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Thanks for the reply and advice. So I will put it down to probably a 2 degree C increase in temp as I am not 100% sure what the temp was due to the ispindle not fitting inside the carboy and the fruit was really active fermenting. OK so I will follow the same method again and still rack away...

Hi All, Just made my first ever mead/s and got great results up until the last 1-2 days of the ferment when I detected rotten egg smell when I was doing my daily de-gass and punching the fruit cap down. Just wondering if you can correct my technique before my next mead please? I boiled a...

Yes any rice can be used BUT medium and short grain types are best. I have only brewed with 3 types and the taste was similar however Sake is only made from rice and water so all the flavour comes from the rice. The main thing you want to look for is a rice that is low in protein and fat as...

Bottling of this batch finally happened on day 42. Took ages to finally stop fermenting... Taste results are that this batch is way higher in alcohol then the first batch due to the way I added all the water at the start and added the rice slowly over a few days as I had time to steam more rice...

You can use some of the Sake to disolve sugar in it and then mix back into the rest of the sake when you heat it up to Pasturise it. Or a better way would be to wait until the yeast dies from too much alcohol and then add more Koji and steamed rice as the Koji will still work after the yeast...

A good short and to the point video on making the Koji Rice is found here, it is the method that I use, only I use old soft drink bottles to hold the hot water with: My second brew is now at day 14 from pitching the M54 yeast and is tasting dry, slightly sour, watery and also with a warming...

See these two links https://www.nrib.go.jp/English/sake/ss/sshm_kome-koji.htm and https://homebrewsake.com/recipe/video-series-and-instructions-for-making-koji-for-sake/ My own tips in short words are.... 1. Only use SUSHI rice and never used any rice stating 'sweet/sticky/glutinous' for the...

My first brew turned out great. Now my second brew is bubbling away with 19 litres of Sake on the way. This time I am doing an experiment with multiple additions of rice and koji but adding the entire water at the start. Whilst this is not a good idea with latic acid based moto starters due to...

Sorry I don't believe you can do this because Sake is different in the sense you have PARRALLEL fermentation going on, this means 1 type of mould (Koji) turns the starch into sugars (via amalase created when you grow the Koji at 30 degrees C) at the same time as the yeast works on it. Gravity...

WOW the difference between the first Sake removed from the Lees to the last lot is huge but is completely understandable. I used a stainless steel steamer lined with voile and cheese cloth to filter the lees with gravity over 24 hours. Worked great, the pot under the steamer basket captured...

An update on how this is turning out and also more info on why Sake is brewed the way it is as I have learned more about the technique and how it effects the flavour... The multiple additions are mainly for allowing the Lactic Acid to build up to protect it from infections that make the brew...

This is the beginners recipe I followed here. They also have a intermediate and advanced recipe to compare with as well. http://www.tibbs-vision.com/sake/instrct.html

pdxal: I would not call it stepping up the koji, as you seem to always keep the ratio the same. The ratio is something like 100% steamed rice, to 25% of that amount is koji rice and 160% water. For example 1kg steamed rice, to 0.25 kg koji to 1.6 Litres of water. Often thou each time an addition...

I may have found why the Koji is added with each addition of normal steamed rice and that is that the Koji reproduces at 30c (86f) degrees and when you are brewing at 18c (68f) or lower it will not reproduce. For some reason the existing koji in the brew is only capable of converting X amount...

Hi, I am in the middle of making my first Sake and am wondering if anyone else makes it and what recipe they find tastes the best as some seem to be a lot more work with doing multiple additions of koji and steamed rice every day. My main question is why do they add extra Koji rice when the brew...

Hi Rocketman, I love the software and plan to help you to update the video for youtube once I understand the software a little more. I work in the AV industry beta testing software and hardware so I can do a nice video to help promote the software. There is one question that I do have and...