Uncle Remus Rice Vodka

Refined and tested recipes for all manner of distilled spirits.

Moderator: Site Moderator

Re: Uncle Remus Rice Vodka

Postby MichiganCornhusker » Fri Jul 22, 2016 10:36 am

My rice has finished, all quiet and smells great. Tart like lemonade without the lemon flavor.
This is the driest fermentation I've ever had, FG 0.994.
Hoping to get time to sritp it this weekend.
Shouting and shooting, I can't let them catch me...
User avatar
MichiganCornhusker
Site Mod
 
Posts: 4119
Joined: Mon Jun 23, 2014 9:24 am

Re: Uncle Remus Rice Vodka

Postby cranky » Fri Jul 22, 2016 6:26 pm

I've done this recipe twice using amylase and was pretty happy with it but it can get a bit messy. I actually watered a bottle down to 21% and gave it to a Korean guy I work with who after trying it was surprised that it was actual soju, not rice wine. He shared it with some soju snobs all of whom were surprised that an American could make such good soju. It does make good rice wine too and if you add a bit of the vodka back to the rice wine it makes a very nice fortified rice wine :D
User avatar
cranky
Site Donor
Site Donor
 
Posts: 4976
Joined: Fri Sep 27, 2013 3:18 pm
Location: Pacific Northwest

Re: Uncle Remus Rice Vodka

Postby MichiganCornhusker » Fri Sep 02, 2016 11:38 am

I finally got around to running this.
I used my keg/thumper to strip, and then again, twice more, as spirit runs, tossing fores, early heads, and late tales each time.
I watered everything down to 35% each time and used water to charge the thumper.

I was going for a "potstiller's vodka" and I think I got there.
This stuff is very neutral compared to anything else I've ever made, reminds me more of vodka than anything else.
I'm very happy with the result considering what I was aiming at.

Problem is, I'm just not that big a fan of vodka. :roll: Just wanted to see if I could do it, I guess.

I really miss the rice flavor, I prefer flavored spirits.
The rice mash was delicious, so now I'm going to have to do it again ( :D )to see if I can keep a rice flavor in the spirit simply by distilling it fewer times.
Shouting and shooting, I can't let them catch me...
User avatar
MichiganCornhusker
Site Mod
 
Posts: 4119
Joined: Mon Jun 23, 2014 9:24 am

Re: Uncle Remus Rice Vodka

Postby cranky » Fri Sep 02, 2016 5:11 pm

One thing I did once was save a few bottles of the wash then run the rest and added a bit back to the bottles of rice wine, It worked out very well.
User avatar
cranky
Site Donor
Site Donor
 
Posts: 4976
Joined: Fri Sep 27, 2013 3:18 pm
Location: Pacific Northwest

Re: Uncle Remus Rice Vodka

Postby MichiganCornhusker » Fri Sep 02, 2016 5:59 pm

Thanks, Cranky, I'm going to try a few different things with this batch.
I like the idea of trying to make a drinkable rice wine, simply fermented rice juice.
Did you add the spirit back to your wine to boost the % up to around 16%-18% for wine, or did you go higher?

Will also do something like a shochu, doing a one-run through my pot to see what I get.
Also going to try running low wines through some wash in the thumper.

Heck, I might even try shooting the thumper with something, seems like this rice shine would play very well with other flavors.
Shouting and shooting, I can't let them catch me...
User avatar
MichiganCornhusker
Site Mod
 
Posts: 4119
Joined: Mon Jun 23, 2014 9:24 am

Re: Uncle Remus Rice Vodka

Postby cranky » Fri Sep 02, 2016 6:22 pm

I can't remember exactly how high I made it, probably 18% maybe 20 but it blends in with the rice wine so well that you don't really notice the boost. I'll tall it again even though I think I already told the story of the Korean guy and the soju which is basically the Korean version of shochu. He had talked of soju many times and from talking to him about it I surmised it was made from distilled rice wine, but they often used other things to get conversion such as sweet potatoes, I know that is right up your alley, then it is tempered to 21%. He told me in America it is sold at 18% but in Korea it is always 21 so I tempered my URRV to 21% and gave him a bottle at Christmas when I gave out my Christmas wine to everybody else. Later after he tried it he was very surprised and excited that it was actual soju and not rice wine and was 21% and shared it with some of his soju snob friends who were all quite impressed. It is one of the few distilled things I have ever given out and it made me feel good that I could impress even the most discerning soju snob :D Every now and then I think about trying another batch but I messed one up once and although it made good spirits it was such a pain in the ass to do that I prefer to spend my time making brandy.
User avatar
cranky
Site Donor
Site Donor
 
