neighborhood that I am brewing. Does making rice wine have a strong noticeable odor?

[@SylkieDev]

Heya, hows the brewing going? I only notice a smell when I'm racking to secondary, and then I have a small air filter fan from my aunt that's meant to help with dog smell. it takes care of it after a day and then I just keep it on just in case and to help with air circulation in my room.

[@margaretrothwell2685]

Convinced my husband to try this with me...... i am overly excited to start!!!

[@OfficialCritz]

The more videos you put out on this the more I want to try brewing my own rice wine, seems like a fun contrast to my beer brewing. Looks amazing, great job guys!

[@CitySteadingBrews]

It's a very different way of doing things.... no spgr? WTF?

[@johnp.2267]

Beans and sweet potatoes could be turned into wines, too, using that rice wine packet.

[@mycrazylifewfawnlisette3582]

I know I'm late on this one, but I've been stuck in the hospital for the last few days (bad a$$ car accident) and someone finally found my phone for me and surprise new videos.... Yay!!!! I can't wait for my packets to arrive now!!!

[@mycrazylifewfawnlisette3582]

Brian, of all the things I know should be a priority, not to mention hearing all the gallons and on 5L I made day before accident, I was worried about my stupid cell... It really was at repair store for two weeks before the store just got me a new one, I didn't want my new one ruined by the rain coming in.... So stupid to worry about. However I was happy to hear about them all fermenting, even though half were definitely over active and alllllll over my floor!

[@mycrazylifewfawnlisette3582]

Brian, I'm thinking you might like this, my friend sent me a care package. Guess what was included?! A week or two ago I was saying how I wish there was more to Firefly than one season and a movie and he says there's graphic novels too. My care package is a teddybear and the first of the graphic novel.... I'm excited to read it! I haven't been big on graphic novels but I can't wait to see what happens next!

[@D33Lux]

I hope you're doing o.k., get well soon. :-)

[@mycrazylifewfawnlisette3582]

@@D33Lux thank you! I'm getting there (little slower than I'd like). I'm finally feeling more like myself.

[@urvhin]

Nice, looking forward for the next update, i happen to stumple upon this because I tried to make a kuchikamisake (a ceremonial rice wine), which you'll be shocked that the process is chewing up the rice and spitting it, and the saliva acts as a the fermentation starter

[@CitySteadingBrews]

Well.. saliva will convert starch to sugar... so they do that instead of the yeast leaven.

[@teresapozancosdesimon7558]

fam...love u so much... just found out your channel!!!! and it's a game changer...lol about the dessert..try springling some sugar, torch flame it..and see if the caramelized sugar gives it a kick

[@Twobirdsbreakingfree]

I'll, give you guys a little tip - instead of putting the rice & alcohol mixture in the sieve, put it in a cheesecloth or other tightly woven fabric, then you can more easily squeeze all the liquid out, leaving behind relatively dry rice solids.

[@bartekkucharski3880]

Yet again, new method from what we do in the eastern europe XD. Must try asap

[@hellzfirex]

Started my first ever batch of rice wine last Friday. Hoping it turns out good 😁

[@steveday4797]

I'm wondering if you could add another batch of rice back in the jar & continue fermentation

[@CitySteadingBrews]

I would think so, yes.

[@ziv1153]

Do your take on tepache 🙏🏻🙏🏻🙏🏻

[@Eigengrau608]

You probably like this more than most store bought sake as most of them pasteurize the drink. Unpasteurized sake typically have some very nice fruity flavours. Look for "Nama" Sake next time you go out.

[@KuariThunderclaw]

When you said "it smells like fingernail polish" I was both worried and not. Not so worried because I have had sake at a restaurant that smelled like that.. but also worried because that was their cheap sake and it tasted like rubbing alcohol. Glad it turned out ok. As for eating the koji, I had heard of that but I had only done that in amazake form, which I found to be very milky, sweet and delicious and didn't have the texture problem you describe.

[@onthego22]

The remaining rice you should have put in grinder and add coriander and some pepper and salt and create flat dosas on pan and they taste yummy

[@69leotai]

awesome videos .Did you know after bottle it ,the long you leave it the more alcohol developed over time. my mother used to make this many years.i think over 6 decades. she also made with red sticky rice as well. tastes excellent.

