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Thank you for watching our video, The rice we used is normal polished white sticky rice. Don't use steamed, par boiled or enriched (Govt. Suply) rice. You get the normal white sticky rice every where. It should be white colour, the colour is the best option to recognise the white sticky rice. It will stick all together when you cook it.

@FoodiesWok thank you will try your way

Please note: If you making primary step with Malt please note this important step. When you mixing the Malt powder with steamed rice, the rice should be medium hot which approximately 40 - 60°C for best result.

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Thank you for watching our video, There is no expiry for properly prepared wine. If you kept the wine under 25°C (max) in a dark and clean place, it will remain for thousands of years. Once you opened the bottle or container in room temperature you should use it, that is the reason wine always keeps in small bottles.

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Click on like takes a second, probably it took some time to reply by typing for your specific question.,🙂

Thank you for watching our video, Yes, you can make it with Baker's Yeasts. But without Yeasts not possible. taste also will be different than special wine yeast. The ABV of wine will be very less, may be 4 to 7%.

Welcome to our Channel

Thank you for watching our video, No, Yeast is a mediator in wine making process. Yeasts never remained in a finished wine. Wheather its die or strained out. Now coming to your doubt about liver damage. All types of alcohol is harmful to liver or health in excess use, wheather its cough syrup or paracetamol, these also harmful to liver in excess use. You can google it. In wine case, you can dealcoholize the wine if you want zero alcohol healthy wine with all goodness. But you can't do it on liquor.

Thank you for watching our video, No Yeast can't use instead of Malt, because both are different and the use also different. Yeasts can't ferment any grain directly, Yeasts consumes only sugar. And Malt's duty is saccharification of grain. Watch our video once again then you come to know the process. You get lots of Rice Wine Videos in TH-cam using Rice Yeasts and Sugar, actually Yeasts eating Sugar and releasing Ethanol and Carbon Dioxide nothing is happening to Rice in that process, and people think it's Rice Wine. Wine Making is Science and it's very interesting too. Please visit our channel for more interesting videos. Thank you.

You're welcome! Hope you enjoyed the video, try it and let me know your results.

Thank you for watching our video, History says, Malting and using for brewing is a ancient technique, documentation says it's invented inbetween 5000 - 6000 years ago in different part of the world. (Asian countries to Italy)

Fix a airlock system and do follow up as shown as in our video

@FoodiesWok i check airlock ant not problem

Which Yeasts you used?

@FoodiesWok homemade liquid yeast from raisins

Raisins means dry black grapes with seeds, right? If you made it dry grapes, there is a chance to include eliminating content (Sulphur Dioxide) which is a preservative can be disturbed your wine fermentation. Yeasts strain from fresh grapes is the best and recommended option. But don't worry about your wine don't open your container for some days if it is not spoiled. If it is clean and clean keep it for two more weeks and taste it. Let me know how it's taste like.

Thank you for watching our video, As per our recipe we got 14% ABV. It's depends on the fruit you choose and sugar quantity.

🙂

Thank you for watching our video, You get Sparkling Wine Yeasts in online store. Click on link below. www.arishtam.com/product/sparkling-wine-champagne-yeast/?srsltid=AfmBOorGb42AnZNdjIiUd49Jy5cl4uCFvlQENNrSXtELiJh96K1xkVkC

Thank you for watching and appreciation of our video, Please share our video to your friends and relatives to support us 🙏🏻

Thank you for watching our video, Camphor tablets for what purpose? No need to add it.

Once the primary fermentation is done, you must be fixed a airlock system, otherwise your wine will convert into vinegar gradually.

Thank you for watching our video, We have used yeast in this wine making. Requesting you to watch entire video without skipping. But we have used wild wine yeast which cultivated from Green Grapes (also known as White Grapes). Watch this video and also read the comments whoever tried and succeed to make Wine Yeasts at home. th-cam.com/video/GY6Tn-i7cSM/w-d-xo.html

I think you didn't watched the full video, she added the yeast strain and it's also mentioned in subtitle.

Thank you for watching our video, Your appreciation strengthen us to make more traditional video recipes like VCO. So share our video to your friends and relatives to support us 🙏🏻

Thank you for watching our video, Yes, only stirring is required for 3 days.

Thanks for the clarification!​@@FoodiesWok

No need to mix daily for fruit juice fermentation. First 2 - 3 days only after that you have to fix a airlock system on container or transfer the fermented juice into an other container with airlock system as shown as in video.

Thank you for watching our video, Sultana is popular name of Golden Raisin or White Grapes.

