THANK YOU for this video! We sell these exact brands/ingredients at my store... and not a single employee can answer customers' questions about this. Grateful for the education. Hello from St Louis.
Hi Jeff, recently I have watched your video about making red yeast rice wine. I watched several receipts you tried I found you may need to do some calculations before you start. ( That's we normally do in professional way in fermentation industry. 1. Alcohol conversion from Starch: on theory, it is 56.78% (w/w), it means 100 g starch can produce 56.78 g (by weight) ethanol. 2. Determine mash solids content : The sweet rice contains 65~ 75% starch. So if you make a mash on dry solids basis at 30% ( Dry rice), on theory, it could produce 30% x 70% ( Starch%)x 56.78%= 11.92% (w/w) ethanol, convert to volume % = 15.20% (v/v) ethanol. So your dry rice : water ratio should be 1: 2.3 . if you consider steamed rice absorbed water ratio is around 60% ~ 65%. subtracts the portion of absorbed water ( 4kg rice x 60%) , you should add 6.8 L water! Now you just add 4L of water, it is NOT enough ! That is why you cannot boost up your fermentation ! Do you know why high solids content mash cannot let yeast ferment ? Because high solids means high osmotic pressure, yeast cannot stand such high osmotic pressure to grown. To improve your ethanol yield, which yeast fermentation rate, you need to increase your water adding ratio.
Hi. Thanks for the information. I would love to learn the process of wine making, but live in the United States. Do you have good resources for this information you can share? Thanks
Sake brewing is kind of crazy. What you are saying makes a lot of sense yet most recipes I found require even less water than he used. Not gonna lie, I'm just lost.
@@thiago.assumpcao I think the high osmotic pressure the original comment mentioned, that comes from having a very high solution of sugars in water, is used in traditional brewing to protect the mash from unwanted microbes. I've added a lot of water to koji+cooked starch and it would always sour, you add very little water and the souring bacteria won't proliferate. That's why there are all these techniques of having the first step with very little water and once the yeast has established and is able to defend itself from contamination, you add more rice and more water in a second step.
I don't agree with adding extra yeast, I've been brewing red yeast wine with only Angel yeast over ten years never had it not ferment, To a sweet yummy wine. Some time most of the time you can't hear it, But if u put your spoon in gently you will feel the difference and the action is happening under the top layers, sometimes it takes 30 plus days to ferment but if u add any other yeast, it alters the flavour totally, each wine or any yeast carry its own yeast flavor. All you need is to not panic give angel yeast its 30 days to show you what it can do. The pure flavor of this Angel wine is heavenly. Oh I may have only been brewing red yeast wine 10 yrs I've been brewing wines and beers 30 yrs.
I'm starting to brew Sake right now. The water content from online recipes is all over the place. From just steamed rice without any water up to 2.3L of water to each Kg of dry rice. How much water do you add? Is there a way to get controled results and get a dry or sweet wine?
Yes, you can see me use bread yeast in my first brewing video! th-cam.com/video/2ZdvAjW5VQY/w-d-xo.html It might not create the maximum amount of alcohol, but it works. Thanks for your question!
They serve the same purpose, but I would use them for the appropriate recipe. Specifically, use nuruk for Korean recipes. And use the Angel Rice Leaven (or Chinese wine cakes) for Chinese recipes. Now, by itself, Angel Rice Leaven is going to produce a simpler flavor than nuruk. But this recipe includes red yeast rice, which is a complex flavor by itself, so that compensates for the simple flavor of the Angel Rice Leaven. Thanks for your question!
Hi Jeff, one packet of Angel to 4kg of sweet rice could be too little for the fermentation. Usually I use one packet of Angel for 800g to 1kg of sweet rice.
Jeff Rubidge I just watched drunkenLee’s video, she didn’t put rice yeast ball. Other brewers use either Angel leaven or rice yeast balls. I wonder what is the taste of her wine
Looks good.. If using the non-yeast Angel Rice Leaven, I think you may want to inoculate the rice and breed a good colony of Rhizopus on the rice over a few days in a dark, warm, moist place . After this mold starts to break down the starches and create sweet liquor then it is time to pitch yeast and ferment in a vessel with all the available sugars. Very much like the basic Japanese sake process except they use Aspergillus oryzae instead of Rhizopus oryzae mould in the 'koji' rice starter.
