I had used this recipe , and honestly i searched my history inorder to comeback and say ,it was toooooo swweett.!!!!! I prefer to use 650grams of Sugar, 300gramns of rice, and crushed Cardamoms, crushed cloves, crushed sticks too. The essence actually matters, for the 1-1/2 liters. I made Banana wine, Grape wine, snd sake all the same day after buying glass beakers. Guys, am an addict now😪
@@TravelChefwithJerryJoseph Will then please Ping/ upload a new video telling the perfect ratio of Sugar to Water to Rice/Banana/grapes. Cause most of the Yt channels are too much.
@@theingenuousjane Sake is Easy, you only have to get the Ratio of sugar to water correct. Always use Boiled Water ( it wouldn’t have dissolved Air) and never use stainless Steel( it always has germs on it) so, use wooden spatulas, And Glass beakers ( In my native place we use a “Barani” , google that lol) . Always fill the beaker 3/4th cause they gonna rise up. Here are my ingredients for a mild sweet sake Wash and coarsely crush rice. Place rice and chopped raisins in nylon straining bag, tie top, and place in sanitized primary fermentation container. Pour hot water over rice and stir in all ingredients except yeast and nutrient. Don’t forget the grape concentrate if not using raisins. Wait 48 hours. Add yeast and energizer and cover primary fermenter with a cheesecloth. Stir daily, checking specific gravity and pressing pulp lightly. For more information on taking gravity readings, check out this post. When gravity reaches 1.050 (after 2-3 days), add 1/4 pound of dissolved sugar or honey per gallon. When gravity drops to 1.030 (after 6-7 days), strain juice from bag. Siphon wine into secondary fermentation container and attach bung and airlock. At a specific gravity (SG) of 1.020, add another 1/4 pound of dissolved sugar or honey per gallon. When fermentation is complete (at a SG of 1.010 or less), siphon off into a sanitized secondary container and attach airlock. Siphon every 2 months to aid in clearing. Bottle when fermentation ceases or when ready. It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter sake, add 1/2 teaspoon of stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
I would recommend keeping the wine jar in the closet for long time say a month or two after its ready. That way the wine will be more palatable and have great appearance. I'm a member of a small winemaking group and we share the results via pics and keep updating. People in our group ask many questions which makes us do more research and enhance our knowledge.🙏
Thanks for your lovely comment. It is a great privilege in having you visit our channel. Thanks once again and I will implement it in our future videos. Usually our wine bottles are stored for a month. If the wine is good, it won't last that long 😊. But will definitely try out your recommendation
@@TravelChefwithJerryJoseph I make large batches (two jars of 8 litres each) and store it for the year round. The more its old, the better. Earlier I used to make small batches and it used to be over in just a month or two.
@@shubhangikundu2827 That group was dissolved due to some members asking illegal procedures such as distillation etc. Its crime to distill alcohol at home according to indian law. Several youtubers were picked up by police during lockdown time because they were teaching this. But making wine at home for personal consumption and gifting it to friends and relatives is ok as long as they are not harmed in any way. If you want any guidance, feel free to ask me. I do not use any chemical additives, so my procedure is safer than the rest of methods. Whole procedure is done in home environment with minimum equipments. As a rule of thumb you can start with 1 part sugar, 2 part fruit and 4 part water. Add some lemon juice, grapes and apple for acid blend (no need to buy acid blend separately. Use homemade yeast from unwashed grapes which takes 3-5 days to get ready.
Please make more video like this. It is a good teaching for making wine at home which is better than market wine. Please go ahead Dear Joseph Siir. 👍❤🌹
We are definitely trying this out! We also know people who would love to try this out and would be sharing it with them too. Thanks for sharing the methods.
Thank you for sharing this simple tutorial video on Rice Wine Homemade. Now, I do have some questions and hope you'll have no problems to address them. 1. What type of yeast did you use in making the above rice wine? 2. What is the purpose of adding rice into your concoction? 3. Can you please describe the taste and flavors of the wine?
Hello! I noticed this is an older video, but I meant to ask this after completing several rice wine recipes. How does this rice wine (DRY, NOT SWEET) compare to sake? What is better for cooking (making recipes)?
Good video but I have a question: What does the yeast eat in the fermenter jar when you already have dissolved the sugar before? Will not the yeast die soon?
Please make video how to prepare rice yeast balls for Handia Sir. Thanks immensely Sir.❤Further also suggest me by return mail how to tackle the foaming in rice wine Sir. I am waiting for your mail Sir.❤
What kind of yeast is that? I've heard rice wine requires special yeast or algae...something like that. If I can make it with ordinary wine or champagne yeast, that's great! Ps. Is this wine meant to be sparkling? Given that you mixed all of that sediment in before straining the rice out. Thanks!
