Usually trying to age rice wine makes it turn really sour. Well i finally managed to get a small batch to age for 1 year and it didn't sour. Its dry as a bone with a kick to it. The initial ferment (cold) was Japanese koji and K1V-1116 yeast iirc. I will have to check my notes to be sure. After 20 days it was strained and put in a secondary. Most of it i cold crashed and bottled long ago but i saved a little over a quart for this experiment. I figured if it failed i would at least have some good vinegar.
I siphoned it off yesterday and put it in the fridge to cold crash but its really doesn't need it. The wine is very clear. Slightly golden in color. I only got back about 750ml as i was trying to avoid any sediment.
I may start a batch of red rice wine today using red yeast rice with a mix of jasmine and short grain rice.
I siphoned it off yesterday and put it in the fridge to cold crash but its really doesn't need it. The wine is very clear. Slightly golden in color. I only got back about 750ml as i was trying to avoid any sediment.
I may start a batch of red rice wine today using red yeast rice with a mix of jasmine and short grain rice.