[@CitySteadingBrews]

It will not develop more alcohol but will age, yes!

[@D33Lux]

Do you leave it outside or in the refrigerator? thanks

[@69leotai]

@@D33Lux leave outside in cool dark place

[@passingthetorch5831]

Yep, fresh rice wine can taste like an overripe pineapple ... looks like good stuff. Just discovered your channel and loving it. ... Ah, and as others say, the rice itself is very good to eat as a dessert, especially if you stop the fermentation early when it's still very sweet and has a bit of texture.

[@CitySteadingBrews]

Thanks and welcome

[@6kwecky6]

These videos might have inspired me to join the brewing community. Had it not been so difficult to find the yeast, I'd be going at full speed right now

[@CitySteadingBrews]

Well... mail order is great for yeast, depending on where you live. In all honesty, you can use bread yeast for a lot of things, but not rice wine. This does require that special leaven.

[@seamus6387]

I've only eaten the rice if it's a young batch. You a brave, brave man. Lol

[@CitySteadingBrews]

Ehh, can't be harmful. Just not good!

[@btrinhng]

I would recomend put the rice in a cheese cloth so you can get the rice out way easier next time. Also if you want to eat the rice, make separate patch, and ferment it only for 3 to 5 days so the rice still intact and not turn into mush, eat it right away or put it in the fridge. I prefer eat it cold.

[@fred1919-e8e]

Very much this!

[@JeremyExpresso2912]

traditional Vietnamese way :D

[@cartmanrlsusall]

She is just delightful

[@CitySteadingBrews]

She totally is :)

[@dr.arunbhatp.2021]

Very nice video. Looks like you made a really good batch of rice wine. All three parts were fantastic. I wanted to make rice wine for years. But rice wine yeast is not available at my place.(even Amazon)

[@Bernhardt21]

Hi Brian and Derica, Please excuse a long winded comment / question. It is on step feeding. I am in the process of making your version of the Klingon Blood Wine. I followed your instructions to the letter. the only difference was the yeast brand I'm from the UK and used Youngs High Alcohol Desert Wine Yeast. which, like the one you used, is around an 18% tolerance (instead of Lavin). I believe my brew is done and the following gravities were as follows: O.G. 1.068 went to 1.000, added sugar to 1.055, went to 1.010, added sugar to 1.030, went to 1.000, added sugar to 1.050 and remained. airlock is equal and it is clearing so im confident it is finished/stuck. but tastes good. I was wondering if you could confirm my calculation on abv as this is my first step feed brew: I worked out the sum is 0.068 + 0.045 + 0.030 which is 0.143 multiplied by 131.2 is 18.8% abv. Is this correct? Im uncertain it is this high and believe maybe I don't need to do the multiplication part? Again sorry for the long comment. Love your content. Might try the rice wine too one day. Hope you guys are well.

[@Bernhardt21]

sorry when I put + I meant -...... whoops

[@CitySteadingBrews]

Without bringing volume into it, yeah, you're really close, probably within 1% or so. It gets more complicated if you try figuring out the sugar volume too since it technically dilutes things. I'd just say 18% and call it a day :)

[@Bernhardt21]

@@CitySteadingBrews thank you so much, approx is good enough for me. I do this for the fun of it and the taste afterward. strength is a secondary part. But for your curiosity I am at a 5 Ltr volume of brew for conditioning phase. Also you Blood Wine recipe is amazing.

[@rhollor_ignis]

In Thailand there are two kind of "yeast balls", one for making rice wine and one for making the fermented rice as a dessert. (Homebrewing is illegal here though)

[@tsertentenzin]

This looks similar to Tibetan rice beer ‘Chang’. We heat the fermented solid rice with a little sugar and eat it.

[@shawnmatthews5118]

Take your mash and put it in a blender on high. After that, add it to sugar free banana pudding.

[@billysummers7683]

Duuuude nice shirt a custom print or just a nice find

[@CitySteadingBrews]

Found it!

