I visited a rice wine distillery near Ho Chi Min City in Vietnam where they fed the rice residue to a big pig in the corner. They then collected the pig poo and collected the methane into a big bladder/bag which was stored in the rafters of the shed with a hose running down to a stove which they used to heat and cook the rice for future batches. Any poo left over went into the fields to grow more rice. 100% recycling.
Somewhere in northern Vietnam we drove through where we saw distillery stills in almost every front garden, with bicycle inner tubes as hoses. Didn't try their drinks 🤣
Amazing ingenuity! As the old saying goes "necessity is the mother of all invention" (this as is war! Historically Unfortunately) Ps. And GREED is the PREVENTION of the Implementation of nearly ALL that INVENTION AND PROGRESS! 🤬👍🏴🇬🇧
@@AB-C1 Literally the opposite of the truth. Greed promotes efficiency since higher efficiency means higher profits. Reusing waste products whenever possible is standard procedure in the west and it has since the beginning of time. I remember a chart of what all parts of a cow is used for from the 1800s IIRC. It used bones, fat, organs, etc... And turned it all into various products. Turning trash/waste into a product or as an input to a product is something any capitalist with any sense will do.
Hello everyone, I am the guy who provided Jesse with the Yellow Label Version Angel Yeast. I am sorry that our label is not very clear. I have to admit that it is rather confusing. Thank you Jesse for this great video! Mike
I believe it. This one dude bred a strain of genetically modified yeast to convert sugar into spidersilk, so getting one to eat slightly different food sounds easy by comparison
As a SEA boi, I'm quite glad to see you making this one. I personally think rice spirits are quite underated outside East and South East Asia. As you say in the video, rice spirits can be very pleasent to drink with an incredibly rich and sweet flavors. Sadly in Thailand the government bans small distilleries from going full commercial, so all we can get legally here are spirits from a few big factories which literally, and I can't stress this enough, literally taste like garbage, while the 'real' stuffs are brew illegally and locally in the countryside and impossible to get them in the city. So, dear you guys moonshiners out there, please do it lol, it really tastes good.
I have in the past used Rice Wine Balls, you can get them at your local Asian Grocery store, normally use sticky rice in a rice maker, you want the finished rice to be a little on the wet side , whack it in a large jar or bucket & sprinkle the crushed balls on top once it has cooled below 28c. Leave it for 2-3 weeks depending on how sweet or dry you want it, drain of the liquid & let it settle if you want a clear finish. I have also run it through my air still & let it sit on oak for 6 months, you end up with a real earthy flavoured whisky.
Your video quality has improved so much you’ve always been knowledgeable and stuff you don’t know your learn on camera for us to see and learn from, your just doing an overall phenomenal job keep it up mate
Distilleries in Japan have started aging their soju (shochu) in oak barrels and it tastes amazing. You should see if you can get ahold of an old sherry cask or something and test out aging your soju for a few years.
Japanese alcohol is completely different the ferment starter and digestor and completely different species of fungus compared to this one in the video.
This inspired me big time! Ive used this yeast to ferment "glutinous" rice flour, arborio rice, white flour, weetbix, tapioca starch, potato starch, rolled oats... All with no heating or mashing.... Barley next. The rolled oats is so slick and smooth, i highly recommend it and the rice is lovely too, especially after second distillation. This yeast is amazing stuff!!
I love your enthusiasm when teaching and learning about distilling and fermentation. Your crazy laugh reminds me of the lunatic song from pink floyd. Keep up the good work! tom
For rice spirit, in China normally the rice are first soaked overnight and then steamed, then spread and mix the koji or yeast with the warm rice, and then packed in containers to ferment. Different koji or yeasts (quite like sourdough starter in bread making), such as barley-made koji (which is the famous shaoxing rice wine in China is fermented with) or rice-made koji, together with the bio-environment where the wine is fermented will produce enormously different flavour and aromatic compounds, which makes different regional rice wines.
Dude, this was dope. That stuff works soooo fast! Gotta get some for myself:-) Really glad you tried it three ways to see how well it works, and I'm kinda freaking out about the potential for future cold water mashes!
You could try to do a Koji Whisky on your channel ;). There is no reason why the Aspergillus Flavus mold should not work with barley. That should result a wort without mashing. The Aspergillus mold produces a lot of acidic compounds and acid+ethanol=esther 😁.
Hey Bearded, I have a 2x25L/6 gal fermenter of rolled oats, barley, & honey done with this stuff that I will be "converting" (from Mexico of course) next week!!!
@@enric.7814 there's barley specific Koji strains too that have been bred in Asia to grow in barley for centuries 👀 @Bearded & Bored if you did a video on that I would one million percent watch!
Long time professional brewer just getting into distilling. Wish you had distilled each batch separately. It was an interesting and valuable experiment quantitatively but with such wildly different variables on your grain it would have been fantastic to know if those variables lead to any qualitative distinction in the finished product. Perhaps the yeast in the batch that went low and slow produced fantastic esters? In my experience the best fermented beverages come from yeast that are required to work a little. Good on you for going real-time on your cuts. Thanks for the vid.
Yeah it's a really good point. I actually had a 2min section in the vid about this. But it was getting long so I cut it haha. I wanted to. But didn't want to move up to 3x 6kg tests. Thinking on it I could have just spirited run stilled in the mini pot.....
I am actually at the end of a run making sake where I grew the spores and made kome-koji then regular champagne yeast for fermentation. Was a lot more work involved but really turning out nice
I'm currently about to start this myself but I'm curious if lactic acid is the only acid I can use or if I can use citric to help lower the pH in the first fermentation stage
@@bfgoalie99 you can use either. But I’ve found making a Moto (starter) where you’ll add your Latic acid has produced better sake. That said you can just hops/citric acid to you kome-koji, rice, water and yeast as a oner. The biggest thing is when making sake is getting kome-koji right. Best of luck
Great video on interesting topic. I've used 9g of these yeasts per kg of grain/flour/groats and 3-4 times water. For my tests it was about 10-15% difference in terms of ethanol efficiency between hot water treated grain and cold water treated. Also, you can just add these yeasts straight to the wash, they'll be fine. No hydration step needed.
Amazing vid. Just want to add, sticky rice produce higher alcohol content than normal rice. If you have a rice cooker, use it to cook the rice, let it cool down. Spread on a clean surface and sprinkle yeast of choice. At this point no water is added. Let the rice and yeast mixture ferment in a container (preferably see through) and leave to ferment. After a few days (depending on temperature), alcohol will be produced in the form of liquid. Then add water, distilled will be best, cooked and let cool tap water is also sufficient. If you are like me, who don't mind to spend a little on bottled water, because it's easier, that's good too.😂 How much water too add? That depends on how much rice was used. I don't really measure my ingredients, rather estimate it with ratios instead. I'm Asian, so yeahh. 🤘😁🤘 A good beginning ration will be 1 part rice to 2 parts water. Then leave it to ferment as long as you can wait. For those who can't wait, give it atleast 2 weeks. But I know of some who likes it fresh. And for those who wants more punch in their alcohol, distill is the way to go. I have no say about distillation, for I only use more traditional style and I have not tried to build my own hack distillation rack. Hope this helps.
@@prestonspears6078 that's correct. More sugar for the yeast to convert into alcohol. Sticky rice cakes has so many recipes and all the variants are yummy in it's own right.
What I have found that works really well to cook your rice and prevent scorching is to get a really large pot, fill it just over half full with water, bring the water to a rolling boil, turn off the heat, add your rice, cover with a lid and let it set for 35-45 minutes. I stir it about Avery 10 minutes or so. I cooked 15 lbs of rice like this with no scorch. Love the channel! Keep on keeping on!
