You cannot use regular yeast, the yeast balls have another mold in them that breaks the starch down to sugars first before the yeast eat the sugars. Also you do not need to add water.
Mr. Woo, I have mad levels of respect for you. I've been working from a very Western, barley focused brewing tradition for the last 25 years (which, I fully acknowledge, is younger than the traditions developed by a number of people groups in Asia). This method you demonstrate, your attention to cleanliness and sanitation, and using paint straining bags, which are the exact same things they sell at home brew supply stores, but for a much higher mark-up, speak to your ingenuity, your attention to detail and your problem solving skills. Also, you used common equipment that most kitchens have, which, to me, is the piece de resistance. Thank you so much for sharing this technique with the world. I can't wait to try it out.
Summary: 1. Steam rice 2. Spread it for cooling 3. Sprinkle yeast on it 4. Put it in a air tight container while putting yeast 5. Open after 21-30 days 5.5.. rice should float on top 6. Strain the rice in another big container 7. The wine can be drinken (optional) 8. Put the wine in fridge for settling for 1-2 days 9. Pasteurize(heat) it upto 60°C or 145F.
I stumbled upon your video, the title interested me. My Mom who is now 86, used to make rice wine when we were growing up. She didn't have the equipment you had (airlick, carboy, etc) but I remember her rice wine tasted so good. I always wanted to learn how to make it....so thanks so much for posting the video! God bless!
I just bottled my wine today and it turned out a cloudy milky colour. Probably 12-13% in strength, sweet, slightly tart, but not much other flavour. I would say considering all I did was leave it in a bucket for about 3 months it was pretty damn easy to make. I had a lot of rice mash left so used muslin cloth and funnel to strain it into the bottles. For my next batch I will try distilling it. Thank you for sharing this video.
@@lotus1219 A family friend of ours makes glutinous rice spirit (distilled) in the style of Southern Han Chinese. It has a very aromatic bouquet. The sweetness in a wine though would be due to incomplete fermentation. There is also a dessert recipe whereby the rice is only allowed to ferment for a few days creating a sweet and mildly alcoholic treat. Have never tried it though because I'm wary of diabetes.
if you don't have a lot of yeast for your big container of rice, you can start with a small container first, and you can reuse the ferment rice to start with a big container.
in indonesia we use almost the same method to make the "Tape Ketan" well the diference is the rice type, we use "Ketan Rice" because its taste more. White or Red ketan rice is not making any diference, and its making a nice amount of sweet liquid for just a few day. we also use cassava to make another type of "Tape" we call it just a "Tape" or "Peyeum" its also make sweet liquid well its fermented by yeast. Try search it on RUclips maybe someone make the video or google it. Note: we make it not to drink but to eat it as a snack, but its ok to drink it if u want. I recomend to try Tape Ketan and Peyeum if you visit Indonesia, come to west java to taste the real thing. thanks
joeditomtallongan yes its almost the same thing but in indonesia we have 2 variant of tape, i already say it was peyeum from cassava and tape ketan from "Ketan Rice". here some peopple call both of them simply tape/tapay/tapey, but sundanesse call peyeum for tape made from cassava. "Ketan Rice" its different from normal rice
Cook the rice, let it cool down for sometime, spread it on a flat clean surface, add the yeast balls as per the quantity demands, keep the rice covered in a container, basket, bucket etc, and wait for a week or so. So simple ,I do it several times a year.
MaZEEZaM I know this comment is quite old, but when he said “clean” he meant “Sterilize” You’d have to do the same with the muslins as well. Both could be vectors for cross-contamination otherwise
It will never go away even if you are thin. I've always been fit and I get hungry every time I hear traditional music that corresponds with a cuisine I like. Which is basically every cuisine. #fatsoul
or you can freeze it and pour off the concentrated alcohol, then you don't have to worry about it spoiling. Or just freeze it halfway if you don't want it too strong. High alcohol content will still prevent spoiling.
***** Homemade stuff is very satisfying when it turns out right and often you automatically know the right way if you do it the wrong way first. Or you could just buy it. lol
darma pal If you want the full (concentrated) original flavor, just freeze concentrate. 100 proof vodka will preserve any kind of fermented drink but why ruin it?
Hi bro i have a problem with this i make the rice wine in three ways one of them was this one in the video the 2 other is becamed white like in the cid but third one became brown do you know what i have to do
@@picgmr1575 'Sake' in Japan is just a general term for alcohol, so it would be more accurate to say there are many types of sake. Awamori, for instance, is a type of rice wine and is also sake.
