valdelocc
love my wine&cigars
- Joined
- Dec 14, 2009
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- 22
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3 days ago started a 6g batch of rice wine, I used 2.5lb/g rice,1lb/g raisins,1 cup of honey,Red Star Champagne yeast,yeast food,tanning, amylase and pectic enzymes, pot meta and 20tsp of acid blend (it took that much to get the PH down to 3.5). I sort of combined two recipes and the mayor deviation was no steaming of cooking the brown rice, The must is fermenting very happily but the flavor and smell are very similar to Sake, I wasnt shooting for Sake. I was wondering if anyone here have tried rice wine using raw rice and what would be the differences VS using steamed rice?is the outcome supposed to taste like Sake? thanks