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.
@HauptJager7 жыл бұрын
Where can you order the yeast balls?
@nickwoo27 жыл бұрын
HauptJager eBay
@HauptJager7 жыл бұрын
nickwoo2 thank you. have you ever tested you ABV of your rice wine?
@killerqueen18197 жыл бұрын
nickwoo2
@moim226 жыл бұрын
I used ativated yeast !is there any danger of methanol ?
@CelticShae5 жыл бұрын
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.
@muhammadwaseem3505 Жыл бұрын
Can you sher cell no plz
@random-content6969 Жыл бұрын
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.
@realbrooklynjes10 ай бұрын
THIS IS WHY I JUST BUY IT 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
@chewyengchong386210 ай бұрын
How many kg of rice?
@random-content696910 ай бұрын
@@chewyengchong3862 just buy 1kg or a big packet and spread it evenly. It looks like a lot cuz that guy spread it
@raghar35465 ай бұрын
Can u explain wat he pasteurised
@random-content69695 ай бұрын
@@raghar3546 he heated the wine bottle at 145F Don't forget to surround it by water bucket
@ABab-jf2jb4 жыл бұрын
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!
@micdynasty64384 жыл бұрын
Cheers to Mum
@ImSandiHuang2 жыл бұрын
you "God blessed" someone for teaching you making booze...
@kussybone76366 жыл бұрын
we'll definitely be having rice issues at home now hahahaha
@benjimankekou56553 жыл бұрын
Hahaha...agree....
@user-no9im9px6e3 жыл бұрын
I don't get it
@jvp97034 жыл бұрын
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.
@rdgurule2 жыл бұрын
It is made from rice so yeah. Not much flavor. 🤦🏼
@jvp97032 жыл бұрын
@@rdgurule Commercial rice wine does have unique flavours. It's just difficult to make a good version at home.
@lotus12192 жыл бұрын
@@jvp9703 glutinous rice will yield sweet wine.
@jvp97032 жыл бұрын
@@lotus1219 A family friend of ours makes glutinous rice spirit (distilled) in the style of Southern Han Chinese. It has a very aromatic bouquet. The sweetness in a wine though would be due to incomplete fermentation. There is also a dessert recipe whereby the rice is only allowed to ferment for a few days creating a sweet and mildly alcoholic treat. Have never tried it though because I'm wary of diabetes.
@ChristoKiwi6 жыл бұрын
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.
@Diycrazystuff6 ай бұрын
He pasteurized it after that, which wouldn't help kill any bacteria and prevent it from growing
@hendraawaw42188 жыл бұрын
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
@joeditomtallongan8 жыл бұрын
in some parts of the cordillera, philippines, we call it tapey or tapoy and limpos, just curious you call it tape ketan.
@hendraawaw42188 жыл бұрын
joeditomtallongan yes its almost the same thing but in indonesia we have 2 variant of tape, i already say it was peyeum from cassava and tape ketan from "Ketan Rice". here some peopple call both of them simply tape/tapay/tapey, but sundanesse call peyeum for tape made from cassava. "Ketan Rice" its different from normal rice
@hendraawaw42188 жыл бұрын
+ariean rachmat yes that's true
@RoninIncubu7 жыл бұрын
Wait, but isn't it haram? 🤔
@kenonifty7 жыл бұрын
So do Christians. So do Buddhists - Vietnamese eat meat. I know Hindus who eat beef. The whole world is full of hypocrites.
@Durian1st5 жыл бұрын
Used Black Rice created beautiful juice color and rich taste as well for sure. Cheers.
@user-no9im9px6e3 жыл бұрын
I made makgeolli and my Vietnamese mom thinks it's drink for pregnant women or something XP
@miktartaram39754 жыл бұрын
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.
@paulchao39659 жыл бұрын
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.
@Fetzenwolf9 жыл бұрын
Phalla Woowood Thanks! I will try it soon. At the moment I collect even more information.^^
@kellyli18988 жыл бұрын
How would I do that--just add some of the fermented rice to new rice? Does the ratio matter?
@kellyli18988 жыл бұрын
Jed Jackson Thanks!
@ziy4ng4 жыл бұрын
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
@alemeli3 жыл бұрын
Thanks
@skvariar80984 жыл бұрын
Best without words.no mention of quantity of rice to be used.