Yeah, When I cook pot rice I just add the normal amount of water to the rice, and turn my propane burner down as low as it can go just before the ports start to flicker off, and let it do its thing checking it after 15 to 20mins and every 5 min after that to listen for no more water bubbling at the bottom of the pot. Works on a small pot at least without having to be there storing it. Only ever burned it if I fell asleep😂
To me, this is a god send episode. I have been using Chinese Rice Balls, which are dubious at best. There is little to no consistency in those types of products, which I never had any issues with until recently. The last batch of yeast balls was defunct and produced only sugar water, but no alcohol conversion... so this yellow label yeast seems like a gift from a consistency standpoint. I wish you had tasted the wash @ 20% ABV to give taste notes... as that is how I drink my rice wine.
Kay, when my Korean neighbor made rice wine (when I was a kid) he would use *Cooked* rice as the starting point let it cool add a little bit of extra water to moisten it, then add crushed yeast balls (you can buy them at Asian markets) while they only say "yeast" on the ingredients they clearly also have the enzimes (or maybe another culture organism) that turns the starch into sugar for the yeast to turn to alcohol. I have a batch working right now, which is why I decided to watch this video. I used half 'sweet' glutinous rice (a very high starch rice) and half Jasmin rice (because I love the way it tastes). I have made it before with just one or the other and both work.
I haven't been able to source the Angel 'Starter of Liquor Making' yellow label product from anywhere other than an order right from China, but I am curious to try it. I have done a rice whiskey with cooked rice and converted with alpha and beta amylase enzymes and EC-1118 yeast. I found similarly to you that the tails are relatively non-offensive, heads are minimal and the cut that makes the blend is rather wide. Creamy mouthfeel, mild alcohol heat and a sweetness along with hints of the rice on both the nose and palate make it a very pleasant product. It is great white or lightly oaked with toasted wood, no char. That pumps up the character quite a bit. Also an excellent mixer. Keep up the good work!
I have looked for yeast balls as well without success. I just don't have a really good Asian market that I'm aware of within an hour or so drive. I will eventually just order them online and wait.
Check the video description, it is available on this NZ website www.yeast.nz/product/yellow-label-version-distillers-yeast/ Use this CTC as coupon code.
I was completely shocked that the cold water version worked. Normally rice wine is made with soaked and steamed short grain glutinous rice. The advantage to not completely cooking the rice is that separating the liquid is easy. Normally you'd press the lees to get all the liquid out. It'd be interesting to see what kind of yield you'd have gotten with the cooked rice if you squeezed it in a brew bag.
I have used this yeast (it's actually a mix of yeast enzymes and good molds) not on rice but on wheat, I can say that full gelatinization before adding the yeast is the best way. The indications on the label try to make things simple for the user but cooking is preferable. An addition: I have used this product by harnessing its enzymes in a mash with good results, there is my post on the HD forum.
Wine maker here, I’ve got the regular Angel Rice Leaven packets and have two rice wines going with it and a banana as well (I figured since they were starchy as well...). I haven’t made the jump to distilling yet, but thanks for the great content!
Howdy Jesse ! I'm RickO from PA USA .. I'm new .. and I'm hooked ... on your great "gateway" videos. I just run 'n cut my 1st ever batch, a Sugar Wash (Strip then Spirit Reflux) and now I'm heading to the Rice bin with a batcha Yellow Label yeast... following your lead n keeping George nearby. Luv you 2 guys! 'n THANKS bunches fer my batches ! I'magonna try fruits next, as they ripen locally, and my bee hive's honey's on the horizon. (fingers crossed) ... Anyway, I've heard you say WHO makes your outta this world spirits shirts, but I just can't fish it out of all the vids so ... Plzplzplz parley the Printer if possible (again) that I might score a spectacular spacey shirt from them. ..'n yep ... I got a new Hobby Habit ... "Chasin' the Craft" .. thanks again!
Hows it going mate welcome to the craft!~ Oh its into the AM my dude. They are a regular sponsor now. You can use this link to get to their website and get 10% off :) intotheam.com/CTC-TEE
Very fun. I have made Sake four times from scratch. Staring with making the koji. It is about a 3 month process and then another 3-6 months of aging before it is really enjoyable. The process is of Sake is much more time consuming as there are multiple "fermiation" steps where you add more koji, rice and water. Instead of coking the rice, I would have recommended steaming, but in the case of this rice wine it probably wouldn't have made much of a difference.
I've been making Rice whiskey for years. I do mash it. Rice whiskey is amazing! I've used both milled and flaked Rice. I usually save a gallon of wash as Saki its really yummy. Thanks for the fun video. I've always use plane old DADY yeast. Thanks for the neat video.
I have read and seen japanese use a mold to convert starch in rice to a fermentable sugar through a laborious process then fermenting the rice with yeasts. How did you achieve fermentation. In this video there is no explanation as what are the ingridients of the yeast package nor how starch became fermentable. If you have any explanations...it is appreciated. Sam from Iran 🤣🤣🤣.
@@samfarahani7772 I Sam from Iran I hope your doing well. I just do a mash with rice just like a mash with corn. I either gelatinize it or use flaked rice. Then I use 6 row barely or powdered enzimes to convert the starches. I also add some unrefiend sugar to get the ABV to about 10%. I hope this helps if you need more explanation ill keep an eye out for any questions. I've seen vids of people uesing mold as well but I've never tried it my slef .
@@samfarahani7772 The Angel contains Rhizopus, yeast, amylase and protease. The Rhizopus is able to attack the starch and hydrolyse it without gelatinisation. This is "dry hydrolysis". The Rhizopus also excretes amylase to help saccarify the starch. Once the starch is converted to sugar the yeast converts it to ethanol. It does all the usual steps in mashing and fermenting but at the same time.
@@johnivy2008 I dont think so you can use chines yeast balls they have a different fungus than just yeast in them. JiuQu it usually comes in balls you have to smash up. Look on ebay then brows threw some RUclips videos on making traditional saki
Jesse- Love the bits of wisdom you have given over the years. I've been a brewer for a while and just moved where I can do a little home distilling without worry. I have watched quite a few other vids and some say that both sugar wash and rice wine have so little impurities taking 2 shots is enough for the heads. Is this true or BS? Both my wife and I LOVE Soju - even to the point I came home from work with her starting a brew batch of Makgeolli. SHE don't brew... I was so proud! ;) First try (and fighting all my urges to let it totally ferment out) still let it go a tad too long so we got a touch sour in the mix. Next batch will be 5-7 days max. Distilling now and it was nasty rocket fuel for about 4 shots worth. I'm into the hearts now Still got about an hour to go....wish me luck! :) Any advice would be welcomed O' Master Distiller.
What if you use this yeast to make ujssm, the corn to "flavor" it should be fermented then. It also we be interesting to use this yeast as a safety net for all grain wash.
Made It! 10# rice - milled in barley crusher 23 gm yeast 230 gm water for yeast hydration filled up 7.5 gallon tub with RO water waited for almost three weeks and distilled The batch made almost 5 pints with average ABV 135 total. The hearts were about 2 pints at 12 ABV. I did notice that when diluting it, that some parts of the run became slightly hazy. IMHO this is a very efficient yeast with enzyme included and makes more yield than I get from an all grain mash. I think that I will try the yeast with some whiskey mash and see what changes.