Gabe S you can distill it but this kind of alcohol doesn't need distillation to be safe to drink. Distilling this wine would be like distilling beer... or wine.
Hi again it has just been over two weeks, I have squeezed and repeatedly filtered and bottled. But I did not bothered to pasterise. Just put them straight into the fridge. After a few days later in the fridge. I just tasted it... it's nice and sweet and it has carbonation ( it's fizzy). What do you reckon.
When the yeast makes poops out the alcohol (for lack of a better term lol) it makes gas...which is why you need the airlock to release said gas. That constant gassing of your liquid essentially carbonates the beverage. So what you're noticing is quite normal.
you put it in an airtight bottle ? that increases the CO2 contained in your wine , thats called carbonated drinks, usually u do that with champagne or beer but anyway , you need to let the "air" from the inside get out, dont worry about it getting too much air from the outside .. eventually the pressure beetween CO2 comes out and oxygen getting in your wine will be stable.. I mean if theres too much CO2 from your bottle ..
That kind of yeast in my country called “ragi” and that will make rice fermented become sweet my grandmother alway make “ tape ketan” ( fermented glutinous rice) in eid fitr so sweet
@@raditya5663 yup in some places in Indonesia they also make this kind of wine, named Ciu or Arak Beras, it was basically just like this rice wine ;) (sorry for my bad english, I'm also an Indonesian :P)
You are supposed to use Koji to break down the starch to turn to sugar, then the yeast can turn the sugar to alcohol. just look up rice koji on google or type in Aspergillus oryzae.
Usually people in my country eat it the fermentated rice and eat it with another steamed rice, some kind of dessert, but many people make it for drink to ^^
@@krakensic669 oh sorry to hear that..what i had observe about making wine is they are so miticulous about cleanlines, any unwanted micros present in untesils will ruin the fermentation..try to clean and sanitize all the gadgets involve in the process and should cool down very well the rice before proceeding to next step..i tried ginger beer, try it, it might work for you
Nice...we allways make like this way...after adding the yeast,we close it and letting the yeast do his work,after 3-7days we add sugar syrup/water,close again and letting the yeast and the sugar water do their work,and then after 10-20 days we boiled the water(only the water)and there comes out pure alchohol👍
You don't say to add any liquid other than what's in the cooked rice, but you seem to get an unreasonably large quantity of liquid in the end. What's up with that?
+Greg Zuro That is the amount of water in the original cooked rice. 1 cup of rice will absorb 1 cup of water. The fermentation process will break down the rice into sugars and then into alcohol so you get most of the water and what sugar turned into alcohol in the end. So you should end up with the same amount if not more rice wine as water that you started out with.
How many cups of uncooked rice did you start out with. I'm going to try this because you don't have to add sugar. This could be a nice recipe for ATSHTF. Have you tried adding sugar? What was your ETOH content?
Its not that i didnt respect you, its just " why not use a simpler method/equiptment". hope we'll see a simlper equiptment which anyone can use on your next videos.. best of luck and so much love from..... Aizawl, Mizoram..
Filipinos knows to make it in saudi it was very strong that video i can say it is 100% pure but they say you can adjust it, i try 100 pure before drink we add an apple juice
No way it's even close to 100%, what you had wasn't even distilled. Most sake's I've had, which isn't many were around 15% or so if I remember correctly.
Who in their right mind decided to consume the cloudy piss colored water at the bottom of old rotting rice they probably forgot about for a few months? Whoever that was, had a happy surprise.
Great video Nick. I was the first person to sell the Yeast Balls on eBay. (seller name jak1010) and still do. Have you ever made a batch that included Red Yeast Rice?
nickwoo2 very cool. If you have interest, let me know and I'll send you a bag for free. Same recipe... You still use regular rice and yeast balls but, you add the RYR to the batch. Turns the wine red , makes it stronger and adds a fruiter flavor profile.
If you want easy alcohol, search youtube for the youtuber doingitcheap and his wine. I made a batch and it was literally the easiest thing imaginable. Sadly, my roommate drank it all before I had a chance to try it. He got wasted and said it was delicious lol.
It is actually easier than the video because you can drink it as soon as rice floats. Could be a a few days. The rest is just for clearing or aging process. Stick demijohn in chest freezer to clear and you have rice wine in a week.
