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Re: Mash not required

PostPosted: Sat Feb 15, 2020 7:25 pm
by Wobblyboot
Rice wine generally gets to 18-25%. Keen as to try this as rice is good price here and makes a awesome whiskey or neutral :handgestures-thumbupleft: I saw that yeast long time ago an didn’t realize it had enzymes in it, similar to yeast balls :violence-smack: will be getting some soon (u sorted out customs yet Andrew?) well done teddysad :handgestures-thumbupleft:

Re: Mash not required

PostPosted: Sat Feb 15, 2020 7:46 pm
by Andrew
Just waiting for this corona thing to slow down and allow the Chinese to start production and shipping .
Customs say I shouldn’t be a problem

Re: Mash not required

PostPosted: Sat Feb 15, 2020 8:34 pm
by Teddysad
2 x 500g packs arrived in my mailbox on Thursday

Re: Mash not required

PostPosted: Sat Feb 15, 2020 8:41 pm
by Wobblyboot
Teddysad wrote:2 x 500g packs arrived in my mailbox on Thursday

U getting shafted stig, it been coming in for yrs :handgestures-thumbdown: customs should already know what it is :naughty:

Re: Mash not required

PostPosted: Sat Feb 15, 2020 9:19 pm
by Teddysad
Teddysad wrote:2 x 500g packs arrived in my mailbox on Thursday
My yeast fridge now has over a dozen different varieties with which to play

Re: Mash not required

PostPosted: Sat Feb 15, 2020 9:23 pm
by bluc
Coffee how you going with this???

Re: Mash not required

PostPosted: Sun Feb 16, 2020 2:01 pm
by Teddysad
Todays result::
From the Wheat ferment (5kg crushed raw wheat,)
22l of drained mash into the stripper and output 4.1l of low wines as 39%.
This is starting to be pretty consistent.
I now have the 2 corns to do cooked and uncooked.

Re: Mash not required

PostPosted: Mon Feb 17, 2020 5:26 am
by Lesgold
Hi Teddysad

Results look very good. Thanks for doing these experiments. Just a quick question. If the yeast is converting the starch, has the grain changed much in the fermenter? For example, has it broken down into a sloppy mess or changed colour? Would be interested to see the result of fermentation and your comments on what you think is occurring.

Cheers

Les

Re: Mash not required

PostPosted: Tue Feb 18, 2020 2:01 pm
by peter01010101
Arrived today, ordered on Ebay on 28 Jan.

Very technical instructions '....Dosage: 0.2 - 0.6% of stuff....' :geek:
Hmmmmm gotta get some stuff. :think:

Re: Mash not required

PostPosted: Tue Feb 18, 2020 2:09 pm
by peter01010101
Teddysad wrote:Solid ferment for the rice

https://youtu.be/IVB7jgZ54-w


Teddy, how did the rice turn out? (Volume / ABV)
Great thread, thanks for the effort with all this.
Cheers
Peter

Re: Mash not required

PostPosted: Tue Feb 25, 2020 3:57 am
by danwbrews
Hey all,
Great stuff here. I've been intrigued with making Chinese Rice wine for years. So this is something that sounds interesting. I've had ferments as high as 16 to 18% using the medium rice balls purchased from Asia360 web site. The Angel product looks like a more refined source of enzymes and yeast. The rice balls were not that expensive but required one or two balls, crushed, per 4 cups of dried then cooked rice (enough to fill a gallon wide mouth jug about half to 3/4 full).

I've spent a few hours looking up a distilled spirit called Baijiu (BYE JOE) found on Angels website. Lots of basic stuff but no real substance just method.
From what I've read, ya'll that are trying this are on the right track. I'll be following this.

Great Stuff!
Dan :handgestures-thumbupleft:

Re: Mash not required

PostPosted: Tue Feb 25, 2020 3:51 pm
by Teddysad
peter01010101 wrote:
Teddysad wrote:Solid ferment for the rice

https://youtu.be/IVB7jgZ54-w


Teddy, how did the rice turn out? (Volume / ABV)
Great thread, thanks for the effort with all this.
Cheers
Peter

Sorry for slow reply Life has got in the way last few days.