Jeff olá sabe me dizer se usarmos a borra do makgolli usando esse tipo de fermento com cebola e sal temo um tempero ? Ex. 350gr de borra 150gr de cebola e 50gr de Sal
Yes, red yeast rice has a unique and powerful flavor. To me, it has a special fermented savory flavor, with some vegetable flavors too. It's not like anything else! Thanks for your question!
I heard the conversion of Starch to Glucose requires oxigen. Some recipes require you to leave the rice out for 2-3 days for this to happen before you transfer it to sealed container for the anaerobic fermentation. Probably you didn't have issues because you were introducing oxigen every day by mixing it but I think its worth a shot trying the different method to see how it affects taste.
Thanks for watching! Yes, yeast requires some oxygen, especially at the beginning, to reproduce. For my usual brewing, I always leave the lid loose to allow some airflow!
@@JeffRubidge I'm really confused with the amount of water required. How do you think little water vs double the rice weight in water affects final results?
@@thiago.assumpcao Overall, less water means slower fermentation and a sweeter end product. At the temperatures I usually ferment at, around 20ºC, a 1:1 ratio of rice to water is best. High temperatures will speed up fermentation. So some recipes use very little water to counteract that. For example, if you live somewhere it is 30ºC every day you might use a recipe with very little water. If you use a 1:2 ratio of rice to water, it will ferment extra quickly, but is likely to have no residual sugar, so it will be dry or sour. Thanks for your question!
@@JeffRubidge Hey Jeff, thanks again for all your content. Can you please tell me, what exactly is the source of sourness in a failed brew? I mean a malic acid kind of acidity that I think I get by letting nasty bacteria proliferate in a too watery solution. Are there any other sources that my brew could get sour from?
Thanks for your question! The white mould is generally safe, but you don't really want it to be growing there. When did it appear? If it appears at the beginning, usually stirring will help. The yeast starts producing alcohol and the brew becomes a bit sour. The alcohol and acidity stops the mould from growing back.
@@JeffRubidge mould appeared on the 3rd day , I tipped the lot in my compost bin, will start a new batch again. Your site is very informative, good job!
Thanks for your question! I have experienced the best results brewing for a longer time, at cooler temperatures. If I was making 酒酿, I would do it at 30ºC but it would be done in a day or two (also, 酒酿 does not have a high alcohol percentage).
In general, does it mean that the fermentation of the rice wine has stopped if I can hear no bubbling from the airlock? My first rice wine fermented for only about a week before the bubbling stopped.
Yes, it's probably done. A single stage brew (with 1:1 rice:water ratio) will ferment in about a week (also depends on temperature). Please see th-cam.com/video/yBxByZA8CGo/w-d-xo.html for some other details. Let me know if you have questions... glad to hear that you are brewing!
Red rice yeast + gluti rice gives a bitter after taste. Initial fermentation to add angel wine yeast or other yeast ball; 4th day add red yeast rice + water will taste better.
Jeff, I have been watching your videos ,regularly . Could you make a video of making white rice wing angel yeast .. it is difficult to get nuruk or Koji , somehow I managed to get angel rice leaven . However there is no instructions as how much time one needs to ferment the rice in the fermenter. Please make a video of this . This will greatly help a first timer . If you can share the recipe that too will help
Thanks for watching! That angel rice leaven packet seems to be the same thing as the Chinese yeast balls, made into a powder. If I made a recipe, it would be experimental too - I would have to see what works. But my first try would be this: 1kg rice, soaked for 3 h, drained, steamed 40 min, cool to room temperature, add 1 packet Angel Rice Leaven, 1/2 tsp yeast, 1 L water to fermentation jar. Ferment around 20ºC. Stir 2-3 times/day for first 2 days, then no more stirring. Taste every day to see when it is ready. Range is 1 to 3 weeks. I could probably ferment more rice with one packet, but this is what I would start with. Hope this helps!
Jeff Rubidge ,Thanks already started with the wine making .Following your recipe . Meanwhile since it is difficult to get these Chinese yeast balls or Angel yeast . Is it possible to make my own rice starter culture after making my first batch of rice wine using Angel rice leaven. Is it possible to take the sediment or leech , dry it and then store it for future wine making .?
