This is my first post. can anyone provide a recipe or some experiance with producing that horrible tasting Rice spirit so prevalant in Asia. i lost many brain cells with my 80 year old alcoholic father in law in Thailand recently, and with friends in China 6 months before. Pops would cycle a couple of blocks for a litre in a plastic baggy. Bad headache/much methanol?? Are their any Asian afficioanados out there that can guide my hand. I have the basics of ethanol down but there seems to be some discusion of the fermenting medium,method,mould,yeast..? Anything would be informative
Mick
Rice whisky
Moderator: Site Moderator
-
bullpeters
- Novice
- Posts: 40
- Joined: Sun Aug 07, 2011 2:07 am
Rice whisky
Even a blind squirrel finds a nut sometimes!
-
rubber duck
- retired
- Posts: 3452
- Joined: Tue Feb 10, 2009 9:33 am
- Location: brigadoon
Re: Rice whisky
Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen. John Steinbeck
Re: Rice whisky
From what iv found contrary to popular belief in thailand its not made from rice or not much is. most is made from sugar cane products. using kōji mold (Aspergillus oryzae) as a starter.from what I gather is that rice is steamed ,mold/yeast added, then yeast is taken from this and added to molasses/water.
Re: Rice whisky
Shochu is distilled rice wine. Get some koji spours and follow the directions. Very simple process and an excellent sipping brew, especially if you already like sake.