Similar to wort(Sato) in Thailand But wort in Thailand is easier to make What is more delicious is Khao Mak (that is, for the first 3 days of wort brewing). It's a probiotic sweet, very sweet taste and a faint alcohol smell.
I make my own "hard cider" that is easy. Sorry it's in metric. 10 litres of apple juice, 10 litres of water, 2 kilos of sugar, 2 tablespoons of regular yeast. Mix it all up, wait 30 to 40 days and you get over 18 litres of 12% to 14% alcoholic cider. Works out to about a buck a bottle.
Actually im a home brewer too and i liked to experimenting ciders, mead, sake etc. And yes its mostly because alcoholic beverages is banned in my country
@@technologygurureddy1946 By the time I'll be able to drink my produce, situation would be normal. But at least I'll be able to stock up for the next wave of apocalypse.
As a brewer, the only questionable thing I specifically saw was the hot water into the bottles. And that is simply because there was no warning of not to use boiling water due to high risk of thermal shock breaking them. I would think, anyone who is cooking in any fashion would be washing their hands thoroughly.
Using only 2-3 cups of rice??? I thought we were going to make wine. What yeast is that? I don't read Japanese, ETC. You rinse with hot water and stick your hand in the bag. I am a home wine maker and we don't do these silly things. Go ahead and use regular quart beer bottles with screw tops.
How do you know that it was 2-3 cups of rice? I'm here in the comments trying to figure out the amount of rice needed. While the video is somewhat informational, the measurements are severely lacking.
Wow I'm indian-Nepali and we also make our liquor the same way..but the only difference is that we keep it few weeks lesser then shown in video.. and here we call it Nigar.. rather than rice wine..
if your using blueberries to flavour your rice wine you dont need yeast either ... the mold on the skins will ferment the rice no torubles just takes a bit longer is all
This song is heard on so many asian related videos yet not one channel has the grace to either credit the musician, or at least fill us in on some deets over the background music. You'll gain a lot more positive attention that way if you DO run into a copyright claim.. I'm not b*tching anyone out but straight facts homie. I'd be choked if sum1 used my song and didn't credit me, I'd feel walked upon indeed. Use my content yeah, but u gotta credit folks Cheers mate brilliant vid
I want to start making this this week but not sure if it'll ferment well in the cold weather of London. Average room temp now is about 18-19 C. But then again, I don't want to wait till summer lol
lol! we used to make this in the 60s as a young 15 year old! we used real wine yeast and added raisins! That wine made us quite drunk! yes, those were the days....
![Tee Grizzley - Detroit (Feat. 42 Dugg) [Official Video]](http://i.ytimg.com/vi/aeKfTtt0x14/mqdefault.jpg)
You cannot use regular yeast, the yeast balls have another mold in them that breaks the starch down to sugars first before the yeast eat the sugars. Also you do not need to add water.
Where can you order the yeast balls?
HauptJager eBay
nickwoo2 thank you. have you ever tested you ABV of your rice wine?
nickwoo2
I used ativated yeast !is there any danger of methanol ?
Mr. Woo, I have mad levels of respect for you. I've been working from a very Western, barley focused brewing tradition for the last 25 years (which, I fully acknowledge, is younger than the traditions developed by a number of people groups in Asia). This method you demonstrate, your attention to cleanliness and sanitation, and using paint straining bags, which are the exact same things they sell at home brew supply stores, but for a much higher mark-up, speak to your ingenuity, your attention to detail and your problem solving skills. Also, you used common equipment that most kitchens have, which, to me, is the piece de resistance.
Thank you so much for sharing this technique with the world. I can't wait to try it out.
Can you sher cell no plz
we'll definitely be having rice issues at home now hahahaha
Hahaha...agree....
I don't get it
Summary:
1. Steam rice
2. Spread it for cooling
3. Sprinkle yeast on it
4. Put it in a air tight container while putting yeast
5. Open after 21-30 days
5.5.. rice should float on top
6. Strain the rice in another big container
7. The wine can be drinken (optional)
8. Put the wine in fridge for settling for 1-2 days
9. Pasteurize(heat) it upto 60°C or 145F.
THIS IS WHY I JUST BUY IT 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
How many kg of rice?
