You cannot use regular yeast, the yeast balls have another mold in them that breaks the starch down to sugars first before the yeast eat the sugars. Also you do not need to add water.

Mr. Woo, I have mad levels of respect for you. I've been working from a very Western, barley focused brewing tradition for the last 25 years (which, I fully acknowledge, is younger than the traditions developed by a number of people groups in Asia). This method you demonstrate, your attention to cleanliness and sanitation, and using paint straining bags, which are the exact same things they sell at home brew supply stores, but for a much higher mark-up, speak to your ingenuity, your attention to detail and your problem solving skills. Also, you used common equipment that most kitchens have, which, to me, is the piece de resistance. Thank you so much for sharing this technique with the world. I can't wait to try it out.

we'll definitely be having rice issues at home now hahahaha

Summary: 1. Steam rice 2. Spread it for cooling 3. Sprinkle yeast on it 4. Put it in a air tight container while putting yeast 5. Open after 21-30 days 5.5.. rice should float on top 6. Strain the rice in another big container 7. The wine can be drinken (optional) 8. Put the wine in fridge for settling for 1-2 days 9. Pasteurize(heat) it upto 60°C or 145F.

I stumbled upon your video, the title interested me. My Mom who is now 86, used to make rice wine when we were growing up. She didn't have the equipment you had (airlick, carboy, etc) but I remember her rice wine tasted so good. I always wanted to learn how to make it....so thanks so much for posting the video! God bless!

Don’t forget to mention, super clean EVERYTHING hands tray etc. recommend using glass, not plastic and let the rice cool to warm before adding yeast.

Used Black Rice created beautiful juice color and rich taste as well for sure. Cheers.

Wow what a nice flippin song!!!! A unique , fresh sound. I really liked it. Thumbs up.

Cook the rice, let it cool down for sometime, spread it on a flat clean surface, add the yeast balls as per the quantity demands, keep the rice covered in a container, basket, bucket etc, and wait for a week or so. So simple ,I do it several times a year.

I just bottled my wine today and it turned out a cloudy milky colour. Probably 12-13% in strength, sweet, slightly tart, but not much other flavour. I would say considering all I did was leave it in a bucket for about 3 months it was pretty damn easy to make. I had a lot of rice mash left so used muslin cloth and funnel to strain it into the bottles. For my next batch I will try distilling it. Thank you for sharing this video.

Awesome video. Clear, concise procedure and a great sound track 👍

if you don't have a lot of yeast for your big container of rice, you can start with a small container first, and you can reuse the ferment rice to start with a big container.

how long do you stream the rice for? and how many mbps does it require to stream said rice?

Are you kidding me? My whole life i was raised by cleaning rice by rinsing it and using the finger method. And all you did was use a strainer.

Great job. How long can this wine be kept?

Hey I hope u can answer me. My rice devolop black spots on it. I scrape it off but rice underneath is fine and smells great. What to do?!?!

Best without words.no mention of quantity of rice to be used.

in indonesia we use almost the same method to make the "Tape Ketan" well the diference is the rice type, we use "Ketan Rice" because its taste more. White or Red ketan rice is not making any diference, and its making a nice amount of sweet liquid for just a few day. we also use cassava to make another type of "Tape" we call it just a "Tape" or "Peyeum" its also make sweet liquid well its fermented by yeast. Try search it on KZfaq maybe someone make the video or google it. Note: we make it not to drink but to eat it as a snack, but its ok to drink it if u want. I recomend to try Tape Ketan and Peyeum if you visit Indonesia, come to west java to taste the real thing. thanks

or you can freeze it and pour off the concentrated alcohol, then you don't have to worry about it spoiling. Or just freeze it halfway if you don't want it too strong. High alcohol content will still prevent spoiling.

What do you do with the left over rice solid? Can you sun dry it and then use it as a starter for next batches in making rice wine?

do we need to distill too or we can use strained wine.

I thought this would be quick and easy . But if I have to go through all these, then I will make sure to start a whole alcohol business.

usually how much weight ratio between rice and ball yeast? is it true that overdosage ball yeast make bitter taste? thanks your video

Hi Can we return this wine into vinegar?how that

Did you add water before putting the air lock on the bucket?

"get a paint strainer and clean it with hot water" :S I think using muslin cloth would be much preferred, made for cheese processing.

Interesting method. Side note: you know you have a weight problem if traditional Asian music makes you hungry. XD

How many whistles if cooking in a pressure cooker?

Did you pasteurize the blueberries or pasteurize mixed together?

What's the alcohol level you reach?

Just a tip. If there is enough space behind your refrigerator, you can place it there. It’s warm enough for the fermentation to take place

do you add any water, or does the water from the rice seperate?