@3okayy7 жыл бұрын
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.
@tommybro53134 жыл бұрын
r/humblebrag
@jen24053 жыл бұрын
Jeez yeah me too i didn't know we can wash it in this wasy 😅
@smallFrie432 ай бұрын
りすをししゆすれつん
@tomken8dy9 жыл бұрын
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.
@tomken8dy9 жыл бұрын
***** I never googled it but it's rather strong wine, bordering on hard liquor. Tastes very strong too.
@tomken8dy9 жыл бұрын
***** Homemade stuff is very satisfying when it turns out right and often you automatically know the right way if you do it the wrong way first. Or you could just buy it. lol
@devesh64138 жыл бұрын
you mean it's ok if we put additional process liquor?
@tomken8dy8 жыл бұрын
darma pal If you want the full (concentrated) original flavor, just freeze concentrate. 100 proof vodka will preserve any kind of fermented drink but why ruin it?
@kalleager48398 жыл бұрын
+Emre How did it turn out?
@shahriarimtiazsahil41314 жыл бұрын
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.
@pouyan_m4 жыл бұрын
You think this is hard ? Easier wine than this would sugar and water wine
@thedude47954 жыл бұрын
less work than i do every day
@korosheht54464 жыл бұрын
Its actually has the less work than any wine
@Kojtxiv55554 жыл бұрын
Fucking lazy
@MaZEEZaM8 жыл бұрын
"get a paint strainer and clean it with hot water" :S I think using muslin cloth would be much preferred, made for cheese processing.
@nickwoo28 жыл бұрын
+MaZEEZaM the paint strainers are nylon and they work for me but use what you like.
@Cankuwicasa6 жыл бұрын
Probably cheaper too.
@Chemeleon155 жыл бұрын
MaZEEZaM I know this comment is quite old, but when he said “clean” he meant “Sterilize” You’d have to do the same with the muslins as well. Both could be vectors for cross-contamination otherwise
@martinanastacio50405 жыл бұрын
Also, remove watches, bracelets, rings from your hand when preparing food (or wine) because bacteria dwells in them. Wash hands, don't forget.
@povnw89856 жыл бұрын
Awesome video. Clear, concise procedure and a great sound track 👍
@micky85653 жыл бұрын
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👍
@666m1113 жыл бұрын
What weights/ volumes of each do you use please? I have a 30l bucket, hell of a lot of turbo yeast and lots of rice. I'll buy the sugar/ honey
@simonboissonneault44388 жыл бұрын
What's the alcohol level you reach?
@ahrze8822 Жыл бұрын
3 or 5% maximum
@robertcorbell10067 жыл бұрын
Interesting method. Side note: you know you have a weight problem if traditional Asian music makes you hungry. XD
@tambourineman66537 жыл бұрын
lmao
@ragimundvonwallat89616 жыл бұрын
ive been found out
@wyrefrog6 жыл бұрын
It will never go away even if you are thin. I've always been fit and I get hungry every time I hear traditional music that corresponds with a cuisine I like. Which is basically every cuisine. #fatsoul
@graphene14874 жыл бұрын
I have a huge weight problem. She's a great cook though. TOTALLY KIDDING.
@ianwilliams4874 жыл бұрын
G'Day,didn't think about it to you mentioned it,,, But every time i her oriental music,,i reach for Chinese take away,,they do good food,
@vandyniyomkham50326 жыл бұрын
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.
@nikigamer_826 жыл бұрын
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
@raditya56634 жыл бұрын
Ragi is used for fermentation like tape singkong or tape ketan. But are this kind ragi use for making wine?
@alexanderaaron79304 жыл бұрын
@@raditya5663 yup in some places in Indonesia they also make this kind of wine, named Ciu or Arak Beras, it was basically just like this rice wine ;) (sorry for my bad english, I'm also an Indonesian :P)
@mrsalai39913 жыл бұрын
What if i dont have that kind of yeast? Is there a substitution? Pliz hlep. Can i use a yeast used for baking?
@mrsalai39913 жыл бұрын
@@alexanderaaron7930, hlep me outm
@alexanderaaron79303 жыл бұрын
@@mrsalai3991 sry, I don't know if there are any substitution to this kind of yeast
@judas_riot4 жыл бұрын
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 ^^
@pandalover3556 Жыл бұрын
I remember mom used to make it in small batches and she used to let me try and taste the rice in small portions and it was delicious!
