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OfflineChemike
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Registered: 07/19/17
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Homestead RICE WINE (should be 15%v/v) * 4
    #27747916 - 04/23/22 10:06 AM (1 year, 9 months ago)

Hello,

I thought I would show you how I make my rice wine.
I use Alpha-Amylase and Gluco-amylase and home ground rice to powder/flour.

I first found some rice that i ground in my flour maker. (Kratom powder machine i call it)

After a few passes, then add 2.45Kg to a larger pot.
Then you add 3.14L of distilled water

Heat to 63-70°C and have your Alpha-amylase 1tbs in before the maintained temperature stated for 45 minutes.

Then drop the temperature down to 50-54°C and then add you gluco-amylase as 1Tbs too.

Heat at that maintained temp. For 45minutes.

After it is cooled, then the waiting part...Add your EC-1118 high tolerance yeast packet 1 or 2 and wait a week for fermentation to complete.


Filter and enjoy some high quality rice wine thar should be 15% alcohol!

I made this only once before, so i will post updates likely.





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We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





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InvisibleAsante
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Re: Homestead RICE WINE (should be 15%v/v) [Re: Chemike] * 1
    #27748511 - 04/23/22 06:36 PM (1 year, 9 months ago)

I quit all things alcohol, but if I still would, I would take that rice wine and distill it up to 40-50% ABV so that it wont spoil but rather improve with age.


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Onlineflugelizor
Furious ball of nothing
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Re: Homestead RICE WINE (should be 15%v/v) [Re: Asante] * 1
    #27757809 - 04/30/22 04:00 PM (1 year, 8 months ago)

How do you filter it?
A homebrew plate filter like this?

Just out out of curiosity, are you asian? Rice wine is rare where I live.
(feel free to ignore rude question about ethnicity :grin:)



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OfflineCaptainTrips420
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Re: Homestead RICE WINE (should be 15%v/v) [Re: flugelizor] * 1
    #27761706 - 05/03/22 05:22 PM (1 year, 8 months ago)

That’s interesting I only know about yeast balls for rice wine. I have never tried saki but want to unfortunately it’s unavailable locally. This stuff you use how does it work? I know the yeast needs a fungus to get the sugar from rice with yeast balls but could this be the answer to obtaining sugar from starch easily? I’m thinking powdered corn would that work? Normally I would have to malt the grains but I always wanted an easier method.


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Onlineflugelizor
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Re: Homestead RICE WINE (should be 15%v/v) [Re: CaptainTrips420] * 1
    #27761983 - 05/03/22 08:37 PM (1 year, 8 months ago)

I think OP abandoned us, so I will give it a shot:
Alpha-Amylase and Gluco-amylase are chemicals that convert the starch to sugar.


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OfflineChemike
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: flugelizor] * 1
    #27767564 - 05/07/22 04:09 PM (1 year, 8 months ago)

Hey, sorry for the delay.
I use a buchner funnel with the hand squeeze vacuum pump to filter.



My new one here is rye wine:


1200g rye grain made into flour
2885ml water
For 16% alcohol

Add alpha amylase at 65c to 70c (aim for the constant 65 the whole wat through and after 45min add the gluco amylase and continue at 65c for 45 mijutes, then boil to denature the enzyme.

Cool down and add the ec 1118 yeast.

After 2 weeks then you will have 16% rye wine!





For shroom growing;
We all know corn is the best (as if their very own sclerotium) , so it is due to starch pockets that mushrooms like from corn kernels. If you get pure corn starch and make balls in the spawn as if corn with a sort of coating, then i believe the mushrooms would be enormous. My biggest mushrooms were from corn by far *


Edited by Chemike (05/07/22 06:00 PM)


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OfflineChemike
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27767675 - 05/07/22 06:02 PM (1 year, 8 months ago)

I will test each batch with the alcohol meter and let you know how accurate it was. The rye wine is a work in progress, but should be OK at 1.2Kg rye...we will see.

Best to use a vacuum filtration with pump, not hand pump actually*** I recall how long it might take sometimes.