So the the liquid at the end is from the water absorbed by the cooked rice?

Hi again it has just been over two weeks, I have squeezed and repeatedly filtered and bottled. But I did not bothered to pasterise. Just put them straight into the fridge. After a few days later in the fridge. I just tasted it... it's nice and sweet and it has carbonation ( it's fizzy). What do you reckon.

Any substitute for asian yeast ball?can't find in my place. Does it works the normal dry yeast??

what type of shop or from where I can buy yeast?

How about the rice? Did you use it? Salam.suka beda from.bali

Im here coz of the quarantine in the Philippines.. haha😂😂. I can drink my rice wine after the quarantine.

You don't mention adding any water to the fermentation vessel. Is the liquid just the residual from the rice cooking process? Or did I miss a step?

How to store this wine & how long it can keep

Great video! What about the taste...mind to explain? Thanks!

Thank you for teaching haha Let me start but one day I will die in the bottle 😂😂🚶🚶🚶

That kind of yeast in my country called “ragi” and that will make rice fermented become sweet my grandmother alway make “ tape ketan” ( fermented glutinous rice) in eid fitr so sweet

Is it necessary to uee Chinese yeast can't we use normal yeast .?

Any one tell me can I use by product in poultry feed how tested rice DDGS plz tel me it was good or not in my poultry feed I mean rice DDGS

The work 'EASY' was added in the title for the purpose of irony.

What is the background music title, i liked it.

Can I use regular yeast and what about sugar

"Stream your rice" classic. And, interesting!

Don't you mean sak- NO, RICE WINE!

Curious what the alcohol content was that you ended up with? Thanks for posting.

Where did you buy the yeast?

Whos in here because of quarantine liqour ban?

I'll Share this video to my friends in riyadh saudi...

where can i get that airtight bucket and airlock; please.

So do i have to rinse the rice

I streamed my rice on FB Live but it didn't work :(

Wonder how the rice smelled like when you squeezed it

can i use bakinh powder instead of yeast

What temperature does the yeast need to propagate?

You don't say to add any liquid other than what's in the cooked rice, but you seem to get an unreasonably large quantity of liquid in the end. What's up with that?

step 10: Distill

can I use regular yeast if I cant get those Chinese yeast balls? and how much should I use?

What if we dont have chinese yeast balls any substitute?

Pandai bikin lihing juga pula ni urang putih. Tapi lain macam ow warna lihing dia.

I only clicked on this to be the millionth view

can we use again the rice to make another........after making rice wine

When I was a Alki I use to make my own wine never made rice wine tho might try to make some this summer

We've different definition of the word 'EASY'! Thanks for the effort!

Who in their right mind decided to consume the cloudy piss colored water at the bottom of old rotting rice they probably forgot about for a few months? Whoever that was, had a happy surprise.

What is that white color...name

what kind yeast do i need

Filipinos knows to make it in saudi it was very strong that video i can say it is 100% pure but they say you can adjust it, i try 100 pure before drink we add an apple juice

Easy, he says. Haha!

I live in South Africa, and rice fermenting balls are not available in this country. What else can I use to obtain fermentable sugars from the rice?. If I malted some maize and mixed it with the rice, would the amalase generated work on the rice? Please help.

If I use dry yeast,how much can I use for 1 kg of rice??

Great video Nick. I was the first person to sell the Yeast Balls on eBay. (seller name jak1010) and still do. Have you ever made a batch that included Red Yeast Rice?

I’m sorry but I must have missed the easy part!

I wonder how does it tAste I think I might try this

What's the yeast ball to rice ratio?

Can you just use regular yeast?

Rock lee would like to know your location

I would try and throw the end product through a water filter pitcher. Homemade alcohol undistiled can sometimes be a bit rough to me.

Can I use an airtight jar?

In Sarawak, we call it tuak. There is a potent next version of this.

CAN WE GET SUMMOAR RASS WAN?! (if you get the reference you're awesome hahaha)

Thank you so very mich.going to make a batch up.should be ready for xmas

Do you happen to have the name of the first song? Great video!

That aint so easy to make, believe me.

I'd run it thorough a still first.

Can i use another type of yeast?

can u make rice wine without washing i'm kinda lazy today and the next week

That did not look "easy." I'll stick to buying my wine from the store.

I guess you still have lots of starches that hasn't converted into sugar.

How many days thats you have to wait

Can I use any kind of rice?

the music is the bomb. traditional Japanese!

Ok, the only intelligent thing I saw after mounds of sanitary screw ups was pasturizing. Good boy!

What yeast should I use

Can you tell me about rice wine made from north east of india