[@siya.abc123]

I love this channel so much. Thanks to lockdown, I found it. That's all I wanted to say. Keep up the awesome uploads guys Edit: can you please do a quick ferment / age recipe that can be consumed by Xmas? Love from South Africa 🇿🇦

[@CitySteadingBrews]

Actually a lot of our meads can be done in 6-8 weeks. The "My first Mead" and the "Spiced Metheglin" in particular.

[@siya.abc123]

@@CitySteadingBrews lovely! Thanks let me go back to those vids

[@jordanb1544]

It's great to hear that the taste turned out well. Did you ever end up adding yeast or was this strictly fermenting from the packet of koji spores? Thank you both for your videos btw, I ended up gathering the supplies to try out some 1 gallon ferments based on your videos.

[@CitySteadingBrews]

We showed every step in the videos. We don't do things off camera and not tell you.

[@yusukelee9590]

I have a question if you do something wrong while brewing beers and wines is it like doing moonshine wrong Like causing you to go blind or die

[@CitySteadingBrews]

Even moonshine is not dangerous really. No you really can’t hurt yourself. The onky ways are if you add dangerous things to your brew like rubbing alcohol.

[@c20neTD]

Is using a brew bag for the rice in primary maybe a option? You could let it hang for a while above the secondary container and squeeze/press out the last liquids. And then you have a "clean" rice free liquid in the primary container.

[@CitySteadingBrews]

Sure, I saw no one else do it that way so we didn't either. But, that rice will go through still, it won't be clean like you think.

[@c20neTD]

@@CitySteadingBrews a cheesecloth tied up with a piece of string?

[@CitySteadingBrews]

The rice is falling apart. Some will go right through.

[@matthewgayford252]

I use a brew bag or (for small batches) a large turkey stuffing cheese cloth bag for the same purpose. If you want it clearer, and have time and fridge space, I cold crash my rice wine in the fridge when I am done fermenting, straining, and racking, and after about 2-5 days the rice sediment really settles to the bottom. After that I usually re-rack it off the lees and let it sit in the fridge a couple of weeks. Some people like it cloudy or sparkling so they can't use thism method, but I suppose you could always re-activate fermentation after bottling with a little sugar or active lees for sparkling.

[@n2201]

Would you drink it young? Like do you need to let it age? My impression is they drink it fresher

[@CitySteadingBrews]

I've heard it both ways. I'm going to let it clear, then bottle it. So, young-ish?

[@mikehines4707]

Got 2 kg of glutenous rice in the cupboard, I'm just waiting for the yeast to come arrive from China(impossible to buy it where I live) and I'll get started. Might try using some cheese cloth to help rack. I don't know if it will help but we'll see.

[@stefdi07]

The cheese cloth will be a huge help. I made makgeolli and used cheese cloth with a strainer. Made life easy.

[@CitySteadingBrews]

It might help? But here's the thing, so many tiny particles will still get through. The strainer worked enough, and I think cheesecloth might have just slowed things down.

[@OfficialCritz]

@@CitySteadingBrews I'm thinking that using cheesecloth might make it easier squeezing out the last bit of liquid from the rice in the first racking. Residual sediment should settle to the bottom and then easily be removed in a second racking/bottling with a siphon.

[@CitySteadingBrews]

Ahh understood. Maybe a little easier? We did spend quite a bit of time squeezing it, just didn't show 20 mins of squeezing rice in the video :)

[@leontimmermans1163]

I also did mine with a cheese cloth, it worked pretty well.

[@73N5H1]

Just a thought, but why not do primary with the rice in a mesh bag to make it easier to separate down the road?

[@CitySteadingBrews]

Sure you can, but no other videos or articles I read did that, so we didn't either.

[@Skydaughter256]

I'll be very interested in if or how you're able to calculate abv... I was only able to find one source on calculating homemade sake/rice wine and it involved getting a test sample, cooking it down halfway, and replacing that with distilled water... Just curious if you're able to find a better way or if it's just a nope situation.

[@CitySteadingBrews]

For rice wine? I don't think it's possible using normal means. Reason being, with most worts you have all your sugars available right from the start, so a reading is easy to attain. With this... it's converting the starches to sugar and converting those sugars to alcohol continuously during the fermentation.. I suppose a vinometer might work, though they are fairly innacurate, it might give an idea. Personally... the ABV isn't that important to me. The fact it made alcohol is enough for me. I'd have to assume something in the 10% range so far, maybe a bit more, but at least in that range it's more or less shelf stable.