@@chewyengchong3862 just buy 1kg or a big packet and spread it evenly. It looks like a lot cuz that guy spread it
Can u explain wat he pasteurised
@@raghar3546 he heated the wine bottle at 145F
Don't forget to surround it by water bucket
I stumbled upon your video, the title interested me. My Mom who is now 86, used to make rice wine when we were growing up. She didn't have the equipment you had (airlick, carboy, etc) but I remember her rice wine tasted so good. I always wanted to learn how to make it....so thanks so much for posting the video! God bless!
Cheers to Mum
you "God blessed" someone for teaching you making booze...
I just bottled my wine today and it turned out a cloudy milky colour. Probably 12-13% in strength, sweet, slightly tart, but not much other flavour.
I would say considering all I did was leave it in a bucket for about 3 months it was pretty damn easy to make. I had a lot of rice mash left so used muslin cloth and funnel to strain it into the bottles.
For my next batch I will try distilling it. Thank you for sharing this video.
It is made from rice so yeah. Not much flavor. 🤦🏼
@@rdgurule Commercial rice wine does have unique flavours. It's just difficult to make a good version at home.
@@jvp9703 glutinous rice will yield sweet wine.
@@lotus1219 A family friend of ours makes glutinous rice spirit (distilled) in the style of Southern Han Chinese. It has a very aromatic bouquet. The sweetness in a wine though would be due to incomplete fermentation. There is also a dessert recipe whereby the rice is only allowed to ferment for a few days creating a sweet and mildly alcoholic treat. Have never tried it though because I'm wary of diabetes.
Don’t forget to mention, super clean EVERYTHING hands tray etc.
recommend using glass, not plastic and let the rice cool to warm before adding yeast.
He pasteurized it after that, which wouldn't help kill any bacteria and prevent it from growing
if you don't have a lot of yeast for your big container of rice, you can start with a small container first, and you can reuse the ferment rice to start with a big container.
Phalla Woowood Thanks! I will try it soon. At the moment I collect even more information.^^
How would I do that--just add some of the fermented rice to new rice? Does the ratio matter?
Jed Jackson Thanks!
Used Black Rice created beautiful juice color and rich taste as well for sure. Cheers.
I made makgeolli and my Vietnamese mom thinks it's drink for pregnant women or something XP
in indonesia we use almost the same method to make the "Tape Ketan" well the diference is the rice type, we use "Ketan Rice" because its taste more. White or Red ketan rice is not making any diference, and its making a nice amount of sweet liquid for just a few day. we also use cassava to make another type of "Tape" we call it just a "Tape" or "Peyeum" its also make sweet liquid well its fermented by yeast.
Try search it on RUclips maybe someone make the video or google it.
Note: we make it not to drink but to eat it as a snack, but its ok to drink it if u want.
I recomend to try Tape Ketan and Peyeum if you visit Indonesia, come to west java to taste the real thing. thanks
in some parts of the cordillera, philippines, we call it tapey or tapoy and limpos, just curious you call it tape ketan.
joeditomtallongan yes its almost the same thing but in indonesia we have 2 variant of tape, i already say it was peyeum from cassava and tape ketan from "Ketan Rice". here some peopple call both of them simply tape/tapay/tapey, but sundanesse call peyeum for tape made from cassava.
"Ketan Rice" its different from normal rice
+ariean rachmat yes that's true
Wait, but isn't it haram? 🤔
So do Christians. So do Buddhists - Vietnamese eat meat. I know Hindus who eat beef. The whole world is full of hypocrites.
What's the alcohol level you reach?
3 or 5% maximum
Cook the rice, let it cool down for sometime, spread it on a flat clean surface, add the yeast balls as per the quantity demands, keep the rice covered in a container, basket, bucket etc, and wait for a week or so. So simple ,I do it several times a year.
Are you kidding me? My whole life i was raised by cleaning rice by rinsing it and using the finger method. And all you did was use a strainer.
r/humblebrag
Jeez yeah me too i didn't know we can wash it in this wasy 😅
りすをししゆすれつん
"get a paint strainer and clean it with hot water" :S I think using muslin cloth would be much preferred, made for cheese processing.
+MaZEEZaM the paint strainers are nylon and they work for me but use what you like.
Probably cheaper too.
MaZEEZaM
I know this comment is quite old, but when he said “clean” he meant “Sterilize”
You’d have to do the same with the muslins as well. Both could be vectors for cross-contamination otherwise
Also, remove watches, bracelets, rings from your hand when preparing food (or wine) because bacteria dwells in them.
