Newton

Recipes 

If I were to take, say 10 pounds of rice, and cook it in a rice cooker, would this "gelantize" the rice? I was thinking of then adding like 1 pound or so of malted wheat--enzemes for conversion--some water and then lautering. Boil this for a little while, cool and pitch S-05 yeast. Could I make cooking grade rice wine this way? Thanks!

Blackgaurd_Brewing

Recipes 

http://www.geocities.co.jp/foodpia/1751/sake.html

You need the kome koji, fermenting rice straight up isnt that easy, and actual sake making is much more involved.

Daedolon

Recipes 

I'm just getting started on a sake adventure. It's bad when even the LHBS says "don't do it - everybody I know that's tried to make it has hated their version". The other LHBS said "I don't carry anything for it, because I don't like it. The best I can do is pronounce it."

So ... in light of this ... I'm wondering about making kome-koji. I realize it is needs a tropical type environment, like most molds. Warm, moist, etc. I was thinking of using an aquarium heater to heat the water up to a certain temperature within a ice cooler. The aquarium heater cost ~20 USD, and just has to be submerged in water. This should provide a nice humid, temperature controlled environment, without sacrificing my lagering fridge's temperature control. Granted, it means it is a one purpose tool - and that's always something to be avoided, but it is an option!

Also, I'm not sure if it taboo, but there is a Taylor-made guide for "make sake" ... if your google-fu is weak, I'm sorry. How good is this guide as opposed to the one that posted previously in the thread?

brewingkitty

Recipes 

the US man on sake... a while back he had a mini version printed in BYO.


http://www.taylor-madeak.org/index.php

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Daedolon

Recipes 

OK, so it's not taboo. How do these guides compare? I'd prefer to do it right ... or as right as I can.

brewingkitty

Recipes 

well i will follow Taylor-made when i make some sake pretty soon.

__________________
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"Back when I was in the pen, I used to beat my meat..."

"Damn ye, yellow-bellied sapsuckers; I'm a better man than all of ye milksops put together" - Blackbeard

"...I have really good sex moves; that I learned in China. I'm a sexual tiger; and feed on va-gine-a." - Jon Lajoie

Newton

Recipes 

I ended up doing a cereal mash with 9 pounds of rice. I then added 1 lb of malted wheat, 1 teaspoon of amylase enzyme, and 4 gallons of water. I let that sit for 2 hours at 150. Ended up collecting 5 gallons of "wort" at 1.053. I just brought that to a boil and cooled it, pitched some Coopers ale yeast. I figure this will go down to 1.000, which will give me a cooking grade rice wine at 7%.

flowerysong

Recipes 

No, see, he was proposing to replace the koji culturing with a mash. It won't be sake, but doing a mash with the rice and some malt for enzymes is a perfectly cromulent idea. Though I'm a bit unsure about the ratios proposed in the original post; that doesn't seem like enough malt, even with an extended mash. I'd probably use 6-row barley for the much higher diastatic power and bump up the amount a bit.

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Blackgaurd_Brewing

Recipes 

Let us know how it turns out, I am very curious.

Newton

Recipes 

Yeah I'll let you know. There's no doubt that I extracted a bunch of sugar from the rice...I check this morning and its bubbling like mad. 5 gallons of this stuff cost me about 4 bucks (50 lb Costco bag-o-rice).....