Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Sake - Steaming rice at 8,200'
Reply
 
LinkBack Thread Tools
Old 04-06-2012, 09:05 PM   #1
MonoLoco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Golden, CO
Posts: 13
Default Sake - Steaming rice at 8,200'

Following the method detailed on the Taylor-Made AK site. It says to steam the rice for 45 minutes -- at my altitude that results in a firm, almost crunchy texture. Wondering how long to steam the rice --- can anyone describe the texture of the rice when it is ready to pull out of the steamer?

Thanks,
Mark

__________________

Primary: Dry Stout
Secondary: Belgian Tripel
Kegged: Pliny the Elder clone
Bottled: Spiced Winter Barleywine

MonoLoco is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2012, 09:36 PM   #2
nahk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Paris, Ontario
Posts: 41
Default

You need to steam it until cooked, that is all... You run water over it to rinse it it'll the water draining off of it is clear, then steam to cooked.

__________________
nahk is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2012, 09:44 PM   #3
MonoLoco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Golden, CO
Posts: 13
Default

Quote:
Originally Posted by nahk View Post
You need to steam it until cooked, that is all... You run water over it to rinse it it'll the water draining off of it is clear, then steam to cooked.
"Cooked" as in something that would be good to eat? I steamed for 65 minutes and it was still far chewier than I would want to have for dinner. it did lose the crunch, though.
__________________

Primary: Dry Stout
Secondary: Belgian Tripel
Kegged: Pliny the Elder clone
Bottled: Spiced Winter Barleywine

MonoLoco is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 12:18 PM   #4
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

Keep adding water til it's done?

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 01:17 PM   #5
nahk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Paris, Ontario
Posts: 41
Default

Yes, cooked until it is something you would want to eat... You need to draw out the starches (sugars).

__________________
nahk is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2012, 03:46 AM   #6
MonoLoco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Golden, CO
Posts: 13
Default

Thanks.

Do you know if it's normal for the Moto to be smelling like ammonia on the second day? Slightly concerned...

__________________

Primary: Dry Stout
Secondary: Belgian Tripel
Kegged: Pliny the Elder clone
Bottled: Spiced Winter Barleywine

MonoLoco is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2012, 08:39 PM   #7
nahk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Paris, Ontario
Posts: 41
Default

Should smell like cheese by the second day.

__________________
nahk is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 03:26 AM   #8
MonoLoco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Golden, CO
Posts: 13
Default

Just looked at the ingredients of the yest nutrient that I added to the moto -- that's probably where the ammonia is coming from.

__________________

Primary: Dry Stout
Secondary: Belgian Tripel
Kegged: Pliny the Elder clone
Bottled: Spiced Winter Barleywine

MonoLoco is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making Sake, need rice suggestion.... RedOctober Wine Making Forum 5 10-05-2011 11:24 PM
Sake Milled Short Grain Rice skirent Wine Making Forum 10 05-21-2011 06:38 AM
For Goodness' Sake! I need rice wine recipe! Cap'n Jewbeard Wine Making Forum 4 04-11-2011 04:30 PM
Sake "rice wine" question - short term storage of Kome Koji rocky6501 Wine Making Forum 7 03-03-2011 10:00 PM
Rice wine from flaked rice? Newton Wine Making Forum 13 10-15-2010 03:22 PM