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02-22-2006

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07-25-2008 9:34 AM

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  • Posted in thread: Summer Sake on 05-06-2007 at 11:53 PM
    Esters make it stink like banana or mayflowers. Good progress but I just don't want to end the
    ferment too early. I don't plan on racking. I think I will let the primary ferment run for
    about 14-20 da...

  • Posted in thread: Summer Sake on 04-24-2007 at 08:11 PM
    Heat is part of the reason why my summer sake became sour. However I believe food grade plastic
    is the greater cause. So many fermenters and tea brewers are made from plastic, not because it
    is the be...

  • Posted in thread: Summer Sake on 04-24-2007 at 08:04 PM
    If you don't stir everyday the foam on top will dry into a disgusting crust. When I was in San
    Francisco I visited the Sho Chiku Bai free tasting room at their brewery. I learned a new term
    that expla...

  • Posted in thread: Repitching Saké lees? on 04-24-2007 at 07:57 PM
    I ate some of mine. I find one specific rule or trick to reusing the lees I do not plan on
    using them.This is the most advanced sake recipe I found but I have not read all of it. just
    finished a rou...

  • Posted in thread: Sake Grain on 02-09-2007 at 11:17 PM
    I recently saw a small tub of sweet sticky sushi rice at stop & shop for 10$. The price I think
    is too much but it might be good if I ever make koji. The rice was processed to an almost round
    shape.

  • Posted in thread: Summer Sake on 01-16-2007 at 02:07 AM
    I love Frisky Dingo. Anyway... overestimated recipe. One keg was full, not to the brim but
    full. I stirred and shook keg to make sure koji, rice, and yeast were mixed. Very annoying. I
    dumped mix fas...

  • Posted in thread: Summer Sake on 12-21-2006 at 05:59 PM
    One of my friends used this recipe. has only made one batch and I was able to taste it when I
    visited her recently. Because she fermented in staineless and used good rice her first sake
    came out bet...

  • Posted in thread: Summer Sake on 12-05-2006 at 08:18 PM
    Thank you. I used beginner recipe. After a week ferment seemed to end but I added a little more
    koji and rice like recipe suggested and I let it ferment for another two days. Total ferment 9
    days. Nex...

  • Posted in thread: Summer Sake on 12-01-2006 at 06:44 PM
    My newest batch of sake is the greatest batch ever. Food grade plastic is the worst material
    for sake. Only glass or stainless steel fermenters can be used. Until I get some cornelius kegs
    I will not ...

  • Posted in thread: Summer Sake on 11-12-2006 at 03:33 AM
    For the record whoever moved this post into wine is correct and wrong. Sake is called a wine
    because it tastes like one but it is made exactly like beer. I spend 30$ on shipping for
    completed koji ric...

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