Re: Steaming large quantities of rice
- The water comes to the boil producing steam. Heating then stopped.
Rice absorbs water vapour. The time and water quantity determines
the 'fluffy' character wanted - i.e. we want individual grains on
which enzyme producing moulds can grow and convert starch to sugars.
If its 'gluggy' we do not have enough surface area and thus is not
--- In Distillers@yahoogroups.com, Andrew Forsberg <andrew@u...>
> Hi Wal,absorption
> > The absorption method is nearly identical to steaming and has the
> > added value that you know the amount of water absorbed.
> I can't quite see how they can be nearly identical when the
> method involves the grain being submerged in very hot water, whilelooks,
> steamed rice is exposed only to hot vapour. The resulting rice
> feels, and tastes different which has to affect the resulting wine.Obviously
> >The mould produces the conversion enzymes which are superior to
> >malting. But malting raw rice is not an effective method.
> >you need water and yeast to ferment it.Truly
> The recipes on the site we were discussing refer to kome-koji as
> 'malt-rice' which, as you know, is not the best of translations!
> malted rice apparently has a very poor diastatic ability anyway.wine or
> The recipes on the site are interesting because for each type of
> beer you first must have made a starter culture on short grainrice. The
> culture can be stored frozen (!) or simply dried out.wine
> I want to try making one of these cultures but with the chinese
> cakes instead. Not sure how successful it'll be since the rice winesaccharifying
> cakes *do* include yeast in addition to the liquefying /
> enzymes found in Japanese koji. To start with I will try using thesome of
> culture fresh on a batch of glutinous rice, but may try storing
> it in the freezer just for the hell of it. :-)30degC,
> The other interesting thing about their recipes is that while the
> starter cultures are prepared at a warm and constant temp of
> they call for the wines and beers to be fermented at far colder5degC to
> 15degC temps. Can't wait to try it out!