--------------------
We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





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OfflineCaptainTrips420
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27768197 - 05/08/22 06:40 AM (1 year, 8 months ago)

Do you use a wort chiller or do you think it’s unnecessary? Also are you actually drinking that as a wine? I bet it would taste better distilled. Do you notice any off taste from the alpha and gluco amylase? When I brewed honey wine I added yeast nutrients and to much you can taste it but without it the yeast takes to long to eat honey and doesn’t ever really finish brewing. I had honey wine that took 3 months to stop bubbling because I didn’t add nutrients but it was extremely low ABV I don’t have a tool to tell ABV but I think it was under 8% and I was using a Lalvin wine yeast that hits 18%. With nutrients it gets a lot more alcohol but I dislike the taste. Although I guess it wouldn’t carry over much if you distilled.


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InvisibleCreonAntigone
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Registered: 05/30/21
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27768460 - 05/08/22 10:35 AM (1 year, 8 months ago)

Quote:

Chemike said:
I will test each batch with the alcohol meter and let you know how accurate it was. The rye wine is a work in progress, but should be OK at 1.2Kg rye...we will see.

Best to use a vacuum filtration with pump, not hand pump actually*** I recall how long it might take sometimes.




Please tell me more about your rye wine.

Why make it into a flour, did you malt it?


Edited by CreonAntigone (05/08/22 11:27 AM)


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OfflineChemike
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: CreonAntigone]
    #27774376 - 05/12/22 05:19 PM (1 year, 8 months ago)

I wanted more surface area for the enzymes to break down the starch more quickly. You add the alpha and gluco amylase for 45minutes each once after another at 65C essentially.


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We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





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OfflineChemike
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27804882 - 06/03/22 08:55 PM (1 year, 7 months ago)

I powdered it way too much is probably right, but youd be using more grain for reduced alcohol yield to remain at the percent you want from a light rice grain grind...something to look into whoever want to.


Here are some more pics of filtration...a two step process of using my biolight and filter to squeeze, drain, lift, and shake and redo..many times to squeeze the wine out with a clay consistency left over of the remnants.



--------------------
We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





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InvisibleCreonAntigone
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27806223 - 06/04/22 09:29 PM (1 year, 7 months ago)

Wouldn't it still be better to malt?

It is true ground causes more surface area for faster fermentation. But malt first. Grounded malted grains will be even better.

Let me promise you, 2-3 days of malting would = 500 times better taste. Just my opinion my friend.


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InvisibleCreonAntigone
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: CreonAntigone]
    #27806224 - 06/04/22 09:30 PM (1 year, 7 months ago)

I am gonna try a version of your wine with malted rye and test it out if it's alright.


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OfflineChemike
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: CreonAntigone]
    #27811159 - 06/08/22 06:02 PM (1 year, 7 months ago)

I like using the enzymes and add it right away after the water reaches temp. And maybe even a longer wait at 65C for 4 hours after adding both at once. I am trying that next.
EC1118 is the best i determined so far.

The flavour is like a 15% real Sake and very good with sweetness.
The enzymes work so well that I dropped some of the solution after the reaction and it dried to a sugary sap.


It looks like this and drank one bottle and a bit already when we had a power outage for a week here recently.




Has to settle still, but complete. I would even add a bit more water for the rice method and the rye must have more rye...work in progress for the rye as it is my first time for that one. I bet it is better to do a light grind and then use the same amount as the rice Sake.


--------------------
We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





Edited by Chemike (06/08/22 06:04 PM)


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OfflineChemike
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Registered: 07/19/17
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Re: Homestead RICE WINE (should be 15%v/v) - RYE WINE Next! [Re: Chemike]
    #27815955 - 06/12/22 11:27 AM (1 year, 7 months ago)

Making the second batch of rice wine (sake). It is much better than rye wine as rye wine is viscous to hold the drops as you pour from the spoon (maybe the protein?) Not my cup of tea.

This time, sine I noticed the rice wine was sweet last time, there was extra, unused sugar, so I am adding 5L or water and 2.5kg of rice crushed, not powder (easier to filter).

1tbs of alpha amylase at 70C and 50min wait and then
1tbs of gluco amylase at 55C for 1he and 25min.



Alcohol yield will be maybe 10% alcohol, but it is good either way. It is such a pleasurable inebriation that I will have some every weekend.

Maybe 1/2 tsp this time of yeast nutrient is good too.


Have a nice week.




--------------------
We are the same perception looking out, from the same elements around the universe.

We are everything to be anything to begin with.





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