rice based wines

Discussions of interest about making wine, cider and other fermented beverages

Re: rice based wines

Postby oldbloke » Sun Aug 13, 2017 22:30

Really enjoyed this thread
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Re: rice based wines

Postby Rolfster » Mon Aug 14, 2017 14:54

oldbloke wrote:Really enjoyed this thread


I agree, this is great!
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Re: rice based wines

Postby tonyhibbett » Wed Aug 16, 2017 13:12

Cheers for that!
Fermentation continues, although the sg remains at 1030. It seems like the sake version of a malolactic fermentation.
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Re: rice based wines

Postby tonyhibbett » Fri Aug 18, 2017 13:47

I combined it all with the initial trial brew and added sulphite to eliminate any bacterial fermentation but it carries on fermenting, producing an unusual white sediment and a delicate flavour.
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Re: rice based wines

Postby tonyhibbett » Wed Aug 30, 2017 20:14

It continues to ferment but is becoming slightly clearer.
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Re: rice based wines

Postby tonyhibbett » Sat Sep 02, 2017 13:45

I racked it off the sediment. The sg is now down to 1.020, which means the alcohol content has increased another 2%. The vinometer reads 16% abv, the highest I've ever got.
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Re: rice based wines

Postby tonyhibbett » Wed Sep 13, 2017 15:18

It's now over 6 weeks since I started and it is still fermenting and has become almost transparent. The vinometer now reads 18% abv!
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Re: rice based wines

Postby tonyhibbett » Fri Sep 22, 2017 11:07

SG is now down to 1012. Curiously it now tastes sweet, which means that the starch conversion is now complete and fermentation continues. The abv must now be close to 19%.
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Re: rice based wines

Postby tonyhibbett » Thu Sep 28, 2017 14:35

There was a bit of sediment. Racking seems to have finally killed off the fermentation, leaving a medium wine. Technically this is mirin, a sweet Japanese rice wine, used for cooking. I filled 7 x 500 ml beer bottles, which should be left to mature for 6 months. A fascinating experience.
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