Anonymous naoetsumachi 8w

Recipe? I’ve gotten into home brewing recently and have only done fruit wines so this sounds so cool to try out

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Anonymous naoetsumachi 8w

And do you not stabilize the wine? I see some bubbles so it looks to me the yeast is still fermenting

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Anonymous #1 8w

It’s just something like cooked glutionous rice to about 1/2 of your final volume, preboiled water, and red yeast rice (it’s not actually a yeast but that’s what it’s called lol). You can get the red rice at Chinese supermarkets.

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Anonymous naoetsumachi 8w

Cook and cool both the water and rice, keeping both sterile. Sterilize your hands and massage the rice in the water until there are no clumps and then add the red rice. Seal and either leave out at room temp or incubate. I use my Instant Pot’s yogurt setting, which iirc sits at around 37C; a paper I found suggests 20C as ideal, if you have a way of controlling the temp.

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Anonymous naoetsumachi 8w

It’s actually a bit fizzy when it’s done, which are the bubbles you’re seeing. I haven’t stabilized it before, actually; it’s more of a slapdash traditional brewing lol. I’ve left it in a cool, dry place for up to 2 years and eventually it stabilizes itself to an amber-colored, middling-acidity, relatively dry wine. Ngl tho, most of the bottles get drunk way before the fermentation can progress further than the bottling time lol (thanks dad).

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Anonymous naoetsumachi 8w

Other notes: - When bottling, I literally just run it through a flour sifter to get rid of whole rice grains lol - I’ve supplemented the fermentation with sugars before with no issue when I’ve run out of rice but don’t feel like going to the store

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Anonymous naoetsumachi 8w

- There’s too much rice sediment to filter normally; I’ve even tried vacuum filtration with no success. It’s easier to bottle it, let it sit for a couple of days to let the rice powder settle, and just pour off the clear fraction. The cloudy parts are also good a la nigorizake. - Makes a surprisingly good cocktail with just a splash of heavy cream; as expected, also goes great with cleaner flavors.

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Anonymous naoetsumachi 8w

- The lees are used as a savory cooking ingredient in some regions of China; you can make pancakes, fish, etc. Red rice is actually how iconic Chinese dishes like Cha Shao/Char Siu get such a vibrant color

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Anonymous naoetsumachi 8w

Whoa ok this is real traditional fermentation. Thanks for the recipe and the tips, I’ll be trying this out soon 🫡

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Anonymous #1 8w

Yep, it’s pretty old school. I hope it works for you!

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Anonymous naoetsumachi 8w

Thinking about trying stablization sometime — not sure whether to use temperature of sodium metabisulfite. What do you use?

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Anonymous naoetsumachi 7w

I prefer not to use temperature. I’ve experimented with the same batch of fruit and used two different stabilizing methods: heating it up and using a combo of potassium metabisulfite and potassium sorbate. The temperature batch had a bit of a “dulled” flavor compared the chemically stabilized batch after they both aged for a month

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Anonymous naoetsumachi 7w

And by “dulled”, think of it as like comparing juice you drank a couple hours out of the fridge to juice that you heated up in the microwave. They taste sort of the same but there’s just something missing in the heated batch

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Anonymous #1 7w

Ah, I was thinking of chilling rather than heating; I’d imagine heating would kick a lot of volatiles and ethanol out of the wine (the duller flavor). What’s the mechanism for chemical stabilization, do you know? I’m wondering if it’s yeast-specific. 🤔

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Anonymous naoetsumachi 7w

The potassium metabisulfate acts as an antioxidant and I typically just buy them from Amazon (search up “campden tablets”). I also get the potassium sorbate on Amazon and those prevent the yeast from reproducing. The “mechanism”in question is just grabbing a tablet and some specific amount of the potassium sorbate, mixing it, and waiting about a day lol

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Anonymous naoetsumachi 7w

Not too sure if it’s yeast specific but it’s worked well for these yeasts I’ve been using: - Red star premeire rouge - Lalvin K1-V1116 - EC-1118

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Anonymous naoetsumachi 7w

I could send the amounts I’ve used once I get my hands on my recipe book

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Anonymous #1 7w

Oop lol sry meant mechanism like biochemical mechanism — I can prob look this up, just being lazy lol. How much is in a tablet/what is the rest of the tablet for? And yeah, having a ballpark amt would be amazing if you have one you use :)

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