Aussiedistiller, Home Distilling, Moonshine, Home Brew

Have some jasmine rice and yeast balls. Am looking to make a neutral outa them, can anyone help with a detailed recipe for them. Thanku if u can :handgestures-thumbupleft: it's on my need to try list :-B

http://homedistiller.org/forum/viewtopi ... remus+rice
And
viewtopic.php?f=25&t=3307&p=51946&hilit=rice+vodka#p50867

I'd like to revisit this type of wash - but only if I could find an easy way of separating the wash from the liquid.

Thanks, will go through it and see what I think :handgestures-thumbupleft: am aiming to find a workable recipe for rice!

If you do please post it.
:handgestures-thumbupleft:

Will do, and thanks, got some reading to do here but I think I'm on right track.

I did like the kamakazie fly in there, no other place for it to die :teasing-neener: am thinking of cooking 10kg rice tomorrow night, 2 packs yeast balls, 1 teaspoon citric acid. See how that goes.

I did see that it can go to 20% so I will add 10l of water as well. Dunno if it all right but only 1 way to find out

Nooooo
If you run to that high an abv you are looking for off flavours \
Stick to under 12% unless you want the yeast to shit in your wash.

I read that rice wine has highest abv. No added sugar. More water will dilute it.

Do whatever you think.
If you use bakers yeast you can stress it out.
And as one wit said if you stress your yeast out it will shit in your wash.

Hi mate.
I did the continuous rice wine recipee
At first the liquid drained easily, although over time ot turned into an impossable porridge.
I did however make a nice rice whisky.
I like the flavour of rice so i dodnt want to strip it to vodka.
Chinese rice balls have a very high alcohol tolerance. Much higher than bakers. I beleive at one point the output from the rice mash was 20%+
Good luck

my friend lived in the jungle in some third world country for a year doing volunteer work. they use to drink rice that have been fermented in coconuts, she said it tasted horrible but a little bit went a long way.

Rice gets gluggy because of all the starch yes?
Would dropping some form of enzyme in there
to convert it help?

Also what are these yeast balls you have?
Are they better than lowans in general?
If they can handle 20% wash with minimal off flavours their may be potential there for all the members who are restricted to small boiler sizes.

The yeast balls i used are from the aspergillus spp. Available at mosr asian grocers.
These critters do there own starch conversion before consuming the sugars and making alcohol.
A member of another site has had sucess with liquid enzyme and rice doing a tradition a mash although suggested that it was worse than corn to work with

I did see that meathead. Was very interesting reading. Am cooking rice now, :think: 10kg is a shitload of rice to cook with what I got here :scared-eek: am gunna do 5kg instead tonight! Will ask some mates wife's on best way to cook those amounts on w'end. Will use full pack yeast balls, 10 of them. Some citric acid and some dap, water to cover rice, add crushed balls when cooled down. And hope for best :think:

Trying to put pic on but it's saying file too big.

Am cooling last batch now. Then will add water and everything. Bit of Epsom salts too. Should I rehydrate yeast balls? How if so?

I got a large rice cooker from aldie cheap. Made life easy.
I used 20kg over a coupe of months. Started with about 8kg in the fermenter and added rice as it sunk. No additives where used as there are plenty of nutrients in the rice. I just used rice and yeast balls. Got about 25l @ around 20%+ before i got feed up with the gooey porridge and ditched it. In hindsight it would have been good in a thumper.
Goodluck.

Dont think you want to add anything.
Just crumble the balls between layers of rice.
The aspergillus species is fairly slow as it need to convert starch as it goes.