I tried at home as per your direction Sir. But after a week of fermentation rice wine is now foaming highly. What to do to solve this problem which I have never experience before. Please suggest me by return mail Sir. Thank you.
I hope there was no moisture content in the wine maker. If there is some foul smell coming then it's bad news. Else remove the foam and check for a week
Thanks for your comment Firstly, we have used raw rice. But we need to boil it for sometime before placing it in the wine maker. Secondly, we can drop in the spices at the time of boiling the water (including the sugar), this is also fine. But my personal opinion is to avoid spices, then we will get the true essence of the wine. Hope this helps.
Sir did you prepare yeast in the beginning or after the rice has cooled down? I made it way to in advance. Will yeast survive for 8 hours now😒 until I add it to the fermenter jar.
You have at least 3 things incorrect! Do not stir the solution after fermenting. The sediment is not to be included in the wine. Adding more yeast does not make more alcohol. The specific gravity of the solution results in the higher alcohol level. One kilo of sugar provides more alcohol than 500 grams, if your yeast can handle high alcohol levels. More yeast speeds up the process of fermentation. Do not wait 8 hours. As soon as the solution is warm to only 30C/90F is fine. The same temperature that you used with the yeast. Waiting longer allows wild yeast in the air to land in the solution.
Whether you use airlock or not you have to avoid exposure to oxygen else it won't become wine. You can fit the lid loosely over the bottle. It does the job.
@@TravelChefwithJerryJoseph sir I HV made ginger beer a month back.following a recipe without yeast.i really don't know the authentic taste of ginger beer.tasted it with lot of ice.tastes and smells like milder version of toddy.scared to have it.how to confirm where it is drinkable.during the process of making bug.it went on ok.no fungus etc except froth.
Mine was very strong. After drinking in the afternoon I passed out and woke up at 2'O clock at night. Perhaps over 14%. But you can put less sugar to control the ABV.
Interesting video.
Stay connected. #learntocookindianrecipes
Thanks for your lovely comment 🙏😊
I had used this recipe , and honestly i searched my history inorder to comeback and say ,it was toooooo swweett.!!!!!
I prefer to use 650grams of Sugar, 300gramns of rice, and crushed Cardamoms, crushed cloves, crushed sticks too. The essence actually matters, for the 1-1/2 liters.
I made Banana wine, Grape wine, snd sake all the same day after buying glass beakers.
Guys, am an addict now😪
Thanks for your lovely comment 🙏😊
In fact my next batch i will be reducing the sugar too. But it is a learning experience 😊
@@TravelChefwithJerryJoseph Will then please Ping/ upload a new video telling the perfect ratio of Sugar to Water to Rice/Banana/grapes.
Cause most of the Yt channels are too much.
Definitely. When I am doing the next batch i will definitely let you know 😊
How did you make Sake? I’m finding it difficult to find an easy recipe.
@@theingenuousjane
Sake is Easy, you only have to get the Ratio of sugar to water correct.
Always use Boiled Water ( it wouldn’t have dissolved Air) and never use stainless Steel( it always has germs on it) so, use wooden spatulas, And Glass beakers ( In my native place we use a “Barani” , google that lol) .
Always fill the beaker 3/4th cause they gonna rise up.
Here are my ingredients for a mild sweet sake Wash and coarsely crush rice.
Place rice and chopped raisins in nylon straining bag, tie top, and place in sanitized primary fermentation container.
Pour hot water over rice and stir in all ingredients except yeast and nutrient. Don’t forget the grape concentrate if not using raisins.
Wait 48 hours.
Add yeast and energizer and cover primary fermenter with a cheesecloth.
Stir daily, checking specific gravity and pressing pulp lightly. For more information on taking gravity readings, check out this post.
When gravity reaches 1.050 (after 2-3 days), add 1/4 pound of dissolved sugar or honey per gallon.
When gravity drops to 1.030 (after 6-7 days), strain juice from bag.
Siphon wine into secondary fermentation container and attach bung and airlock.
At a specific gravity (SG) of 1.020, add another 1/4 pound of dissolved sugar or honey per gallon.
When fermentation is complete (at a SG of 1.010 or less), siphon off into a sanitized secondary container and attach airlock.
Siphon every 2 months to aid in clearing.
Bottle when fermentation ceases or when ready.
It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter sake, add 1/2 teaspoon of stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
I would recommend keeping the wine jar in the closet for long time say a month or two after its ready. That way the wine will be more palatable and have great appearance.