@thehungrydog69904 жыл бұрын
Im here coz of the quarantine in the Philippines.. haha😂😂. I can drink my rice wine after the quarantine.
@korosheht54464 жыл бұрын
Hi bro i have a problem with this i make the rice wine in three ways one of them was this one in the video the 2 other is becamed white like in the cid but third one became brown do you know what i have to do
@asmh1203 жыл бұрын
Bro where did you get the yeast?
@adammc19179 жыл бұрын
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.
@nickwoo29 жыл бұрын
if you like it then keep drinking it. if you plan to bottle it and age it I would pasteurize it.
@nedabanu54235 жыл бұрын
Pote
@robertjenkins54405 жыл бұрын
Sounds to me like you bottled rice champagne...sounds interesting to me...was it good?
@barelyfree94275 жыл бұрын
When the yeast makes poops out the alcohol (for lack of a better term lol) it makes gas...which is why you need the airlock to release said gas. That constant gassing of your liquid essentially carbonates the beverage. So what you're noticing is quite normal.
@gutenman71125 жыл бұрын
you put it in an airtight bottle ? that increases the CO2 contained in your wine , thats called carbonated drinks, usually u do that with champagne or beer but anyway , you need to let the "air" from the inside get out, dont worry about it getting too much air from the outside .. eventually the pressure beetween CO2 comes out and oxygen getting in your wine will be stable.. I mean if theres too much CO2 from your bottle ..
@clifjonejontilano35784 жыл бұрын
Whos in here because of quarantine liqour ban?
@krakensic6694 жыл бұрын
Me and I did a poor job at this 😢😞 it smelled bad and I threw it out
@clifjonejontilano35784 жыл бұрын
@@krakensic669 oh sorry to hear that..what i had observe about making wine is they are so miticulous about cleanlines, any unwanted micros present in untesils will ruin the fermentation..try to clean and sanitize all the gadgets involve in the process and should cool down very well the rice before proceeding to next step..i tried ginger beer, try it, it might work for you
@krakensic6694 жыл бұрын
@@clifjonejontilano3578 thanks m8 I'll give it another go
@binsmendoza8174 жыл бұрын
me ahahaha
@manjinderchahal52934 жыл бұрын
In india have homemade liquor make from sugercane
@btbarrett10774 жыл бұрын
"Stream your rice" classic. And, interesting!
@RapFaChanel4 жыл бұрын
Easy way to make rice wine kzfaq.info/get/bejne/hNeJZZRjuLa4nqc.html
@korosheht54464 жыл бұрын
@@RapFaChanel irani?
@GregZuro8 жыл бұрын
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?
@nickwoo28 жыл бұрын
+Greg Zuro That is the amount of water in the original cooked rice. 1 cup of rice will absorb 1 cup of water. The fermentation process will break down the rice into sugars and then into alcohol so you get most of the water and what sugar turned into alcohol in the end. So you should end up with the same amount if not more rice wine as water that you started out with.
@GregZuro8 жыл бұрын
Thanks for the clarification. It seemed like a bunch more liquid than could have been in that rice! :)
@nickwoo28 жыл бұрын
Yeah the first time I made it I added water to it because I thought the same thing you did but it didn't turn out well.
@GregZuro8 жыл бұрын
Thanks
@thedude47958 жыл бұрын
+Greg Zuro Son, loose the attitude.
@muanzovaralte74835 ай бұрын
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..
@shemeleke14384 жыл бұрын
Pandai bikin lihing juga pula ni urang putih. Tapi lain macam ow warna lihing dia.
@lai71384 жыл бұрын
Pikir cincai ka wkwk
@JafrinJChannel3 жыл бұрын
this is almost the same with our traditional way of making rice wine..nice sharing
@phiphi47014 жыл бұрын
Thank you for teaching haha Let me start but one day I will die in the bottle 😂😂🚶🚶🚶
@Leetee19833 жыл бұрын
In Vietnam we usually make wine the same method with black glutinous rice too!
@gabes20957 жыл бұрын
step 10: Distill
@gregcase11627 жыл бұрын
Gabe S you can distill it but this kind of alcohol doesn't need distillation to be safe to drink. Distilling this wine would be like distilling beer... or wine.
