This is the first time I recall you weighing the steamed rice. In my own brews it's useful for me to record that so I can accurately calculate the total amount of water in the brew, which is both the amount added later and the amount absorbed in steaming. I like these experimental videos--I'm sure they are more work to make but they are really informative. Thanks.
Glad you liked it, and thanks for watching! I measured the weight of the cooked rice when comparing rice cooker rice with steamed rice. When you steam rice, do you find that the weight increases by 50%, due to the absorbed water?
Hi! It is very surprised that someone makes the traditional wine of my hometown! I'm very interesting why you want using " RED STAR Premier Blanc yeast" in Red yeast rice wine. I speculate the purpose for using " RED STAR Premier Blanc yeast" is translate glucose from rice. Is that right? By the way, I use different rice such as brown rice, fragrant rice, unpolished rice to make red yeast rice wine. The final product is not really good taste especially too drier compared to traditional material. However, addition different types of grain can help the flavor more smooth, I suggest that is a good product for young ages. I am very happy to see your brewing skills, I wish you success!
Thanks for watching! And thanks for your question. The red yeast rice contains enzymes. The enzymes convert the starch in the rice into sugar. Then the yeast eats the sugar and produces alcohol. This is confusing to write in English because the word "yeast" is in the phrase "red yeast rice". But the primary purpose of red yeast rice is enzymes. And probably the red yeast rice from your hometown contains some yeast as well. But the red yeast rice that I buy has travelled a long distance. The enzymes are still good but not the yeast. So I add the small yellow packet of wine yeast to make sure that the fermentation starts. The wine yeast in the packet also has a high alcohol tolerance, so it can produce a strong wine. Thanks for telling me about your own brewing with other types of rice. I am very interested in that too!
Yes, that's a good idea! I've tried a few things before, such as millet (ruclips.net/video/Dv3eodALvw4/видео.html) which didn't work, but I've received advice about how to improve, and acorn starch (ruclips.net/video/ziu2KJC1IJk/видео.html) and sweet potato (ruclips.net/video/AEOgWcT6KQQ/видео.html) and ube (ruclips.net/video/nuvZASO-Ero/видео.html). You mentioned cornmeal before... what do you think I should try next?
If yeast has sugar, it will reproduce, so only a small amount of yeast is needed. The "red yeast rice" is not actually yeast -- it contains enzymes produced from mold. The enzymes convert the starch to sugar and then the yeast can convert the sugar to starch. Without the "red yeast rice", there would be nothing for the yeast to eat, so there would be no alcohol. And it there were no yeast, there would be no alcohol either. I'm not sure I understood your question. So please ask again if needed.
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This is the first time I recall you weighing the steamed rice. In my own brews it's useful for me to record that so I can accurately calculate the total amount of water in the brew, which is both the amount added later and the amount absorbed in steaming. I like these experimental videos--I'm sure they are more work to make but they are really informative. Thanks.
Glad you liked it, and thanks for watching! I measured the weight of the cooked rice when comparing rice cooker rice with steamed rice. When you steam rice, do you find that the weight increases by 50%, due to the absorbed water?
@@JeffRubidge It depends on conditions, but yes, I see a 30%-50% increase in weight.
Johnathan Corgan thanks!
Hi!
It is very surprised that someone makes the traditional wine of my hometown!
I'm very interesting why you want using " RED STAR Premier Blanc yeast" in Red yeast rice wine.
I speculate the purpose for using " RED STAR Premier Blanc yeast" is translate glucose from rice. Is that right?
By the way, I use different rice such as brown rice, fragrant rice, unpolished rice to make red yeast rice wine. The final product is not really good taste especially too drier compared to traditional material. However, addition different types of grain can help the flavor more smooth, I suggest that is a good product for young ages.
I am very happy to see your brewing skills, I wish you success!
Thanks for watching! And thanks for your question. The red yeast rice contains enzymes. The enzymes convert the starch in the rice into sugar. Then the yeast eats the sugar and produces alcohol. This is confusing to write in English because the word "yeast" is in the phrase "red yeast rice". But the primary purpose of red yeast rice is enzymes. And probably the red yeast rice from your hometown contains some yeast as well. But the red yeast rice that I buy has travelled a long distance. The enzymes are still good but not the yeast. So I add the small yellow packet of wine yeast to make sure that the fermentation starts. The wine yeast in the packet also has a high alcohol tolerance, so it can produce a strong wine. Thanks for telling me about your own brewing with other types of rice. I am very interested in that too!
it came from the Monascus strain that are filamented fungi.
Thanks for watching and thanks for your comment!
Normal audio is restored thanks.
I enjoy your channel.
I would love to see some different starch and rice combinations.
Yes, that's a good idea! I've tried a few things before, such as millet (ruclips.net/video/Dv3eodALvw4/видео.html) which didn't work, but I've received advice about how to improve, and acorn starch (ruclips.net/video/ziu2KJC1IJk/видео.html) and sweet potato (ruclips.net/video/AEOgWcT6KQQ/видео.html) and ube (ruclips.net/video/nuvZASO-Ero/видео.html). You mentioned cornmeal before... what do you think I should try next?
me looking myself silly for red yeast rice.. cant find it lol
I don’t know your location, but is this video any help?
ruclips.net/video/ZNFiKUzps-c/видео.html
👍
How many percent of yeast produces alcohol alone?
If yeast has sugar, it will reproduce, so only a small amount of yeast is needed. The "red yeast rice" is not actually yeast -- it contains enzymes produced from mold. The enzymes convert the starch to sugar and then the yeast can convert the sugar to starch. Without the "red yeast rice", there would be nothing for the yeast to eat, so there would be no alcohol. And it there were no yeast, there would be no alcohol either. I'm not sure I understood your question. So please ask again if needed.
Let us know how it goes 😊
Thanks for watching! Stay tuned for next week's video!