I'm a member of a small winemaking group and we share the results via pics and keep updating. People in our group ask many questions which makes us do more research and enhance our knowledge.🙏
Thanks for your lovely comment. It is a great privilege in having you visit our channel. Thanks once again and I will implement it in our future videos.
Usually our wine bottles are stored for a month. If the wine is good, it won't last that long 😊. But will definitely try out your recommendation
@@TravelChefwithJerryJoseph I make large batches (two jars of 8 litres each) and store it for the year round. The more its old, the better. Earlier I used to make small batches and it used to be over in just a month or two.
That's huge. But anyway I will go smaller quantities. But it's great to be chatting with you
Hello Dev, could you add me to the winemaking group?
@@shubhangikundu2827 That group was dissolved due to some members asking illegal procedures such as distillation etc. Its crime to distill alcohol at home according to indian law. Several youtubers were picked up by police during lockdown time because they were teaching this.
But making wine at home for personal consumption and gifting it to friends and relatives is ok as long as they are not harmed in any way.
If you want any guidance, feel free to ask me. I do not use any chemical additives, so my procedure is safer than the rest of methods. Whole procedure is done in home environment with minimum equipments.
As a rule of thumb you can start with 1 part sugar, 2 part fruit and 4 part water. Add some lemon juice, grapes and apple for acid blend (no need to buy acid blend separately. Use homemade yeast from unwashed grapes which takes 3-5 days to get ready.
This sounds like the best way to make it, love the idea of adding cinnamon,very good ❤🎉
Please make more video like this. It is a good teaching for making wine at home which is better than market wine. Please go ahead Dear Joseph Siir. 👍❤🌹
We are definitely trying this out! We also know people who would love to try this out and would be sharing it with them too. Thanks for sharing the methods.
Thanks a million for your lovely comment and support 😊🙏
Thank you for sharing this simple tutorial video on Rice Wine Homemade.
Now, I do have some questions and hope you'll have no problems to address them.
1. What type of yeast did you use in making the above rice wine?
2. What is the purpose of adding rice into your concoction?
3. Can you please describe the taste and flavors of the wine?
This is really interesting, didn't know I can make my own rice wine, overall your videos are enlightening
Thanks a lot for your lovely comment 🙏☺️
Nice. Thank you for the instructions
Really you are great brother. Please keep on more. 👍
Very Nice and Good Explanation. Thanks a Lot for Sharing
Then a lot for your lovely comment 🙏😊
Thanks for sharing this rice wine recipe. As this is a bit expensive in the shop . Grest to learnt this.
Thanks for your comment 🙏😊
Over here we don't get this wine as it's homemade. But I guess it might be expensive
Great video , thanks 🙏👍
Hello! I noticed this is an older video, but I meant to ask this after completing several rice wine recipes.
How does this rice wine (DRY, NOT SWEET) compare to sake? What is better for cooking (making recipes)?
Excellent demonstration!
Can jaggery replace sugar? Very nice video you have uploaded. Very very useful to viewers. Thanks bro. Please answer to my question.
Thanks for your comment 😊
Jaggery can replace sugar. But this will require more quantity to be added. Hope I have answered your query correctly
Thanks a lot for reply.
Can we make it by adjustment of temperatures for 7 days Or so
Excellent job, you have shared a great recipe 👌👌
Stay in touch
Thanks a lot for your lovely comment. Definitely will stay connected 🙏
This is interesting video,keep sharing sir,thumb up
Thanks a lot for your lovely comment 🙏😊
Cheers from Australia... Thank you!
Wow you used granulated sugar can I use a table sugar what I use in my coffee
Thanks for your lovely comment 🙏😊
You can use table sugar, please stir till it gets dissolves.
Great video thanks. What type of yeast do you use.? I am going to have a try making rice wine.
We have used bread yeast
Great video And how much alcohol does it have??
Hi... wonderful sharing...all your videos are too good...
Thanks a lot for your lovely comment. Request if you can share it with your friends too🙏
Sir good job. Love from Chandigarh
Wow so nice video my all support fir u my dear frnd n I liked ur channl🥰
Thanks a million for your lovely comment 🙏😊
Nice! Will need to try this recipe. 👍
Thanks a lot for your lovely comment🙏😊
Heya buddy love your video very informative thanks 😊
Thanks a lot for your lovely comment 🙏😊
*oh wonderful!! Am going to make it this weekend.thanks*
Thanks a lot for your lovely comment and support 🙏😊
Looks delicious🥰 thanku for sharing this recipe👍👍
Thanks for your lovely comment 🙏😊
Thanks for the video. Is the yeast normal bread yeast?