@@gverp71 Take a look at the ingredients on the package on Angel Rice Leaven. It is made from rice and rhizopus oryzae, which is a kind of mold. So the starter (whether it is nuruk, or koji, or Chinese yeast balls), is made from mold. Yes, you can grow this mold yourself. This is a separate process from brewing (the temperature and humidity conditions are different). The mold spores can be easily found on rice straw or corn straw or other dry plant matter. Please see this playlist for my attempts at this process: th-cam.com/play/PLfbW3d1lMMCcndHbazrNB2TVsCAyKp0qo.html . I grew mold on wheat, but it is also common to grow this same mold on rice or rice flour. If you carefully save the jigemi or lees, leftover from filtering, you'll be able to propagate the _yeast_. But not the _mold_ that originally made the starter. (Since it's not hard to get dry yeast, usually it's not worth saving the lees for brewing purposes -- so I usually discard the lees, or maybe use it for some other purpose.)
That seems to be the case. The word 曲 is translated to yeast on the package but it really means something more general, like "leaven" or "fermentation starter", and in this case seems to be purely enzymes.
For a reliable recipe, I like the two-stage recipe (iyangju) with 1st stage beombeok and 2nd stage godubap. For flavors, I have lots of favorites: cherry, raspberry, boricha, hibiscus, ginger, ...
@@JeffRubidge thanks Jeff for your replies. I made a Vietnamese fermented rice dessert using one of those yeast balls (not the same brand) and we usually ferment those at a much higher temperature.
@@dianel.9703 That makes sense. When I tried yeast balls labeled for cơm rượu, I couldn't get it to ferment either! What temperature do you think is best?
@@JeffRubidge I used my Instant Pot to make the sweet rice, let it cool down, added the pulverized yeast ball , and set the Instant pot to low yogurt setting for 24 hrs. So around 100F? In Vietnam people just incubate the com ruou in a ice chest after covering the bowl with a blanket to hold the heat in. The weather over there is much hotter than here also. 😊
Angel wine yeast used for ferment rice...3rd day will hv wine...taste sweet. Add red rice yeast n water. Ferment 20+ days or more. Fermentation stops = u see all rice sink down to the bottom.
You don't have patience to let leaven work on its own, what is the significance of making this video,as we could not get the basic idea of how rice leaven works. Whhaaiiiyaa
What I learned from this is that Angel Rice Leaven contains no yeast at all. (I checked the ingredients -- there is no yeast, only rhizopus oryzae, so it has enzymes but no yeast.) Fermentation requires yeast, so I had to add it. I chose to add wine yeast. If I just waited, I would only get wild yeast. And the wild yeast in my kitchen is weak and does not produce much alcohol.
landonbaytown since it’s not yellow, I’m pretty sure I can’t call it huangjiu. That’s why I call it hongqumijiu - just a literal description of the ingredients.
THANK YOU for this video! We sell these exact brands/ingredients at my store... and not a single employee can answer customers' questions about this. Grateful for the education. Hello from St Louis.
Hello from Connecticut! Thanks for watching!
Hi Jeff, recently I have watched your video about making red yeast rice wine. I watched several receipts you tried I found you may need to do some calculations before you start. ( That's we normally do in professional way in fermentation industry. 1. Alcohol conversion from Starch: on theory, it is 56.78% (w/w), it means 100 g starch can produce 56.78 g (by weight) ethanol. 2. Determine mash solids content : The sweet rice contains 65~ 75% starch. So if you make a mash on dry solids basis at 30% ( Dry rice), on theory, it could produce 30% x 70% ( Starch%)x 56.78%= 11.92% (w/w) ethanol, convert to volume % = 15.20% (v/v) ethanol. So your dry rice : water ratio should be 1: 2.3 . if you consider steamed rice absorbed water ratio is around 60% ~ 65%. subtracts the portion of absorbed water ( 4kg rice x 60%) , you should add 6.8 L water! Now you just add 4L of water, it is NOT enough ! That is why you cannot boost up your fermentation ! Do you know why high solids content mash cannot let yeast ferment ? Because high solids means high osmotic pressure, yeast cannot stand such high osmotic pressure to grown. To improve your ethanol yield, which yeast fermentation rate, you need to increase your water adding ratio.