Posts: 4976
Joined: Fri Sep 27, 2013 3:18 pm
Location: Pacific Northwest

Re: Uncle Remus Rice Vodka

Postby aircarbonarc » Sun Jan 22, 2017 5:22 pm

This is a great thread and very inspiring. So lastnight I made my first 12Gal of rice wheat Pilsner mash. I used a 20# sack of American long grain white rice, I was amazed how easily the rice turned to a startchy goop. Instead of using enzyme I used 17#s of a 71% wheat 39% pilsner blend I scored. It converted the rice starch so well and tasted like rice crispy squares! Added Ec1118 so I could have a vodka type liquor. I will add 10#s of sugar in a few days to fortify the mash and try running it through my reflux. Rice is a very impressive form of starch and I was thinking of making some rice malt whisky in the future using maybe 25-40% rice with 2 row as a basemalt as well as a little rye or something for flavor. I'd like to make a clean and mild grain liquor.
long live Oldsmobile Aleros
aircarbonarc
Swill Maker
 
Posts: 452
Joined: Thu Oct 08, 2015 1:11 pm
Location: Mountains ocean and rain

Re: Uncle Remus Rice Vodka

Postby Makr » Mon Apr 02, 2018 11:34 am

Hi, was going to try some saki. I find it nearly impossible to find the gluco amylase, is really necessary to use or will it turn out good without it? Thanks
Makr
Novice
 
Posts: 1
Joined: Mon Apr 02, 2018 11:29 am

Re: Uncle Remus Rice Vodka

Postby jonnys_spirit » Tue Apr 03, 2018 5:29 am

I’ve put together a three gallon batch of sake using this koji-kin starter to convert the starch and a lager yeast. It’s been fermenting almost 20 days now and smells and tastes wonderful. I’ll keep this as a sake but plan to do a much larger batch to distill. I see I’m going to need a thumper.
http://tibbs-vision.com/sake/moto2.html

Cheers!
-j
User avatar
jonnys_spirit
Swill Maker
 
Posts: 419
Joined: Wed Oct 21, 2015 7:58 am
Location: The Milky Way

Re: Uncle Remus Rice Vodka

Postby FL Brewer » Tue May 01, 2018 7:56 am

Makr wrote:Hi, was going to try some saki. I find it nearly impossible to find the gluco amylase, is really necessary to use or will it turn out good without it? Thanks


You need alpha- and gluco- amalyse to get conversion of the starch in the rice to fermentable sugar... the enzymes can come be in pure form that you can buy from several places (a few have been mentioned in this thread) or can come from malted barley. Six row barley tends to be higher in enzymes, lower in starch per pound of malt than two row.
Everyone has to believe in something. Me? I believe I'll have another drink......
User avatar
FL Brewer
Novice
 
Posts: 76
Joined: Thu Dec 07, 2017 3:28 pm
Location: Somewhere in Florida

Re: Uncle Remus Rice Vodka

Postby nuncaquite » Sat Sep 15, 2018 11:47 am

The ferment is just finishing on a some buckets of this. Gave it a taste, and in my opinion, no doubt this could be kept for wine just as is.
Did 2 five gallon batches with enzymes and then thin mashed with sugar.
Did 1 five gallon batch with just the ground rice and 6 pounds of sugar. At this time all batches taste the same.
nuncaquite
Site Donor
Site Donor
 
Posts: 92
Joined: Mon Dec 01, 2014 5:43 pm

Re: Uncle Remus Rice Vodka

Postby TDick » Sat Sep 15, 2018 8:36 pm

nuncaquite wrote:The ferment is just finishing on a some buckets of this. Gave it a taste, and in my opinion, no doubt this could be kept for wine just as is.
Did 2 five gallon batches with enzymes and then thin mashed with sugar.
Did 1 five gallon batch with just the ground rice and 6 pounds of sugar. At this time all batches taste the same.