I just ran my first batch of Shochu in a 3 gallon pot still with a thumper. What I did was use 5# of short grain sushi rice that was cracked in a blender (no grain mill) and mixed with 2.5 gallons of water. Stirred constantly during the boil until completely gelitinized. Cooled down until around 155F. Added 2 pounds of malted 6 row barley and allowed a saccharification rest for 60 minutes. Added a pack of amylase b to help break down the sugar chains. Lined a 5 gallon bucket with a brew in a bag and topped off with water. Added a bit of sugar to get the potental alcohol to 15% or so. I ground up 6 chinese yeast balls from a local asian market and pitched. I then checked the fermentation and allowed to go for about 3 weeks. Pulled the bag with the rice solids and squeezed it like it owed me money. I then racked into a clean carboy and let the other solids settle out for a few days. Two stripping runs that yielded just under 2 gallons so did another 3 gallon ferment. Ran a spirit run and ended up with just under a quart of 78% after the cuts. first 120ml jar came out at 82% followed by 4 120ml jars at 85% followed by 4 120ml jars of 80%. i cut the tails at 78% as the mouth feel was extremely astringent and was not pleasant. I troughly enjoy everything that you do and you have started me in chasing the craft.
Another great video, love the videos showing the process. Been thinking about this for a while, found on ebay AU $28.50. Might see how it works on Maize meal.
Jesse, love your show! Followed your hot water version with three varieties of short grain sushi rice. 24 hours later all three had the smell of rotten eggs. Google revealed a solution on a wine blog - wish I could credit it but I cannot find it now. I added yeast nutrient to my 4+ gallon brews (3 tsp rather than 4) then agitated aggressively until the rotten egg smell was gone. Added another 6g yellow label on the basis that the first 12g did not multiply properly then agitated aggressively, introducing as much air as possible. Lowered the fermenting temp to 72F (22C). I now have the lovely smell of sweet ferment ... hoping it will last through the remaining 2 weeks. Also, I noticed that the instructions of the yellow label bag indicate that you should try to use it all once you open the bag. Yikes! It's expensive and I would hate to lose it all so I dropped in in a ziplock bag with a couple of silica gel packets and hope it will last. Have a kick-ass week and I will try to follow-up with the results of my rescued ferment!
Another 24 hours has past for a total of 56 hours since the yeast was pitched. The lovely fragrance that was coming off yesterday is starting to fade and I am picking up a little funny smell - maybe I am over-sensitive about these batches. I am thinking about aerating them again as I contemplate the anaerobic phase.
You should try washing the rice so that it runs relatively clear before proceeding with your brewing process. This gets rid of alot of the rough starches, and should leave you wtih a cleaner, florally and touch lighter on the mouthfeel spirit. Amazing vid
Thanks for this video. Your videos have inspired me to try this as my new hobby. I'm thinking to add a few extra steps. 1. I've heard short rice can give a better flavour 2. Washing the rice, until the water is clear, before cooking is best 3. Dehydrating the rice after cooking, removing excess water. Not sure if these are all true or good, but will give it a go. Cheers
I know from experience that short grain is best for flavor but if you are looking for more ALC long grain seems to have more starch there for more sugar. The taste is not that much different.
Good one Jesse! I've had a bag in the fridge for a few months. Looking forward to making a rice/wheat vodka using my CCVM. Wish there was some place other than China that made it. Takes forever to ship.
I'm not an English-speaking user, but an alcoholic producer, I don't fully know what he says, but I know what he does. You don't have to crush rice, pour cold water, everything works well, I tried this
Thanks Jesse. I really liked the three test runs. Never thought about doing that super cool. I’m personally thinking cooking is not worth the energy Oh. What about left over rice from your favorite Asian place! I’m Getting take out tonight lol
As someone with only experience making rice wine through traditional Thai methods (crushed yeast balls mixed into cooked rice), this was a bit different to me. One question I have is the type of rice you are using. It seems to be a standard short to medium grain rice. I’ve never made rice wine with anything but sticky/glutinous rice. These have a much much higher starch(and therefore sugar) content and lend wonderfully to making spirits.
Hi Jessie Following this video and gave started 3 batches. Using 960 kg of sushi rice and yellow label and various temp start the resulsts.are.similar alrwas ady ro your video As instir grain, noticed majority still mediun sizestill even though achieving 10%abv. Going to hit mah again with koji rice and ared wine yeast to give sone fruit conplexcity. 1 week in to experiment
Hello, living in Vietnam during the Covid and decided to try and make this. I will be using Vietnamese rice balls (VN version of koji, I think). They are about $1.50usd for enough to do 10kg of rice. Wish me luck!
I have no idea how your channel ended up in my suggestions but I’m beaucoup glad it did! Your content is funny, interesting and educational and you have a new subscriber! I guess sometimes the YT algorithm is actually good for something! OAN and somewhat unrelated...in New Orleans we “usually” use long or extra long grain rice (better in beans, étouffées and gumbo etc....hell damn near every traditional Creole and Cajun dish calls for rice 🤔🤷🏻♀️) and a good deal of us cook it the way you originally started. Use however much rice you’re cooking and a shit ton of water, adding a bit of oil to prevent sticking and salt too. Bring the water to a roiling before adding the rice. I guess it’s akin to the way you’d boil pasta? I saw dude’s video about how cooking rice without a rice cooker was wrong (kinda pissed me off for like 5 minutes 😂) but this way dates back centuries here and my rice comes out perfect every time. I have no idea how long it would take because we just taste grains of rice until it’s as soft as you want. Just passing this method along. I’m sure there are a bunch of other states and places who also cook rice in this way.
Koji is a mold that converts starches to sugars. After the koji, the sake maker adds yeast and it turns the sugars ubto alcohol and some bacteria create lactic acid.
I have one question. Have you ever picked up a bottle of alcohol and noticed a heavy oil in the bottom that makes swirls in the alcohol when shaken? Is this tails and can it be separated to give a less harsh flavour?
I think without boiling/mashing means just steam cook the rice or grain(we call one made with rice 고두밥 in korean)without malt or other stuff that change starch to sugar. Traditional type of yeast on east asia(it is called 누룩 in korean) is mixture of specific mold that turns starch to glucose and yeast which caught by rice or wheat cake from air(just like sour dough). Just prepare pot, steamed rice(고두밥)/grain, and hydrated asian yeast(누룩) and just mix and wait.
I can't distill where I am but, I have used the "yeast balls" you can find in chinese, and I'm sure any asian grocers, to make rice beer/wine. It can come out pretty bland and sweet when very young, meaning the first clear liquid poured off as you see separation. Aged it gets floral and has like a slight sour, tropical fruit tang. Was made using steamed rice, fully cooked but not mushy. Easily finished in under a month but can set on the lee's a while with no problem. I've found that this is one of the cleanest tasting hot weather ferments I've seen. All in all good stuff. And yes, the rice you use changes the brew slightly.
I made this and it has a very light sweet flavor to it. Any suggestions on oak choice (French, light toast, dark toast etc) to accentuate the flavor? Thx
I just got the yeast today, milled 3 kg of rice and poured over 5 l boiling spring water and stirred, added another 20 liter spring water and 20 gram hydrated yeast. Planning on making soju. Going to use column still to get 92-94 % alcohol, throw away the first 25 cl, then distill until temp drop, proof it to 42%, then age for 2 months with French oak tempered at 180c for 2 hours. Looking to get that Hwayo Soju taste.
I'm starting a wash this weekend using the yeast balls. My local brew store got some in.. funny enough it's the same local brew store as bearded and bored.
I have yeast balls from a local Chinese grocer - like Jesse's yeast they contain the bacteria that breaks down starches and possibly proteins. Glutinous rice is not only a little sweeter, it isn't polished like regular rice so can be used without cracking, but cracking it is better.
