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Uncle Remus Rice Vodka

Posted: Fri Nov 30, 2007 6:09 am
by Uncle Remus
Moderator edit: This is an edited version of this recipe. The original version which is available as a normal discussion thread can be found here - ... =14&t=5368 .

This is my first try at making a rice spirit.

I brought about 45 liters of water to a boil. I added an 8kg bag of rice and let it boil for 10 minutes or so. Then I shut off the heat and let it sit for an hour. I then added another 10 liters or so of cold water, and put the pot outside to cool to strike temperature 66°C. It never took long as the tempertures outside are close to - 20° C right now....Burrrrrrrrrr!!!

At 66°C I added 4 tlbs of alpha amylase and put the lid on and let the conversion happen for about 90 minutes. The sg had the potential for about 6-7% AV. I added 10 lbs of white sugar and put the mixture to cool. When temperature reached 30-35°C I threw the yeast and added 4 tlbs of gluco amylase and aerated the crap out of it. Put it all in 2 fermenters and put it away to do it's magic.

I used 2 packages of EC 1118, which I hydrated and then started in a mild sugar water a couple hours before hand.

We shall see what happens :?

Posted: Fri Dec 14, 2007 12:29 pm
by Uncle Remus
The rice fermentation went quick, within a week. I siphoned it into carboys and it cleared very nicely in a day or so. Last night I did a strip run. I had a drink in the middle of the run. It came off at about 60% through the hearts portion of the run. It is very smooth and does have a really delicate flavor.
I think what surprise me the most is the smells. The fore shot (the 30 mls or so that came off before 172°F) had almost no smell. Most fore shots I get have an acetone smell. The tails also had no smell. I ran them down to below 30%. It was cloudy and had an oily film floating on the top, but no tailsy smell. I don't make any cuts on the strip run, I just remove the fore shot. I guess I'm not gonna be able to use my nose as a guide when I do the spirit run.

It's interesting. Really different than anything else I've distilled.

Posted: Sun Jan 13, 2008 4:39 pm
by Uncle Remus
Finally got around to doing the spirit run this week. It turned out to be a thing of beauty. I guess I will just call it Rice Vodka. Through most of the spirit run it came off at 80%AV. I ran it down deep into the tails to about 25-30%. I've never run any spirit that far into tails on the final run, but this rice never turned skanky. Even the heads had little off smells, I took about a half litre of heads, but I know I could have got away taking less.

This rice vodka has a smooth delicate flavor even drinking it at 40%. I think if a person wanted a perfect tasteless vodka, rice might be the way to go. Just take it one step further than I did and reflux it. Personally I like it the way it is.

I'm definitely gonna be making more.

Posted: Sun Jan 13, 2008 6:35 pm
by HookLine
Nice work. I wonder how it would have turned out with just rice and no sugar?

Posted: Sun Jan 13, 2008 7:36 pm
by Uncle Remus
Next time. The conversion seemed to work really well. It seems like I got a pretty generous yield for only 10 lbs of sugar. I don't remember if I took a SG reading after the conversion or not., probably not..... next time rice and enzymes- no sugar. :D

Posted: Wed Mar 05, 2008 5:31 pm
by big worm
hey guys i wanted to respond on this thread instead of starting a new one....some one asked a question and this one was the anser...anyways i got this freind who has a batch of UR'S rice vodka fermenting as we type....this thing is way cool it is exactly what the doc orderd.
my freind used 181L water 18KG rice 11KG sugar and 5pkts 3-1 enzymes 6 crushed beanos {just for luck} lotsa debait there huh? and 212g distillers yeast. did exactly what UR did on his post.....its s sight to see sounds like rice crispies one thing i found cool is having never fooled with enzymes....taste the rice mush before adding then give it about two hours and a couple of stirs 8) it gos from bland to very sweet i'm in love with this one i can't wait till my freind distills this

Posted: Thu Mar 06, 2008 7:54 pm
by big worm
rice wash starting to slow up on fermenting should be ready to rack off in a day ...more like two. it ran hot the whole way 41c its droped to 34c as it slowed might have to cool the next one...seems that most of the rice is gone must have been ate up by the enzymes and converted out. the taste is dryer than it was but still not real dry ,it is mild tho and oder is mild as buddys gonna like this one i'm sure :wink:

Posted: Fri Mar 07, 2008 7:53 pm
by big worm
for anyone who cares...tonite the stuff is still working at a slower pace churning and a pure white foam has replaced the thick rice/cap. temp is holding a steady 32c down from 42c sg at start was not accurate because of temp being hot! but it was about at the 95 mark ,dropped to 15 as off an hour ago...this one IS going to ZERO...i can feel the love :lol:

Posted: Tue Mar 11, 2008 2:01 pm
by big worm
this thing is still working slowly cap is gone for the most part,but it still bubles ever so slightly..large top to bottom uphevels every so long...gave another good stir again tis afternoon....i hope it will settle out and drop square to the bottem soon. sg is just 2 small marks to the zero/black so i figure it has to drop out soon i may filter it out and see if it will clear if it does reach the black...thoughts? anyone its the first on grain ferment for me and i'm not really sure how far to take it.....don't wanna spoil it

Posted: Wed Mar 12, 2008 6:14 am
by Uncle Remus
After I've put a wash to ferment (after stirring in the yeast) I never stir it again.
Sounds like your almost ready. At this point, since you gave it a stir, let it settle again without disturbing it, and the siphon the wort off the grain into a carboy or another fermenter (no real need to filter it, racking it off works fine). Leave it sit undisturbed for a day or so and when your ready to distill it siphon it into your boiler and run it.

Posted: Wed Mar 12, 2008 6:29 pm
by big worm
racked in 5gak buckets took a peak after 3-4 hours and settling very nice its almost as clear as water on top couple inches...oh boy oh boy

Posted: Tue Mar 18, 2008 6:08 am
by Uncle Remus
NP. Glad it turned out for you. I believe this recipe is a keeper. I am gonna give it a go next time without any added sugar, just to see the difference (if there is any).

Re: Uncle Remus Rice Vodka

Posted: Wed May 14, 2008 7:36 pm
by chiao123
Btw when I run my rice wash does it matter if I use a pot still or a reflux still?

Buy yeast balls here: ""

Re: Uncle Remus Rice Vodka

Posted: Thu May 15, 2008 1:06 pm
by Uncle Remus
I'd use a pot still you want the flavor. A valved reflux would work okay too if you used little or no reflux. The hearts portion of my run came off 76-80 % AV.

Re: Uncle Remus Rice Vodka

Posted: Mon Sep 15, 2008 9:28 am
by al_shine
What kind of rice is being used? White? Brown? Long or short grain? sticky?

Re: Uncle Remus Rice Vodka

Posted: Fri Oct 03, 2008 6:34 am
by Uncle Remus
I used cheap generic brand white long grain rice.

Re: Uncle Remus Rice Vodka

Posted: Sat Dec 06, 2008 7:08 pm
by big worm
i'm gonna do a all grain no sugar ferment soon. i have 10 pounds of rice ground to meal and, have another 10 to grind yet, i think that a ground rice grain will convert out better than just mashing the rice. in the past the rice never did cook out to a gel a good bit was still grain like.i wonder if grinding before mashing will be better for the enzymes to work..any thoughts? i will keep a record on this one and post some results.

Re: Uncle Remus Rice Vodka

Posted: Tue Dec 09, 2008 1:38 pm
by big worm
i got 10 pounds in the doble boiler with +_ 5gal water put a teaspoon of enzymes and heated up slowly its near boil point and is thick as cream of wheat. gonna hold it here for a while then let cool and pitch the real enzymes...this is the ground rice
edit..i converted the whole grain rice yesterday and took winos advice from other threads and, pitched plenty of yeast
i have both in the fermenters 6gal each, they are bubbling away and, i am very courious to see what i get from 20#s of rice because it is sooo cheap, one note is rice is a sticky glue like it takes racking and filtering to clean up for the charge...pian in the ass but the results are great

Re: Uncle Remus Rice Vodka

Posted: Fri Dec 26, 2008 10:22 pm
by big worm
the 20#s of rice made 3-1/2 liters of 55% drinkable single run vodka.

Re: Uncle Remus Rice Vodka

Posted: Tue May 19, 2009 5:01 pm
by shaggy
Smells heavenly!

I followed the recipe exactly and I can't imagine mine finishing in one week at this rate (already been 10 days) I understand that the glucoamylase continues to convert starch to glucose while the yeast are consuming the glucose - this is known in the sake world as "parallel fermentation", I think. Do we really expect all the conversion to happen before fermentation?

