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I started my first All Rice Vodka with High temp enzymes yesterday.
10 gals city water
20 lbs long grain rice ( Rico Brand )
Lemon juice ( to lower PH )
SEBStar- HTL 8ml
SEBAmyl-GL 8ml
4 Tsp Distillers Yeast ( BSG Brand )
I started by adding half water to my BOP (15.5 gallon pot made from keg). I had to adjust PH down with Lemon juice to about 5.8, The optimum PH for SEBStar-HTL is 5.6-6.5. I then added all the SEBStar-HTL to the BOP. Then I stirred in all the rice. I slowly heated until the temperature reached 190F. Stirring frequently so not to burn rice. Note: I use a cast iron pan between my burner and BOP for heat distribution, seems to work well. I have had a bad experience with burning corn before without using the iron pot. Turn off heat and let set for 90 minutes. Temp drop is fine! Add remaining water. Cool to 150F. Note: you may have to adjust starting water amount to get you closer to 150F. I had to heat the mash back up because my temperature dropped to 130F after adding the second half of water. 150F is the target temp for adding SEBAmyl-GL. Once temp is at 150F then add all SEBAmyl-GL to BOP. I wrapped my BOP in a thick blanket and let the mash sit overnight. The next day I stirred the mash then added to my fermenting buckets. Temp was still at 130F. I put buckets in bath tub and filled with cold water until temp dropped to 80F. I then took 1 cup of mash from each bucket and heated in microwave in separate glasses until the temp was 95F. I put 2 tbs. of distiller yeast in each glass and stirred in. I let sit for 15 minutes. The yeast was bubbling! I then poured the yeast with mash back to the original bucket. I did not stir. I added air lock to bucket. Within 20 minutes the airlock was bubbling. I took an SG reading before I added yeast. With the temp correction the SG was 1.073. Looks like there was a good conversion, taste like sweet rice milk.
One day of fermenting the airlock is bubbling about every 8 seconds now. A little slow I think, the temp is 74F where I am fermenting. Just added a heating blanket next to the buckets of mash to get temp closer to 80F, hopefully that will help.

Sounds like went well.

I use the same enzymes, but you could make it a little easier on yourself.

I add all the water up front. Cook (helps stop scorching) and stir is easier. Then just wait for the temp drops for the enzymes. Forcing the temp drops also changes the time for optimum enzyme reaction...but sounds like you had good conversion.

I was glad to hear you didn't mess with an iodine test. I don't know why but it doesn't work for rice.

Key is, always do it the same way, once you settle on a process.

Thanks DAD300! I thought about doing it that way. The only reason I didn’t is because I found Instructions for the mashing process with the high temp enzymes on the Enzymash website. If you had success with that process than I would much rather do it that way. I am always on edge when heating up any grain.

should i be worried about the airlock pace at every 6-8 seconds? seems slow.mash is at 76 now

I was thinking of doing something similar using the "Uncle Remus Rice Vodka" recipe. The original recipe is a hybrid mash/sugarhead, but it also appears as an AG mash later in the thread. You might take a look at that recipe thread to get some clues to what might be causing the slow ferment.

Question for you - did you grind your rice before cooking, or just cook the whole grain rice?

S-Cackalacky wrote:

Question for you - did you grind your rice before cooking, or just cook the whole grain rice?

I just put in the whole grain. I would have probably had a little better conversion if I would have ground it up a bit. It did seem to take a while for the grain to get soft.

I checked the mash this morning and it is still burping every 6-8 seconds.

Expect the ferment to be slow...unfortunately.

That wasn't a lot of yeast for ten gallons...so it may start slower.

If you used DADY, it is most active at 85F so colder will slow it also. Try an aquarium heater for 85F if you can, or a light bulb set close to the buckets.

Whole or ground rice, the hard part is separating/clearing it for the boiler.

Thanks again DAD300!
I appreaciate all the advice i can get. I have done alot of reading but i still have a lot more to read and learn!
I put a heating pad behind the buckets of mash and a glass of water with a themometer in it between the pad and the mash so that i can get a quick liquid temp reading. the temp is about 81 now. the mash seems to be a tad more active today.

DAD300 wrote:Expect the ferment to be slow...unfortunately.

That wasn't a lot of yeast for ten gallons...so it may start slower.

How much yeast would you recommend ?

countrydew wrote: I then took 1 cup of mash from each bucket and heated in microwave in separate glasses until the temp was 95F. I put 2 tbs. of distiller yeast in each glass and stirred in. I let sit for 15 minutes. .

I'd recommend rehydrating the yeast in 90 - 100F pure water for 10 or 15 minutes.
Any thing other than water is hard on yeast until it's rehydrated.
After 10 or 15 minutes the yeast needs fed so it wont starve to death.

I will definitely have to try that technique next batch to see what different outcome I get. Thanks Shadylane !

Day 3 of ferment: I checked the mash when I woke up this morning. The temp is 81F and it has picked up a little . The airlock is bubbling every 4-6 seconds now.

Sounds like she's picking up on you. I've been wanting to do a rice vodka.Did you get your enzimes online? If so where.

The high temp enzymes are great to work with. Makes conversion so much easier. You just have to watch your Ph. Here is the website where I purchased the enzymes http://www.enzymash.com/" onclick="window.open(this.href);return false;" rel="nofollow . I followed the mashing instructions on the website because this is my first time using high temp enzymes. I can't wait to try Booners all corn recipe!

