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Old 09-26-2012, 08:34 PM   #11
porcupine73
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Sounds good, pretty much people usually use a chest freezer with a temperature controller such as the STC-1000 it seems. But with the weather cooling off if you have a basement or stairwell you might still be able to make that work. Once it's below 50F outside on a regular basis, you could just put the carboy in a cooler or wrap it with a heat mat and insulation to keep it at 50F.

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Old 10-02-2012, 01:50 AM   #12
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http://www.taylor-madeak.org .
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Old 10-02-2012, 01:56 AM   #13
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Hm the link is messed up, but yes Bob is one sharp cookie. I'm making sake by his instructions currently and he personally responded to e-mails with questions, the mark of a true enthusiast.

I did end up going with 6.5g class carboys for this brew. It was a little tricky learning how to get the rice through a funnel and into the carboy. A large mouth vessel would have been much easier no doubt. But it is brewing. And it smells absolutely unreal, especially the part of making kome koji from the spores. I'm hoping it comes out good. It was a blast getting the brews started. I did one white rice batch, and one brown rice batch just to see how it turns out.

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Old 10-02-2012, 01:59 AM   #14
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Link is fixed up top.

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Old 10-02-2012, 02:04 AM   #15
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Thank you. I used the Wyeast sake #9 and it is brewing away, both carboys just barely squeezed into a 7 cu ft GE upright freezer set at 50F via a STC-1000 build. Now to add a second level uptop for the sauerkraut crocks.

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Old 11-21-2012, 04:19 PM   #16
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Yah I just bottled up about 8 gallons of Sake. About four made with all white rice, and the second four made with white for the moto, and then brown the rest of the way. They taste great. I left them in the carboys for a bit over two months, a bit longer than recommended, but I just couldn't get to bottling before now.

They taste pretty good already. I actually like the brown rice sake better. It is a bit astringent, but it tastes to me very much like grappa, which I also like.

So the glass carboys work fine, it's a little tricky getting the rice additions into it. A large funnel and wetting the rice well with the water before pouring into the funnel pretty much makes it pour right in. For mixing a wine aerator works well.

On getting it out, I put a drilled stopper and my racking gear onto the carboy, and then used an aquarium air pump to push the sake into my jugs. Then when it got down to the solids, the carboys were maybe 1/3 full so I was able to lift them out. Then I lined the funnel with cheesecloth, and poured the rice into it, and then let it drain through. I was surprised to get two plus gallons out of each carboy out of the rice solids, I didn't think it would contain that much. If I had a press I could've probably gotten even more.

That was a lot of work, but now to get a few more batches started!

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