I know this is from 3 years ago but I came into an 8 kg bag of "medium grain calrose brown rice". I was thinking about making some rice vodka. But since I've never done anything except sugar wash I didn't know how to go about it. I have a bag of red star yeast and yeast nutrients and some pectic enzymes. I also have about 4 lbs of cornmeal which I was thinking would give a sweetness to a rice mash. Or not. I would real like to hear what Jesse thinks but I'd like the groups advice too. You guys all rock and I value your thoughts and opinions. Thanks in advance.
If you work with koji, which might be a component of that yellow angel (haven't researched it), you could bust out sake in a little over two weeks, though ideally longer if you want it smooth. Anyhow, fermentation alone will get it around 20 percent. Distilling from there... Is beyond me. Thx for the video!
Bloody awesome video! I am not a distiller, just a homebrewer looking to make something sake-ish. Could you give me a rough rice to water ratio for something like that, please?
With regards to the Boiled Rice. It absorbs a lot more water and swells. When I've make SAKE I have to press the rice to get the fluids out of the "porridge". In my case it is a mesh bad in a fruit press, but you could use the hang and drip method (twisting the bag to help speed it up some). Again, in the case of sake you then have multiple rakings trying to leave the settled solids at the bottom. Transferring this to rice wine, I would put it in a bag (hang and twist), let it settle for a day and siphon off. I think you would up the output this way.
Hi mate I have just bought a T500 still and i lovr the way you have adapted it to work a s a pot still i would be very interested i giving that a try. how ever how do you regulate the water flow through the condenser is there a liter per hour reading or do you use exhaust temp.
I really liked the video.... But I loved the description, that makes it so much easier to try and do yourself. Now that you've done it would you suggest trying with more rice than you originally used?
It has Rhizopus which is Black Mold that grows on food. But this has completely different flavour profile compared to Japanese Koji rice for digesting starch, because Koji rice has another fungus called Aspergillus oryzae which is a white mold. So both of these starters Chinese and Japanese have different flavor profile.
Great video! I wonder if this type of yeast could be used to brew with "pearl" or "pot" barley using the techniques you demonstrated with rice? Would the resulting liquor be considered a 'whiskey' since it was made with barley?
There are no sugars to take a SG reading. The starches in the rice are broken down and converted to sugar by a mold and then the yeast turns those sugars into alcohol. Both processes happen simultaneously over time making it impossible to get a SG in the beginning.
I'm going to make this stuff. rice wine is insane, I'm using Japanese rice, and trying your method, I know when you tasted it, rice makes people go insane
Finaly you’ve got round to doing it. Fantastic, been waiting ages.... Glad it turned out well and you liked the product. No mention of any off smells during fermentation that gets mentioned a lot. Are you going to do a barley run too using it? I mean you have heaps of the Angel to play around with now 😉
Would also like to see a more traditional style. Wash rice (short grain sweet, pudding or risotto) or soak for 24hrs. Drain. Then cook or steam. Tip out and spread to cool.(no liquid) once cook spread over angel. And mix up. If distilling on grain then put into bucket and wait 20 days to a month and then potstill. Or put in wide container and make a well in middle of rice. Once done ladle out liquid in well and potstill. Would love to see your take on that and tasting notes. ruclips.net/video/Xl2C_f4zW2A/видео.html
nice vid , i have a ? about just normal sugar wash this is my 4th wash every single time is exactly the same ingredients same temp everything i take gravity measurements why are they so different in readings could weather /pressure have anything to do with it? my first wash was 1.070 my last wash was 1.120,could it be my rain water tank ph?
This was way easier than making sake however the yeast and koji used makes a lot of flavours . The Japanese use a doubling method to ferment also to get the yeast used to high abv (15%) . Also they can ferment at cold temperatures to make interesting flavors
The yeast balls also produce a high alcohol of about 18% and the flavor is very much like SAKI. I've taken it to samplings, and most don't know the difference.
As a follow up here. My gravity ended at an astonishing 0.990. Nice and dry. Pleasant, but interesting aroma. It was definitely a bugger to get all the solids out and squeeze it through a bag, but seems to be totally worth the effort. I ran a stripping run of it and if I had to guess, I'd say I got just a little tiny bit less than I'd expect from an all-grain mash strip run- I get pretty good efficiency on those right around 80%, so I'd say this rice mash was a winner.
Thought I'd post another follow up. I ended up barreling 30 gallons of this at 62.5% about one year ago. I took out a sample, proofed it down and it's quite fantastic. Everyone who I gave tastes to thought it was great. It'll be going in the tasting room at 30-40 a bottle for sure. Thanks again!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I visited a rice wine distillery near Ho Chi Min City in Vietnam where they fed the rice residue to a big pig in the corner. They then collected the pig poo and collected the methane into a big bladder/bag which was stored in the rafters of the shed with a hose running down to a stove which they used to heat and cook the rice for future batches. Any poo left over went into the fields to grow more rice. 100% recycling.
HAHAHAH that's some insane efficiency HAHAHAH
that's like hyper optimization for efficiency
Somewhere in northern Vietnam we drove through where we saw distillery stills in almost every front garden, with bicycle inner tubes as hoses. Didn't try their drinks 🤣
Amazing ingenuity!
As the old saying goes "necessity is the mother of all invention" (this as is war! Historically Unfortunately)
Ps. And GREED is the PREVENTION of the Implementation of nearly ALL that INVENTION AND PROGRESS! 🤬👍🏴🇬🇧
@@AB-C1 Literally the opposite of the truth. Greed promotes efficiency since higher efficiency means higher profits. Reusing waste products whenever possible is standard procedure in the west and it has since the beginning of time. I remember a chart of what all parts of a cow is used for from the 1800s IIRC. It used bones, fat, organs, etc... And turned it all into various products. Turning trash/waste into a product or as an input to a product is something any capitalist with any sense will do.
@@AB-C1 "GREED is the PREVENTION" no, it's not
greed is the driving force for all men to rise above subsistence
Hello everyone, I am the guy who provided Jesse with the Yellow Label Version Angel Yeast. I am sorry that our label is not very clear. I have to admit that it is rather confusing. Thank you Jesse for this great video! Mike
Since you provided it...WHERE CAN WE BUY IT?!?
what is the alcohol tolerance of this yeast?
And who doesn't have this yeast, which others can use?
what makes you stuff able to convert starch to sugar at room temprature or without having to mash in at 150deg F??
I believe it. This one dude bred a strain of genetically modified yeast to convert sugar into spidersilk, so getting one to eat slightly different food sounds easy by comparison
As a SEA boi, I'm quite glad to see you making this one. I personally think rice spirits are quite underated outside East and South East Asia. As you say in the video, rice spirits can be very pleasent to drink with an incredibly rich and sweet flavors. Sadly in Thailand the government bans small distilleries from going full commercial, so all we can get legally here are spirits from a few big factories which literally, and I can't stress this enough, literally taste like garbage, while the 'real' stuffs are brew illegally and locally in the countryside and impossible to get them in the city.
So, dear you guys moonshiners out there, please do it lol, it really tastes good.
I subscribed so I could have more of his laugh in my life. The education is now just the bonus.
There is a German guy who makes auto crossbows named Joerg Sprave that has a laugh that everyone should hear.
Lots of people say thank you to their patrion supporters. But yours is the most heartfelt.
I have in the past used Rice Wine Balls, you can get them at your local Asian Grocery store, normally use sticky rice in a rice maker, you want the finished rice to be a little on the wet side , whack it in a large jar or bucket & sprinkle the crushed balls on top once it has cooled below 28c. Leave it for 2-3 weeks depending on how sweet or dry you want it, drain of the liquid & let it settle if you want a clear finish. I have also run it through my air still & let it sit on oak for 6 months, you end up with a real earthy flavoured whisky.