Is there any way to get a good sg reading with all this rice mush. I took a sample last night and poured it thru a fine strainer until I got enough to get a reading.i didn't really trust it because it seemed kinda thick and even though i was spinning the hydrometer it was hard to get same reading twice.

well i tried something i havent tried before with taking an sg reading. It took a little longer than normal but it seemed to work great. I put the sample into the freezer for a few hours and then set it on the counter for a couple more, it cleared out nicely! I took the clear off the top and did a sg reading with it. after temprature correction i got a reading of 1.070. So i guess that worked great!

Day 4: Ferment still going steady.My wife said it smells like her favorite beer. "bud light" I agree. I would also like to save a little of this and try to make some saki. I will have to read up a little because i have never made a wine before.

countrydew wrote:Day 4: Ferment still going steady.My wife said it smells like her favorite beer. "bud light" I agree. I would also like to save a little of this and try to make some saki. I will have to read up a little because i have never made a wine before.

look for a product called "koji" its a yeast and mold that is pitched to make saki

Checked the SG tonight and it was at 1.033 . Air lock bubbling every 3-4 seconds now.

I tried something similar last summer with all rice and liquid enzymes. I used a 50lb bag and cooked the rice in the oven. I had to steam it it in 4 batches. I got good conversion and smooth vodka but man oh man was it a bitch to strain out the remaining rice fibers. The enzymes just shredded the rice and all my strainers kept clogging up.

RevSpaminator wrote:I tried something similar last summer with all rice and liquid enzymes. I used a 50lb bag and cooked the rice in the oven. I had to steam it it in 4 batches. I got good conversion and smooth vodka but man oh man was it a bitch to strain out the remaining rice fibers. The enzymes just shredded the rice and all my strainers kept clogging up.

wow RevSpaminator, I couldn't imagine having to cook that much rice in my oven, that must have been a long process. How did you use the enzymes ? while in the oven? or did you steam, add enzymes then cook.
I turned my upright freezer into a fridge with a temp controller. I think I will use that to cold crash for a few days then syphon off the top. unless you think it would be more beneficial to strain?

countrydew wrote:I turned my upright freezer into a fridge with a temp controller. I think I will use that to cold crash for a few days then syphon off the top. unless you think it would be more beneficial to strain?

Racking (siphoning) is a far better method than straining... You can never strain yeast out of a wash so it's best to leave the settled trub undisturbed...

Ta-Da...

for me, this is where rice sucks. I love the final product, but no matter how you separate it, it is a beatch and you waste a lot.

I need a bane marie or steam boiler.

I wish it didn't taste so good.

DAD300 wrote:Ta-Da...


I wish it didn't taste so good.

I tried some of the mash today after taking a small sample and letting it settled over night. I was amazed of the taste, it was like a delicate flavored wine with a slight sour taste. I will defiantly be saving a gallon of this to make some wine with. I read that you can settle it for a few weeks in the fridge then rack off the top and settle again to make a clear wine.

DAD300 wrote:Ta-Da...
I need a bane marie or steam boiler.

I'm not sure what those are, how would they be beneficial?

countrydew wrote:

RevSpaminator wrote:I tried something similar last summer with all rice and liquid enzymes. I used a 50lb bag and cooked the rice in the oven. I had to steam it it in 4 batches. I got good conversion and smooth vodka but man oh man was it a bitch to strain out the remaining rice fibers. The enzymes just shredded the rice and all my strainers kept clogging up.

wow RevSpaminator, I couldn't imagine having to cook that much rice in my oven, that must have been a long process. How did you use the enzymes ? while in the oven? or did you steam, add enzymes then cook.
I turned my upright freezer into a fridge with a temp controller. I think I will use that to cold crash for a few days then syphon off the top. unless you think it would be more beneficial to strain?

I cooked the rice first, collected it in a barrel, added boiling water and let it rest down to temp for the enzymes.

rad14701 wrote:

countrydew wrote:I turned my upright freezer into a fridge with a temp controller. I think I will use that to cold crash for a few days then syphon off the top. unless you think it would be more beneficial to strain?

Racking (siphoning) is a far better method than straining... You can never strain yeast out of a wash so it's best to leave the settled trub undisturbed...

I tried letting it settle but the stuff was like runny rice pudding. Racking would only do so much and I didn't want to lose 10+ gallons of wash.

RevSpaminator wrote:

rad14701 wrote:

countrydew wrote:I turned my upright freezer into a fridge with a temp controller. I think I will use that to cold crash for a few days then syphon off the top. unless you think it would be more beneficial to strain?

Racking (siphoning) is a far better method than straining... You can never strain yeast out of a wash so it's best to leave the settled trub undisturbed...

I tried letting it settle but the stuff was like runny rice pudding. Racking would only do so much and I didn't want to lose 10+ gallons of wash.

In that case, strain, let clear, rack, repeat as necessary... Or try cold crashing and racking... Some have even used rice hulls... Those ideas should give you something to research...

countrydew wrote:

DAD300 wrote:Ta-Da...
I need a bane marie or steam boiler.

I'm not sure what those are, how would they be beneficial?

With a boiler that has no direct heat you can put solids in the boiler. A bane marie is a still, set inside a water bath. You heat the water and the rice in the boiler won't burn. A steam jacketed boiler does the same, but with smaller jacket and hotter steam.