Wash hands, don't forget.
Awesome video. Clear, concise procedure and a great sound track 👍
Best without words.no mention of quantity of rice to be used.
Interesting method. Side note: you know you have a weight problem if traditional Asian music makes you hungry. XD
lmao
ive been found out
It will never go away even if you are thin. I've always been fit and I get hungry every time I hear traditional music that corresponds with a cuisine I like. Which is basically every cuisine. #fatsoul
I have a huge weight problem. She's a great cook though.
TOTALLY KIDDING.
G'Day,didn't think about it to you mentioned it,,,
But every time i her oriental music,,i reach for Chinese take away,,they do good food,
I thought this would be quick and easy . But if I have to go through all these, then I will make sure to start a whole alcohol business.
You think this is hard ?
Easier wine than this would sugar and water wine
less work than i do every day
Its actually has the less work than any wine
Fucking lazy
or you can freeze it and pour off the concentrated alcohol, then you don't have to worry about it spoiling.
Or just freeze it halfway if you don't want it too strong.
High alcohol content will still prevent spoiling.
*****
I never googled it but it's rather strong wine, bordering on hard liquor. Tastes very strong too.
*****
Homemade stuff is very satisfying when it turns out right and often you automatically know the right way if you do it the wrong way first. Or you could just buy it. lol
you mean it's ok if we put additional process liquor?
darma pal
If you want the full (concentrated) original flavor, just freeze concentrate. 100 proof vodka will preserve any kind of fermented drink but why ruin it?
+Emre How did it turn out?
Im here coz of the quarantine in the Philippines.. haha😂😂.
I can drink my rice wine after the quarantine.
Hi bro i have a problem with this i make the rice wine in three ways one of them was this one in the video the 2 other is becamed white like in the cid but third one became brown do you know what i have to do
Bro where did you get the yeast?
Great job. How long can this wine be kept?
Just a tip. If there is enough space behind your refrigerator, you can place it there. It’s warm enough for the fermentation to take place
Thanks
"Stream your rice" classic. And, interesting!
Easy way to make rice wine
ruclips.net/video/NqY212SPTns/видео.html
@@RapFaChanel irani?
Don't you mean sak- NO, RICE WINE!
Ohh you mentel
there are many types of rice wine, sake is only one
Well, since we're being pedantic... sake is just a generic term meaning "alcohol", rice wine would be nihonshu.
@@picgmr1575 'Sake' in Japan is just a general term for alcohol, so it would be more accurate to say there are many types of sake. Awamori, for instance, is a type of rice wine and is also sake.
step 10: Distill
Gabe S you can distill it but this kind of alcohol doesn't need distillation to be safe to drink. Distilling this wine would be like distilling beer... or wine.
Greg Case the point of distilling it isn't to make it safe it's to give it a higher ABV.
A sake moonshine sounds great 👍
Ngupe Venuh If you had have hallucinations, there must have been something wrong with your wine.
Dream Hunter sounds like methanol poisoning to me
Hi again it has just been over two weeks, I have squeezed and repeatedly filtered and bottled. But I did not bothered to pasterise. Just put them straight into the fridge. After a few days later in the fridge. I just tasted it... it's nice and sweet and it has carbonation ( it's fizzy). What do you reckon.
if you like it then keep drinking it. if you plan to bottle it and age it I would pasteurize it.
Pote
Sounds to me like you bottled rice champagne...sounds interesting to me...was it good?
When the yeast makes poops out the alcohol (for lack of a better term lol) it makes gas...which is why you need the airlock to release said gas. That constant gassing of your liquid essentially carbonates the beverage. So what you're noticing is quite normal.
you put it in an airtight bottle ? that increases the CO2 contained in your wine , thats called carbonated drinks, usually u do that with champagne or beer but anyway , you need to let the "air" from the inside get out, dont worry about it getting too much air from the outside .. eventually the pressure beetween CO2 comes out and oxygen getting in your wine will be stable.. I mean if theres too much CO2 from your bottle ..
Thank you for teaching haha
Let me start but one day I will die in the bottle 😂😂🚶🚶🚶
That kind of yeast in my country called “ragi” and that will make rice fermented become sweet my grandmother alway make “ tape ketan” ( fermented glutinous rice) in eid fitr so sweet
Ragi is used for fermentation like tape singkong or tape ketan. But are this kind ragi use for making wine?
