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.

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!

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

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.

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.

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

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

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.

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.

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

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

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.

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.

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.

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

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

Nice...we allways make like this way...after adding the yeast,we close it and letting the yeast do his work,after 3-7days we add sugar syrup/water,close again and letting the yeast and the sugar water do their work,and then after 10-20 days we boiled the water(only the water)and there comes out pure alchohol👍

What's the alcohol level you reach?

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

You are supposed to use Koji to break down the starch to turn to sugar, then the yeast can turn the sugar to alcohol. just look up rice koji on google or type in Aspergillus oryzae.

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

Usually people in my country eat it the fermentated rice and eat it with another steamed rice, some kind of dessert, but many people make it for drink to ^^

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

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.

Whos in here because of quarantine liqour ban?

"Stream your rice" classic. And, interesting!

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?

Its not that i didnt respect you, its just " why not use a simpler method/equiptment". hope we'll see a simlper equiptment which anyone can use on your next videos.. best of luck and so much love from..... Aizawl, Mizoram..

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

this is almost the same with our traditional way of making rice wine..nice sharing

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

In Vietnam we usually make wine the same method with black glutinous rice too!

step 10: Distill

I drink a bottle of rice wine before I go in to perform surgery. It relaxes me. Don't want shaky fingers when you are operating on someone!!!

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

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

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

Similar to wort(Sato)​ in Thailand But wort in Thailand is easier to make What is more delicious is Khao Mak (that is, for the first 3 days of wort brewing). It's a probiotic sweet, very sweet taste and a faint alcohol smell.​

Great job. How long can this wine be kept?

you are supposed to use Koji to break down the starch to sugar so the yeast can turn the sugar to alcohol. just look up rice koji on google.

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 many cups of uncooked rice did you start out with. I'm going to try this because you don't have to add sugar. This could be a nice recipe for ATSHTF. Have you tried adding sugar? What was your ETOH content?

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

A few issues with this...1) how much uncooked rice did you use? 2)how much yeast did you use? 3) how much fluid/water did you put in with the rice in the fermentor?

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

if your using blueberries to flavour your rice wine you dont need yeast either ... the mold on the skins will ferment the rice no torubles just takes a bit longer is all

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

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

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

Why is this making me imagine an animated movie with mix of freaky friday and time travel

Wonder how the rice smelled like when you squeezed it

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

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.

How long does the wine last after a bottle is opened? How long does it last unopened? Does refrigeration extend it's life? I just finished pasteurizing. Thanks for the video. Easy to follow

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

From a child I've been curious, I've loved kung-fu all my life. Always wanted to taste it

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

This looks easier and tastier than brewing sake.. We'll give that one a try.

I only clicked on this to be the millionth view

Instead of waiting for it to settle, you can alternatively filter it with muslin cloth.

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

lol! we used to make this in the 60s as a young 15 year old! we used real wine yeast and added raisins! That wine made us quite drunk! yes, those were the days....

Easy, he says. Haha!

In Assam(India) we also maid this type of rice wine..but we call it rice beer

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

I would pasteurize with the lids open the methanol would evaporate than freeze distill it so it wont go bad.

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?

wait what about the sake thats in the bucket?

Rock lee would like to know your location

This song is heard on so many asian related videos yet not one channel has the grace to either credit the musician, or at least fill us in on some deets over the background music. You'll gain a lot more positive attention that way if you DO run into a copyright claim.. I'm not b*tching anyone out but straight facts homie. I'd be choked if sum1 used my song and didn't credit me, I'd feel walked upon indeed. Use my content yeah, but u gotta credit folks Cheers mate brilliant vid

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

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

the music is the bomb. traditional Japanese!

Sake is a very interesting wine. The Sake's that I've had have been incredibly thick, almost syrup like. They taste kind of like rice water that has been boiled with malt liquor. It's not bad, and definitely best enjoyed warm. I tried drinking chilled sake and it fucked my stomach up.

Can you just use regular yeast?

I love this music.

That aint so easy to make, believe me.

I want to start making this this week but not sure if it'll ferment well in the cold weather of London. Average room temp now is about 18-19 C. But then again, I don't want to wait till summer lol

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

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

I'd run it thorough a still first.

No need to clarify it! It will be a drink AND a meal at the same time with the bonus effect of alcohol :D

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

Wow I'm indian-Nepali and we also make our liquor the same way..but the only difference is that we keep it few weeks lesser then shown in video.. and here we call it Nigar.. rather than rice wine..

Technically it is beer not wine.... Wine is made from fruit, beer from grain....

Please put the Arabic translation. I am a good follower of you and benefited from you very much ... Thank you, always with success and success.

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

I am watching this due to lockdown and research purposes. My drinking problem has nothing to do with it.

Using only 2-3 cups of rice??? I thought we were going to make wine. What yeast is that? I don't read Japanese, ETC. You rinse with hot water and stick your hand in the bag. I am a home wine maker and we don't do these silly things. Go ahead and use regular quart beer bottles with screw tops.

Great music compilation. Going to try this soon! I would like to know where the music came from. I found it very relaxing.

在中国大陆，我们把这种酒叫做：甜酒 （一种带有甜味的酒，最大产地为：中国湖北），而中国制作、爱喝纯米酒（低度烈酒）的地区为：中国广西、中国广东，以广西纯米酒为代表。

Is there really only yeast in that package ? I suspect an addition of Amylase or some secondary organism like the fungus traditionally used for the production of rice wine. Yeast on its own is not able to digest starch, so only the sugar already available in the rice would be turned to alcohol (you might end up with low alc content and high starch content, which might be the reason why you don't fill the container with water, otherwise you would end up with even lower alcohol content, maybe at 2-3%.) So while this method might work, it would be much better to add Amylase in any form (either as pure enzyme or with the help of some secondary organism) into the mix, reducing starch content in the final product to zero and either result in higher alcohol content, or more volume of final product.

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

Very good, only thing I do not like is that you use paint strainer and boil it, paint strainer looks like made of plastic, how can you boil plastic?

Show how to make sweet wine.

Wow . . . Lou paani in our state . Horlang in Karbi Anglong dist. Atupi dhoribo issa goise .

I'm using Thai glutinous rice. I give you an update in a few weeks time. Have you tried distilling your rice wine?

Cambodian make this too but with some sort of black rice.