[@williamwood6616]

This definitely gives me another recipe idea that calls for Pina

[@lupecastro6915]

So is this the last of the rice wine videos. I feel like there is something missing. But I don’t know, I just started making my own mead. I did try to make my own rice wine, I followed your instructions but I don’t know what to do after I rack it, do I bottle it up. Or just put it in another fermenter and let it sit?

[@CitySteadingBrews]

Nope, still bottling and tasting to go.

[@Iceman_zZz]

I wonder if you could do this with other grains. Like rye?

[@CitySteadingBrews]

Possibly? The enzymes should still work.

[@Iceman_zZz]

@CitySteadingBrews I think it would be an extremely interesting experiment to ferment a grain like rye like that.

[@lilfear]

Could u use an auto siphon with a hops bag or cheese cloth attached to rack it?

[@CitySteadingBrews]

Sure.

[@johnp.2267]

"I'm an equal opportunity offender." * cue Derica trying desperately and failing not to laugh out loud *

[@OmnipotentPeaceMan]

Interesting, Mine did not work.. it no longer bubbles, I will rack it tomorrow to see if any thing happened. Did you guys stir the rice at all during ferment?

[@CitySteadingBrews]

Not really at all no.

[@CitySteadingBrews]

How long was it going for?

[@Pheatrix]

At what temperature (roughly) was the rice wine fermenting at? After your last video I bought some sweet rice and the same rice leavening you did. The bubbling in my airlock is pretty much non-existing so I moved it to a warmer place (kitchen). The packaging said 30C, the kitchen has a bit over 20C and is the warmest place in the house. Yesterday I saw bubbling after the kitchen got to ~26C (have been baking and cooking pretty much the whole day). Today the bubbling was non-existing again and the temperature was also back to normal (~21C) again. It smells like alcohol/aceton inside of the fermenting container so it is producing alcohol. Haven't tasted it yet so I can't say if it tastes good or not. Because of the low temperature and the slow fermenting process I'm planning to leave it like that at least until next year. Do you think that's a bad idea? Should I try to raise the temperature to increase the fermentation speed? I know for "normal" wine it wouldn't matter and you could let it go longer without any problem. But we are not talking about "normal" wine...

[@CitySteadingBrews]

I think you can leave it as long as you like, but... ours is at 24-26 C for relativity. The airlock was fairly active for weeks.

[@CitySteadingBrews]

After 30 seconds of thought... I wouldn't leave it for 3 months, no. Ours was like 6-8 weeks?

[@Pheatrix]

@@CitySteadingBrews OK thanks for the answer. I will try and raise the temperature and will rack it in 5-6 weeks so I have about 9 weeks of fermentation time.

[@Pheatrix]

@@CitySteadingBrews Small update: After increasing the temperature in the kitchen it started bubbling. It seems it needs at least 24°C to be fermenting at a reasonable rate. Today I tasted it: It's incredible. I'm pretty sure I will make another (bigger) batch after this one is done ;)

[@banderson7164]

That would have been a very healthy treat for the chickens, fermented foods are just as good for them as it is for us, same good gut health.

[@ericwolff2700]

You don't use bentonite?

[@CitySteadingBrews]

Nope, never have, never will. kzbin.info/www/bejne/m4TaiXWmppxgkKM&ab_channel=CitySteadingBrews In this particular one, I tried also to be as close to authentic recipes as possible and not one mentioned it. It's largely unnecessary and just takes some flavors out of the brews anyway :)

[@kkarlsson1971]

the agent used to make sake is a special mold and yeast combination

[@edcat6587]

Same with chinese rice wine,and Korean, but they have different strains of microbes.....there are even differences between different brands of the rice balls,starters,nuruk,-that will give one different tasting results

[@FusionDeveloper]

So (like you suspected in Part 2) it looks like you could have done 9 cups of rice. However, after seeing Part 3, It looks like it has to be considered, how you are going to pour/siphon/strain it and maybe a nearly full container would make it more difficult or require a larger/stronger strainer. I'm looking forward to seeing if it clears up at all.