Thanks for the bump sir. I'm researching for pot stilled neutral and I'll have to try this.

Uncle Remus wrote: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! :)


Not sure about the carbon filter but this certainly sounds good.

After reading - yes the ENTIRE thread - I saw suggestions to thoroughly rinse the rice when getting started.
I also checked and saw that Sam's Wholesale has a 25# box of parboiled rice for $11.00, about a buck more than plain long grain.

Would that suffice or does that strip out some needed ingredients?
User avatar
TDick
Trainee
 
Posts: 770
Joined: Thu Jun 01, 2017 9:25 pm
Location: Deep South

Re: Uncle Remus Rice Vodka

Postby aircarbonarc » Sun Sep 16, 2018 1:38 pm

I've tried adding 20% wheat malt for enzymes and flavor and... wow!!! I do always use added enzymes and the results are great everytime
long live Oldsmobile Aleros
aircarbonarc
Swill Maker
 
Posts: 452
Joined: Thu Oct 08, 2015 1:11 pm
Location: Mountains ocean and rain

Re: Uncle Remus Rice Vodka

Postby goldgin » Tue Sep 18, 2018 4:20 am

cranky wrote:I've done this recipe twice using amylase and was pretty happy with it but it can get a bit messy. I actually watered a bottle down to 21% and gave it to a Korean guy I work with who after trying it was surprised that it was actual soju, not rice wine. He shared it with some soju snobs all of whom were surprised that an American could make such good soju. It does make good rice wine too and if you add a bit of the vodka back to the rice wine it makes a very nice fortified rice wine :D


Hey cranky,

Did you go for an all rice recipe or with sugar? Also when u said amylase I assume it's both alpha and Gluco?
goldgin
Novice
 
Posts: 38
Joined: Tue Jul 31, 2018 6:32 am

Re: Uncle Remus Rice Vodka

Postby FL Brewer » Tue Oct 09, 2018 10:46 am

Just tried some whiskey I made from this recipe, and it's very nice .... I cooked 20 lbs of plain ol' white long grain rice, used hi temp enzymes to convert it, fermented with EC1118 till it slowed down and added 10 lbs of sugar dissolved in a couple gallons of water in two parts (5 lbs sugar in a gallon of water two times about 3 days apart). It fermented out very completely, slightly sour, slightly sweet, very nice taste. Did a double pot still distill and ended up with about a gallon and a half of 120 proof into glass jugs with three sticks about 8x3/4x3/4 inch toasted and charred Jack Daniels barrel. After three months on wood it has a very nice flavor. Kinda like Makers Mark, but a little sweeter..... not quite as smooth, but I'm gonna keep this on oak for a total of a year, I think that will make it nice and smooth. This recipe gives a good yield, excellent flavor, I am a convert to rice as a base for distilled liquor, I'll try another batch with 6 lbs each of two row pale malt and wheat malt and skip the sugar (and maybe skip the enzymes). Will let you know how the rice/malt/wheat version turns out.
Everyone has to believe in something. Me? I believe I'll have another drink......
User avatar
FL Brewer
Novice
 
Posts: 76
Joined: Thu Dec 07, 2017 3:28 pm
Location: Somewhere in Florida

Re: Uncle Remus Rice Vodka

Postby FL Brewer » Tue Oct 09, 2018 11:08 am

Another thing I should add is to echo Uncle Remus' note about being able to go deep into the tails without any nasty flavors coming through.... I collected hearts much longer than I expected which may be the reason for the better than expected yield. That may change with the barley and wheat malts added, so will play that one by ear.
Everyone has to believe in something. Me? I believe I'll have another drink......
User avatar
FL Brewer
Novice
 
Posts: 76
Joined: Thu Dec 07, 2017 3:28 pm
Location: Somewhere in Florida

Previous

Return to Tried and True Recipes



Who is online

Users browsing this forum: No registered users and 4 guests