@jackmehoff67677 жыл бұрын
Greg Case the point of distilling it isn't to make it safe it's to give it a higher ABV.
@stephenlopez89396 жыл бұрын
A sake moonshine sounds great 👍
@dreamhunter22316 жыл бұрын
Ngupe Venuh If you had have hallucinations, there must have been something wrong with your wine.
@jacobkudrowich6 жыл бұрын
Dream Hunter sounds like methanol poisoning to me
@765lbsquat2 жыл бұрын
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!!!
@prateeksinghal21854 жыл бұрын
The work 'EASY' was added in the title for the purpose of irony.
@korosheht54464 жыл бұрын
Its pretty easy actually
@zamadladla8266 жыл бұрын
Wow what a nice flippin song!!!! A unique , fresh sound. I really liked it. Thumbs up.
@bilbo_gamers64179 жыл бұрын
Don't you mean sak- NO, RICE WINE!
@bodogospelchurch96824 жыл бұрын
Ohh you mentel
@picgmr15754 жыл бұрын
there are many types of rice wine, sake is only one
@otacon10244 жыл бұрын
Well, since we're being pedantic... sake is just a generic term meaning "alcohol", rice wine would be nihonshu.
@zacharyshort3843 жыл бұрын
@@picgmr1575 'Sake' in Japan is just a general term for alcohol, so it would be more accurate to say there are many types of sake. Awamori, for instance, is a type of rice wine and is also sake.
@lukchinmai96223 жыл бұрын
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.
@carynmartin60532 жыл бұрын
Sounds very similar to kombucha
@nishavasaikar28054 жыл бұрын
Great job. How long can this wine be kept?
@vandyniyomkham50326 жыл бұрын
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.
@scottyplug7 жыл бұрын
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?
@nickwoo27 жыл бұрын
nope no added water
@ABVInTheHydrometerJar7 жыл бұрын
haha i want asked you about water too.
@jasonK8127 жыл бұрын
scottyplug good question.
@shengsheng50206 жыл бұрын
No need to add water... just squeeze it after the fermentation...
@user-no9im9px6e3 жыл бұрын
Korean makgeolli does use a bit of water and mix it in the beginning..
@maggiehammer97294 жыл бұрын
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?
@nickwoo24 жыл бұрын
I use a 5 pound bag of rice so 16 cups I believe. I have tried adding sugar because it gets to 12 to 15 % by itself.
@ekopriyono2000id8 жыл бұрын
usually how much weight ratio between rice and ball yeast? is it true that overdosage ball yeast make bitter taste? thanks your video
@wecuyler4 жыл бұрын
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?
@yewleong263 жыл бұрын
If you got the right Yeast, 10 gram of yeast is enough for 600 grams of unboiled rice, a bit more yeast is ok no harm done and according to this video he didn't Add water in it
@carynmartin60532 жыл бұрын
I had the same questions and I still don't understand how much of anything he used. Also, can dry instant yeast be substitute for yeast balls?
@carynmartin60532 жыл бұрын
I had the same questions and I still don't understand how much of anything he used. Also, can dry instant yeast be substitute for yeast balls?
@alfredotejada2845 жыл бұрын
Any substitute for asian yeast ball?can't find in my place. Does it works the normal dry yeast??
@korosheht54464 жыл бұрын
I used the bread yeast cuz we dont have any thing to make wine so everyone in my country use the bread yeast and its still working
@ang29754 жыл бұрын
Try an Asian market/store.
@alfredotejada2844 жыл бұрын
@@korosheht5446 i must have to try next time, thank you
@0623kaboom6 жыл бұрын
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
@loubna84 жыл бұрын
We've different definition of the word 'EASY'! Thanks for the effort!
@waitaminutewhat62104 жыл бұрын
😂😂😂😂😂
@Topherofthewoodz6 жыл бұрын
So the the liquid at the end is from the water absorbed by the cooked rice?