[@asianwanderer7243]

if the rice is still a little wet maybe do a cheese cloth press? would that get more of the product out of it? like they do when making cheeses. you could make a rig like that.

[@CitySteadingBrews]

Sure. Can do that. We squeezed pretty good off camera tbh :)

[@tommywright7196]

I know this is off the topic but needed to ask a question I started pear wine on Aug 24 it was 1.180 I racked it on Sept 14 and added sugar to back sweeten it . After adding the sugar it was at 1.120 Checked it again this morning was still at 1.120 but I bottled 2 bottles off of it and put the lid back on and had some large bubbles in the air lock should I go ahead and bottle it or would I be taking a chance at making bottle bombs

[@CitySteadingBrews]

Are you sure it was 1.180? That's very very high gravity. 1.120 is a pretty typical STARTING gravity. Have you tasted this yet? I'm very worried this is very stuck and COULD be dangerous if you bottle it.

[@tommywright7196]

@@CitySteadingBrews that's what I read it as but I could have been wrong it was my first time using a hydramter . But I put sugar that the reicept called for then realized the pears had a lot of natural sugar in the because they were already getting soft and ready to go bad . Is there anything I can do to or do I just need to wait longer to bottle it

[@CitySteadingBrews]

Can you tell me your actual recipe and amounts?

[@CitySteadingBrews]

Thing is... most hydrometers don’t even go to 1.180. :)

[@tommywright7196]

@@CitySteadingBrews I'm headed to a wedding I'll get back to you with that when I get back home

[@Suedseeker65]

Where did Brian's eye for volume measurements go? Interesting video once again.

[@dorrinw9560]

I'm back (after getting computer fixed). What is the name of your video on equipment? I would like to try making my own 'super rice soaker'. Can't call it wine - experts I have read state wine made from fruit. Can't call it beer. Even you say I can't call it 'sake'. Anyway, it appears you are VERY particular on specific equipment and cleaning/handling procedures, though this doesn't seem to require all the equipment other beverages needed. So I am looking to get, at least, the minimum needed. So, some directions, please.

[@CitySteadingBrews]

kzbin.info/www/bejne/mZyUaGiPjdOqqNk

[@dorrinw9560]

@@CitySteadingBrews Thank you

[@johnparkerthegimpygardener]

Should not hurt your chickens . It is not like dry rice . and the alcohol will evaporate shortly while exposed to the air . Brewers waste is sold to farmers as feed .

[@037engineer]

My mother uses the residue for cooking. In fact some times the residue is more deliberately made than the wine.

[@DevilDogDelaCross]

Any chance you've made a peach wine/ mead/ or beer? Any chance you would be willing to make a video. I think I'm on my 6th or 7th video of yours, and while I've read other recipes and watched a few other videos- I kind of only trust you two geniuses. Semper Fi.

[@CitySteadingBrews]

We've not done much with peach. It's sort of my nemesis. No idea why, but every peach brew I've made was... less than good.

[@DevilDogDelaCross]

@@CitySteadingBrews i wonder if a peach preserve or jam could have potential?

[@CitySteadingBrews]

@@DevilDogDelaCross That's my plan. I want to make one.

[@AlbertCarterMSOM]

I made the ultimate mistake... not enough headroom for my sake must. It is coming up into my airlock. What should I do? Thank you in advance.

[@AlbertCarterMSOM]

Nevermind. I removed about 1 1/2 cups of rice from the fermenter. It was not as bad as it looked.

[@CitySteadingBrews]

That was going to be my suggestion.

[@shannoncraig509]

Letting the ads run at the beginning of the video. Do you get a cut of the revenue from KZbin? I really hope so since one of the ads is around 14 minutes.

[@CitySteadingBrews]

We absolutely do, and I am sorry they chose a 14 minute video????? As much as we are making a living out of this, I think that's ridiculous to expect people to watch a 14 minute ad. Thank you Shannon, we appreciate it. Watching the ads and clicking on them helps us earn a living.

