Re: rice Whisky
- PS. Regarding making the still itself, you shoulf first go to:
And start reading up on the many aspects of distilling, types of
stills, etc. There are some nice plans there for a simple pot still
which I would recommend for making whiskey, although i heasitate to
call mash made from rice "whiskey".
I have distilled a mash from Rice Krispies and sugar, but it tastes
rather neutral - not much flavor.
Vino es Veritas,
--- In firstname.lastname@example.org, "jamesonbeam1"
> Not Quite True,
> Rice wine is processed with Koji, a form of mold rather then yeast
> we know it.steamed
> This is the heart of the entire brewing process, really, and could
> have several chapters, if not books, written about it. Summarizing,
> koji mold in the form of a dark, fine powder is sprinkled on
> rice that has been cooled. It is then taken to a special roomwithin
> which a higher than average humidity and temperature aremaintained.
> Over the next 36 to 45 hours, the developing koji is checked, mixedgrains
> and re-arranged constantly. The final product looks like rice
> with a slight frosting on them, and smells faintly of sweetthe
> chestnuts. Koji is used at least four times throughout the process,
> and is always made fresh and used immediately. Therefore, any one
> batch goes through the "heart of the process" at least four times.
> (Photo: Koji being cultivated in small trays, and a grain of rice
> cultavated with koji mold)
> Pictures of this process may be seen at:
> and a more traditional Western Recipe, which should provide similar
> results, may be found at:
> Vino es Veritas,
> --- In email@example.com, "sbalwant34" <sbalwant34@>
> > In fiji people make rice whisky with sugar water and rice .no
> yeast .I
> > Would like some pictures or do it yourself plans on how to make
> > distiller.