Yes, you can add extra yeast on primary fermentation at the time of filling grated apple and boiled and cooled water into a glass jar. You get Apple Wine Yeasts or Cider Yeast online.

10% ABV. It can be vary as per Apple's sweetness. You can add little extra sugar to increase ABV.

Thank you for watching our video, It's dry wine, because we kept to complete 100% fermentation. If you want sweet wine, you can back sweet it.

Thank you for watching our video, As per our video recipe the Rice quantity is 1 kg.

Thank you for watching our video, Yes, it contains 10 - 12% alcohol, but you can do dealcoholize the same. Heat the wine in a stainless steel pot at 75°C till the evaporation starts. Keep it for 30 minutes and allow to cool. Taste the wine, if the wine tastes bitter add some sugar and enjoy 0% alcohol wine.

Thank you for watching our video, We will try add CC on video.

Thank you for watching our video, Wine Yeast is itself in Grape Skin, which I used to ferment in my process. It's a ancientl method of wine making which home wine makers are following for years.

@FoodiesWok yes i know but you wash the grapes!

Even you washed the grapes in boiled and cooled water then also the Wild Yeasts remaining on the grapes skin.

@FoodiesWok So you say that even after washing, the yeast remains on the grape skin and ferments?

Yes, ofcourse, until you kill Yeasts using any chemicals or hot water.

Thank you for watching our video, We can't Stop weevils attack on food grains or pulses without infusion of insecticides like flour manufacturing companies do. Only organic tips are... 1) Keep in airtight container 2) Maximum dry to harden the grain 3) fry on minimal heat to make it 0% moisture. 4) keep the container on clean and dry place.

Thank you for watching our video, Yes, we can also eat the rice after the Rice Beer extraction. It's very good for gut system. In Japan the fermented Rice is a main dish and delicacy.

Thank you for watching our video, if you like our video, please share our video to support us. Total fermentation process is 30 days. Step timing is clearly mentioned in description box.

Thank you for watching our video, This is the traditional and easy way to make Rice Wine

What was the alcohol percentage at the end

@@normansenanayake5158 Thank you for watching our video. 12.5%

Nice video. Wow. Calm nerves and precision is of the essence to get this wine done. Well-done ❤

That's why I prefer to just go to the wine store and buy some 😂😂

Thank you for watching our video. Yes you can make Vodka and Whiskey from Barley Malt. You may be heard about Malt Whisky.

Thank you for watching our video, Answer to your question is the first step in this video, 1) Crush the Coconut 2) Remove the Coconut meat by grating or cracking. 3) Grind little in a mixer grinder or by stone. 4) Squeeze the grinded Coconut to extract the milk by the help of a Maslin cloth or by hand. That's all you got the Coconut milk. Follow our video.

It can be happened if your Apples are less sweet and more sour taste. Strictly follow our recipe with good quality of Apple (means matured juicy). Once primary fermentation is done (3 - 5 days as per your room temperature) immediately transfer the clear fermented juice into an other container for secondary fermentation. But it's only applies for wine making process. For distillation after completing the primary fermentation you can strain the mixture and start distillation.

@@FoodiesWok ahh so the secret to better tasting apple wine is having the right kind of apples then, as for distillation i learned that waiting for the mash to settle and clear up without much suspended yeast makes a better tasting product than ppl who rush

For distillation, don't wait for clearing top part. Just mix altogether and strain it and transfer the mixture into distillation pot. With a controlled distillation process you get good aromatic alcohol. Please note: the very first product coming out from distillation unit on 65°C called Methanol (it's a highly toxic poison, throw it out) Second one at 72°C is called Ethanol - which mab be 30 - 35% ABV. If you double distilled it you get 45 - 60% ABV as per your fermentation done. We never encourage home distillation because of the dangerous hidden on this process. A little mistake can loss your Eyes or even death. If you don't know how to distilled properly, don't try it.

@@FoodiesWok thank you for the info and safety concern,, i have done distillation many times so i am familiar with what you say but i found out that allowing wine to clear as much as possible in air locked condition makes for better tasting alcohol because there is no yeast in the pot still while it is heating up which i believe may give a lower quality taste to the shine

Wine get a smooth and unique taste after racking and aging in proper manner. If you distill wine, you get lesser ABV Shine.

Thank you for watching our video, There is no risk on Apple wine with Wild Yeasts. This is a traditional way of Apple Cider making and Apple Wine making, After the commercialization Wine Yeasts only they (manufacturers) started saying it's not good. Actually it's not like that. If you are making any wine with Wild Yeasts you can't control the taste of the wine and tolerance of the Yeasts. Wild Yeasts means mix veriety of Yeasts. Commercial Wine Yeasts means, the company cultivate one strong veriety of Yeasts ( Saccharomyces Cerevisiae or Saccharomyces Bayanus). These Yeasts are faster than Wine Yeasts. Now you got the point how your wine turns to vinegar, by your simple mistake it happens.

