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Well in that case, I just made 31 gallons (my Kroger had Indian Summer apple juice on clearance for $2/gal). 22.25 + 31.0 = 53.25

I made some apple wine (cider with sugar added). Does this count?

Most of my experience making sake has been limited to the process outlined by Fred Eckhardt in his book Sake USA. The recipe I use makes 2 gallons and requires 2.5lbs of koji rice for every 10 lbs of polished short grain rice. The koji rice represents about 20%. Your recipe has 3kg with only...

Hi Czar Wilhelm, I've made a 4 gallon batch in the past and have acquired the materials to make 6 gallons. I'll probably be splitting this up into a number of smaller batches though. I'm thinking of comparing yeasts and fermentation temps when making filtered and unfiltered sake. Any...

I have found that B-brite turns white wine blue. The same may happen for red wine if the amounts are small. Did you use a filling wand and slightly overfill the bottles? The runoff could travel to the bottom of the bottle where it came in contact with the B Brite, turning it blue.

If you have trouble buying koji or do not feel like making it from spores you can buy rice inoculated with koji from F H Steinbart. They sell a 40oz koji culture that you can use to make a 2 gallon batch of sake (you'll still need about 10 lbs of rice as well).

I always pasteurize the sake I make. Sake, like beer, can be easily infected by mold. If you plan on keeping it at or below 40F you probably could get away without pasteurizing it. The pasteurization step helps to ensure that fermentation has stopped and that all the nasties are killed. To...

F.H. Steinbart sells everything you need to make a 2 GALLON batch. Buy 3x the koji and 3x the rice and you will have enough for 6 gallons. For 5 gallons you would need 25 lbs of rice, 100 oz (6 lbs 4 oz) koji rice culture, 5 gallons water and a 2-3 packs of WYeast 3134, sake #9 yeast (don't...

I use boston rounds for my sake. I quart each and can easily be pasteurized. Uline sells them for something like $2 each. You can get clear or amber. Sent from my iPad using Home Brew

Thanks for clearing that up ;-) Actually, the reason I asked is because I am experiencing a shortage in carboys (I'm sure many can relate). My goal is to clear the cider as quickly as possible after fermentation has completed and then get it into bottles for the recommended aging period...

Has anyone used a clarifying agent to help clear this cider? The original recipe seems to allow gravity to do the work but I was wondering if anyone has had success speeding up the process.