J_oey
Junior
- Joined
- Feb 23, 2014
- Messages
- 13
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I am trying out an original recipe and wondering if anyone can give me a pointer or two to make this wine nicer or more special =]
Ingredients:
4 cups of glutinous rice(aka sweet rice or sticky rice)
1 tsp of all purpose flour
1/4 Chinese yeast ball
1 tsp of pectic enzyme
Procedures:
1. wash the rice then fully cook it (have a towel to separate the rice and the rice cooker to prevent it from being burnt)
2. smash the 1/4 yeast ball to power and mix it with 1 tsp pectic enzyme and 1 tsp all purpose flour
3. once the rice is cooked and cooled, evenly mix the previous two
4. set it aside for primary fermentation
5. meanwhile, mix the rice and the newly produced alcohol every day
5. after 1 week, filter out the rice with a muslin cloth
6. set the filtered wine for secondary fermentation until it becomes clear
7. once wine becomes cleared then go on to bottling
Questions:
1. I have read over a few recipes, most included sugar, not sure if it is needed for my recipe since I am using chinese yeast ball which has a substance that can help break down starch into alcohol, so I don't believe additional sugar is needed.
2. I am not sure peptic enzyme is needed since this is not a fruit wine
3. I am not sure if this recipe will give me a 12%+ alcohol content, but from what I read, it should give me 16-20% alcohol content. (I think the key question is the effectiveness of these chinese yeast balls~SUPER not sure)
4. Should I backsweeten the wine? Will it taste better?
Ingredients:
4 cups of glutinous rice(aka sweet rice or sticky rice)
1 tsp of all purpose flour
1/4 Chinese yeast ball
1 tsp of pectic enzyme
Procedures:
1. wash the rice then fully cook it (have a towel to separate the rice and the rice cooker to prevent it from being burnt)
2. smash the 1/4 yeast ball to power and mix it with 1 tsp pectic enzyme and 1 tsp all purpose flour
3. once the rice is cooked and cooled, evenly mix the previous two
4. set it aside for primary fermentation
5. meanwhile, mix the rice and the newly produced alcohol every day
5. after 1 week, filter out the rice with a muslin cloth
6. set the filtered wine for secondary fermentation until it becomes clear
7. once wine becomes cleared then go on to bottling
Questions:
1. I have read over a few recipes, most included sugar, not sure if it is needed for my recipe since I am using chinese yeast ball which has a substance that can help break down starch into alcohol, so I don't believe additional sugar is needed.
2. I am not sure peptic enzyme is needed since this is not a fruit wine
3. I am not sure if this recipe will give me a 12%+ alcohol content, but from what I read, it should give me 16-20% alcohol content. (I think the key question is the effectiveness of these chinese yeast balls~SUPER not sure)
4. Should I backsweeten the wine? Will it taste better?
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