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Great info, Taylor-Made. I'll try your method this winter when my basement is in the right temperature range.

So, racked the question mark sake out of the gallon jug it was fermenting in. It was initially cloudy, and tasted very much like hard cider, not really what I'm accustomed to thinking of as sake. After a few days in the fridge, tried it again, and the cider taste was a little milder, and I...

That's absolutely right, komi koji is usually used to provide the fermentable sugars. The process of making it looks to be fairly involved, for example as in this link About Koji - A Starter For Making Saké@Everything2.com So I decided to try a simpler recipe first. Anyone know of any...

Thanks for the linkage. I'll post an update when I am a little further along. Should be brewing this saturday!

4 days in, and the yeast are definitely doing their thing. So much so, in fact, that they overtopped the airlock some time in the first 48 hours. I'd suggest using a blowoff tube to anybody who tries this in the future. It is now happily bubbling, and a cloudy off-white color.

Found this recipe, and am using it as a demo at a local Fermentation Festival. homebrew [email protected] In a 1-gallon jug 4 ½ cups rice 3 cups sugar handful of raisins Fill with spring water (or in my case, preboiled tap water), and pitch yeast (have heard general purpose or...

Hi, everyone. I'm new here, but I've just had some inspiration for an experiment I'd like to try with White Labs Belgian yeast strains, and I though some of you may have thought through some of the issues associated with this. Basically, I'd like to make up an all-grain 5-gallon batch of...