How To Make Sato

[FroggyQc]

Hi guys!

I don't know if some people here already tried to make Sato (Rice Wine) but taking a chance to ask how exactly it's made.

I already tried to make some and the result been explosive!

What I did if I remember correctly is:

Wash the Rice

Soak Glutinous Rice for 24 Hours

Cook Rice (Steam process)

Let it come to ambient temperature

Speard rice and add Isaan Sato Yeast

Mix all together

Put the mixture in a plastic container and keep it in obsur place

A week after, add some water

Let it fermented for 3 weeks

Removed the rice risidu and bottled

But after 2 weeks, all my bottles exploded!

So if some people already did some, informations will be appreciated!

And if there's a way to filter the Sato to make it clear like white wine I'm interested to know how!

N.B. I saw the few recipes available on the web and didn't gave my answers.

Realy need to share experiences with people who already made some!

Thanks!

[Mosha]

Could it be the starch in the rice. I used to make rice & raisin in the UK and had to add Amylase to help the starch convert to sugar. If you filter the wine now it could spoil the taste.

[FroggyQc]

I don't think that's the starch!

Normally, Isaan people I know who makes Sato, let it fermented for 3 weeks!

Mine, even after 3 months, was still extremely sweet!

I realy don't know what happened there!

[naka]

You bottled it too early, it had not 'brewed out', hence the explosions.

Naka.

[FroggyQc]

That's what I been thinking Naka!

But I did it after a really longer period that it's supposed to take!

Normally, after 3 weeks, it should be ready to bottled.

I did it I think after 1 month 1/2.

What I'm thinking, is maybe I didn't filter enough the product.

Was still like milk!

For sure, after a 2 days, you was seeing all the rice residus at the bottom of the bottles.

Let say that 1/4 of the bottle was white(Mix of liquid and residus).

Maybee, by the fact that the rice itself(glutinous) is sweet(if I'm right) and was part of the 1/4 of the residus that it continu to ferment in the bottle.

I will have to try it again and try to filter out everything! Beleive me, not so easy to filter!

I'm thinking to use a Wine Press to separate the liquid from the rice and after, use a standard filtration process.

[naka]

Check google for process for making Saki ... similar.

Naka.

[ClaytonSeymour]

That's what I been thinking Naka!

But I did it after a really longer period that it's supposed to take!

Normally, after 3 weeks, it should be ready to bottled. Try adding potassium or sodium metabisulfite (Campden Tablets) to halt further fermentation. Used it all the time when I was into home brewing

I did it I think after 1 month 1/2.

What I'm thinking, is maybe I didn't filter enough the product.

Was still like milk!

For sure, after a 2 days, you was seeing all the rice residus at the bottom of the bottles.

Let say that 1/4 of the bottle was white(Mix of liquid and residus).

Maybee, by the fact that the rice itself(glutinous) is sweet(if I'm right) and was part of the 1/4 of the residus that it continu to ferment in the bottle.

I will have to try it again and try to filter out everything! Beleive me, not so easy to filter!

I'm thinking to use a Wine Press to separate the liquid from the rice and after, use a standard filtration process.

Edited December 25, 2007 by ClaytonSeymour

[FroggyQc]

Here's what I'm gonna try!

Same recipe (Sisaket Brewers)

Filter with canvas to separate liquid from solid

Filter with charcoal filters (like in wine and sake process to make it clear)

Pasteurize the final product!

Maybee it should work!

The hardest thing, is to decide when it's ready to start the filtration process.

The only guide, sugar!

When I'll see that the concentration of sugar is reduced enough and that the taste is good, I'll filter.

Wine producers told Me that many factors can change the fermentation time.

Sea level, moist, and for sure temperature.

Due the fact that I'll do the second try on my return in Canada, I will do a temperated room.

30 degrees celsius and controlled moist.

N.B. I don't wanna add other products in the recipe. I wanna keep it like the original!

Edited December 26, 2007 by FroggyQc

[IMA_FARANG]

You bottled it too early, it had not 'brewed out', hence the explosions.

Naka.

That's the reason. The fermentation wasn't finished completely. Once it was bottled it continued to ferment in the bottle. Fermentation produces carbon dioxide, enough gas pressure builds up inside, and then boom, the bottles burst.

I am not familiar with making rice wine, but I made a good amount of grape juice based wine when I worked in Saudi Arabia. Don't worry too much about how long it takes to ferment. Use a water lock system. Bubble the gas coming out thru a length of plastic tubing poked into a water bottle so the gas comes out as bubbles inside the water. The container you're brewing in must be air-tight (mainly to avoid unwanted foriegn yeast and bacteria in the air from entering the brewing container). Make sure where the plastic tubing comes out is air-tight sealed (i.e. with wax or a silicone putty). Run the end of the plastic tubing into the water bottle, well under the surface of the water. When fermentation starts their will be a few bubbles at first, and as the speed of fermentation picks up the rate of bubbles will increse. Watch the rate, and when the rate peaks, and goes back down to no more than one a minute, fermentation is done. Remove the product and bottle it.

As for filitering, I see no reason you can't use filter papars (you can find them in scientific supply stores that carry products for Chemistry student experiments). Most of the junk/gunk in the product is rather bad tasting anyhow. It doesn't hurt to remove it.

Edited December 26, 2007 by IMA_FARANG

[FroggyQc]

The Water Lock System can be a good idea!

If I understand corectly your suggested system, it should look like this!

About the Bottle Of Water, does it need to be sealed also?

I mean with the cap or without?

For the filtration, if there's some rice residus, standard filter are getting full of it and a drop of Sato/1 minute. Really can't do it like this!

So the way I'll try, I'll transfer after the fermentation the all the product in a canvas pouch and let it filter without pressing. Maybee it will take 2-3 days. And then, I'll see about the residus! At this moment, I'll choose the appropriate way to make it clear like white wine!

[bina]

distilling???

anyway, i thought it was illegal to brew your own in issaan; i remember seeing everyone doing it but hiding the stuff in wierd places, camouflaged as other things...

or if its like hard cider apple juice, use plastic bottles and make sure they dont heat up, to keep the fermentation slower...

[FroggyQc]

Bina!

We're not talking about distillation here!

We're talking about a way to calcute the fermentation process!

Also, it never been mention that it's to produce it in Thailand!

The schema you see up there is at the left side, rice, yeast and water in sealed barrel.

Right side, bottle of water.

Both are connected with tubing.

And like IMA_FARANG explained, it's to calculate the gaz speed made from the fermentation.