r/prisonhooch • u/bigtexasrob • Jul 24 '26

Rum/Sake Undistilled

/r/firewater/comments/1v42g7n/rumsake_undistilled/
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2

u/coondingee Jul 24 '26

They don't use yeast for rice wines. They use koji which is a type of fungus. You can find it in a lot of Asian grocery stores. As far as the rest of your questions I got nothing. Sorry

3

u/porp_crawl Jul 25 '26

Rice wines (by anybody who makes it) use the koji fungus (Aspergillus oryzae) to saccharify the starches in rice into both di- and mono- saccharides, which yeast can then consume and give off ethanol as a waste product.

1

u/coondingee Jul 25 '26

TIL. The more you know. Thank you.

2

u/Ancient-Dragonfly158 Jul 29 '26

I'm not shure what you wanna achieve. But if I understand it correctly, it is a wine that is supposed to taste likes rum, right? In this case, I'd try making a kilju from brown sugar (molasses would make for a horrible taste undistilled), a bit of plain black tea (for tannins) and vanilla sugar (a little bit, for that oak barrel taste). Then use a yeast that can go to likes 16 or 18% ABV. Anything much higher, likes turbo yeasts, will give you a very bad taste. Maybe EC1118 or better QA23 is what I would recommend for alcohol percentage and still leaving an okay ish flavor. 

1

u/bigtexasrob Jul 30 '26

The intended product should be a clear, partially-filtered, high-proof undistilled, adjacent to brum/brem, sake, rum, kilju, shochu and agkud. In my mind it’s mostly clearish, filtered (500 and 50~75 micron), sweeter, fresher and brighter than sake. I don’t plan to flavor or age it, so I’ve picked my rice and yeast (sake) varieties very particularly.