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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Sake Forum > Making Traditional rice Wine. Cheap, Fun, and Different
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Old 12-04-2012, 03:50 AM   #201
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I am curious if using a vessel with an airlock will change the outcome of having mold grow on top. I am thinking that using the cheesecloth on top to allow c02 to escape is also allowing too much oxygen in. I am going to start my batch this weekend and will be using a 1500ml ball canning jar with an airlock I put on top. I will report how it goes in case anything is different.

I am also wondering why in all the pictures it seems like everyone is only filling up their container about 1/3 of the way up ? This could also be leaving too much headspace. I am going to fill my batch almost all the way up to the top.

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Old 12-04-2012, 04:10 AM   #202
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I am pretty sure you WANT the mold in any proper sake.

http://www.sake-world.com/html/koji.html

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Old 12-04-2012, 04:41 AM   #203
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@kevinstan: Keep in mind, that stuff like this was traditionally done in a more or less open-air type configuration. An airlock isn't likely to make much difference, IMHO.

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Old 12-04-2012, 12:29 PM   #204
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I have some liquid sake yeast in my frozen yeast bank. It's about 5-10ml of yeast in glycerol. Id like to try and use this for a batch; any suggestions on how to make a starter? I was thinking either a small dme starter just to wake them up and see if they're viable then pitch to the rice. Or just pitch directly to a small amount of rice and add that to the larger batch. I'm leaning towards the dme method since I know what it should look like if they're still good.

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Old 12-04-2012, 12:33 PM   #205
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I have some liquid sake yeast in my frozen yeast bank. It's about 5-10ml of yeast in glycerol. Id like to try and use this for a batch; any suggestions on how to make a starter? I was thinking either a small dme starter just to wake them up and see if they're viable then pitch to the rice. Or just pitch directly to a small amount of rice and add that to the larger batch. I'm leaning towards the dme method since I know what it should look like if they're still good.
You might run into trouble with just the yeast because the koji or amalayse enzyme is required to break the sugars in the rice to make them accessible to the yeast. The koji doesn't behave like the yeast and does not grow to my knowledge in starters etc. Maybe your yeast has amalayse enzyme in it which would work but still would not multiply in a starter so you would need to pitch enough.
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Old 12-04-2012, 01:51 PM   #206
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Right, I forgot all about the koji. Good call, thanks.

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Old 12-04-2012, 02:32 PM   #207
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Sonofgrok, how much fruit do you add to flavor the rice wine? Also , the lid is tight with cheese cloth? I am using mason jars, do I need to leave the top part of the lid in?

Please, anybody , how much fruit do I use to flavor my wine? Is there a ratio or something? Thanks.

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Old 12-05-2012, 01:30 AM   #208
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Sonofgrok, how much fruit do you add to flavor the rice wine? Also , the lid is tight with cheese cloth? I am using mason jars, do I need to leave the top part of the lid in?

Please, anybody , how much fruit do I use to flavor my wine? Is there a ratio or something? Thanks.
Meh... I eyeball it. Usually maybe the juice from a cup of fruit or so. I would leave the center in on the mason jars.
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Old 12-05-2012, 02:52 AM   #209
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Do you think the warm ambient temp is necessary for character, or will cooler (ambient ~68) be ok but just take longer?

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Old 12-05-2012, 03:10 AM   #210
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Thank you! I can't wait to try it!

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