45 Comments

  • nickwoo2
    Posted September 24, 2018 5:47 PM

    You cannon use regular yeast, the yeast balls have another mold in them that breaks the starch down to sugars first before the yeast eat the sugars. Also you do not need to add water.

  • Roger Balcer
    Posted September 24, 2018 5:47 PM

    Do the proportions of ingredients make a difference ?

  • Scott Moua
    Posted September 24, 2018 5:47 PM

    That's no good. Hmongs have a way how to distill the wine and it taste's 1000 times better. I'm trying to find out how.

  • Sunni Hepburn
    Posted September 24, 2018 5:47 PM

    So would this be considered Sake?

  • Wine n Wine
    Posted September 24, 2018 5:47 PM

    Made this and yes it was AMAZING…

  • Senator107
    Posted September 24, 2018 5:47 PM

    Started off as a mundane rice wine making video, but then became this interesting cool filmic thing.

  • Tom Lowe
    Posted September 24, 2018 5:47 PM

    Cool, what alchohol content was your sake?

  • H Jay
    Posted September 24, 2018 5:47 PM

    Thus is the best one i saw so far

  • Derek Frost
    Posted September 24, 2018 5:47 PM

    Has anyone tried with different yeast?? I'm doing one with sourdough starter. God knows what it will taste like, probably very sour.. 🙂

  • David St
    Posted September 24, 2018 5:47 PM

    Or I can just buy and not do all of those things

  • john bastardz
    Posted September 24, 2018 5:47 PM

    how we know the fermentation is done…im worried my teeth when i want to tasting it XD

  • Chong Pong
    Posted September 24, 2018 5:47 PM

    cheers..

  • Usama Alhaj
    Posted September 24, 2018 5:47 PM

    Hi
    Can we return this wine into vinegar?how that

  • Ashwin Thapa
    Posted September 24, 2018 5:47 PM

    This Rice beer is common in Nepal.

  • Riza B.
    Posted September 24, 2018 5:47 PM

    What are those balls in second 50 ?

  • yumyum chilli
    Posted September 24, 2018 5:47 PM

    YOU FORGOT TO MENTION THAT YOU NEED TO ADD WATER…

  • donna mcgowan
    Posted September 24, 2018 5:47 PM

    why can't you use regular yeast

  • mubashar qadeer
    Posted September 24, 2018 5:47 PM

    Alcohal %?

  • Czeshire Cat
    Posted September 24, 2018 5:47 PM

    I see you used 3 yeast balls. What weight of rice did you use?

  • Josh Warren
    Posted September 24, 2018 5:47 PM

    I'll just stick to sake.from grocery stores and Asian grocery stores. There's is way better! 🙂

  • Robbie Bennett
    Posted September 24, 2018 5:47 PM

    where can i get that airtight bucket and airlock; please.

  • Hendrik Yusuf
    Posted September 24, 2018 5:47 PM

    You put the rice above the paint strainer. Then suddenly the video showing you take out the rice from the bucket without paint strainer. When was it removed and what's it purpose? Is there any difference to just put the rice into the bucket without paint strainer?

  • Vandy Niyomkham
    Posted September 24, 2018 5:47 PM

    You are supposed to use Koji to break down the starch to turn to sugar, then the yeast can turn the sugar to alcohol. just look up rice koji on google or type in Aspergillus oryzae.

  • Vandy Niyomkham
    Posted September 24, 2018 5:47 PM

    you are supposed to use Koji to break down the starch to sugar so the yeast can turn the sugar to alcohol. just look up rice koji on google.

  • jay doe
    Posted September 24, 2018 5:47 PM

    how long do you stream the rice for? and how many mbps does it require to stream said rice?

  • Kimino Shinyu
    Posted September 24, 2018 5:47 PM

    I think pasteurization process kills all live cultures which is important property of nogori sake. Also adding blueberry kills its identity in my mind.

  • Bruno Legazpi
    Posted September 24, 2018 5:47 PM

    This is called "Lamgbanog" in the Philippines

  • Chris Harrison
    Posted September 24, 2018 5:47 PM

    Don’t forget to mention, super clean EVERYTHING hands tray etc.
    recommend using glass, not plastic and let the rice cool to warm before adding yeast.

  • payman z
    Posted September 24, 2018 5:47 PM

    I guess you still have lots of starches that hasn't converted into sugar.

  • kah Lua
    Posted September 24, 2018 5:47 PM

    What if we dont have chinese yeast balls any substitute?

  • XSevenSonata
    Posted September 24, 2018 5:47 PM

    As much as I love rice wine, that's a big waste of rice.

  • douglas carpenter
    Posted September 24, 2018 5:47 PM

    Blueberries taste a lot like plums did your rice wine taste like plum wine?

  • ninu sawita
    Posted September 24, 2018 5:47 PM

    That kind of yeast in my country called “ragi” and that will make rice fermented become sweet my grandmother alway make “ tape ketan” ( fermented glutinous rice) in eid fitr so sweet

  • Burak Raşan
    Posted September 24, 2018 5:47 PM

    why dont you distile it? and you have to sterile your equipment to prevent contamination am i wrong?

  • Shane Flett
    Posted September 24, 2018 5:47 PM

    "what! no son of mines gonna be drinking XXX moonshine"

  • Fjell Magikus
    Posted September 24, 2018 5:47 PM

    YOU NEED ALOT MORE YEAST….. AND YOU NEED TO ADD SUGAR! THIS CRAP WILL NOT GET YOU DRUNK.

  • Fjell Magikus
    Posted September 24, 2018 5:47 PM

    This is the "pain in the ass way" to make rice wine?????

  • wozzlepop
    Posted September 24, 2018 5:47 PM

    I think I'll stick to the waragi m8s

  • kirti prajapati
    Posted September 24, 2018 5:47 PM

    tell me own rice vinegar

  • big popaa
    Posted September 24, 2018 5:47 PM

    Dangerous??

  • Cleophas DUSABIMANA
    Posted September 24, 2018 5:47 PM

    every thing it clear

  • Rajon khan
    Posted September 24, 2018 5:47 PM

    hak thu?

  • Poor Poor
    Posted September 24, 2018 5:47 PM

    "Add an airlock and a carboy"

  • Anais Ho
    Posted September 24, 2018 5:47 PM

    another american way to make chinese cuisine look and taste weird as seen on many american "chinese" video. this one is also pompous.?

  • Mushroom Booze Hound
    Posted September 24, 2018 5:47 PM

    No saccharification rest?

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