Rice vodka

[Wobblyboot]

There was very little heads and tails, it’s was smooth straight outa 2” pot back then. Will run it through 4 plates and see if it ages a bit more this time :teasing-tease:

[orcy]

Sounds super interesting. I might have to give it a go.

[Nino]

Sounds super interesting. I might have to give it a go.

:text-+1:

[Wobblyboot]

The yanks grow alotta rice and say it makes a great vodka or neutral but they use the easy to get there enzymes which are cheap for them but expensive here. A pack of 10 yeast balls cost me $3.35 last week :D
And I doubt next batch will last any longer than 1st did

I drank all of that in 4 days with help from a mate 8-} was more like rice whiskey, was very smooth :handgestures-thumbupleft: life got in the way but back into this now. This time is 4kg rice, big handful of rice hulls to help with draining and full pack of balls crushed. Temp is set between 23-25 in 25l fermenter..slowly bubbling away and will see how it goes

I'm guessing it didn't have time to mature on oak ... of any kind?!?!

If I make enough tho it might :happy-partydance:

[wynnum1]

How about wheat malt and rice using the diastatic power of the wheat malt what do you pay for the rice as if you buy the malted grain in bulk it not that expensive compared to the price of the rice.

[Wobblyboot]

I paid $26 for 20kg of jasmine rice.

[Dyno]

Has anyone used Koji rice as part of this recipe? Sounds like the go to me. Apparently about $20 kg from Asian grocers but wouldn’t need that much in a brew. I have some literature about it being used to imitate dry ageing with meat due to the enzyme it has in it. Grind it up to a flour, spread it on all sides of meat and chill for up to 24hrs and let it do its magic . It’s used in fermenting soya bean an all that other Asian stuff.
Is the enzyme the same as what’s in those rice balls yr talking about?

[Wobblyboot]

I think it is same dyno :handgestures-thumbupleft:

[Dyno]

I think it is same dyno :handgestures-thumbupleft:

Sweet. I thought there must of been a connection somewhere. I’m going to get some Koji this weekend an try out the ageing trick on some cheaper steak cuts.