29 Comments

  • pranhav shridhar
    Posted September 23, 2018 4:35 AM

    How many grams of yeast should we use for 2 kgs of Glutenous Rice?

  • K VeaSna
    Posted September 23, 2018 4:35 AM

    Thanks you so much for sharing this

  • RAJENDRA PRASAD OJHA
    Posted September 23, 2018 4:35 AM

    Why my wine is not sweet… it tests like sour… I added 250 gm rice with 100gm of sugar and one teaspoon yeast … and its around 1 and half month… whats wrong i did? Pl ans… can i add suger now or not?

  • austin owens
    Posted September 23, 2018 4:35 AM

    I have 4 gallons of rice. Added yeast and mold. How much water should I add to it whe  its do e fermenting ????

  • Desert Eagle
    Posted September 23, 2018 4:35 AM

    you could use amylase to break down the starch before you add normal yeast

  • Usama Alhaj
    Posted September 23, 2018 4:35 AM

    Hello
    I have 2 question
    1-Can any kind of rice be used for wine making? Can this wine be turned into vinegar? how it would be
    Thank you

  • Julian Newcomer
    Posted September 23, 2018 4:35 AM

    I have my rice wine cold crashing in the fridge, my rice wine fermented for 22 days when I noticed there was no bubbles anymore, (very little to no bubbles at all) My rice wine now has been in the fridge for two days now and all the cloudy/milky stuff is setting nicely towards the bottom, this is my 4th batch that I have made, and the last 3 times I've made rice wine I kept it cloudy, and it wasnt half bad, had a bit of a bitter aftertaste (still a bit sweet) was very good, got me very drunk, and was very surprised just how potent it was… This is my first time waiting for it to clear before I siphon the clear liquid back into another bottle, so i am looking forward to trying this once it clears! btw I caught your reference to Black Sheep lol (not crud – MUD!!) lol nice video!! I wish there was more rice wine videos out there!

    The way I did my last batch of rice wine, I did 6 cups of rice and 3 yeast balls, after a week, i cooked up another 3 cups of rice and added it in, it started fermenting as well without a problem, and after another week i noticed the bubbles were slowing, I then added another 3 cups of rice and used 1 extra yeast ball, I then put that 3 cups of rice in a seperate ferment container, waited 3 days until it started getting the very floral scent and then dumped it in my other 9 cups of rice that was already fermenting, that went for about another week and a half (22 days altogether) after the next few days when I checked to make sure everything was going to plan (no unwanted black or blue mold), and noticed it was bubbling like mad! Altogether I used 12 cups of rice and ended up with a over a gallon of rice wine, I am gonna start another batch soon and think I'm going to try another recipe i found, that calls for added sugars/water, and to add in plum during the fermentation to end up with a sweet plum wine.. Do you have any tips for adding plum to rice wine? I would hate to mess up a batch.

  • nik izzat
    Posted September 23, 2018 4:35 AM

    Why it clear colour?

  • Nuggetheadification
    Posted September 23, 2018 4:35 AM

    what do you reckon the alkohol % is in the wines? is it strong like 30-40? or like a red wine? glad to see the videos 🙂 keep em coming 🙂

  • Fox D
    Posted September 23, 2018 4:35 AM

    No surprise that the sugared one is stronger…more food for the yeast means more alcohol.

    Found you via the comments section of a Historia Civilis video. Subscribed.

  • James Openshaw
    Posted September 23, 2018 4:35 AM

    The star does a walk through cameo

  • ChuuTV
    Posted September 23, 2018 4:35 AM

    keep making more videos! They're the best! I've made a few recipes from that one Chinese woman that keeps appearing and they've turned out amazing! I've got the kit, now it's time to try making some rice wine!

  • TaMan Thanawat
    Posted September 23, 2018 4:35 AM

    In Thailand, we make 2 kind of that too. First one is the sweet, we eat all the rice and the very sweet liquid as a dessert called ข้าวหมาก. Another one is like what you did, high alc but still sweet called สาโท. They make from the starter balls but different strains of yeast and other ingredients in that balls.

  • Jeff Chiu
    Posted September 23, 2018 4:35 AM

    what's the EtOH % of these?

  • Gregory Whitlock
    Posted September 23, 2018 4:35 AM

    holy shit, glad to see you guys uploading again. How is the family?

  • chinasub you know
    Posted September 23, 2018 4:35 AM

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  • Keith Cassidy
    Posted September 23, 2018 4:35 AM

    Best video ever. I actually learned something. Xxx

  • Nikki Mikki Moomy
    Posted September 23, 2018 4:35 AM

    God damn I love your channel.

  • Justin Paul
    Posted September 23, 2018 4:35 AM

    Love it. Thanks again and good to see ya!

  • escope1959
    Posted September 23, 2018 4:35 AM

    That was fun, thank you. Thanks for including your family in the video, including "That Woman". I thought you would have a basketball team by now (5 kids). LOL! It seems you are a home brewing nut. Can you make vegemite? Is regular rice like "uncle ben's"? That's an awesome Buddha

  • jordan crider
    Posted September 23, 2018 4:35 AM

    Yes! New Video!

  • Brett Beacon
    Posted September 23, 2018 4:35 AM

    I clicked on this video so fast. Been waiting for a new video from you for a while now. Glad it was a wine/alcohol video too. Cant wait for more!

  • the90percentlurker
    Posted September 23, 2018 4:35 AM

    Yay! i missed these wine videos

  • TOAST D’Bechamel
    Posted September 23, 2018 4:35 AM

    Dry Rice-wine July

  • TOAST D’Bechamel
    Posted September 23, 2018 4:35 AM

    "Don't breathe koji spore or you may die?"
    – "Meh, try it with non-glutinous rice"

  • jmzcolton
    Posted September 23, 2018 4:35 AM

    Your home & family are beautiful, always great to see you pop up in my subs. This is how culture should be shared and experienced.

  • iibnf
    Posted September 23, 2018 4:35 AM

    Nice to see you back – last week I tried your recipe for mead – so far the house hasn't blown up. Hope the Mrs is okay!

  • Loki
    Posted September 23, 2018 4:35 AM

    Couple of things –
    1) In place of granulated sugar rock sugar or honey works better as it brings a nicer flavour or even a soft brown sugar.
    2) maybe worth spending 3-4$ for a Jam (jello) filter kit which is basically a straining bag and a three legged stand which will let you separate the rice from the liquid with out loosing any and you will get more out.

  • Loki
    Posted September 23, 2018 4:35 AM

    Ear he is! I beginning to wonder if your wife had learnt English and found out what you had been saying about her and her cooking in the videos and went all CHOP CHOP CHOP on you lol

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