Your video quality has improved so much you’ve always been knowledgeable and stuff you don’t know your learn on camera for us to see and learn from, your just doing an overall phenomenal job keep it up mate
Cheers my man
Distilleries in Japan have started aging their soju (shochu) in oak barrels and it tastes amazing. You should see if you can get ahold of an old sherry cask or something and test out aging your soju for a few years.
Actually soju is Korean liquor. Japanese makes sake.
@@hdstyle1014 and also Shochu. I travel there regularly (pre Covid) and have quite a collection.
Japanese alcohol is completely different the ferment starter and digestor and completely different species of fungus compared to this one in the video.
This inspired me big time! Ive used this yeast to ferment "glutinous" rice flour, arborio rice, white flour, weetbix, tapioca starch, potato starch, rolled oats... All with no heating or mashing.... Barley next. The rolled oats is so slick and smooth, i highly recommend it and the rice is lovely too, especially after second distillation. This yeast is amazing stuff!!
How to add green apple or any fruit taste? Alcohol content?
ruclips.net/video/Pi8MuXFAq20/видео.html
👆👆👆👆👆👆👆👆👆👆
How to drink at home
I love your enthusiasm when teaching and learning about distilling and fermentation. Your crazy laugh reminds me of the lunatic song from pink floyd. Keep up the good work! tom
For rice spirit, in China normally the rice are first soaked overnight and then steamed, then spread and mix the koji or yeast with the warm rice, and then packed in containers to ferment. Different koji or yeasts (quite like sourdough starter in bread making), such as barley-made koji (which is the famous shaoxing rice wine in China is fermented with) or rice-made koji, together with the bio-environment where the wine is fermented will produce enormously different flavour and aromatic compounds, which makes different regional rice wines.
How many days required for formintantio plz tell me
@@muhammadwaseem3505 about 7 days to make the milky rice wine.
Dude, this was dope. That stuff works soooo fast! Gotta get some for myself:-) Really glad you tried it three ways to see how well it works, and I'm kinda freaking out about the potential for future cold water mashes!
You could try to do a Koji Whisky on your channel ;). There is no reason why the Aspergillus Flavus mold should not work with barley. That should result a wort without mashing. The Aspergillus mold produces a lot of acidic compounds and acid+ethanol=esther 😁.
@@enric.7814 Aaaand that's going on the list. Thanks!
Hey Bearded, I have a 2x25L/6 gal fermenter of rolled oats, barley, & honey done with this stuff that I will be "converting" (from Mexico of course) next week!!!
@@Rubberduck-tx2bh Awesome!
@@enric.7814 there's barley specific Koji strains too that have been bred in Asia to grow in barley for centuries 👀
@Bearded & Bored if you did a video on that I would one million percent watch!
I was JUST researching this ten minutes before you uploaded. Amazing! Please make Calvados!
Cider brandy.
Long time professional brewer just getting into distilling. Wish you had distilled each batch separately. It was an interesting and valuable experiment quantitatively but with such wildly different variables on your grain it would have been fantastic to know if those variables lead to any qualitative distinction in the finished product. Perhaps the yeast in the batch that went low and slow produced fantastic esters? In my experience the best fermented beverages come from yeast that are required to work a little. Good on you for going real-time on your cuts. Thanks for the vid.
Yeah it's a really good point. I actually had a 2min section in the vid about this. But it was getting long so I cut it haha.
I wanted to. But didn't want to move up to 3x 6kg tests. Thinking on it I could have just spirited run stilled in the mini pot.....
That's unreal that the cold water version worked so well! I like your drill-powered mill, gonna have to figure out getting one of those.
Just get a paint mixer drill attachment...
@@hajosmulders he used a roller mill to mill the rice and a paint mixer to stir.. I'm pretty sure Lurid was refering to the mill.
I am actually at the end of a run making sake where I grew the spores and made kome-koji then regular champagne yeast for fermentation. Was a lot more work involved but really turning out nice
you mean turning out rice
I'm currently about to start this myself but I'm curious if lactic acid is the only acid I can use or if I can use citric to help lower the pH in the first fermentation stage
@@bfgoalie99 you can use either. But I’ve found making a Moto (starter) where you’ll add your Latic acid has produced better sake. That said you can just hops/citric acid to you kome-koji, rice, water and yeast as a oner.
The biggest thing is when making sake is getting kome-koji right.
Best of luck
Great video on interesting topic. I've used 9g of these yeasts per kg of grain/flour/groats and 3-4 times water. For my tests it was about 10-15% difference in terms of ethanol efficiency between hot water treated grain and cold water treated. Also, you can just add these yeasts straight to the wash, they'll be fine. No hydration step needed.
Amazing vid. Just want to add, sticky rice produce higher alcohol content than normal rice.
If you have a rice cooker, use it to cook the rice, let it cool down. Spread on a clean surface and sprinkle yeast of choice. At this point no water is added.
Let the rice and yeast mixture ferment in a container (preferably see through) and leave to ferment. After a few days (depending on temperature), alcohol will be produced in the form of liquid. Then add water, distilled will be best, cooked and let cool tap water is also sufficient. If you are like me, who don't mind to spend a little on bottled water, because it's easier, that's good too.😂
How much water too add? That depends on how much rice was used. I don't really measure my ingredients, rather estimate it with ratios instead. I'm Asian, so yeahh. 🤘😁🤘 A good beginning ration will be 1 part rice to 2 parts water.
Then leave it to ferment as long as you can wait. For those who can't wait, give it atleast 2 weeks. But I know of some who likes it fresh. And for those who wants more punch in their alcohol, distill is the way to go.
I have no say about distillation, for I only use more traditional style and I have not tried to build my own hack distillation rack.
Hope this helps.
I was thinking sticky rice would produce higher alcohol proof I mean they cook sweet foods with it here in Philippines.
@@prestonspears6078 that's correct. More sugar for the yeast to convert into alcohol. Sticky rice cakes has so many recipes and all the variants are yummy in it's own right.
lihing
sounds similar to process to make sato (almost)
Tuak hahaah
I really liked the compilation part of the distillation. Keep it going!
I'm new here but if I understood everything correctly we're here because of the absolutely lovely way he says: "feermint" no?
aaw yeeeeh
... din wah happin... 👍👍👍
What I have found that works really well to cook your rice and prevent scorching is to get a really large pot, fill it just over half full with water, bring the water to a rolling boil, turn off the heat, add your rice, cover with a lid and let it set for 35-45 minutes. I stir it about Avery 10 minutes or so. I cooked 15 lbs of rice like this with no scorch.
Love the channel! Keep on keeping on!
Absorbsion method also saves on fuel costs, and gives a better taste to the rice, i.m.o.
Yeah, When I cook pot rice I just add the normal amount of water to the rice, and turn my propane burner down as low as it can go just before the ports start to flicker off, and let it do its thing checking it after 15 to 20mins and every 5 min after that to listen for no more water bubbling at the bottom of the pot. Works on a small pot at least without having to be there storing it. Only ever burned it if I fell asleep😂
To me, this is a god send episode. I have been using Chinese Rice Balls, which are dubious at best. There is little to no consistency in those types of products, which I never had any issues with until recently. The last batch of yeast balls was defunct and produced only sugar water, but no alcohol conversion... so this yellow label yeast seems like a gift from a consistency standpoint. I wish you had tasted the wash @ 20% ABV to give taste notes... as that is how I drink my rice wine.