@@raditya5663 yup in some places in Indonesia they also make this kind of wine, named Ciu or Arak Beras, it was basically just like this rice wine ;) (sorry for my bad english, I'm also an Indonesian :P)
What if i dont have that kind of yeast? Is there a substitution? Pliz hlep. Can i use a yeast used for baking?
@@alexanderaaron7930, hlep me outm
@@mrsalai3991 sry, I don't know if there are any substitution to this kind of yeast
The work 'EASY' was added in the title for the purpose of irony.
Its pretty easy actually
Any substitute for asian yeast ball?can't find in my place.
Does it works the normal dry yeast??
I used the bread yeast cuz we dont have any thing to make wine so everyone in my country use the bread yeast and its still working
Try an Asian market/store.
@@korosheht5446 i must have to try next time, thank you
You are supposed to use Koji to break down the starch to turn to sugar, then the yeast can turn the sugar to alcohol. just look up rice koji on google or type in Aspergillus oryzae.
Usually people in my country eat it the fermentated rice and eat it with another steamed rice, some kind of dessert, but many people make it for drink to ^^
I remember mom used to make it in small batches and she used to let me try and taste the rice in small portions and it was delicious!
Whos in here because of quarantine liqour ban?
Me and I did a poor job at this 😢😞 it smelled bad and I threw it out
@@krakensic669 oh sorry to hear that..what i had observe about making wine is they are so miticulous about cleanlines, any unwanted micros present in untesils will ruin the fermentation..try to clean and sanitize all the gadgets involve in the process and should cool down very well the rice before proceeding to next step..i tried ginger beer, try it, it might work for you
@@clifjonejontilano3578 thanks m8 I'll give it another go
me ahahaha
In india have homemade liquor make from sugercane
usually how much weight ratio between rice and ball yeast?
is it true that overdosage ball yeast make bitter taste?
thanks your video
So the the liquid at the end is from the water absorbed by the cooked rice?
Nice...we allways make like this way...after adding the yeast,we close it and letting the yeast do his work,after 3-7days we add sugar syrup/water,close again and letting the yeast and the sugar water do their work,and then after 10-20 days we boiled the water(only the water)and there comes out pure alchohol👍
What weights/ volumes of each do you use please?
I have a 30l bucket, hell of a lot of turbo yeast and lots of rice. I'll buy the sugar/ honey
You don't say to add any liquid other than what's in the cooked rice, but you seem to get an unreasonably large quantity of liquid in the end. What's up with that?
+Greg Zuro That is the amount of water in the original cooked rice. 1 cup of rice will absorb 1 cup of water. The fermentation process will break down the rice into sugars and then into alcohol so you get most of the water and what sugar turned into alcohol in the end. So you should end up with the same amount if not more rice wine as water that you started out with.
Thanks for the clarification. It seemed like a bunch more liquid than could have been in that rice! :)
Yeah the first time I made it I added water to it because I thought the same thing you did but it didn't turn out well.
Thanks
+Greg Zuro Son, loose the attitude.
You don't mention adding any water to the fermentation vessel. Is the liquid just the residual from the rice cooking process? Or did I miss a step?
nope no added water
haha i want asked you about water too.
scottyplug good question.
No need to add water... just squeeze it after the fermentation...
Korean makgeolli does use a bit of water and mix it in the beginning..
Why is this making me imagine an animated movie with mix of freaky friday and time travel
In Vietnam we usually make wine the same method with black glutinous rice too!
I streamed my rice on FB Live but it didn't work :(
Hahahahahhaha
bwaahahahahahaha I had to go back and check freaking halarious
Wonder how the rice smelled like when you squeezed it
Smelled like shit but sweet believe me, I smelled it before
this is almost the same with our traditional way of making rice wine..nice sharing
Great video! What about the taste...mind to explain? Thanks!
Pandai bikin lihing juga pula ni urang putih. Tapi lain macam ow warna lihing dia.
Pikir cincai ka wkwk
I only clicked on this to be the millionth view
How many cups of uncooked rice did you start out with. I'm going to try this because you don't have to add sugar. This could be a nice recipe for ATSHTF. Have you tried adding sugar? What was your ETOH content?
I use a 5 pound bag of rice so 16 cups I believe. I have tried adding sugar because it gets to 12 to 15 % by itself.
Its not that i didnt respect you, its just " why not use a simpler method/equiptment". hope we'll see a simlper equiptment which anyone can use on your next videos.. best of luck and so much love from..... Aizawl, Mizoram..
