Measuring ABV of Rice Wine

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chris2012
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Measuring ABV of Rice Wine

Post by chris2012 » Sat Feb 03, 2018 4:33 pm

I'm just wondering with chinese rice wine, if it's possible to measure the SG at the start and end.

I was looking at the densities of starch:
1.5 g/cm³

I'm not sure what type of sugars you get from koji:

But glucose is for example:
1.54 g/cm³

It looks like it might be possible to get some rough measure with a hydrometer, as starch and sugar seem to
be similarish in density, so when both are reduced via fermentation and koji activity, it'll go down like with beer?

Edit: Although that does assume all the starch is present in the liquid, and none remaining in the rice I guess at the start of fermentation, which is likely false

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Crastney
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Re: Measuring ABV of Rice Wine

Post by Crastney » Tue Feb 06, 2018 2:19 pm

on another home brew forum (craft brewing) there's a bloke called Tony Hibbett, who does lots of wines, I recall him doing a sake/rice wine, and there was information about hydrometer readings, and vinometer readings, and I think the SG was low, as the carbohydrate conversion carried on whilst the fermentation happened. I seem to recall he tasted it and it wasn't sweet, but still had a higher SG...

This thread here

chris2012
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Re: Measuring ABV of Rice Wine

Post by chris2012 » Wed Feb 07, 2018 3:35 pm

Cheers I'll have a look at that!

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