Re: Is it possible to recover a culture from a sample of chinese rice wine?
- If you add 8% angkak (red fermented rice) to your cooked glutinous
rice and Chinese rice balls you should get a similar mash.
Some rice wines are fortified in a similar way to port wine
production to obtain sweetness.
--- In Distillers@yahoogroups.com, BOKAKOB <bokakob@y...> wrote:
> I have a friend who brought me a small bottle, perhaps 50mL, of
aged rice wine made with red rice culture. I was told it arrived from
mainland China where this wine is brewed for centuries. I am not sure
what culture and yeast were used but the taste is exquisite! It has
color of regular black tea, rum or regular whiskey. The rice aroma is
definitely there and there is a strong aftertaste of wine. It is
pretty strong too. I was told it is aged at least five years in
bottle without any light. I love it.
> Now, I want to find out if it is possible to somehow to propagate
the culture which I suspect is still might be in the solution. The
wine was made with old recipe and I am almost positive it was not
pasteurized. So, is there any way to multiply whatever cultures are
in this wine and continue brewing with this strain?
> Thank you for any leads because it is worth it! Alex (aka BOKAKOB)
> Do you Yahoo!?
> Check out the new Yahoo! Front Page. - www.yahoo.com/a
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- If you add 8% angkak (red fermented rice) to your cooked glutinous rice and Chinese rice balls you should get a similar mash. Some rice wines are fortified in a similar way to port wine production to obtain sweetness. wal
Hi, Wal! after u mentioned word "fortified" I think I know that that particular sample was fortified. That is why it was pretty strong and had wine aftertaste. Thanks for very good links. Alex.
Whatever I wrote above is my subjective opinion
There are no warranties of any kind
Act on your own risk and finally...
I can be wrong I must say
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