@@FoodiesWok ok so how does wine turn to vinegar if that is what i want to make? how do i control what i want to achieve be it wine or vinegar with wild yeast or any yeast?

It's simple, for Apple, primary fermentation takes 3-5 days. If you are using a glass container you can clearly see what happens inside. Once it's over don't wait even for one day. Immediately transfer the clear fermented juice into an other glass container with airlock system for secondary fermentation (for wine making only). If not transferred on time more oxygen gets inside the container and oxidation starts and Yeasts starts dying resulting your fermented juice gradually converting into vinegar. ( It's a natural process, Acetobacter bacterial itself there in your Apple juice) it's called Apple Cider Vinegar.

@@FoodiesWok hmmm so this means my apple mash(apple juice and yeast) which is done fermenting now and left longer might turn to vinegar? it does have a slight sour taste but this normal and also has a bitter taste from the alc i imagine but i left my mashes go longer after fermentation to clear up and they did not turn to vinegar after i run through distillation they come out good, maybe because not enough air is introduced in them on purpose? thank you very much for your fast replies i appreciate it and the info you gave me

It's my pleasure to reply you 🙂

Thank you for watching our video, Perhaps it will be a problem for the primary fermentation. Hurdles you are going to face: 1) blending means the end product is Juice. This will make a thick layer on top when fermentation starts and it will block the easy exaust of CO2. 2) If your fermentation container don't have enough space to hold CO2 gas, it will overflow. 3) Yeasts always staying bottom of the container you should provide them enough oxygen for better working environment. But you can manage it by stirring the Apple Juice twice a day. Our suggestion: Keep an eye on your container, If it's a glass container you can see from outside. Otherwise open and watch whether the fermentation is going on or not. Once primary fermentation finished, immediately transfer it to another container for secondary fermentation. Best option for making Apple Wine. Just crush the Apples to come out the juice. Remaining juice will come out during the fermentation process.

Thank you for watching our video, No need to add extra sugar, we got enough sugar from saccharification of rice which is 12.6%. You can see the measure at 10:44 please watch again. If you want to increase the ABV, you can add extra amount of sugar not more than 250gm.(If you are using Commercial Rice Wine Yeasts, which is used in our video)

Thank you for watching our video, Your Apple Wine already oxidised and converted into Apple Cider Vinegar. The clear thick layer is visible on top side is called Apple Cider Vinegar Mother. Don't throw it out. Open and check the smell. Give me the feedback.

@FoodiesWok what should I do with the apple cider vinegar mother

@FoodiesWok can you please tell me why did my wine turn into vinegar(which process did I do wrong 😔)

@@cutipiejuthika7855 In my view you finished perfectly the primary fermentation. But not racked or not transferred the wine into another air tight glass jar with airlock system for secondary fermentation. If your glass jar is not air tight one, oxygen get inside and your wine will turned into vinegar. Small amount of acetobater bacteria will be there in your wine itself. When oxygen get inside the jar, wine get evaporates and acetobater bacteria starts their job and gradually your wine turns into vinegar.

Thank you for watching our video, Yes, definitely you can omit the Cloves. But our recommendation is you must add the crushed cloves. Because Cloves is a antibacterial agent and it protects from decaying wine must. Also cloves correcting the tannin in wine and giving a unique taste to wine.

Thank you for watching our video, We got 10% ABV. But it depends on veriety of Apples and sweetness. It can be higher than 10%

Thank you for watching our video, Oxygenating of Wine Must means releasing trapped CO2 from Wine Must and Giving enough Oxygen to help Yeasts for increase their family. The roll of lime juice is to balance accidity level in Wine. Adding extra sugar into Wine Must to increase alcohol level in Wine. You can naturally ferment Apple juice without any extra ingredients, the product you getting is Apple Cider.( Please watch our Apple Cider Video) If you kept your Apple Wine Must container for more than 5 days, it will start converting to Apple Cider Vinegar gradually. That's why you have to stop primary fermentation within 5 days (it's depends on your climate, in cold countries or in winter season the days may be increased 5 to 10 days)

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Thank you for watching our video, You can drink your wine once all process are finished means bottling time (30th day). But for smooth and more clearer wine, you should keep your wine for 6 - 12 months. Feel free to ask if any other doubt is there about Traditional Wine making process.

Thank you for watching our video, You can add pears but 10 - 20% only. Add alongwith grated Apples.