Re: rice ,, and what can i fermeant out of it.. thank u brain and tony
- The Japanese also use amylase enzymes these days to convert rice
starch to fermentable sugars - especially for distilled alcohol.
There is no reason why you cannot treat rice like any
other 'European' grain, be it barley, rye, millet, oats etc. using
barley malt or enzymes. Rice whisky perhaps?
--- In Distillers@yahoogroups.com, tigger bear <tigger_bear22@y...>
> thanks guys for that info,,i let u now how i go.. garryrecipe so i can fermeant it in to a acohol
> brain_solenoid <brain_solenoid@y...> wrote:could some one give me a
> base for adding comercal flavorings to,,the rice is coming from aform
> rice farmer so its in the raw state ,,thank u for your time garry
> To work with rice, you will have to convert the startches in one
> or another. There are (2) popular beverage styles that performthis
> conversion........sake and beer.to
> Sake - Sake uses an enzyme called Koji (Aspergillus)to covert the
> starches to sugars. An excellent resource for saki recipes is Fred
> Eckhart's book, "Sake USA", which gives all the particulars on how
> convert the rice starches and maintain a rice ferment.recipes"
> Also, perform a Yahoo! or similar search for "homemade saki
> or "homemade sake recipes", and various versions thereof, to get an6-
> idea on how typically this material is fermented.
> Beer - After cooking the rice (aka gelitanizing), it is mashed with
> Row Pale malt to break the starches. 6-Row is available in most,if
> not all, homebrew shops, and contains a high diastatic rating(i.e.,
> the ability to perform starch conversion on things other thanPilsner"
> itself). Major Breweries that produce the "Premium American
> use 6-Row to covert the rice and corn into fermentables.malted
> So.......you ask......why do Breweries use rice and corn? Rice and
> corn produce very light worts (the Brewer's version of a wash) and
> can actually save on batch cost because they don't have to be
> like barley.be
> What you're going to end up with, Garry, is a light wash that will
> quite hazey due to the rice proteins........very milkyan
> colored.......I once had a Sake from a monastery in Japan that had
> incredible haze.....unfiltered......and came off a lot likethe "hefe-
> weizens of sake". It tasted heavily of rice.be
> If you clear the wash, prior to distillation, it will, in essence,
> sake. Distill that and you will probably get a clear, light runthat
> will be great mixed with cherry or raspberry juice. However, Ihave
> never distilled sake......good experiment!= "http://rd.yahoo.com/M=231971.3069354.4492417.1728375/D=egroupweb/S=
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