Thanks so much for the details! I did not know about these calculations! Stay tuned for more red yeast rice wine on this channel...
Hi. Thanks for the information. I would love to learn the process of wine making, but live in the United States. Do you have good resources for this information you can share? Thanks
Isn't it also true that the alcohol percentage runs too high because of the low share of water in the mixture which slows down further fermentation?
Sake brewing is kind of crazy. What you are saying makes a lot of sense yet most recipes I found require even less water than he used. Not gonna lie, I'm just lost.
@@thiago.assumpcao I think the high osmotic pressure the original comment mentioned, that comes from having a very high solution of sugars in water, is used in traditional brewing to protect the mash from unwanted microbes. I've added a lot of water to koji+cooked starch and it would always sour, you add very little water and the souring bacteria won't proliferate. That's why there are all these techniques of having the first step with very little water and once the yeast has established and is able to defend itself from contamination, you add more rice and more water in a second step.
I don't agree with adding extra yeast, I've been brewing red yeast wine with only Angel yeast over ten years never had it not ferment,
To a sweet yummy wine.
Some time most of the time you can't hear it,
But if u put your spoon in gently you will feel the difference and the action is happening under the top layers, sometimes it takes 30 plus days to ferment but if u add any other yeast, it alters the flavour totally, each wine or any yeast carry its own yeast flavor.
All you need is to not panic give angel yeast its 30 days to show you what it can do.
The pure flavor of this Angel wine is heavenly.
Oh I may have only been brewing red yeast wine 10 yrs
I've been brewing wines and beers 30 yrs.
It's great to hear from someone who has been brewing red yeast rice wine for so long. Thanks for your insight!
I'm starting to brew Sake right now. The water content from online recipes is all over the place. From just steamed rice without any water up to 2.3L of water to each Kg of dry rice.
How much water do you add? Is there a way to get controled results and get a dry or sweet wine?
Hi thanks for the show. Can i use any type of yeast like bakers yeast?
Yes, you can see me use bread yeast in my first brewing video!
th-cam.com/video/2ZdvAjW5VQY/w-d-xo.html It might not create the maximum amount of alcohol, but it works. Thanks for your question!
Good Demo ! Love it !
Thank you for sharing 👍👍👍
Hey Jeff would you perfer to use nuruk or that angel rice leaven?
They serve the same purpose, but I would use them for the appropriate recipe. Specifically, use nuruk for Korean recipes. And use the Angel Rice Leaven (or Chinese wine cakes) for Chinese recipes. Now, by itself, Angel Rice Leaven is going to produce a simpler flavor than nuruk. But this recipe includes red yeast rice, which is a complex flavor by itself, so that compensates for the simple flavor of the Angel Rice Leaven. Thanks for your question!
Thankyou for keep uploading about rice wine I saw your video brewing 삼양주
Thanks for watching!
Good job thank you.....
Hi Jeff, one packet of Angel to 4kg of sweet rice could be too little for the fermentation. Usually I use one packet of Angel for 800g to 1kg of sweet rice.
I’m sure you are right. I was hoping the red yeast rice would make up for it.
Jeff Rubidge I just watched drunkenLee’s video, she didn’t put rice yeast ball. Other brewers use either Angel leaven or rice yeast balls. I wonder what is the taste of her wine
Looks good.. If using the non-yeast Angel Rice Leaven, I think you may want to inoculate the rice and breed a good colony of Rhizopus on the rice over a few days in a dark, warm, moist place . After this mold starts to break down the starches and create sweet liquor then it is time to pitch yeast and ferment in a vessel with all the available sugars. Very much like the basic Japanese sake process except they use Aspergillus oryzae instead of Rhizopus oryzae mould in the 'koji' rice starter.
Thanks for your comment!
Jeff olá sabe me dizer se usarmos a borra do makgolli usando esse tipo de fermento com cebola e sal temo um tempero ? Ex. 350gr de borra
150gr de cebola e 50gr de Sal
I haven't tried eating it that way. You'll have to experiment... thanks for watching!
