ImmersiveAmbientModecolor: #e3c3b7 (color 2)
Video Format : 22 (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: Opus - Normalized audio
PokeTubeEncryptID: 10afab34e3d8b069943e526c2ccf65213cdbe7f4370d6b98f215753909a26acaeeded644b2ef9fb7dbf8434902c1c715
Proxy : eu-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1715695669603 - unknown on Apple WebKit
Mystery text : Ym12YVZXYUZGVU0gaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
439,104 Views • Dec 11, 2020 • Click to toggle off description
Thankfully I came across angel yeasts yellow label product. It promises to allow you to ferment starch WITHOUT mashing OR boiling! How crazy is that?!?
I decided to put it to the test to make my own distilled rice wine. Its similar to a traditional baiju or soju, more importantly its EASY to make.
After the testing in the video this is the recipe I would make again. You can split it into multiple fermenters like I did, or ferment in one larger fermenter
You will need:
6- 12 kg (13 - 26 lb) of rice (I used 6kg of medium grain)
Water
36 g (1.3 oz) Angel Label Yeast (Yellow label version!)
Method:
Mill the rice. Ideally to small course pieces
Add almost boiling water (around 3x the volume of rice)
Agitate well (A paint mixer is great)
Let it sit for 1 hr
Top up with cold or warm water as needed to reach a total volume of 55 l (14 gal) and reach a temp of 30c (86 f)
Hydrate the yeast in 35c water ( 95 f)
Add the hydrated yeast to the rice wash and agitate again
Ferment at 30c (86 f)
Wait another 3 days after fermentation has stopped then rack to your still
Run 3x stripping runs
Slowly distill the low wines in one spirit run
Make good cuts based on flavour
Teddy Sad's Forum Link:
homedistiller.org/forum/viewtopic.php?f=3&t=76531
You can purchase this in New Zealand here (use "CTC" as a code to get a discount):
www.yeast.nz/product/yellow-label-version-distille…
00:00 Intro
00:20 Yellow Label
02:25 The Test Idea
02:55 Milling Rice
03:57 Cooked Rice Wash
05:26 Hot Water Rice Wash
05:52 Cold Water Rice Test
06:14 Hydrating The Yellow Label & Pitching
07:53 Fermentation recap
08:45 Stripping Runs
10:05 Test Results
11:46 Recommended Recipe
12:50 Spirit Run
14:59 Tasting & Thoughts
----------------------------------------------------------------
CTC Glencairn Glasses
chasethecraft.com/shop/ctc-glencairn-glass
Try Adventures In Home Brewing For Your Next Supplies Purchase (Free Shipping In The Lower 48 over $50):
www.homebrewing.org/CTC
Chase The Craft Calculators:
chasethecraft.com/mash-fermentation
----------------------------------------------------------------
Chase The Craft Shop (including new coins):
www.chasethecraft.com/shop
----------------------------------------------------------------
Still Its Patreon Page:
www.patreon.com/stillit
----------------------------------------------------------------
Listen To The Chase The Craft Podcast On The Website:
chasethecraft.com/podcast
Apple Podcast:
podcasts.apple.com/au/podcast/chase-the-craft/id14…
Spotify:
open.spotify.com/show/39ItzOaQaDx5lfc9Kk0oyc
Stitcher:
www.stitcher.com/podcast/chase-the-craft
-----------------------------------------------------
Sign Up To The Still It Mailing List Here:
www.chasethecraft.com/
----------------------------------------------------------------
Still It Tee Shirts:
teespring.com/stores/stillit
Some Cool Distilling Stuff On Amazon:
www.amazon.com/shop/influencer20170928731
Subscribe To The Channel Here:
youtube.com/subscription_center?add_user=ChaseTheC…
----------------------------------------------------------------
#still #distilling #BubblePlate
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?
Views : 439,104
Genre: Howto & Style
Date of upload: Dec 11, 2020 ^^
Rating : 4.932 (208/12,018 LTDR)
RYD date created : 2022-04-09T05:11:11.009235Z
See in json
YouTube Comments - 861 Comments
Top Comments of this video!! :3
Hello everyone, I am the guy who provided Jesse with the Yellow Label Version Angel Yeast. I am sorry that our label is not very clear. I have to admit that it is rather confusing. Thank you Jesse for this great video! Mike
277 |
As a SEA boi, I'm quite glad to see you making this one. I personally think rice spirits are quite underated outside East and South East Asia. As you say in the video, rice spirits can be very pleasent to drink with an incredibly rich and sweet flavors. Sadly in Thailand the government bans small distilleries from going full commercial, so all we can get legally here are spirits from a few big factories which literally, and I can't stress this enough, literally taste like garbage, while the 'real' stuffs are brew illegally and locally in the countryside and impossible to get them in the city.
