Red yeast rice wine 红曲米酒 Chinese-style yeast, Korean-style recipe [CC]

Hello viewers! Today I’m going to show you my attempt to
make red yeast rice wine. I’m going to be using a makgeolli recipe,
a Korean recipe, but I’m going to be using the Chinese red yeast rice and yeast balls substituted for nuruk. So no nuruk, just the Chinese yeast. So this is going to be a single stage fermentation. I tried reading… I tried looking up recipes for Chinese rice
wine. They are a little bit different than the makgeolli
recipes that I follow. And I have confidence in the water content
proportions that I use for makgeolli, so that’s what I’m going to do: follow my makgeolli
recipe except that I’m using this red yeast rice. This is what it looks like. Yeast grows on the rice. It’s that very intense color. It’s used for coloring. The recipes I’ve read use both red yeast rice
and yeast balls. I’m actually using a lot here. I want to be sure I get fermentation. So I’m using probably an excessive amount
of yeast for my one kg of rice. I have 200 g of red yeast rice and four of
those yeast balls and I really smashed them with a mallet. I want to get a powder but I don’t want to
heat things up so I didn’t want to put it in a blender. [But next time I will.] So I’m going to add the powder to my cooled-off
steamed rice and I’m going to add water. That’s something that’s different than the
recipes I’ve read for Chinese rice wine. Those recipes are often, often seem very dry
to me. I don’t know if that’s because the water… I’m sorry, I don’t know if that’s because
the rice is cooked differently, has different water content, but with this steamed godubap,
I know I need to add a fair amount of water, so I’m doing it this way. This is not anything official or traditional. I’m combining these recipes myself, so the
fault is my own if it doesn’t work out. And I’m going to be stirring it a lot at the
beginning. So I decided to stir it for four days. There’s something special… I’m smelling acetone. That’s a sign of the wrong kind of yeast getting
into this brew… unless it was in those yeast balls or something. I don’t really know, but smelling acetone
is the wrong kind of yeast. I was very disappointed at this point but
I decided to stick with it and keep stirring. That’s the only solution you can have. If you stir it enough maybe the good yeast
will reassert itself. There’s a lot of bubbling in there. It is fermenting and actually at the beginning
it really puffed up a lot. You have to be careful. I could not have used any more rice – it would
have overflowed the container. And this is thicker than normal when I was
stirring it. It was thicker than makgeolli – I knew I needed
to give it a lot more time. I decided to give it 30 days. And even near the end, it’s bubbling away. There’s a layer of liquid at the top, which
I guess is good. It’s smelling… it’s no longer smelling like
acetone. But actually for most of the fermentation
period it was smelling like acetone, but by the end, it didn’t smell like makgeolli, but
it did smell like wine, it did smell like alcohol. So after 30 days, I’m going to bottle this. The grains of rice are completely broken down. Let’s see how this filters. It is quite thick, and I had to be quite patient
to push it through this strainer. And it’s going to stain the strainer. This coloring, this red yeast rice is used
to color food. It’s quite intense. It’s going to stain this strainer permanently. So I’m expending some effort trying to get
this out. I know there’s still a lot of liquid in this
rice. I just have to get it through the strainer. So I can feel all the liquid in there. I really have to squeeze. Ok, so that was fun. My hands are tired. So the leftovers are nice and smooth, reasonably
dry, I squeezed as much as I could. That’s what they look like. Ok, I’ll put this in bottles. The texture is not the same as makgeolli. It starts sharp and peppery. I was fruity and yeasty, and it even had some
milky aftertaste. The sediment didn’t settle the same as makgeolli,
not exactly the same, there is sediment at the bottom, but it did take longer to settle
than my usual makgeolli recipe. Later on, the taste evolved, and it became
more tart and wine-y, and very yeasty, and ended up with a vegetable flavor and aftertaste. One taster told me it tasted like vegemite. That was not a complement, but it is very
yeasty. So that was fun. I made my own recipe by combining Chinese-style
yeast with the Korean-style recipe. I had a problem with acetone at the beginning
of the brew but in the end I ended up with a unique flavored brew. If I made it again I would use less yeast. I hope you enjoyed this experiment. Please stay tuned for next week’s makgeolli
video. If you like this video, please click that
like button and subscribe. Thanks for watching!

14 thoughts on “Red yeast rice wine 红曲米酒 Chinese-style yeast, Korean-style recipe [CC]

  1. Hi Jeff, Would you be able to let me know where to get fermentation jars like yours please? I live in BC. Thank you for the videos and Happy New Year!

  2. Interesting. Thanks Jeff for all your videos. I am currently making your Matcha makgeolli, and I just finished my blueberry one. Happy New Year!

  3. Red yeast rice as an occasional thing is probably OK but some strains can produce a toxin citrinin I encourage you to read up on it and stay safe. Doesn't matter if it's "organic" has to do with the genetics of the yeast and the growing conditions. Secondly, it's a natural source of cholesterol-lowering statin drug lovastatin with all the same potential side effects like muscle pain, tiredness, fever. You need to be particularly cautious if you are already taking other cholesterol meds so that you don't take too much. All that said, I myself take a red yeast rice supplement that has been tested to make sure it's free from citrinin and seems OK so far, this was recommended by my Dr at a level that would be lower than prescription since my cholesterol was just barely elevated.

  4. I have been trying to find red yeast rice for wine but with all of the supplement hub bub I can't find anything normal, lolz.
    All I want is a pkg like you have in the video. Where did you get it and the bag of yeast balls?

  5. Very interesting. I've been making the traditional, simple, single-stage Chinese-style rice wine using yeast balls and sweet rice, and it always turns out well. Having watched about half of your videos so far, I'm considering doing a two- or three-stage recipe starting with juk and the Chinese yeast balls, followed a couple of days later by the addition of steamed rice (godubap), and maybe again for a third stage.

    Thanks for all the work you put into the videos, especially editing them to be short and to the point, with your voice over afterwards. It really makes them easy to watch.

  6. 哈哈哈 做为一个中国人,我还没尝过红曲米酒。这酒可是够古老的。
    As a chinese guy, I like traditional fresh rice wine which made by my uncle. People in my home town usually will make those popular liquid after big harvest in fall. It taste very rich and sweet. But I have never try red rice wine. This one is very rare, even in China. Very few rural area still reserve this tradition.

  7. Actually, most rice producing countries have a version of makgeolli. The ingredients and process are usually similar too.

  8. Happy to see someone who is not Asian made our Red Yeast rice wine. The basic recipe is 1 wine cookie to 1 kg of glutinous rice. I have no idea of the red yeast rice / 红曲米. We don't stir it daily , didn't stir it at all.

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