Kay, when my Korean neighbor made rice wine (when I was a kid) he would use *Cooked* rice as the starting point let it cool add a little bit of extra water to moisten it, then add crushed yeast balls (you can buy them at Asian markets) while they only say "yeast" on the ingredients they clearly also have the enzimes (or maybe another culture organism) that turns the starch into sugar for the yeast to turn to alcohol. I have a batch working right now, which is why I decided to watch this video. I used half 'sweet' glutinous rice (a very high starch rice) and half Jasmin rice (because I love the way it tastes). I have made it before with just one or the other and both work.
I haven't been able to source the Angel 'Starter of Liquor Making' yellow label product from anywhere other than an order right from China, but I am curious to try it. I have done a rice whiskey with cooked rice and converted with alpha and beta amylase enzymes and EC-1118 yeast. I found similarly to you that the tails are relatively non-offensive, heads are minimal and the cut that makes the blend is rather wide. Creamy mouthfeel, mild alcohol heat and a sweetness along with hints of the rice on both the nose and palate make it a very pleasant product. It is great white or lightly oaked with toasted wood, no char. That pumps up the character quite a bit. Also an excellent mixer. Keep up the good work!
Shanghai yeast balls are also an option
I have looked for yeast balls as well without success. I just don't have a really good Asian market that I'm aware of within an hour or so drive. I will eventually just order them online and wait.
Check the Spiritferm if they ship to your country, they have "Koji yeasts" in their offer.
@@Tyresio12 their website got hacked. I got a million redirects when I clicked the link from google
Check the video description, it is available on this NZ website
www.yeast.nz/product/yellow-label-version-distillers-yeast/
Use this CTC as coupon code.
Love your videos because you love what you do! Please never stop making videos boss!
Subscribed, Liked and watched both the ads... he earned it...
I want to see you make a Makgeolli, it's something I have been wanting to make & since its fairly easy I think I will finally give it a go.
You should try distilling mead, I'm so curious and probably many others want to see it too. Keep up the good work, your channel is awesome.
Agreed.
I am doing that this weekend. I'll let you know how it goes.
@@tchib8848 thanks!
Oh Soviet
I've made it. I have half gallon at 50%. It's combined with homemade concorde wine.
It's awesome
I was completely shocked that the cold water version worked. Normally rice wine is made with soaked and steamed short grain glutinous rice. The advantage to not completely cooking the rice is that separating the liquid is easy. Normally you'd press the lees to get all the liquid out. It'd be interesting to see what kind of yield you'd have gotten with the cooked rice if you squeezed it in a brew bag.
I have used this yeast (it's actually a mix of yeast enzymes and good molds) not on rice but on wheat, I can say that full gelatinization before adding the yeast is the best way. The indications on the label try to make things simple for the user but cooking is preferable. An addition: I have used this product by harnessing its enzymes in a mash with good results, there is my post on the HD forum.
I wonder if this yeast can be used on other grains and how well it’ll work
Wine maker here, I’ve got the regular Angel Rice Leaven packets and have two rice wines going with it and a banana as well (I figured since they were starchy as well...). I haven’t made the jump to distilling yet, but thanks for the great content!
How’d they turn out?
Howdy Jesse ! I'm RickO from PA USA .. I'm new .. and I'm hooked ... on your great "gateway" videos. I just run 'n cut my 1st ever batch, a Sugar Wash (Strip then Spirit Reflux) and now I'm heading to the Rice bin with a batcha Yellow Label yeast... following your lead n keeping George nearby. Luv you 2 guys! 'n THANKS bunches fer my batches ! I'magonna try fruits next, as they ripen locally, and my bee hive's honey's on the horizon. (fingers crossed) ... Anyway, I've heard you say WHO makes your outta this world spirits shirts, but I just can't fish it out of all the vids so ... Plzplzplz parley the Printer if possible (again) that I might score a spectacular spacey shirt from them. ..'n yep ... I got a new Hobby Habit ... "Chasin' the Craft" .. thanks again!
Hows it going mate welcome to the craft!~
Oh its into the AM my dude. They are a regular sponsor now. You can use this link to get to their website and get 10% off :)
intotheam.com/CTC-TEE
Very fun. I have made Sake four times from scratch. Staring with making the koji. It is about a 3 month process and then another 3-6 months of aging before it is really enjoyable. The process is of Sake is much more time consuming as there are multiple "fermiation" steps where you add more koji, rice and water.
Instead of coking the rice, I would have recommended steaming, but in the case of this rice wine it probably wouldn't have made much of a difference.
Awesome informational educational video experience Y'alls God Bless Ya 🙏
Thanks Jessie. I appreciate your vids.
I've been making Rice whiskey for years. I do mash it. Rice whiskey is amazing! I've used both milled and flaked Rice. I usually save a gallon of wash as Saki its really yummy. Thanks for the fun video. I've always use plane old DADY yeast. Thanks for the neat video.
I have read and seen japanese use a mold to convert starch in rice to a fermentable sugar through a laborious process then fermenting the rice with yeasts. How did you achieve fermentation. In this video there is no explanation as what are the ingridients of the yeast package nor how starch became fermentable. If you have any explanations...it is appreciated. Sam from Iran 🤣🤣🤣.
@@samfarahani7772 I Sam from Iran I hope your doing well. I just do a mash with rice just like a mash with corn. I either gelatinize it or use flaked rice. Then I use 6 row barely or powdered enzimes to convert the starches. I also add some unrefiend sugar to get the ABV to about 10%. I hope this helps if you need more explanation ill keep an eye out for any questions.
I've seen vids of people uesing mold as well but I've never tried it my slef .
@@samfarahani7772 The Angel contains Rhizopus, yeast, amylase and protease.
The Rhizopus is able to attack the starch and hydrolyse it without gelatinisation. This is "dry hydrolysis". The Rhizopus also excretes amylase to help saccarify the starch. Once the starch is converted to sugar the yeast converts it to ethanol.
It does all the usual steps in mashing and fermenting but at the same time.
Hi, is there an alternative for yeast?
@@johnivy2008 I dont think so you can use chines yeast balls they have a different fungus than just yeast in them. JiuQu it usually comes in balls you have to smash up. Look on ebay then brows threw some RUclips videos on making traditional saki
love the time stamps! keep up the good work Jesse!
How cool. I have been wanting to do this but had no idea how to approach it.
By the way I have a first gen ujssm in the fermenter, smells heavenly.
Jesse- Love the bits of wisdom you have given over the years. I've been a brewer for a while and just moved where I can do a little home distilling without worry. I have watched quite a few other vids and some say that both sugar wash and rice wine have so little impurities taking 2 shots is enough for the heads. Is this true or BS? Both my wife and I LOVE Soju - even to the point I came home from work with her starting a brew batch of Makgeolli. SHE don't brew... I was so proud! ;)
First try (and fighting all my urges to let it totally ferment out) still let it go a tad too long so we got a touch sour in the mix. Next batch will be 5-7 days max. Distilling now and it was nasty rocket fuel for about 4 shots worth. I'm into the hearts now Still got about an hour to go....wish me luck! :) Any advice would be welcomed O' Master Distiller.
What if you use this yeast to make ujssm, the corn to "flavor" it should be fermented then.
It also we be interesting to use this yeast as a safety net for all grain wash.
I know nothing about stills, I don't even drink, but I think this is my favorite channel on RUclips just for the beard and the voice.
I am just wondering if I can use rice flour instead of milling rice with a power drill on my own?
Made It!
10# rice - milled in barley crusher
23 gm yeast
230 gm water for yeast hydration
filled up 7.5 gallon tub with RO water
waited for almost three weeks and distilled
The batch made almost 5 pints with average ABV 135 total. The hearts were about 2 pints at 12 ABV.