@user-sg2yt6nc1z4 жыл бұрын
I streamed my rice on FB Live but it didn't work :(
@tanduay5years4 жыл бұрын
Hahahahahhaha
@shaunoslade69423 жыл бұрын
bwaahahahahahaha I had to go back and check freaking halarious
@jaspherbarcelon90753 жыл бұрын
Why is this making me imagine an animated movie with mix of freaky friday and time travel
@MonoYort7 жыл бұрын
Wonder how the rice smelled like when you squeezed it
@alexanderaaron79304 жыл бұрын
Smelled like shit but sweet believe me, I smelled it before
@Smart-Towel-RG-4002 жыл бұрын
When I was a Alki I use to make my own wine never made rice wine tho might try to make some this summer
@NotSoCrazyNinja5 жыл бұрын
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.
@dbradley90786 жыл бұрын
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
@tomtaki81725 жыл бұрын
Daniel Bradley after extraction in simple method only 24 hours but it can last for years though u may extract it little by little
@edelvinmendoza93187 жыл бұрын
I'll Share this video to my friends in riyadh saudi...
@cariblink545 Жыл бұрын
From a child I've been curious, I've loved kung-fu all my life. Always wanted to taste it
@crisboy23mendo648 жыл бұрын
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
@ChrisPBacon-rs9iv7 жыл бұрын
your completly bullshitting you cant reach higher then 95% without special labratory setup or using labratory grade desicants and moleclure sleives
@crisboy23mendo647 жыл бұрын
+Chris P. Bacon i see it and taste it myself it just made by locals soo hard but its true the strongest wine i try
@ChrisPBacon-rs9iv7 жыл бұрын
+Crisboy23 Mendo its not 100% if its as strong as you say its actually 95%
@dickfitzwelliner28076 жыл бұрын
No way it's even close to 100%, what you had wasn't even distilled. Most sake's I've had, which isn't many were around 15% or so if I remember correctly.
@nikmuhamadizzat99036 жыл бұрын
Chris P. Bacon try first bitch you will know
@YaoiMastah7 жыл бұрын
This looks easier and tastier than brewing sake.. We'll give that one a try.
@blase-zl9lc5 жыл бұрын
I only clicked on this to be the millionth view
@theskyspire7 жыл бұрын
Instead of waiting for it to settle, you can alternatively filter it with muslin cloth.
@charliehos39365 жыл бұрын
I’m sorry but I must have missed the easy part!
@mrjohny29934 жыл бұрын
Easy part is to spend 5 dollars and n buy a can
@korosheht54464 жыл бұрын
Its easier to make than any other wine
@harryviking63475 жыл бұрын
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....
@SchakalGold5 жыл бұрын
Easy, he says. Haha!
@blahblahblahblah28375 жыл бұрын
Compare this to making a decent tasting beer or (grape) wine and yes, this is easy.
@bikashpatar83685 жыл бұрын
In Assam(India) we also maid this type of rice wine..but we call it rice beer
@daveyenjan13875 жыл бұрын
In Sarawak, we call it tuak. There is a potent next version of this.
@shemeleke14384 жыл бұрын
Yg apa? montoku ka buss..😂
@msjane25582 жыл бұрын
Not the same.. Tuak need water n sugar.
@sleeptime54645 жыл бұрын
I would pasteurize with the lids open the methanol would evaporate than freeze distill it so it wont go bad.
@KB4QAA5 жыл бұрын
There isn't enough methanol to worry about.
@jasonK8127 жыл бұрын
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?
@nickwoo27 жыл бұрын
Jason not the red rice but I have tried the angel rice laven and that worked well
@jasonK8127 жыл бұрын
nickwoo2 very cool. If you have interest, let me know and I'll send you a bag for free. Same recipe... You still use regular rice and yeast balls but, you add the RYR to the batch. Turns the wine red , makes it stronger and adds a fruiter flavor profile.
@nickwoo27 жыл бұрын
cool I will have to try it some time.
@jasonK8127 жыл бұрын
nickwoo2 Is there a way to communicate privately so I can send you a bag by mail? It'll be cool if you can use it and make a video.
@nickwoo27 жыл бұрын
You can email me at woometalworks@gmail.com
@picgmr15754 жыл бұрын
wait what about the sake thats in the bucket?
@uchihaobito95035 жыл бұрын
Rock lee would like to know your location
@naveenraj96884 жыл бұрын
Naruto
@DailyBunny964 жыл бұрын
😂😆😁 so would tsunade
@witch7983 жыл бұрын
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
@OutcastAngelV7 жыл бұрын
CAN WE GET SUMMOAR RASS WAN?! (if you get the reference you're awesome hahaha)
@ongwienkai25614 жыл бұрын
Great video! What about the taste...mind to explain? Thanks!
