Questions tagged [sake]
Sake is an alcoholic beverage of Japanese origin made from fermenting rice.
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How to get started brewing sake
I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html
The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am ...
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How to calculate the amount of Amylase Enzyme required to convert Rice starch into sugar for making pseduo-sake?
I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves ...
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Why my saké turned out sour?
1st batch was fantastic, tasty, sweet, delicious hot and cold.
I used the same process for 2nd batch:
Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine ...
4
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2
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Is my koji ready?
I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of ...
3
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Can the same method of producing 19% ABV Sake be used to produce high ABV beer?
I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this:
Combine a mold called Koji ...
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1
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Propagation of koji-kin
Kome koji is usually prepared by adding commercially-purchased koji-kin
to steamed rice and allowing it to grow. Is it possible to propagate the koji-kin by adding kome koji to steamed rice, allowing ...
3
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1
answer
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How do I incorporate canned plums into sake
I have a recipe for making sake, that came with my koji-kin, but I can't find any mention of adding flavoring. I want to be able to add canned plums to my sake.
recipe ingredients
4 liters water
3....
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1
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rice wine brewing stuck [duplicate]
I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar.
I have measured, it is ...
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0
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Rice wine making stucked half way, fermentation never happened?
I am trying to make glutonous rice wine, purchased the so call "yeast" from asian market, the "white cookie/powder" broke rice down into sugar.
I have measured, it is 40%, very ...
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1
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Why is Sake / Shochu used to make Mirin?
Why is Sake / Shochu used to make Mirin ? Can we add yeast to the Koji-Rice mixture instead ?
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Question of a first time Sake hombrew. 1 week in fermentation and sake tastes sour
I have started my first batch of homebrew sake about 9 days ago, following this video: https://www.youtube.com/watch?v=A3ep5XGdV9I&ab_channel=TheBruSho
I have basically did everything the same ...