Don't know what the variable is here, maybe temp. Mid 60's in my case. Uncle Remus, do you recall what temp you fermented at?

Also noticed that the hydrometer reading seems questionable due to the amount of goo (for lack of a better word) in solution.

Sure looking forward to some tasty rice wine!


Re: Uncle Remus Rice Vodka

Posted: Thu May 21, 2009 8:35 pm
by Uncle Remus
Everything I ferment is in a controlled cabinet set at 20-22 C. If it is still fermenting then let it run it's coarse. I just told the story about what happened the first time. The last time I did it I got a stuck fermentation and have no idea why. I ran it anyway and got less yield but still a great product. I saved the back set since it had sugar left in it and used it in a corn wash which fermented completely. Give it some time if it stops fermenting run it anyway.

I thought this recipe was bulletproof till the last time I made it. It sounds like most who have tried it had good luck. I'll see what happens the next time....maybe I need to make some kind of sacrifice to the fermentation gods :lol:

Re: Uncle Remus Rice Vodka

Posted: Thu Nov 19, 2009 6:38 pm
by big worm
stick with the enzymes and follow this recipe close..if you want a very clean vodka. subsatuting the enzymes with malt adds flavors like a malt whisky.

Re: Uncle Remus Rice Vodka

Posted: Sun Apr 29, 2012 9:05 am
by MisterSteve124
If I am going to do this with no sugar about how much rice should I per gallon? I was thinking about 2.5#.

Re: Uncle Remus Rice Vodka

Posted: Sun Apr 29, 2012 9:33 am
by Dnderhead
1 Lb of rice per gal=1.030 og--1.008FG----2.9 ABV
so 2lb=1.060 og--1.016 fg---5.9abv
2.5 lb=1.075 og--1.020 fg-- 7.35 abv
plus whatever from malt etc..
your mileage mite vary.

Re: Uncle Remus Rice Vodka

Posted: Wed Oct 17, 2012 2:23 pm
by Tea Totaler
I am trying the rice with no sugar. 1.5 gallons rice and 4 gallons of water mixed with a paint mixer while cooking makes a 4 gallon ball of rubber-like glue.
I scooped out about a third of this mess and cooled to 160 with a jet of hose water (maybe almost a gallon) and pitched a teaspoon of alpha. An hour later, it was the consistency of pancake batter. I stirred in the rest of the rubbery goo and another teaspoon of alpha. Wrapped it in a blanket ( still at 160) and in an hour it was melted milkshake, with a little clear water on top. At this point there were no discernible "grains" of rice.
I vigorously mixed in a teaspoon of gluco and wrapped it in a blanket. In a half hour it tasted sweet so I built my starter of 1/2 cup mash, 1/2 cup water, a couple teaspoons of sugar, and a teaspoon of DADY.
Cooling of the mash went real slow. It got late. I pitched the very active starter this morning at 95 and aerated a little. An hour later and nothing. I aerated again and she caught. 12 hours later and it is nicely, but gently fermenting.

I modified a fermentor with a spigot and a bazooka tube hoping to avoid the problems I experienced with my all corn. Hoping I don't have to spend an evening hand wringing grain.

Those that are asking how much this and do I really need that, this is a long and detailed recipe development thread, read every post. Then do it the way you think best and post the results. Even a failed batch provides useful information...especially to us newbies.

Re: Uncle Remus Rice Vodka

Posted: Fri Feb 15, 2013 10:36 am
by Uncle Remus
Hey all. Haven't been here in a while. Sounds like this rice vodka been working out good for a lot people. Just did a spirit run on a couple of stripped batches the other week. What I did this time is put the final product through about a 3' carbon filter. A friend and myself tied into a jug of it last night and wow, I'm talking a vodka with absolutely no aftertaste at all and no burn going down and most importantly no hangover today :clap: I would put this product up against a bottle of Grey Goose any day of the week, and it was made in a pot still not a reflux still. Rice is such a good grain to work with, it just does not produce the esters of other grains or fruits.
Happy distilling everyone! :)

Re: Uncle Remus Rice Vodka

Posted: Wed Apr 09, 2014 7:34 am
by S-Cackalacky
Further discussion of the "Uncle Remus Rice Vodka" recipe can be found here - ... =14&t=5368 .