[@shannoncraig509]

@@CitySteadingBrews Hey if you are getting paid I don't mind letting them run in the background :)

[@iannicely1]

I had to do that with my grapes after 7 days (I blended them instead of juicing them..)... I put the mush into a Muslim bag and squeezed the liquid out of the mush...

[@Stevethesearcher]

I want to make 10 litres of apple wine. How much sugar should I use for that amount approximately? Thank you in advance.

[@CitySteadingBrews]

We actually have an apple wine video... kzbin.info/www/bejne/r4jMnJZ_fNFmhsU A lot of it depends on what yeast you're using, how sweet you want it, etc.

[@Stevethesearcher]

CS Mead and More Thank you. I will be using a regular wine and beet yeast. I generally like cider medium sweet so I would hope my wine would be slightly sweet. It’s my first time attempting home wine. I have been watching your videos for a couple of weeks so I have a good idea what to do but still it will be my first time making home made wine.

[@reaverman]

Any news on the racked wine?

[@CitySteadingBrews]

Update coming soon.

[@onexpressocafe1821]

The Asian videos I've seen the women poke a stick in the center to make a hole for the liquid of the wines. You should try "Amazake" also. A lot of videos of animals eating fermented fruit that fell to the ground.

[@charlesdavis9937]

I still have a bottle of Vietnam era sake my uncle brought back when he was there. It smells like soy sauce. And I’ve had mead from Alaska that smelled and tasted like nail polisher remover. I dumped it and let the brewer know about it. Never heard back. Lol

[@Thoadin]

Im curious to see a beer made with rice, or taking the mash approach cus its more a grain then a fruit...i think

[@CitySteadingBrews]

Pretty much what we did. This is more of a beer than a wine.

[@bonzen3883]

In our tribe.we dont add any thing.only rice and the yeast.fermented in a jar made of clay.

[@Thoadin]

i like to use almond milk bag to strain.

[@fritzheidi2647]

I am very much so a beginner but I have 5 gallons of blackberries I would like a good recipe if you have one something semi-sweet in the proper yeast to use

[@m4a44]

Did you ever try the rice before adding it to the jar (since it was a different rice)? Just went through the 3 of these and don't remember...

[@CitySteadingBrews]

Eating it? I didn't do it on camera, but I tried it... it's rice. :)

[@m4a44]

@@CitySteadingBrews Hahaha, nothing special about the taste to lead to the fruity results? That's interesting...

[@CitySteadingBrews]

Tasted the same, but bad texture.

[@Bluesloth99]

Now that its fall how about a pumpkin mead or wine?

[@CitySteadingBrews]

Not sure the idea of brewing pumpkin appeals to me, lol.

[@Bluesloth99]

How about a sweet potato that seems like fall vegetable?

[@gadiantonx8474]

sadly i watched mangchi make korean rice wine before yours so i kept wondering why you didnt smash the solids down and stir it into the drink

[@CitySteadingBrews]

I didn't because none of the vids or instructions said to :)

[@gadiantonx8474]

and/or you aint making korean

[@mitchellmccowan2290]

if rice is that good done that way it makes me wonder what other grains would have wonderful notes to strictly make into a wine.

[@CitySteadingBrews]

I would imagine you can, can't say how good the result will be.

[@brandondunn7981]

Do you think putting the rice in a brew bag would have made this easier?

[@CitySteadingBrews]

Maybe? I didn't because not once in any recipe I found did they do it, so we were trying to keep to as close to what they did as possible.

[@brandondunn7981]

@@CitySteadingBrews I'd be interested to hear if anyone in the community has tried it that way.

[@harry-ez2yd]

Please make pineapple wine next.

[@RyanOnDrums]

Yes! I’ve made two batches now it’s great!

[@darthepirate3033]

I made a pineapple coconut mead. It took a lot of age before it was drinkable.

[@mathewritchie]

@@RyanOnDrums did it tast like rice?

[@devilinthedetails9665]

Tepache?

[@mycrazylifewfawnlisette3582]

Pineapple wine sounds good, I'm trying to remember if I have it sitting in conditioning or if it's one of the ones I'm about to start. Pineapple Mead was not so good right away, I have it aging, I tried it after a couple months and it needed more.