Homemade RICE WINE with 11.7% of ALCOHOL

In this video, we will explore together the engaging process of preparing rice wine directly in our kitchen. With simple ingredients and clear steps, we will learn to transform rice, water and yeast into a fragrant and delicious nectar.
From rice preparation to fermentation and bottling, we'll walk you through every step of the process, providing helpful advice and practical tips along the way. Whether you're new to the art of fermentation or a seasoned homemaker, this video is designed to inspire and guide you through the rewarding experience of creating your own homemade rice wine.
In this recipe I used:
Black rice 1600 g
Water 3 litres
Chinese Yeast 40 g amzn.to/3Urkumu
optionally for a higher alcohol content
Sugar 250 g
Water 1 litre
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[@emanggitulah4319]

Take a look at YELLOW LABEL YEAST. It contains already a mix of enzymes and yeast and there will be no need for any additional sugar. Not sure how suitable it is for wine, most people use it for a distilled product. Nevertheless very interesting. It almost completely desolves the starch of the rice

[@bernarddeham4787]

Peopke call it rice wine but in theory it's a beer! Wine is made from fruit juice while beer is made from cereals and so far I know, rice is a cereal... Thank you for sharing your recipes...

[@benedektakach511]

This reminds about the Korean rice wine I made, it's a very milky looking liquid and is extremely active, it will continue to ferment long after it has been bottled so it becomes very strong and there is nothing but rice and the fermented weet that the Koreans use. 😅

[@bornfreeprepperthailand]

We have rice wine here in Thailand 🇹🇭 and it's 40% Can you make a 40% rice wine ? ❤ your wine making. I'm going to make mango or banana wine from your recipes thanks

[@kb2vca]

Another excellent video. Thank you. You say that this rice wine is very dry. Many people, this side of the Atlantic tend top prefer a sweeter wine. And as you note, if you simply add sugars to carbonate the wine, the added sugar will be fermented into Carbon Dioxide PLUS alcohol. If you are OK with a non carbonated wine, you can add sugar AFTER you stabilize the wine (chemically, with potassium sorbate AND potassium metabisulphate. These two compounds will prevent the yeast from both reproducing and fermenting the sugars you add to sweeten the wine. Always, a good idea to check how sweet you want any wine. The amount of acidity, the level of alcohol, the richness of flavor, and the viscosity you prefer, all influence the amount of sugar you may want to add, but you might consider adding about 4 oz for every gallon of wine (100 g/ 4 L). This will tend to raise the specific gravity by about 10 points (1.010). Adding more sugar will increase that final gravity and adding less will not increase it as much.

[@kopigunung]

Caro Andrea, are you not interested in making wine from coconut sap that many traditional people, particularly in eastern part of the country, used to produce?

[@PlantswithCoffee]

I wish you could make a video comparing wines made using “active dry yeast / bread yeast vs wine yeast” with same wine flavours.. and tell us the difference.

[@vajanps2126]

Where is this field 🤔

[@MDAfridi-wd1gv]

Sir if we use wild yeast in our wine for fermentation and after when our fermentation will complete and then we collect our wine to another jar and after that what should dwe do with the yeast

[@hemantchourasiya7992]

Can use white rice ?

[@marritjansen3542]

Thanks for this special recipe!

[@santhoshzany1451]

Thanks bro, again spectacular🎉

[@tejasgudi1169]

Inspired by your videos I have kept my second batch of raisin and sugar wine for fermentation, the first batch was very nice, I had put 200gms of white raisins and 250gm sugar for 2 liter i don't have hydrometer to check abv but it was dry and very strong. I have now kept 4 liter batch for fermentation with 500gm raisin and 500 GM sugar and I have also put tea decoction for tennis and cardamom and clove for spicy flavor.

[@sunderrajsolomon1439]

The colour same like grape wine looks spectacular👍😊

[@JontyBlue67]

It would be interesting to see how the addition of some ginger/lemon grass or even yuzu peel would add to the flavour.

[@nzs316]

Another excellent upload from the Maestro...

[@tonysiswanto8796]

Rice Wine = Tuak Ketan/pulut...

[@_fabiano_]

Thanks from Brazil

[@RobertMayfair]

I like that fermenter

[@Tvister4ever]

Thanks for the video ❤. What's the optimal temperature and humidity for the fermentation process?