So, dear you guys moonshiners out there, please do it lol, it really tastes good.
35 |
Amazing vid. Just want to add, sticky rice produce higher alcohol content than normal rice.
If you have a rice cooker, use it to cook the rice, let it cool down. Spread on a clean surface and sprinkle yeast of choice. At this point no water is added.
Let the rice and yeast mixture ferment in a container (preferably see through) and leave to ferment. After a few days (depending on temperature), alcohol will be produced in the form of liquid. Then add water, distilled will be best, cooked and let cool tap water is also sufficient. If you are like me, who don't mind to spend a little on bottled water, because it's easier, that's good too.😂
How much water too add? That depends on how much rice was used. I don't really measure my ingredients, rather estimate it with ratios instead. I'm Asian, so yeahh. 🤘😁🤘 A good beginning ration will be 1 part rice to 2 parts water.
Then leave it to ferment as long as you can wait. For those who can't wait, give it atleast 2 weeks. But I know of some who likes it fresh. And for those who wants more punch in their alcohol, distill is the way to go.
I have no say about distillation, for I only use more traditional style and I have not tried to build my own hack distillation rack.
Hope this helps.
209 |
Distilleries in Japan have started aging their soju (shochu) in oak barrels and it tastes amazing. You should see if you can get ahold of an old sherry cask or something and test out aging your soju for a few years.
26 |
Your video quality has improved so much you’ve always been knowledgeable and stuff you don’t know your learn on camera for us to see and learn from, your just doing an overall phenomenal job keep it up mate
26 |
Lots of people say thank you to their patrion supporters. But yours is the most heartfelt.
1 |
love the time stamps! keep up the good work Jesse!
2 |
Thanks Jessie. I appreciate your vids.
3 |
Long time professional brewer just getting into distilling. Wish you had distilled each batch separately. It was an interesting and valuable experiment quantitatively but with such wildly different variables on your grain it would have been fantastic to know if those variables lead to any qualitative distinction in the finished product. Perhaps the yeast in the batch that went low and slow produced fantastic esters? In my experience the best fermented beverages come from yeast that are required to work a little. Good on you for going real-time on your cuts. Thanks for the vid.
42 |
I really liked the compilation part of the distillation. Keep it going!
|
Love your videos because you love what you do! Please never stop making videos boss!
|
For rice spirit, in China normally the rice are first soaked overnight and then steamed, then spread and mix the koji or yeast with the warm rice, and then packed in containers to ferment. Different koji or yeasts (quite like sourdough starter in bread making), such as barley-made koji (which is the famous shaoxing rice wine in China is fermented with) or rice-made koji, together with the bio-environment where the wine is fermented will produce enormously different flavour and aromatic compounds, which makes different regional rice wines.
26 |
Thanks for trying this for everyone!
|
Always love the videos!
2 |
I was JUST researching this ten minutes before you uploaded. Amazing! Please make Calvados!
26 |
B roll on point! Love it!
|
Great video on interesting topic. I've used 9g of these yeasts per kg of grain/flour/groats and 3-4 times water. For my tests it was about 10-15% difference in terms of ethanol efficiency between hot water treated grain and cold water treated. Also, you can just add these yeasts straight to the wash, they'll be fine. No hydration step needed.
7 |
I subscribed so I could have more of his laugh in my life. The education is now just the bonus.
|
I'm new here but if I understood everything correctly we're here because of the absolutely lovely way he says: "feermint" no?
14 |
@goawaytours
3 years ago
I visited a rice wine distillery near Ho Chi Min City in Vietnam where they fed the rice residue to a big pig in the corner. They then collected the pig poo and collected the methane into a big bladder/bag which was stored in the rafters of the shed with a hose running down to a stove which they used to heat and cook the rice for future batches. Any poo left over went into the fields to grow more rice. 100% recycling.
239 |