Because this site cannot be complete without a beer hall!
i want this place to be our virtual tavern. Lest have a spirit of camaraderie as we discuss beer, wine , liquor etc etc that you make yourself, that you buyed and want to review. also share recipes, speak about cars, motorcycle, politics, women go at it at your heart content.
of course people are welcome to debate things but lets just keep it more relaxed and 'taverny' in spirit. lets have a good time and aquinte with each others in a good mooded fashion!
some of you may have seen my low tech 200L batch of bavarian wheat beer, if you havent i invite you to have a look if such things is of any interest to you (the project is now fully completed, so you will see it al worked out well)
https://bbs.dailystormer.com/t/ancient-alchemy-secret-man-transform-200l-of-water-into-200l-of-bavarian-wheat-beer-omg-anglin-gf-nude-pics-included-omg-update-1-bottling-final-update-first-pour/115579
for the grand opening of the tavern of course i come in with an exotic brew, Jiuqu ,or traditional chinese rice wine!
very easy to make, you only need 3 ingredient and you dont need to know how to brew!
first you will need the Jiuqu in itself wich is a mix of z certain mold and a certain wine yeast. its also commonly called 'yeast ball'.
i got 2 little bags of 2 balls from the internet for a few buck, but if you dont live in the middle of the forest like myself and you have big super markets with an asian food section you will find those for very very cheap.
but MOLDS you said? yeast i understand but molds???
ah! yeah, its very simple to transform the starch of any grain into a fermentable sugar you need to malt the grain so the grain will produce a certain enzyme that will transform the starch into fermentable sugar...but you wont have to do anything at all to your rice because 4000 years ago one chinese man discovered that his flooded granary turned into delicious mushy wushy rice that get your drunk and taste like flowery/cherry/tangerine so he kept a sample of that particular mold for further use.
that mold produce its own enzyme to go througth the wine...then once the fermentable is produced it can consume it because the wine yeast jump on it and transform it in wine immediatly...pretty convinient hein? no wonder why Chong kept the sample, pass it to Yi , Yi pased it to Guan....etc etc etc you got the point. it will do all the work for you
so if you look to make rice wine they will tell you that you need to use huge amount of balls per kilo of rice,,,of course its just a scam to sell you tons of the yeast/mold magic balls. All you need is 2 balls for any sized batch and here how its done
you cook a couple pounds of white rice, no salt no oil no nothing. cook it like you would do to eat it but add a little more extra water (just a tad its not critical you must only ensure the rice dont finish dry. so its done? stick a thermometer in there and when its under 100F you smash 2 yeast balls in a plastic bag until its ground to dust and sprinkle it in your rice. then put a cover over that pot. it have to be NOT airtigth as soon enough it will produce tons on gaz and if it cant escape the pressur will build up and it will explode!
what will happen is that you start a smaller batch of rice wine with little magic yeats...it will colonise that bucket and reproduce and 2 days later it will contain the equivalent of thousand of yeats balls. if you make a small batch thats the only step you will make
so now forget about it for one day, next day when you open it your nose will tell you that something is going on, but also your ears ,,,you will hear an angry fizzy bubbling going on, the small may vary from a little farty, then it will go to something smelling a bit like nail polish and alcohol : THAT IS PERFECTLY NORMAL DONT PANIC! those molds and yeast will release all kinds of sulfur compounds in the begining to break up the rice, it have nothing to do with the finished product. also you will notice that the rice is now bathing in liquid...thats the wine building up, dont mind the smell you can taste it now (as soon as the wine is produced it ready and at full strength unlike conventional wine)
you will also notice spots on the top of the rice that look gooey and a cream of yellow color...thats working its all making its magic....its now ready to be used to colonise the big batch
because i was busy i could only ake it the 3rd day...at this point the whole rice have lost its gummynes and is more or less a yellowy mass of rice slime floating on top of fizzy wine...and on top it now have blob of white mold...thats perfect
thats what it look like after 3 days...notice that it love warness so if its 70, 80f (20-30c) in the house its perfect and gonna perform fast
so now lets go into rice math...as the volume of cooked rice is needed as unlike regular wine no liquid is added , its only cooked rice. so here are the formula that will be praticle if you ever do this
1 lbs of rice= 2 cups (1 kilos 4 cups)
once cooked one pound of rice= 1.5L of volume
so my fermentor for this project is 60L(15.5 gal) so 60/1.5= 40 ...so that mean i will need 40 lbs (18kilo) of rice to fill it completly with cooked rice
pretty easy euh?
i could have cooked it in my fermentor as its the big aluminium pot i used to boil my beer in the other post if you remember it....why i dont do it like that? simply because in big quantity rice is extremly sticky and very hard to mix so it a big no no as we will need to mix the starter we just made earlier in.
so lets cook the rice , 2 shots in my biggest available pot will do (with one shot in a little pot on the side for it to fit flush(that formula of 1 lbs of dried rice= 1.5l of cooked rice will also be usefull to calculate how much you can cook by the size of your pot.
big batch or rice dont cook as quickly as smaller quantity, so you boil the appropriate amount of water, dump the rice in and put the fire to low and cover...check from time to time , anywhere from 15 min to 30 min later once the water is gone close the fire put back the cover and wait 30 min...taste it. it dosent matter if its mushy and all sticky as lommg as its well cooked and no crispy or crunchy. if its not cook the mold cannot make its magic.
so i dump that rice into 5 gal bucket to let it cool down, because if you throw in the yeats the yeast and mold will all die, you got to wait until its 100f or less. right now its boiling hot
transfer
throw all that gloppy rice in the buckets.
then you can wait it to cool down on its own (with a lid on to keep flies or anything that could infect your batch out) but rice retain warmness very long du to its mass....so if you dont mind set it aside it will be at 100F in 14-20 hours.
but if you want to finish it all in one day bring those bucket in the bathub and fill with cold water
after a couple hour lets see the temp
perfect , time to transfer in the fermentor and mix in the magic goo =)
hop! one bucket in now its all stuck together so you got to break it down and spread it as a layer (you need some manly tool a weak plastic ustensil will bend or break)
then you add one layer of the goo on top of that
then i repeat 2 more time as my batch is spread in 3 buckets
then at the last bucket just empty the wine of the starter on all that as well as spready the goo rice that remain on top
then you just have to put the lid over the pot .
i did this yesterday and today i can already hear some raging bubbling in there. i will take picture at later stage.
the result will be a yellow clear liquid like a liquor with 19-24% alcohol. nomally its mixed with water at serving down to 11-16%. but it can be served pure in shooter glass, its definatly rocket fuely and you dont wonder if it got alcohol, it definatly does lol (60l of cooked rice shall yield us 24L of wine or 32 bottles that is)
the taste is somewhat of white wine mixed with orange flowers tangerines/citrus and fresh cherry...its those mold i spoke about that turn something as bland as white rice into a fruity deligth. the taste is still very smooth and crisp, its have a come back at it kind of taste.
in later stage i will show you how to harvest the wine, harvest the yeats and mold(so you dont have to keep buying the yeast balls and also all what you can do with the big ball of rice gum that will float in your finished wine(thats all that will remain of the rice at the end) it has many use and its delicious to eat in many forms.
thank you for your attention and i will keep you updated. that was the taver grand opening, chip in and contribute all you want in any way you want including the discussions mentioned above.
