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Rice Wine Help

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T

tinapa

NewBee
Registered Member
Nov 1, 2008
1
0
0
Hello everyone,


I need help on how to commercialize our own rice wine brew. The brewing technique has been practiced by my family for hundreds of years. We usually make refreshing rice wines to be consumed on family occasions. Our home brewed wine is popular among local folks and we want to expand our market, probably for export. The problem is that, the wine has to be consumed 2-3 days after it has been bottled. Not only that, it also has to be bottled and consumed after a month of fermentation otherwise it will turn sour and become a vinegar-like liquid. Any suggestions on how to introduce our wine to other markets without it turning sour?
(If we let the wine ferment until it is dry, its alcohol content also dramatically rises that it becomes unfit for social drinking).

Ideas?
 
The only thing I can think of to help with the short shelf life is using potassium metabisulfite and potassium sorbate to stabilize the rice wine. This will prevent both the yeast and any bacteria that would sour the wine from ruining it.
 
Welcome to GotMead tinapa!

Without revealing any family secrets, if you can provide us more detail about your brew it will help. With such information as starting gravity, final gravity, yeast strain, and as much detail about the process and ingredients as you can, we may be able to make some other suggestions to help you keep it longer.

Medsen
 
Welcome to GotMead.

In addition to sulfite/sorbate, have you experimented with cold storage and CO2 in the bottles?

Just out of curiosity, where are you located?
 
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