Yes
Nice dear friend, thanks for sharing
Thanks a lot for your lovely comment 🙏☺️
Good video but I have a question: What does the yeast eat in the fermenter jar when you already have dissolved the sugar before? Will not the yeast die soon?
Sugar is still there but it's in syrup form.
@leifd731 what yeast do you use? Where do you buy it? Thank you!!
@@urbanhomesteadhoney I use wine yeast from a local company here. It is not bread yeast.
@@sidjones_46 where could I get wine yeast near me? Albuquerque New Mexico?? Thank you!! ☺
Superb,very easy to follow 👌👏
Thanks a lot for your lovely comment 🙏😊
Super very well explained.thank you
Thanks a lot 🙏😊
Please make video how to prepare rice yeast balls for Handia Sir. Thanks immensely Sir.❤Further also suggest me by return mail how to tackle the foaming in rice wine Sir. I am waiting for your mail Sir.❤
by "cool" you mean refrigeration? or just fresh and not hot or warm?
It should be a place like a Store room
yaaay I'm gonna make some and cook with it!
Thanks a lot for your lovely comment 🙏😊
Khub valo laglo video upload
🌷🔔
Thanks a lot 🙏☺️
What kind of yeast is that? I've heard rice wine requires special yeast or algae...something like that.
If I can make it with ordinary wine or champagne yeast, that's great!
Ps. Is this wine meant to be sparkling? Given that you mixed all of that sediment in before straining the rice out.
Thanks!
I have used bread Yeast
Great video! Thanks amazing work!
Thanks a lot for your lovely comment 🙏☺️
Thanks for sharing, I'll try your recipe, but what's wrong if we use plastic jar?
Thanks a lot for your comment. We used plastic before, after some time it developed discoloration and so we moved to glass. Hope this helps 🙏😊
Wow! This is a great recipe!! New sub to ur channel 😊
Thanks a lot 🙏😊
Did you cap the bottles?
Too Eeeze 😋😀👌👍thank you
Thanks a lot 🙏😊
After one month it will experi ...? Or not please explain Sir
It will taste more like a fermented wine. The longer the better for the wine as it will mature
It's super easy .... I loved ur recipe 🔥
Thanks a lot 😊
why cant we boil the spices along with the rice so as to extract its flavour . thanks for the reply in advance
Thanks for sharing
I would like to know how to make guava wine
Thanks a lot for your lovely comment 🙏😊
Will definitely try to make this wine
Which yeast to use? Dry yeast? Bakers yeast?
I tried at home as per your direction Sir. But after a week of fermentation rice wine is now foaming highly. What to do to solve this problem which I have never experience before. Please suggest me by return mail Sir. Thank you.
I hope there was no moisture content in the wine maker. If there is some foul smell coming then it's bad news. Else remove the foam and check for a week
Goooooood work... excellent. be motivated...btw...amazing recipe. I have subscribed your channel...and don't give up.
Thanks a million for such a wonderful comment. Truly motivational 😊🙏
I have already subscribed to your channel 😊 you have nice videos
Too good one
Very helpful
Subscribed.
Thanks a lot for your lovely comment 🙏😊
Request you to stay connected 🙏
Nice... Thank u
1) Can we add raw rice to make wine?
2) What if all the spices are added during boiling the water?
Thanks for your comment
Firstly, we have used raw rice. But we need to boil it for sometime before placing it in the wine maker.
Secondly, we can drop in the spices at the time of boiling the water (including the sugar), this is also fine.
But my personal opinion is to avoid spices, then we will get the true essence of the wine. Hope this helps.
@@TravelChefwithJerryJoseph Thank you 🙂
can i drink it after filter?
And do I need to use the spices in the wine as well or could I skip that part all together???
Please use the spices. Also do check out the video in full which will help you too
What kind of yeast and could I use a Fleishmans yeast that they sell in the store
Yes a dry bread yeast will work.
Super Sir 👌👌💐
Thanks a lot for your lovely comment 🙏😊
Thank you.❤
very nice recipe sir stay connected
Thanks a lot for your lovely comment 🙏
Simple n sweet. Please include nosing and tasting experience next time. We'd like to know the taste before trying it 🙏
Definitely. Thanks for your lovely comment and feedback 🙏
Can we make wine with out yeasts??
I guess you have to use alternative like rice bran etc
Sir did you prepare yeast in the beginning or after the rice has cooled down? I made it way to in advance. Will yeast survive for 8 hours now😒 until I add it to the fermenter jar.
