Other Potable Recipe

Traditional Thai Rice 'Wine'

from Phueng's Mother		 Rice Wine Label

This is the rice 'wine' that is commonly made in the household kitchen by the women of the house.  It is generally served as a New Year treat.  This recipe was given to me by Rinnada Muadmoo, who got it from her mother.  I have made adaptations according to my equipment and the materials available.  Here is the recipe as it was given:

  1. wash rice
  2. soak rice for 2-3 hours
  3. after that, steam it (above the water- not in the water)
  4. after it's steamed, spread it on a tray and let it cool (after you steam rice, if the steamed rice smells sour, you should wash it before mixing it with yeast)
  5. mix rice with yeast, put a little water to make rice and yeast mix better
  6. put mixed rice in a jar
  7. cover it tight and leave it like that for 4 nights then add water (1 kg of rice : 1.5 liter of water : 1 lump of yeast)
  8. leave for at least 7 days: after 7 days, you can open and taste, but the spoon or glass or cup must be clean, and be careful to not let your hand touch the wine in the jar

 

Here is the recipe as I made it:

Batch Number:
 040704
Starting Gravity:
n/a due to methodology
Volume:
 3 liters Final Gravity:  
 
Ingredients:
            
5 lbs (2.26kg) Thai glutinous rice*
2 balls Chinese rice wine yeast*
* yeast and rice were found at an asian grocery.
Process:
  • Washed rice until water ran nearly clear (3 times)
  • Added water to several inches above rice and left to soak for 3 hours
  • Steamed in top of rice cooker: Because of the limitations of my rice cooker, this involved dividing the rice into three parts.  I found that steaming for 1.5 hrs was sufficient
  • As each part come out of the steamer, I spread it on a cookie sheet to cool
  • Cooled rice was placed in a closed plastic jar and mixed with about 1.5 liters of water.
  • I but the two yeast balls into a glass cup with a cup of water and broke them up, then poured it all into the rice and stirred well.
  • The jar was wrapped in a towel and put on the kitchen counter - generally the warmest place in the house.
  • 10 July - transferred to 5-gallon plastic fermenter and added 3 liters water.
  • 17 July - strained out rice and bottled. 
Notes:
  • 5 July - opened the jar to have a peek - gas escaped, so I know the yeast is working.  Closed the jar again and rewrapped it
  • 17 July - it is slightly sweet, slightly sour with a slight note that is similar to sake and commercial chinese rice wines.  I find it very tasty.  It also seems to have a good alcohol content - I have 'tasted' about 6 ounces and have a slight wine buzz.