Brewing Clamper

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After 4 weeks or so, mine made acetone!! Holy crap was that stuff strong! I ended up dumping it. Gonna have to try again!

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brussum

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Mine definitely went through an acetone smelling phase. It seems to have passed and the fermentation has really taken off. Smells a little sweeter (and not so flammable) now!

mrkrausen

Recipes 

After three and a half weeks I bottled up my first batch of this and took it to my buddy's bday party. As some had previously said, there were some who said they didn't like sake. So I poured them a shot and told them it wasn't exactly sake and to try some. Everyone loved it! I have to say that I didn't like it quite as much as when it was warm, but it was still good. My only complaint is that I didn't make more of it from the start. I think I'll get one of those sun tea jars for this next batch and split them up and try out some flavorings. Thanks for all the info.

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tuxnerd

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So I tried this using Champagne yeast and it didn't work at all, after over a month there was some slime and a very sweet/yeast smell, but I never saw the separation that any of the pictures showed, From my research it sounds like it was due to a lack of the enzymes needed to break the starch down into sugar. For the holidays I went to Vegas and stopped by the asian market there and picked up some yeast balls (the wife loves my trips for beer related stuff during vacations) and have just started my next batch, its looking more like the pictures already!

Thanks for the awesome thread

brussum

Recipes 

So, I separated the sake from the rice using the cheesecloth and poured it into a clean jar. It's been in the fridge for a week or two. I went to pour some this evening to try it out, but I noticed it's still fermenting. That's pretty surprising since it's so cold. It also has a filmy layer on top. Should I pull it out of the fridge and let it continue to ferment? Or, just leave it be. I'm concerned about it turning to vinegar if I pull it out of the fridge. In true home brewer fashion, I did drink a glass of it and it's great...like a fruity white wine.

markm2151

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Just went to the asain market and got about 50 yeast balls for $4.99 and 5lbs of sushi rice for $6.99, plan on starting four cups of this tonight.

Two things: 1) how can you possibly know the ABV on this? What makes you think it's around 20%? 2) I plan on using kmeta after 25-30 days to fully stop fermentation, I'm not blowing up my fridge lol

pabloj13

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I let mine go 22 days at ~68 degrees ambient and have checked the bottle in the fridge (swing top) every few days. Haven't had even a wisp of pressure, FWIW.

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Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard

saramc

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Rule #1 in all winemaking is k-meta does not stop a fermentation. Pasteurization is the way to go with this. You can cold crash, dose with k-meta and hope....but if the yeast is there and sugar is there it will ferment. It takes little time to pasteurize.

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markm2151

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170* for 10 minutes? That work?

wagz

Recipes 

I just made 5lb of sushi rice today, that stuff was a mess. Anyway all of it is in an ale pail in a paint strainer bag along with 6 balls. Any idea about how much this should yield?