Thanks for your comment. We have used the yeast after the rice has cooled down. Else the yeast will not be active
You had sugar wine, as your rice did not ferment at all. To get the rice to ferment you need an enzyme to break it down into fermentable sugars.
very nice and informative video
Thanks a lot for your lovely comment 🙏😊
Nice recipe 👍👍
Thanks a lot for your lovely comment 🙏😊
is it some special yeast, or the common dry yeast we get for bread making ?
Thanks for your lovely comment 🙏😊
Yes it's bread yeast
So Good..
Thanks a lot for your lovely comment 🙏😊
Good job
Thanks a lot 🙏😊
Nice
Thanks a lot for your lovely comment 🙏😊
What yeast we should use?
Bread yeast
Can i store it in mineral water bottle??
Thanks for your comment 🙏😊
It would be good if you store in glass bottles
@@TravelChefwithJerryJoseph thankyou sir☺
Excellent
Thanks a lot for your lovely comment 🙏😊
I think the rice is boild rice or raw rice? Plz tell me sir. How much rice need
Thanks for your lovely comment 🙏😊
We have taken 200 grams and is boiled rice
Sir which brand yeast best for wine ????
Thanks for your comment 🙏😊
We have used normal yeast that we got from the department store. I feel all yeast is good.
looks delicious thank you for sharing us god bless you
Thanks a lot for your lovely comment 🙏☺️
Wow so wonderful
Thanks a lot for your lovely comment 🙏 ☺️
Hi chefjust need to know we need cook rice 200g or Row rice
Yes it is good that you cook the rice as it will breakdown with the sugar and yeast 😊
Can we add jaggery vice sugar.?
Thanks for your lovely comment 🙏😊
You can add jaggery instead of sugar.
After the wine 🍷 is ready.... Can we store it in refrigerator?.... And for how many days can we store it?
Thanks for your comment. Please store the wine in a cool dark place. If there is no moisture in the wine. The wine can last years
@@TravelChefwithJerryJoseph thankyou ❤️
Super
Amazing video!! Keep it up:)
Thanks a lot for your lovely comment. Really appreciated 😊🙏
You have at least 3 things incorrect!
Do not stir the solution after fermenting. The sediment is not to be included in the wine.
Adding more yeast does not make more alcohol. The specific gravity of the solution results in the higher alcohol level. One kilo of sugar provides more alcohol than 500 grams, if your yeast can handle high alcohol levels. More yeast speeds up the process of fermentation.
Do not wait 8 hours. As soon as the solution is warm to only 30C/90F is fine. The same temperature that you used with the yeast. Waiting longer allows wild yeast in the air to land in the solution.
Without airlock the output will be vinegar instead of wine. Is it true?
Thanks for your comment. It came out very well. In fact it got over soon 😊
Whether you use airlock or not you have to avoid exposure to oxygen else it won't become wine. You can fit the lid loosely over the bottle. It does the job.
I don't have an airlock. But I close the lid loose
What will be the percentage of Alcohol 🍺
Interesting
Thanks a lot for your lovely comment 🙏😊
Good
How many days we will store this wine
Better to have it after a month
Simple
Why is d wine served hot n how to heat it
We need cook rice or Row rice 200g. Tnx for the link Chef
Yes
Very nice.
Thanks a lot 🙏😊
@@TravelChefwithJerryJoseph sir I HV made ginger beer a month back.following a recipe without yeast.i really don't know the authentic taste of ginger beer.tasted it with lot of ice.tastes and smells like milder version of toddy.scared to have it.how to confirm where it is drinkable.during the process of making bug.it went on ok.no fungus etc except froth.
Thanks for your comment. I feel you have used wheat for fermentation. If it tate foul or bitter then discard it
what can be done with the rice?
I had no other option than to dispose of the rice. However if other viewers can help out with suggestions, it would be helpful
can i make it without sugar ?
Of course not bruh
How much sugar did you add
Whaoooo
Cooking with tahira
Por favor add a legenda em portugues Brasil
Nota 1000 pra sua aula❤
Hi there , can you please tell us if there is any alcohol in it if yes how much is it? Thank you very much.
Thanks for your comment. In fact there is alcohol and it is below 10%. The more yeast you add, the more alcoholic it gets.
Mine was very strong. After drinking in the afternoon I passed out and woke up at 2'O clock at night. Perhaps over 14%. But you can put less sugar to control the ABV.
Thanks for your comment. Just to be careful it would be better to add less sugar 😊
Is this sweet?
And if i use brown sugar will it be effective for the color of last outcome?
Thanks for your comment 🙏😊
Yes it's sweet. But you can use brown sugar. There might not be much impact on the colour