I did notice that when diluting it, that some parts of the run became slightly hazy. IMHO this is a very efficient yeast with enzyme included and makes more yield than I get from an all grain mash.
I think that I will try the yeast with some whiskey mash and see what changes.
That’s a cool video Jesse.
Ive been thinking of doing this type of run.
Cheers mate
I just ran my first batch of Shochu in a 3 gallon pot still with a thumper. What I did was use 5# of short grain sushi rice that was cracked in a blender (no grain mill) and mixed with 2.5 gallons of water. Stirred constantly during the boil until completely gelitinized. Cooled down until around 155F. Added 2 pounds of malted 6 row barley and allowed a saccharification rest for 60 minutes. Added a pack of amylase b to help break down the sugar chains.
Lined a 5 gallon bucket with a brew in a bag and topped off with water. Added a bit of sugar to get the potental alcohol to 15% or so. I ground up 6 chinese yeast balls from a local asian market and pitched. I then checked the fermentation and allowed to go for about 3 weeks. Pulled the bag with the rice solids and squeezed it like it owed me money. I then racked into a clean carboy and let the other solids settle out for a few days. Two stripping runs that yielded just under 2 gallons so did another 3 gallon ferment.
Ran a spirit run and ended up with just under a quart of 78% after the cuts. first 120ml jar came out at 82% followed by 4 120ml jars at 85% followed by 4 120ml jars of 80%. i cut the tails at 78% as the mouth feel was extremely astringent and was not pleasant.
I troughly enjoy everything that you do and you have started me in chasing the craft.
Our traditional style is we fermented the rice with yeast about 3 month and the alcohol got taste like sweet
Another great video, love the videos showing the process. Been thinking about this for a while, found on ebay AU $28.50. Might see how it works on Maize meal.
Jesse, love your show!
Followed your hot water version with three varieties of short grain sushi rice. 24 hours later all three had the smell of rotten eggs.
Google revealed a solution on a wine blog - wish I could credit it but I cannot find it now.
I added yeast nutrient to my 4+ gallon brews (3 tsp rather than 4) then agitated aggressively until the rotten egg smell was gone.
Added another 6g yellow label on the basis that the first 12g did not multiply properly then agitated aggressively, introducing as much air as possible.
Lowered the fermenting temp to 72F (22C).
I now have the lovely smell of sweet ferment ... hoping it will last through the remaining 2 weeks.
Also, I noticed that the instructions of the yellow label bag indicate that you should try to use it all once you open the bag. Yikes! It's expensive and I would hate to lose it all so I dropped in in a ziplock bag with a couple of silica gel packets and hope it will last.
Have a kick-ass week and I will try to follow-up with the results of my rescued ferment!
Another 24 hours has past for a total of 56 hours since the yeast was pitched. The lovely fragrance that was coming off yesterday is starting to fade and I am picking up a little funny smell - maybe I am over-sensitive about these batches. I am thinking about aerating them again as I contemplate the anaerobic phase.
You should try washing the rice so that it runs relatively clear before proceeding with your brewing process. This gets rid of alot of the rough starches, and should leave you wtih a cleaner, florally and touch lighter on the mouthfeel spirit. Amazing vid
Thanks for this video. Your videos have inspired me to try this as my new hobby.
I'm thinking to add a few extra steps.
1. I've heard short rice can give a better flavour
2. Washing the rice, until the water is clear, before cooking is best
3. Dehydrating the rice after cooking, removing excess water.
Not sure if these are all true or good, but will give it a go.
Cheers
I know from experience that short grain is best for flavor but if you are looking for more ALC long grain seems to have more starch there for more sugar. The taste is not that much different.
I would have liked to know if there was a difference in heads/hearts/ tail ratio as well as flavor profile differences between the 3 washes.
I would love to see you perform a similar 'yellow label' angel yeat experiment using corn and malt to make a 'bourbon' style spirit. Cheers :)
I was thinking this as well.
Good one Jesse! I've had a bag in the fridge for a few months. Looking forward to making a rice/wheat vodka using my CCVM. Wish there was some place other than China that made it. Takes forever to ship.
Nice man. You may find a local supplier. There is one in NZ now :)
See if you can't find chinese yeast balls like shanghai yeast balls
I use Heng Lung Brand yeast balls here in the states with milled boiled rice..
I'm not an English-speaking user, but an alcoholic producer, I don't fully know what he says, but I know what he does. You don't have to crush rice, pour cold water, everything works well, I tried this
Jesse it seems to me that as the rice has no husk it should not be nessessay to crush it because it is being softened in hot water anyway?
I'll be in Auckland in March, it would be cool to meet you in person
Thanks Jesse. I really liked the three test runs. Never thought about doing that super cool. I’m personally thinking cooking is not worth the energy Oh. What about left over rice from your favorite Asian place! I’m
Getting take out tonight lol
As someone with only experience making rice wine through traditional Thai methods (crushed yeast balls mixed into cooked rice), this was a bit different to me. One question I have is the type of rice you are using. It seems to be a standard short to medium grain rice. I’ve never made rice wine with anything but sticky/glutinous rice. These have a much much higher starch(and therefore sugar) content and lend wonderfully to making spirits.
Hi Jessie
Following this video and gave started 3 batches. Using 960 kg of sushi rice and yellow label and various temp start the resulsts.are.similar alrwas ady ro your video
As instir grain, noticed majority still mediun sizestill even though achieving 10%abv. Going to hit mah again with koji rice and ared wine yeast to give sone fruit conplexcity. 1 week in to experiment
amazing test! thank you!
Hello, living in Vietnam during the Covid and decided to try and make this. I will be using Vietnamese rice balls (VN version of koji, I think). They are about $1.50usd for enough to do 10kg of rice. Wish me luck!
I have no idea how your channel ended up in my suggestions but I’m beaucoup glad it did! Your content is funny, interesting and educational and you have a new subscriber! I guess sometimes the YT algorithm is actually good for something!
OAN and somewhat unrelated...in New Orleans we “usually” use long or extra long grain rice (better in beans, étouffées and gumbo etc....hell damn near every traditional Creole and Cajun dish calls for rice 🤔🤷🏻♀️) and a good deal of us cook it the way you originally started. Use however much rice you’re cooking and a shit ton of water, adding a bit of oil to prevent sticking and salt too. Bring the water to a roiling before adding the rice. I guess it’s akin to the way you’d boil pasta? I saw dude’s video about how cooking rice without a rice cooker was wrong (kinda pissed me off for like 5 minutes 😂) but this way dates back centuries here and my rice comes out perfect every time. I have no idea how long it would take because we just taste grains of rice until it’s as soft as you want. Just passing this method along. I’m sure there are a bunch of other states and places who also cook rice in this way.
The RUclips algorithm works in mysterious ways 😂😂 welcome
@@StillIt I thank you! 😃
Had some rice whiskey in a Karenni village some distance from Mae Sot, Tak, Thailand. Wish I could find that guy's recipe.
Koji is a mold that converts starches to sugars. After the koji, the sake maker adds yeast and it turns the sugars ubto alcohol and some bacteria create lactic acid.
5:16 from what is he adding hot water?
Very interesting. But was it worth it?
I have one question. Have you ever picked up a bottle of alcohol and noticed a heavy oil in the bottom that makes swirls in the alcohol when shaken? Is this tails and can it be separated to give a less harsh flavour?
yes and yes if you re-distill it
Holy smokes, well above 💯 k subs!! *CONGRATS* well deserved recognition! Happy to see channel growing so good !!