Easy, he says. Haha!
Compare this to making a decent tasting beer or (grape) wine and yes, this is easy.
Filipinos knows to make it in saudi it was very strong that video i can say it is 100% pure but they say you can adjust it, i try 100 pure before drink we add an apple juice
your completly bullshitting you cant reach higher then 95% without special labratory setup or using labratory grade desicants and moleclure sleives
+Chris P. Bacon i see it and taste it myself it just made by locals soo hard but its true the strongest wine i try
+Crisboy23 Mendo its not 100% if its as strong as you say its actually 95%
No way it's even close to 100%, what you had wasn't even distilled. Most sake's I've had, which isn't many were around 15% or so if I remember correctly.
Chris P. Bacon try first bitch you will know
I drink a bottle of rice wine before I go in to perform surgery. It relaxes me. Don't want shaky fingers when you are operating on someone!!!
When I was a Alki I use to make my own wine never made rice wine tho might try to make some this summer
I'll Share this video to my friends in riyadh saudi...
We've different definition of the word 'EASY'! Thanks for the effort!
😂😂😂😂😂
wait what about the sake thats in the bucket?
Wow what a nice flippin song!!!! A unique , fresh sound. I really liked it. Thumbs up.
I’m sorry but I must have missed the easy part!
Easy part is to spend 5 dollars and n buy a can
Its easier to make than any other wine
Rock lee would like to know your location
Naruto
😂😆😁 so would tsunade
I wonder how does it tAste I think I might try this
you are supposed to use Koji to break down the starch to sugar so the yeast can turn the sugar to alcohol. just look up rice koji on google.
Who in their right mind decided to consume the cloudy piss colored water at the bottom of old rotting rice they probably forgot about for a few months? Whoever that was, had a happy surprise.
Great video Nick. I was the first person to sell the Yeast Balls on eBay. (seller name jak1010) and still do. Have you ever made a batch that included Red Yeast Rice?
Jason not the red rice but I have tried the angel rice laven and that worked well
nickwoo2 very cool. If you have interest, let me know and I'll send you a bag for free. Same recipe... You still use regular rice and yeast balls but, you add the RYR to the batch. Turns the wine red , makes it stronger and adds a fruiter flavor profile.
cool I will have to try it some time.
nickwoo2 Is there a way to communicate privately so I can send you a bag by mail? It'll be cool if you can use it and make a video.
You can email me at woometalworks@gmail.com
Thank you so very mich.going to make a batch up.should be ready for xmas
From a child I've been curious, I've loved kung-fu all my life. Always wanted to taste it
In Sarawak, we call it tuak. There is a potent next version of this.
Yg apa? montoku ka buss..😂
Not the same.. Tuak need water n sugar.
Can you just use regular yeast?
no the yeasy balls also have a mold that is necessary
Isn't yeast itself mold?
Yes yeast is a type of fungus but there is a different species that breaks down the starch first.
bull shit yeast is yeast
the yeast balls have more than just yeast they have flour and a mold as well.
This looks easier and tastier than brewing sake.. We'll give that one a try.
I love this music.
That aint so easy to make, believe me.
Lala Shelala
Easier than traditional methods I suppose.
this video is barely 6 mins. how it is not easy
If you want easy alcohol, search youtube for the youtuber doingitcheap and his wine. I made a batch and it was literally the easiest thing imaginable. Sadly, my roommate drank it all before I had a chance to try it. He got wasted and said it was delicious lol.
It is actually easier than the video because you can drink it as soon as rice floats. Could be a a few days. The rest is just for clearing or aging process. Stick demijohn in chest freezer to clear and you have rice wine in a week.
CAN WE GET SUMMOAR RASS WAN?!
(if you get the reference you're awesome hahaha)
Similar to wort(Sato) in Thailand But wort in Thailand is easier to make What is more delicious is Khao Mak (that is, for the first 3 days of wort brewing). It's a probiotic sweet, very sweet taste and a faint alcohol smell.
Sounds very similar to kombucha
In Assam(India) we also maid this type of rice wine..but we call it rice beer
the music is the bomb. traditional Japanese!
The method with the yeast balls isn't japanese, it's chinese.
But the music is Japanese.
Just Japanese in a general sense. Simply Asian music. Sounds more Chinese to me.
That did not look "easy." I'll stick to buying my wine from the store.
