Archived Posts » 60,546,157
Let's talk SAKE
11/11/2011 8:24:47 PM
I'm a fairly experienced home brewer (wine). I'm now ready to move on to the next step...Sake 
. Not that rice wine stuff that people make using grape juice and rice that sits in the must. I'm talking real Sake...as in using Koji to convert the carbs to ferment-able sugars.
Anyone have any experience or step-by-step recipes for beginners?
. Not that rice wine stuff that people make using grape juice and rice that sits in the must. I'm talking real Sake...as in using Koji to convert the carbs to ferment-able sugars.
Anyone have any experience or step-by-step recipes for beginners?
11/12/2011 5:41:33 AM
I picked up some koji spores a while back but haven't quite taken the next step with it yet 
Here's some instructions: http://www.tibbs-vision.com/sake/moto2.html
Here's some instructions: http://www.tibbs-vision.com/sake/moto2.html
11/12/2011 10:15:44 AM
Dang, that is complex.
If this brewing thing takes off with me I might try it in 2 or 3 years. Interesting nonetheless.
If this brewing thing takes off with me I might try it in 2 or 3 years. Interesting nonetheless.
11/12/2011 11:06:39 AM
Gonna pick up the koji spores later today. Seems like the only real yeast is Wyeth #9 saki yeast, which my local brew shop said they'd try to order for me. Short of that, I can probably use Lavlin 1118.
So starting thanksgiving week (when I'm on vacation), I'm gonna start a 3 gal batch.
I'll try to do a step-by-step, and post it here.
Posted Via AR15.Com Mobile
So starting thanksgiving week (when I'm on vacation), I'm gonna start a 3 gal batch.
I'll try to do a step-by-step, and post it here.
Posted Via AR15.Com Mobile
11/12/2011 8:02:19 PM
Originally Posted By billyjoebob:
Gonna pick up the koji spores later today. Seems like the only real yeast is Wyeth #9 saki yeast, which my local brew shop said they'd try to order for me. Short of that, I can probably use Lavlin 1118.
So starting thanksgiving week (when I'm on vacation), I'm gonna start a 3 gal batch.
I'll try to do a step-by-step, and post it here.
Posted Via AR15.Com Mobile
Gonna pick up the koji spores later today. Seems like the only real yeast is Wyeth #9 saki yeast, which my local brew shop said they'd try to order for me. Short of that, I can probably use Lavlin 1118.
So starting thanksgiving week (when I'm on vacation), I'm gonna start a 3 gal batch.
I'll try to do a step-by-step, and post it here.
Posted Via AR15.Com Mobile
Trying is failing.... You must post a pictorial guide. I am very interested in how it turns out. Good luck.
11/14/2011 4:34:14 PM
You're aware that it takes 40 minutes to an hour to properly steam the rice, and that you must do this every other day, yes?
Sake is not a task for the casual or even the advanced brewer. This is serious geek-only territory.
Sake is not a task for the casual or even the advanced brewer. This is serious geek-only territory.