I think without boiling/mashing means just steam cook the rice or grain(we call one made with rice 고두밥 in korean)without malt or other stuff that change starch to sugar.
Traditional type of yeast on east asia(it is called 누룩 in korean) is mixture of specific mold that turns starch to glucose and yeast which caught by rice or wheat cake from air(just like sour dough).
Just prepare pot, steamed rice(고두밥)/grain, and hydrated asian yeast(누룩) and just mix and wait.
I can't distill where I am but, I have used the "yeast balls" you can find in chinese, and I'm sure any asian grocers, to make rice beer/wine. It can come out pretty bland and sweet when very young, meaning the first clear liquid poured off as you see separation. Aged it gets floral and has like a slight sour, tropical fruit tang. Was made using steamed rice, fully cooked but not mushy. Easily finished in under a month but can set on the lee's a while with no problem. I've found that this is one of the cleanest tasting hot weather ferments I've seen. All in all good stuff. And yes, the rice you use changes the brew slightly.
How many required for formintantio
I made this and it has a very light sweet flavor to it. Any suggestions on oak choice (French, light toast, dark toast etc) to accentuate the flavor? Thx
Always love the videos!
I just got the yeast today, milled 3 kg of rice and poured over 5 l boiling spring water and stirred, added another 20 liter spring water and 20 gram hydrated yeast.
Planning on making soju.
Going to use column still to get 92-94 % alcohol, throw away the first 25 cl, then distill until temp drop, proof it to 42%, then age for 2 months with French oak tempered at 180c for 2 hours.
Looking to get that Hwayo Soju taste.
I'm starting a wash this weekend using the yeast balls. My local brew store got some in.. funny enough it's the same local brew store as bearded and bored.
I have yeast balls from a local Chinese grocer - like Jesse's yeast they contain the bacteria that breaks down starches and possibly proteins. Glutinous rice is not only a little sweeter, it isn't polished like regular rice so can be used without cracking, but cracking it is better.
I know this is from 3 years ago but I came into an 8 kg bag of "medium grain calrose brown rice". I was thinking about making some rice vodka. But since I've never done anything except sugar wash I didn't know how to go about it. I have a bag of red star yeast and yeast nutrients and some pectic enzymes. I also have about 4 lbs of cornmeal which I was thinking would give a sweetness to a rice mash. Or not. I would real like to hear what Jesse thinks but I'd like the groups advice too. You guys all rock and I value your thoughts and opinions. Thanks in advance.
If you work with koji, which might be a component of that yellow angel (haven't researched it), you could bust out sake in a little over two weeks, though ideally longer if you want it smooth. Anyhow, fermentation alone will get it around 20 percent. Distilling from there... Is beyond me. Thx for the video!
How would that go if you ran it in column still mode? As compared to a sugar wash.
Cheese cloth may help separate the cooked rice particles?
Bloody awesome video!
I am not a distiller, just a homebrewer looking to make something sake-ish.
Could you give me a rough rice to water ratio for something like that, please?
Great vid , very informative. And BEST laugh ever bro
With regards to the Boiled Rice. It absorbs a lot more water and swells. When I've make SAKE I have to press the rice to get the fluids out of the "porridge". In my case it is a mesh bad in a fruit press, but you could use the hang and drip method (twisting the bag to help speed it up some). Again, in the case of sake you then have multiple rakings trying to leave the settled solids at the bottom.
Transferring this to rice wine, I would put it in a bag (hang and twist), let it settle for a day and siphon off. I think you would up the output this way.
I wonder if toasting the rice would produce an interesting flavor on the spirit.
I was hoping for your opinion on the flavours of the 3 washes
Hi mate I have just bought a T500 still and i lovr the way you have adapted it to work a s a pot still i would be very interested i giving that a try. how ever how do you regulate the water flow through the condenser is there a liter per hour reading or do you use exhaust temp.
Would love to see you try the angel yellow label on a rye whiskey to see if that makes the mashing in less of a pain in the ass. Cheers!
I really liked the video.... But I loved the description, that makes it so much easier to try and do yourself. Now that you've done it would you suggest trying with more rice than you originally used?
It has Rhizopus which is Black Mold that grows on food. But this has completely different flavour profile compared to Japanese Koji rice for digesting starch, because Koji rice has another fungus called Aspergillus oryzae which is a white mold. So both of these starters Chinese and Japanese have different flavor profile.
Great video! I wonder if this type of yeast could be used to brew with "pearl" or "pot" barley using the techniques you demonstrated with rice? Would the resulting liquor be considered a 'whiskey' since it was made with barley?
What was the SG on each wash before fermentation took off?
There are no sugars to take a SG reading. The starches in the rice are broken down and converted to sugar by a mold and then the yeast turns those sugars into alcohol. Both processes happen simultaneously over time making it impossible to get a SG in the beginning.
@@AlbertCarterMSOM thank you. So if you were to make a rice wine (sake) using this yeast, it would be impossible to know your ABV.
@@theweekendwarrior6355 no, just your starting SG. I think you can use a refractometer for the final ABV.
I love that you mentioned Nigel Ng xD made me chuckle
I'm going to make this stuff. rice wine is insane, I'm using Japanese rice, and trying your method, I know when you tasted it, rice makes people go insane
Finaly you’ve got round to doing it. Fantastic, been waiting ages....
Glad it turned out well and you liked the product.
No mention of any off smells during fermentation that gets mentioned a lot.
Are you going to do a barley run too using it? I mean you have heaps of the Angel to play around with now 😉
Would also like to see a more traditional style. Wash rice (short grain sweet, pudding or risotto) or soak for 24hrs.
Drain. Then cook or steam.
Tip out and spread to cool.(no liquid) once cook spread over angel. And mix up.
If distilling on grain then put into bucket and wait 20 days to a month and then potstill. Or put in wide container and make a well in middle of rice. Once done ladle out liquid in well and potstill. Would love to see your take on that and tasting notes.
ruclips.net/video/Xl2C_f4zW2A/видео.html
Tested it with barley groats and barley flour, works fine with both. Flour provides 10% better yield.
nice vid , i have a ? about just normal sugar wash this is my 4th wash every single time is exactly the same ingredients same temp everything i take gravity measurements why are they so different in readings could weather /pressure have anything to do with it? my first wash was 1.070 my last wash was 1.120,could it be my rain water tank ph?
How does one add flavor like green apple to this soju.
Got me a bag of yellow angel on it's way, cant wait
This was way easier than making sake however the yeast and koji used makes a lot of flavours . The Japanese use a doubling method to ferment also to get the yeast used to high abv (15%) . Also they can ferment at cold temperatures to make interesting flavors
The yeast balls also produce a high alcohol of about 18% and the flavor is very much like SAKI. I've taken it to samplings, and most don't know the difference.
So far this is working great. Two days into fermentation and I have about 50 gallons of it going strong.
As a follow up here. My gravity ended at an astonishing 0.990. Nice and dry. Pleasant, but interesting aroma. It was definitely a bugger to get all the solids out and squeeze it through a bag, but seems to be totally worth the effort. I ran a stripping run of it and if I had to guess, I'd say I got just a little tiny bit less than I'd expect from an all-grain mash strip run- I get pretty good efficiency on those right around 80%, so I'd say this rice mash was a winner.
Thought I'd post another follow up. I ended up barreling 30 gallons of this at 62.5% about one year ago. I took out a sample, proofed it down and it's quite fantastic. Everyone who I gave tastes to thought it was great. It'll be going in the tasting room at 30-40 a bottle for sure. Thanks again!
I thought you had to use koji to convert rice starches?