I have a kilo of rice syrup that I want to use up. I know that I can add it
to malt extract for beer, but can I use it to make sake or wine?

Not sake, which is made by an entirely different process which uses a
fungus ("koji") to slowly convert the starch in the rice to sugar
throughout the fermentation. The result is nothing like what you'd
get by just fermenting rice syrup. You could just use it like sugar
in wine, but it seems like an expensive way to go. Personally I'd
save it for brewing a pale ale.

--arne

"Gene" > wrote in message
. com...
> I have a kilo of rice syrup that I want to use up. I know that I
can add it
> to malt extract for beer, but can I use it to make sake or wine?
>
>

Thanks for the input!
How do you think it would be in a lager?


"arne thormodsen" > wrote in message
...
> Not sake, which is made by an entirely different process which uses a
> fungus ("koji") to slowly convert the starch in the rice to sugar
> throughout the fermentation. The result is nothing like what you'd
> get by just fermenting rice syrup. You could just use it like sugar
> in wine, but it seems like an expensive way to go. Personally I'd
> save it for brewing a pale ale.
>
> --arne
>
> "Gene" > wrote in message
> . com...
> > I have a kilo of rice syrup that I want to use up. I know that I
> can add it
> > to malt extract for beer, but can I use it to make sake or wine?
> >
> >
>
>

"Gene" > wrote in message
m...
>
> Thanks for the input!
> How do you think it would be in a lager?
>
Should work fine. It will lighten the color and body. Rice is a
common ingredient in many commercial lagers. Anyway, you may do
better in rec.crafts.brewing, I don't want to get flamed for
discussing beer in a winemaking group... ;-)

--arne