How's the taste compare to normal rice wine if you didn't use the red yeast rice? What difference to the taste does it impart?
Yes, red yeast rice has a unique and powerful flavor. To me, it has a special fermented savory flavor, with some vegetable flavors too. It's not like anything else! Thanks for your question!
I heard the conversion of Starch to Glucose requires oxigen. Some recipes require you to leave the rice out for 2-3 days for this to happen before you transfer it to sealed container for the anaerobic fermentation. Probably you didn't have issues because you were introducing oxigen every day by mixing it but I think its worth a shot trying the different method to see how it affects taste.
Thanks for watching! Yes, yeast requires some oxygen, especially at the beginning, to reproduce. For my usual brewing, I always leave the lid loose to allow some airflow!
@@JeffRubidge I'm really confused with the amount of water required. How do you think little water vs double the rice weight in water affects final results?
@@thiago.assumpcao Overall, less water means slower fermentation and a sweeter end product. At the temperatures I usually ferment at, around 20ºC, a 1:1 ratio of rice to water is best. High temperatures will speed up fermentation. So some recipes use very little water to counteract that. For example, if you live somewhere it is 30ºC every day you might use a recipe with very little water. If you use a 1:2 ratio of rice to water, it will ferment extra quickly, but is likely to have no residual sugar, so it will be dry or sour. Thanks for your question!
@@JeffRubidge Thanks
@@JeffRubidge Hey Jeff, thanks again for all your content. Can you please tell me, what exactly is the source of sourness in a failed brew? I mean a malic acid kind of acidity that I think I get by letting nasty bacteria proliferate in a too watery solution. Are there any other sources that my brew could get sour from?
There is some white fuzzy mould on the top layer of my brews , is that still safe? What should I do to it?
Thanks for your question! The white mould is generally safe, but you don't really want it to be growing there. When did it appear? If it appears at the beginning, usually stirring will help. The yeast starts producing alcohol and the brew becomes a bit sour. The alcohol and acidity stops the mould from growing back.
@@JeffRubidge mould appeared on the 3rd day , I tipped the lot in my compost bin, will start a new batch again. Your site is very informative, good job!
@@lilychang3785 Best wishes for your new batch!
The manual in the package says to permant in 30 degree. Why did you keep it much cooler?
Thanks for your question! I have experienced the best results brewing for a longer time, at cooler temperatures. If I was making 酒酿, I would do it at 30ºC but it would be done in a day or two (also, 酒酿 does not have a high alcohol percentage).
@@JeffRubidge Ah!! It's great to know about the low temp technique and about 酒酿. Thanks!
In general, does it mean that the fermentation of the rice wine has stopped if I can hear no bubbling from the airlock? My first rice wine fermented for only about a week before the bubbling stopped.
Yes, it's probably done. A single stage brew (with 1:1 rice:water ratio) will ferment in about a week (also depends on temperature). Please see th-cam.com/video/yBxByZA8CGo/w-d-xo.html for some other details. Let me know if you have questions... glad to hear that you are brewing!
Red rice yeast + gluti rice gives a bitter after taste. Initial fermentation to add angel wine yeast or other yeast ball; 4th day add red yeast rice + water will taste better.
Thanks for your comment! I will try that next time!
Jeff,
I have been watching your videos ,regularly . Could you make a video of making white rice wing angel yeast .. it is difficult to get nuruk or Koji , somehow I managed to get angel rice leaven . However there is no instructions as how much time one needs to ferment the rice in the fermenter. Please make a video of this . This will greatly help a first timer .
If you can share the recipe that too will help
My email is gverp71@gmail.com
Thanks for watching! That angel rice leaven packet seems to be the same thing as the Chinese yeast balls, made into a powder. If I made a recipe, it would be experimental too - I would have to see what works. But my first try would be this: 1kg rice, soaked for 3 h, drained, steamed 40 min, cool to room temperature, add 1 packet Angel Rice Leaven, 1/2 tsp yeast, 1 L water to fermentation jar. Ferment around 20ºC. Stir 2-3 times/day for first 2 days, then no more stirring. Taste every day to see when it is ready. Range is 1 to 3 weeks. I could probably ferment more rice with one packet, but this is what I would start with. Hope this helps!