My rice ferments are now sitting nicely clearing and I will rack off tomorrow.

Looks like I will have about 40 litres to strip so will use the big unit (50l boiler and 100mm column )

Will report from there

Re: Mash not required

PostPosted: Tue Feb 25, 2020 6:41 pm
by Wobblyboot
peter01010101 wrote:Arrived today, ordered on Ebay on 28 Jan.

Very technical instructions '....Dosage: 0.2 - 0.6% of stuff....' :geek:
Hmmmmm gotta get some stuff. :think:

:handgestures-thumbupleft: Didn’t know rice in chinese translates to stuff in English :teasing-tease:
danwbrews wrote:Hey all,
Great stuff here. I've been intrigued with making Chinese Rice wine for years. So this is something that sounds interesting. I've had ferments as high as 16 to 18% using the medium rice balls purchased from Asia360 web site. The Angel product looks like a more refined source of enzymes and yeast. The rice balls were not that expensive but required one or two balls, crushed, per 4 cups of dried then cooked rice (enough to fill a gallon wide mouth jug about half to 3/4 full).

I've spent a few hours looking up a distilled spirit called Baijiu (BYE JOE) found on Angels website. Lots of basic stuff but no real substance just method.
From what I've read, ya'll that are trying this are on the right track. I'll be following this.

Great Stuff!
Dan :handgestures-thumbupleft:

Look up shochu.

Re: Mash not required

PostPosted: Tue Feb 25, 2020 8:01 pm
by wynnum1
shochu. can be made from pearled barley but try buying at a cheap price but if could get the machine to take the outer coating off would be worth using.

Re: Mash not required

PostPosted: Wed Feb 26, 2020 2:09 pm
by bluc
When you said crushed corn is that milled fine or just feedstore cracked corn?

Re: Mash not required

PostPosted: Wed Feb 26, 2020 2:39 pm
by Teddysad
I put it through the muncher to be like this
milled maize.JPG



When I buy it it is like this

premill.JPG

Re: Mash not required

PostPosted: Wed Feb 26, 2020 3:16 pm
by dazzerthemighty
would milling finer than as just the bought cracked feed comes just speed up the ferment ?

Re: Mash not required

PostPosted: Wed Feb 26, 2020 3:47 pm
by Teddysad
dazzerthemighty wrote:would milling finer than as just the bought cracked feed comes just speed up the ferment ?

I believe it will also increase the efficiency and yield. My runs with the liquid enzymes certainly showed this but I found too fine a grind ie meal had a glugging up effect

Re: Mash not required

PostPosted: Sat Feb 29, 2020 1:06 pm
by peter01010101
Teddysad wrote:My rice ferments are now sitting nicely clearing and I will rack off tomorrow.

Looks like I will have about 40 litres to strip so will use the big unit (50l boiler and 100mm column )

Will report from there


I have an all rice ferment underway - at the 7 day mark now.

I used 6kg of the cheapest Aldi white long grain rice I could buy ( I think it came out about $1.15/kg) which I ran through my grain mill. This broke the grains up to much smaller pieces (Sorry, I should've taken a pohoto :angry-banghead: ) which I put straight into the fermenter with about 4L of hot water and topped up to the 25L mark with cold tap water @ 1 tsp DAP. When the temp dropped to 30*C I pitched 45g of the Angel yeast.

Airlock activity within about 6 hours. On the third day of fermenting at room temperature (about 22*C in my laundry) the airlock activity ceased. I installed a heat belt & temp controller and found activity started again about 28*C, so I set the temp at 32*C and its been bubbling away nicely since then.

Today, day 7, I opened the fermenter to give it a stir and was surprised to find that a lot of the rice solids have dissolved - maybe 60% or more. The wash is milky, though fermentation is still active. I will leave it another week or so at that temp and check again. From what Teddy said the wash should clear once fermentation has finished.

Cheers

Re: Mash not required

PostPosted: Sat Feb 29, 2020 1:18 pm
by Br00ksy
Wow thats amazing :handgestures-thumbupleft:
It really munched up that rice :dance: