The last batch of rice wine turned out OK. It was very thin-bodied and fairly low in alcohol (an estimated 7% ABV). The flavor was fairly non-descript with a slight tartness. I decided to do another, stronger batch to put the yellow-label Angel Yeast through a bigger challenge.
13.4 pounds (uncooked) medium grain rice
3 gallons of water at 155F
36 grams yellow-label Angel Yeast
1 tsp. Gypsum
Additional cold tap water, about 1 gallon
The entire "Mashing and Brewing" process:
- Heat water to 155F. While the water is heating, sanitize a fermenter and dump the rice into it.
- When the rice hits 155F, pour it over the rice in the fermenter and stir to ensure the rice gets wet.
- Cover the fermenter and leave to sit for an hour or more.
- Add cold water to the 5.5 gallon mark and stir well.
- Add the Angel Yeast to about 5-6 ounces of 90F water and stir well to rehydrate.
- Add the rehydrated yeast to the fermenter and stir well again.
- Seal the fermenter
- Days 1, 2, and 3: Hold the fermenter at 90F. Every 12 hours (approximately), stir the contents of the fermenter to ensure all is mixed well and to off-gas the CO2. You'll know you've stirred enough when you see the carbonation bubbles stop appearing after a stir.
- Days 4 through 14: Hold the fermenter at 90F until all activity appears to have stopped. If you're seeing nothing from the hydrometer for a really long time, it's probably done. Depending on the temperature, amount of yeast and rice, and other factors, it might take longer than 14 days or might finish a little sooner.