@adhd58658 жыл бұрын
the music is the bomb. traditional Japanese!
@sethmullins83468 жыл бұрын
The method with the yeast balls isn't japanese, it's chinese.
@adhd58658 жыл бұрын
But the music is Japanese.
@sethmullins83468 жыл бұрын
Just Japanese in a general sense. Simply Asian music. Sounds more Chinese to me.
@MrGamerman0018 жыл бұрын
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.
@bearsaremonkeys8 жыл бұрын
This isn't sake.
@scp049hasbreachedcontianme98 жыл бұрын
+perleatsworld It is actually. Rice wine is a term used top clarify drinking Sake, so yes, it is sake.
@bearsaremonkeys8 жыл бұрын
+Aaron Cyro no it isn't. They're close but they're not the same. Here's a few reasons why: A. Sake is a Japanese word. This is not a Japanese preparation. B. Sake is made using koji (aspergillus oryzae), while this is used with jiuqu (which does include aspergillus oryzae, but also includes rhizopus oryzae and saccharomycopsis fibuligera). Different bacteria make different liquors. For this reason, this, I believe, is referred to as Lao Zao, not Sake, due to the usage of the yeast. There's a few other reasons but I'm not going to pretend to know the specifics. All sake is rice wine, but not all rice wine is sake.
no the yeasy balls also have a mold that is necessary
@causeofcurse7 жыл бұрын
Isn't yeast itself mold?
@nickwoo27 жыл бұрын
Yes yeast is a type of fungus but there is a different species that breaks down the starch first.
@corneliusbrown31127 жыл бұрын
bull shit yeast is yeast
@nickwoo27 жыл бұрын
the yeast balls have more than just yeast they have flour and a mold as well.
@MulderXfile4 жыл бұрын
I love this music.
@WindDancer4357 жыл бұрын
That aint so easy to make, believe me.
@mikeschmidt88027 жыл бұрын
Lala Shelala Easier than traditional methods I suppose.
@muhammadmuizkhairulamri14936 жыл бұрын
this video is barely 6 mins. how it is not easy
@NotSoCrazyNinja5 жыл бұрын
If you want easy alcohol, search youtube for the youtuber doingitcheap and his wine. I made a batch and it was literally the easiest thing imaginable. Sadly, my roommate drank it all before I had a chance to try it. He got wasted and said it was delicious lol.
@nixonsmateruby15 жыл бұрын
It is actually easier than the video because you can drink it as soon as rice floats. Could be a a few days. The rest is just for clearing or aging process. Stick demijohn in chest freezer to clear and you have rice wine in a week.
@kidlikerizzle7 жыл бұрын
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
@larrytischler87697 жыл бұрын
I think wine making shops across the pond have heating pads for your problem. (Wishing you good wine making from Texas.)
@Hawaiian_Shirt_guy7 жыл бұрын
can you put it right next to a heating vent, steam pipe, or radiator?
@kidlikerizzle7 жыл бұрын
Thanks! It actually took me 7 months to start this.
@whateverchannel41505 жыл бұрын
It will be ready in winter too.. best to have it bit warmed.... with meat best ... We usually ferment only for 8_10 days only...
@DragonAurora7 жыл бұрын
That did not look "easy." I'll stick to buying my wine from the store.
@johndavies76087 жыл бұрын
I make my own "hard cider" that is easy. Sorry it's in metric. 10 litres of apple juice, 10 litres of water, 2 kilos of sugar, 2 tablespoons of regular yeast. Mix it all up, wait 30 to 40 days and you get over 18 litres of 12% to 14% alcoholic cider. Works out to about a buck a bottle.
@gellatoo87446 жыл бұрын
Davies what is the receipe for 2 or 3 litres ???
@caniget1ksubfornothing3005 жыл бұрын
Actually im a home brewer too and i liked to experimenting ciders, mead, sake etc. And yes its mostly because alcoholic beverages is banned in my country
@willmach79465 жыл бұрын
I would try and throw the end product through a water filter pitcher. Homemade alcohol undistiled can sometimes be a bit rough to me.
