Since I've still got plenty of rice on-hand and plenty of yellow-label Angel Yeast, I decided to do a few more batches of rice wine. I'll look for something fun to do with it later. I've about got this down to a science. Sanitize a fermenter, load it with 15 pounds of rice, add 178F water, wait until the temperature drops down to around 90F, and pitch the Angel Yeast.
15 pounds Nishiki rice
3 gallons of water at 178F
1/2 tsp. Gypsum
1/2 tsp. Fermaid O yeast nutrient
1 tsp. Alpha Amylase
1.5 gallons cold water
40 grams Angel Yeast
Note: Gypsum is added for water conditioning. Fermaid O and Alpha Amylase are not strictly necessary, but I've been adding them because I have a good supply of both. I add the Amylase when I add the hot water, to help break down the rice some before I pitch the yeast mix.
- Begin heating 3 gallons of water to 178F
- Sanitize 7 gallon fermenter
- Dump 15 pounds of rice into fermenter
- Add Gypsum, yeast nutrient, and alpha amylase to the rice
- When water hits temp, put water over the rice
- Stir well, then close up the fermenter
- Leave at least one hour (I'm leaving it overnight) to hydrate the rice
- Add cold water to the 5.5 gallon mark on the fermenter
- When temp is 90F, add Angel Yeast and stir well
- For the first three days of fermentation, stir well to degas and keep yeast in suspension
- After 7-14 days, fermentation should finish
- Strain liquid away from solids and apply finings, if desired
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