While I'm waiting for my honey to arrive I'm starting a half gallon batch of rice wine, since I already have a ton of sushi rice.
I ordered special rice wine yeast, after being warned that regular yeast won't break down the starches properly. I do not have a rice steamer or rice cooker, so I'm just boiling the rice in a pot.
It's supposed to be kept fairly warm. One recipe I found called for keeping the rice in a dutch oven, but I'm just going to leave the fermenter outside in the sunshine for part of the day to save electricity.
Now I'm wondering if you can make rice wine with forbidden rice (which is glutinous, like sushi rice).
i caught my brothers sickness so i’m feeling a little under the weather, i’ll respond to things && post a new fic tmrw night or mayb earlier ! don’t want to ghost anyone 😓
my head feels like it’s going to fall off and i’ve been wobbling around like a penguin pray for me
The rice wine is in the fridge and ready to drink!
I am not taking a pic because it just looks like ... greyish milk. The crepe myrtle infusion released some pigment that looked purplish on its own but greyish once mixed in. Its effect on the flavor was barely noticeable, but it did improve the scent.
It took a lot more back-sweetening than I expected to actually taste "lightly sweet."
Mostly because I didn't actually check how sweet allulose was before adding it. Most zero calorie sweeteners are much sweeter than regular sugar, but allulose is actually only 70% as sweet as regular sugar.
I picked that one because it doesn't have a weird aftertaste and according to City Steading Brews (the youtube brewing channel) it is less likely to cause digestive distress than erythritol.
Anyway, now that it's lightly sweetened, the rice wine tastes lovely, if you like rice wine.