Aussiedistiller, Home Distilling, Moonshine, Home Brew

Happy as Larry here!

I put rice in the brevel rice cooker, cooked rice, cooker went to ' keep walm ' and I forgot about it... :o

Woke up in the morning, walked passed it while makeing coffee.... :o :o , First thought was, I wonder what temp that rice is at....

Measured with infrared thermometer..... 65c ! :smile:

So I added ~ a 500ml jug of malted barley and topped up the water to the top, so it was a thin soup, closed the lid and left it on 'keep walm' and went to work.

Came home 9 hrs later and measured the slightly brown liquid on the top with my refractometer..... 1.090! :dance:

Holy smoke this stuff is sweet!


Time to make some Asian style liquor. Re-hydrated some yeast I found in an Asian grocery store with walm water and..... sweet chilli sauce ! :)) (hey it said no preservatives!)

Bubbling away nice atm. I'll keep making batches and top up the demi to get enough...

1090!

Jeezus, how thick is it?

Not thick at all....

brown liquid on top was like water...

I mixed it all together after that reading and still got 1.09

Must be a fluke....

do you know the proportions?

I'd be interested in doing some rice wash, it's available for around $1 a kilo if you buy by the sackful, and i have plenty of barleymalt.

Cooking would be easier than corn i'd reckon.

Have you ever tried rice wine?

I'm not saying it's cat's piss or at least a domesticated cat closer to a infested bush feral I'd reckon.

won't make any difference pulled off at 95%
All who've done it say it makes the most wonderful soft vodka

ok,

I'd be intrested to here the end results...it clearly different to the stuff I've tried.

Is there a recipe for this sort of brew be keen to understand what else is in it?

bt1

Japs call it shocku and other Asian countries have other names for it . Waikerie gliding club was the only bar in SA that had sakie on tap :puke-huge: distilling it could only improve it ;-)

Being an all grain brewer for many years now, I have discovered that flaked rice is probably the easiest form of rice to use in a mash.

Rice in its natural form must be gelatinized so the starches become fermentabe sugars. In the process of flaking the rice, the rice is heated to a gelatinsed state and then 'flaked' which is the process of the rice being rolled through heated rollers, which flatten and dry the rice in the one process to give you the rice flakes.

If you use flaked rice as an adjuct in a normal malted barley mash, hold the mash at about 67 degrees C for an hour and a half and then sparge, you will notice that the hydrometer readings a surprisingly increased. Even the use of 1/2 kilo in a 5 kilo mash makes one hell of a difference.

I'll certainly be giving it a whirl when I do my first grain wash. :-D

Racked it last night.

its smells BAD :puke-huge:

I'm gona leave it for a it to clear and run it even tho it smells like puke.

I made it, I gota drink it, thems the rules..... :))

law-of-ohms wrote:Racked it last night.

its smells BAD :puke-huge:

I'm gona leave it for a it to clear and run it even tho it smells like puke.

I made it, I gota drink it, thems the rules..... :))

All washes irrespective of what they are made up from is extremely similar to making beer. You have a mixture of fermentable sugars that are awaiting to be fermented. Air born bugs and unwanted yeasts can cause massive problems. You must be scrupulously clean and wash your fermenters out with a great deal of care ( I use Caustic Soda).
I have discovered over the years that the biggest problems folks have is the cleanliness of the taps in the fermenters and the tap threads of the fermenters. There can be some real nasty bugs lying in there just waiting for you to feed them some nice sugars and away they go. :handgestures-thumbdown:

I am of the opinion that a wash can become infected exactly in the same way that a beer wort can become infected. And, it's very easy to have a wort/wash infected if you don't pay attention to cleanliness. Once those unwanted bugs get a hold you your precious brew, the good bugs (yeast) don't stand a chance in the battle.

Keep those fermenters clean. :handgestures-thumbupleft:

Well I distilled it on the weekend.

Got 2L @ 40%,

Taste is really really really bad!

I think there was some vinegar conversion happening, it cleaned my very dirty still very well!

Going to keep it for another cleaning run plus mix with white vinegar / water.

Shame it turned out nasty.
Shouchuu is really nice - it's a great izakaya drink.
Much better than sake. (i guess i shouldn't have gone to that sake festival in Niigata and gotten sick of it :P)

Maybe it needs to be made in a more sanitized environment.
Also - it's usually diluted weaker than how we drink our spirits - down to 25-35%
And maybe some traditional maturing methods will help

Had some sake last night and all I could smell in it was tails! Tasted ok but the smell was shit and it was a decent tanaka joint

sam_and_liv wrote:Had some sake last night and all I could smell in it was tails! Tasted ok but the smell was shit and it was a decent tanaka joint

Sake is fermented but not distilled - thus it does have tails, and heads and everything :teasing-tease:

law-of-ohms wrote:Well I distilled it on the weekend.

Got 2L @ 40%,

Taste is really really really bad!

I think there was some vinegar conversion happening, it cleaned my very dirty still very well!

Going to keep it for another cleaning run plus mix with white vinegar / water.

40% sounds like you've really only stripped it , not likely to taste that amazing or even any good why not just run it back through for a spirit run and make an assessment of it then before writing it of as a fail , Just saying...