andrew_ysk
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Just now i opened my cabinet and a fragrant sweet smell overwhelmed me, can't resist myself to take the old "wine/ syrup" to have a try if it has turned into alcohol fully.
I tasted it: bursting with fragrant of rice wine but sweet like syrup. I bet the ABV is super low, lower than beer.
Attached a photo just to let you see how beautiful clear is the liquid.. Brix=36.6% (half of lowest honey brix [70%] ), SG=1.130 .
I don't know have i posted in this forum before (don't know how to do a search on all topic started post by myself)..
Last time i made this rice wine using "angel yeast" for rice. I pitch in the yeast powder directly onto steamed glutinous rice without any water added.. Hence rice sugar syrup is the result (because no yeast able to survive). That time i was thinking : i want to make pure rice wine without diluting with water (i thought adding water is just cut cost and play cheap).
Since then, I have tried to save it once, by taken out a small volume of it and added water and pitch in wine yeast.. but the result was disgusting. Hence the remaining of the "syrup" was left in the cabinet until today..
I believed The reason why the "test" tasted disgusting, MOST probably due to "syrup" and water dilution is not right ( i simply have no idea how much water to add).
I Don't know how to take measurement with rice wine.. The reason being, the first day rice and yeast (this is no normal grape yeast) and water were added in, there is totally zero sweetness (because the enzyme has just barely starting to turn starch into sugar).
3 days onward, the liquid will become sweeter and sweeter until syrup sweetness level (i believe part of the yeast are starting to turn the simultaneously produced sugar into alcohol). Also no idea the sugar produced is 100% yeast fermentable sugar or partial none fermentable sugar.
Hence no idea to use hydrometer to take measurement of the sugar level is accurate or not (due to "probably none fermentable sugar).
Also No idea when is the peak of the sweetness (because some yeast are constantly simultaneously fermenting the sugar released by enzyme from rice starch).
Anybody have tried this, please share idea. Thanks
Anybody tried that before ?
I think rice yeast might able to do the wheat grain (such as grain that used to produce beer). Maybe try that one day.
I tasted it: bursting with fragrant of rice wine but sweet like syrup. I bet the ABV is super low, lower than beer.
Attached a photo just to let you see how beautiful clear is the liquid.. Brix=36.6% (half of lowest honey brix [70%] ), SG=1.130 .
I don't know have i posted in this forum before (don't know how to do a search on all topic started post by myself)..
Last time i made this rice wine using "angel yeast" for rice. I pitch in the yeast powder directly onto steamed glutinous rice without any water added.. Hence rice sugar syrup is the result (because no yeast able to survive). That time i was thinking : i want to make pure rice wine without diluting with water (i thought adding water is just cut cost and play cheap).
Since then, I have tried to save it once, by taken out a small volume of it and added water and pitch in wine yeast.. but the result was disgusting. Hence the remaining of the "syrup" was left in the cabinet until today..
I believed The reason why the "test" tasted disgusting, MOST probably due to "syrup" and water dilution is not right ( i simply have no idea how much water to add).
I Don't know how to take measurement with rice wine.. The reason being, the first day rice and yeast (this is no normal grape yeast) and water were added in, there is totally zero sweetness (because the enzyme has just barely starting to turn starch into sugar).
3 days onward, the liquid will become sweeter and sweeter until syrup sweetness level (i believe part of the yeast are starting to turn the simultaneously produced sugar into alcohol). Also no idea the sugar produced is 100% yeast fermentable sugar or partial none fermentable sugar.
Hence no idea to use hydrometer to take measurement of the sugar level is accurate or not (due to "probably none fermentable sugar).
Also No idea when is the peak of the sweetness (because some yeast are constantly simultaneously fermenting the sugar released by enzyme from rice starch).
Anybody have tried this, please share idea. Thanks
Anybody tried that before ?
I think rice yeast might able to do the wheat grain (such as grain that used to produce beer). Maybe try that one day.