I make my own "hard cider" that is easy. Sorry it's in metric. 10 litres of apple juice, 10 litres of water, 2 kilos of sugar, 2 tablespoons of regular yeast. Mix it all up, wait 30 to 40 days and you get over 18 litres of 12% to 14% alcoholic cider. Works out to about a buck a bottle.
Davies what is the receipe for 2 or 3 litres ???
Actually im a home brewer too and i liked to experimenting ciders, mead, sake etc.
And yes its mostly because alcoholic beverages is banned in my country
I am watching this due to lockdown and research purposes. My drinking problem has nothing to do with it.
Bro did u find any way to drink in this lockdown. Period
@@technologygurureddy1946 By the time I'll be able to drink my produce, situation would be normal. But at least I'll be able to stock up for the next wave of apocalypse.
I already made this wine n it tastes gud
Thank you very much Nickwoo, very informative.
I'd run it thorough a still first.
I guess you still have lots of starches that hasn't converted into sugar.
now i know how to make it after watched kimi no nawa
This isn't sake
how long do you stream the rice for? and how many mbps does it require to stream said rice?
Technically it is beer not wine.... Wine is made from fruit, beer from grain....
no.
Ok, the only intelligent thing I saw after mounds of sanitary screw ups was pasturizing. Good boy!
What were these sanitary screw ups?
adding flavor that was hand crushed after pasteurizing seemed like a screw up to me
It was crushed with a potato masher. You can also just clean your hands thoroughly and it will do the job well.
As a brewer, the only questionable thing I specifically saw was the hot water into the bottles. And that is simply because there was no warning of not to use boiling water due to high risk of thermal shock breaking them. I would think, anyone who is cooking in any fashion would be washing their hands thoroughly.
Basic_Psychology lol
Um, how much yeast to how much rice?
If you got the right Yeast 10 grams of yeast is enough for 600 grams of unboiled rice ✌
Instead of waiting for it to settle, you can alternatively filter it with muslin cloth.
Using only 2-3 cups of rice??? I thought we were going to make wine. What yeast is that? I don't read Japanese, ETC. You rinse with hot water and stick your hand in the bag. I am a home wine maker and we don't do these silly things. Go ahead and use
regular quart beer bottles with screw tops.
How do you know that it was 2-3 cups of rice? I'm here in the comments trying to figure out the amount of rice needed. While the video is somewhat informational, the measurements are severely lacking.
Wow I'm indian-Nepali and we also make our liquor the same way..but the only difference is that we keep it few weeks lesser then shown in video.. and here we call it Nigar.. rather than rice wine..
Nigga?
Show how to make sweet wine.
if your using blueberries to flavour your rice wine you dont need yeast either ... the mold on the skins will ferment the rice no torubles just takes a bit longer is all
Can we use normal yeast
Thus is the best one i saw so far
How to store this wine & how long it can keep
I would pasteurize with the lids open the methanol would evaporate than freeze distill it so it wont go bad.
There isn't enough methanol to worry about.
Where do you get the ingredients?
You can buy it from ebay but expensive
I'm in India, I'm not sure eBay has so much as in America. Let me give it a try on other shopping sites... thanks anyways
Hey I hope u can answer me. My rice devolop black spots on it. I scrape it off but rice underneath is fine and smells great. What to do?!?!
This song is heard on so many asian related videos yet not one channel has the grace to either credit the musician, or at least fill us in on some deets over the background music. You'll gain a lot more positive attention that way if you DO run into a copyright claim..
I'm not b*tching anyone out but straight facts homie. I'd be choked if sum1 used my song and didn't credit me, I'd feel walked upon indeed. Use my content yeah, but u gotta credit folks
Cheers mate brilliant vid
I want to start making this this week but not sure if it'll ferment well in the cold weather of London. Average room temp now is about 18-19 C. But then again, I don't want to wait till summer lol
I think wine making shops across the pond have heating pads for your problem. (Wishing you good wine making from Texas.)
can you put it right next to a heating vent, steam pipe, or radiator?
Thanks! It actually took me 7 months to start this.
It will be ready in winter too.. best to have it bit warmed.... with meat best ...
We usually ferment only for 8_10 days only...
every thing it clear
lol! we used to make this in the 60s as a young 15 year old! we used real wine yeast and added raisins! That wine made us quite drunk! yes, those were the days....
Is it flammable
The music is bop