Sake fermenter?

RadicalEd · 10-20-2007, 06:41 PM

Ok, so after doing some research on sake, I've come across an interesting dilemma:

1. Sake+ plastic= bad. Apparently it imparts a foul off-taste.
2. Sake should be fermented in wide-neck fermenters.

So that cuts out the common plastic pail and carboy, so what would you guys recommend that's large enough to handle a reasonably large batch of sake without costing an arm and a leg?

Thanks in advance!

Zymurgrafi · 10-20-2007, 09:32 PM

I use two large glass jars with lids. They hold about 2.5 gallons each. I got that at one of those big box megaloppastores once upon a time. Kind of a pain to have to stir both, but it works.

If you want one large container look for pickling crocks. They would be perfect. I have seen them online (and at a local harware store) for about $50 for a 5 gallon crock. They are large glazed ceramic open pots. Don't know if that is an arm and a leg or not but it would be an ideal vessel. I think I paid maybe $30 for my two jars. I got them for flour storage originally, if I were to buy something again though, the crock would be it.

Zymurgrafi · 10-20-2007, 09:35 PM

oh, you could consider a stainless or ceramic on steel pot as well. For me glass or ceramic seems better though. More traditional I guess, especcially the ceramic.

They only need a loose fitting lid by the way just to keep debris from falling in. You will have to stir a couple times a day for a fe weeks.

RadicalEd · 10-20-2007, 10:23 PM

Thanks for the response! I'll keep an eye open for big crocks like yours; they look just right

.

How much sake do you usually get out of each of your 2.5 gal jars? Just so I know how to formulate/adapt any recipes

.

Zymurgrafi · 10-20-2007, 11:28 PM

well, the recipe I have followed ussually calls for about 5 gallons of volume in the fermenter. It ends up with about 1.75 gallons of sake depending on how fine you strain it out. You can get more if you leave some sediment (nigori sake) or a lot of sediment (doboruku; kind of like alcoholic rice porridge) but pretty clear and I get close to 2 gallons. I have been following Fred Eckhardts recipe. Works pretty well once you plot it out.

RadicalEd · 10-21-2007, 03:52 AM

Thanks again for being a sport, Knight!

Taylor-MadeAK · 11-19-2009, 04:40 AM

Quote:

Originally Posted by RadicalEd

1. Sake+ Plastic = Bad. Apparently it imparts a foul off taste.

Says who?! Anyone who is using a plastic fermenter that "imparts a foul off taste" to anything needs to think about where they're sourcing their fermenters from! If you're using a plastic bucket that was originally home to something foul, nasty, stinky, or - heaven forbid! - toxic, then of course those properties are going to get passed on to your sake, beer, or whatever you're fermenting in that bucket.

Plastic is just fine to ferment sake in. In fact, I recommend it. It's lightweight, unbreakable, non-porous, easy to sanitize, relatively impervious to common cleaning chemicals, and has a nice wide opening at the top for addition and removal of sake ingredients. The down-side is that plastic has certain chemical properties in common with fat, which makes it pretty good at absorbing flavors and aromas from whatever is stored in it.

If you're concerned about it tainting your sake, I suggest you make sure to by a new bucket that is made of food grade plastic. But if you use a bucket that was originally home to zesty garlic dill pickles, don't act all surprised when your sake comes out of it smelling and tasting like zesty garlic dill pickles.

mordantly · 11-19-2009, 04:49 AM

i can vouch for the picle smell. the only glass gallon vessel with a metal lid i could find was bread and butter chips. i store dme in it and boy does that lid retain it!