@peteon4wheels6275 жыл бұрын
I'd run it thorough a still first.
@user-qo7qt3wq7h Жыл бұрын
No need to clarify it! It will be a drink AND a meal at the same time with the bonus effect of alcohol :D
@Thereisnorules6 жыл бұрын
I guess you still have lots of starches that hasn't converted into sugar.
@sangitathapa67784 жыл бұрын
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..
@mahrufurrahman97594 жыл бұрын
Nigga?
@pinburg5 жыл бұрын
Technically it is beer not wine.... Wine is made from fruit, beer from grain....
@bobsagget8235 жыл бұрын
no.
@user-ej6un3qu4q3 жыл бұрын
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.
@lillolallo48733 жыл бұрын
Wait arbian and drinking...... *AL- QAEDA OPEN UP*
@wumbology31093 жыл бұрын
Hmm sus.
@BasicPsychology1019 жыл бұрын
Ok, the only intelligent thing I saw after mounds of sanitary screw ups was pasturizing. Good boy!
@Chronically_ChiII8 жыл бұрын
What were these sanitary screw ups?
@OneOfDisease7 жыл бұрын
adding flavor that was hand crushed after pasteurizing seemed like a screw up to me
@Chronically_ChiII7 жыл бұрын
It was crushed with a potato masher. You can also just clean your hands thoroughly and it will do the job well.
@allensmithphotography7 жыл бұрын
As a brewer, the only questionable thing I specifically saw was the hot water into the bottles. And that is simply because there was no warning of not to use boiling water due to high risk of thermal shock breaking them. I would think, anyone who is cooking in any fashion would be washing their hands thoroughly.
@casse14586 жыл бұрын
Basic_Psychology lol
@albmesair4 жыл бұрын
I am watching this due to lockdown and research purposes. My drinking problem has nothing to do with it.
@technologygurureddy19464 жыл бұрын
Bro did u find any way to drink in this lockdown. Period
@albmesair4 жыл бұрын
@@technologygurureddy1946 By the time I'll be able to drink my produce, situation would be normal. But at least I'll be able to stock up for the next wave of apocalypse.
@amenoa32934 жыл бұрын
I already made this wine n it tastes gud
@larrytischler87697 жыл бұрын
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.
@Romanslost5 жыл бұрын
How do you know that it was 2-3 cups of rice? I'm here in the comments trying to figure out the amount of rice needed. While the video is somewhat informational, the measurements are severely lacking.
@TJBall-go3gv4 жыл бұрын
Great music compilation. Going to try this soon! I would like to know where the music came from. I found it very relaxing.
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.
@Hawaiian_Shirt_guy7 жыл бұрын
The yeast balls contain mold as well. As yes, you can make it with ale yeast and amylase enzyme, or if you can't find any amylase, just crush up a few beano tablets.
@stanpollard9 жыл бұрын
Thank you so very mich.going to make a batch up.should be ready for xmas
@JackChenX7 жыл бұрын
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?
@nickwoo27 жыл бұрын
many plastics have melting temps above 100C and the strainer i used was nylon.
@durbaroyghatak65365 жыл бұрын
Show how to make sweet wine.
@susantaanthony34435 жыл бұрын
Wow . . . Lou paani in our state . Horlang in Karbi Anglong dist. Atupi dhoribo issa goise .
@adammc19179 жыл бұрын
I'm using Thai glutinous rice. I give you an update in a few weeks time. Have you tried distilling your rice wine?
@nickwoo29 жыл бұрын
distilling is illegal in the US as of 2015 without a large amount of permits and taxes payed. I am trying to get it legal for homebrewers to distill alcohol without the permits and taxes up to about a 50 gallon a year limit. If you live in the US I encourage you to contact your senator and representative to try and change the law.
@adammc19179 жыл бұрын
It legal in Nz. And only need a licence just to sell.
@nickwoo29 жыл бұрын
man you are lucky! The alcohol laws in the US are so convoluted and ass backwards because of prohibition and fear mongering, And selling alcohol don't even get me started, taxes, inspections, papers, more taxes.
@ChristoKiwi6 жыл бұрын
nickwoo2 “land of the free” bahaha
@GrillWasabi7 жыл бұрын
Cambodian make this too but with some sort of black rice.