Jeff Rubidge ,Thanks already started with the wine making .Following your recipe . Meanwhile since it is difficult to get these Chinese yeast balls or Angel yeast . Is it possible to make my own rice starter culture after making my first batch of rice wine using Angel rice leaven.
Is it possible to take the sediment or leech , dry it and then store it for future wine making .?
@@gverp71 Take a look at the ingredients on the package on Angel Rice Leaven. It is made from rice and rhizopus oryzae, which is a kind of mold. So the starter (whether it is nuruk, or koji, or Chinese yeast balls), is made from mold.
Yes, you can grow this mold yourself. This is a separate process from brewing (the temperature and humidity conditions are different). The mold spores can be easily found on rice straw or corn straw or other dry plant matter. Please see this playlist for my attempts at this process: th-cam.com/play/PLfbW3d1lMMCcndHbazrNB2TVsCAyKp0qo.html . I grew mold on wheat, but it is also common to grow this same mold on rice or rice flour.
If you carefully save the jigemi or lees, leftover from filtering, you'll be able to propagate the _yeast_. But not the _mold_ that originally made the starter. (Since it's not hard to get dry yeast, usually it's not worth saving the lees for brewing purposes -- so I usually discard the lees, or maybe use it for some other purpose.)
So there is no yeast in the red rice?
That seems to be the case. The word 曲 is translated to yeast on the package but it really means something more general, like "leaven" or "fermentation starter", and in this case seems to be purely enzymes.
Correct
hi jeff do you have a favorite out of any your brews so far?
For a reliable recipe, I like the two-stage recipe (iyangju) with 1st stage beombeok and 2nd stage godubap. For flavors, I have lots of favorites: cherry, raspberry, boricha, hibiscus, ginger, ...
I wondered if you could have waited 1 more day then the yeast would have been activated. The basement is usually colder than normal.
Maybe... I think I would be picking up environmental yeast at that point. I'll continue to experiment! Thanks for your comments!
@@JeffRubidge thanks Jeff for your replies. I made a Vietnamese fermented rice dessert using one of those yeast balls (not the same brand) and we usually ferment those at a much higher temperature.
@@dianel.9703 That makes sense. When I tried yeast balls labeled for cơm rượu, I couldn't get it to ferment either! What temperature do you think is best?
@@JeffRubidge I used my Instant Pot to make the sweet rice, let it cool down, added the pulverized yeast ball , and set the Instant pot to low yogurt setting for 24 hrs. So around 100F? In Vietnam people just incubate the com ruou in a ice chest after covering the bowl with a blanket to hold the heat in. The weather over there is much hotter than here also. 😊
@@dianel.9703 Thanks!
Where did you buy yeast ball?
I also bought the yeast balls at the same Chinese supermarkets.
Another way: Gluti rice + water + red yeast wine. ferment till all rice sink down.
Happy brewing!
Hey mate, just a question, would you age this in the fridge or leave it out to let the small amount of microbes do their thing?
I’ve been aging in the fridge. And I transfer to glass containers for the long term. Happy brewing!
Angel wine yeast used for ferment rice...3rd day will hv wine...taste sweet. Add red rice yeast n water. Ferment 20+ days or more. Fermentation stops = u see all rice sink down to the bottom.
Thanks for the advice!
You don't have patience to let leaven work on its own, what is the significance of making this video,as we could not get the basic idea of how rice leaven works. Whhaaiiiyaa
What I learned from this is that Angel Rice Leaven contains no yeast at all. (I checked the ingredients -- there is no yeast, only rhizopus oryzae, so it has enzymes but no yeast.) Fermentation requires yeast, so I had to add it. I chose to add wine yeast. If I just waited, I would only get wild yeast. And the wild yeast in my kitchen is weak and does not produce much alcohol.
So I made the mistake of adding rice leavening without yeast, and it made a sweet vinegary mess.
Thanks for your comment.
@@JeffRubidge So essentially you were making a huangjiu? or is this its own classification?
landonbaytown since it’s not yellow, I’m pretty sure I can’t call it huangjiu. That’s why I call it hongqumijiu - just a literal description of the ingredients.
1 sachet of rice leaven per kilogram of sweet rice. You only use 1 sachet for 4 kilograms , not enough yeast