Summer Sake
I learned this summer why sake is traditionally made in winter. I thought if I kept fermenter in a bucket of water with a wet cloth on it in a basement then would be fine.
Here are my summer batches. I used recipes from visionbrewing.com
1st Run
Sake Intermediate Recipe
Wyeast Sake Yeast
homemade koji
68.5F Fermented 20 Days
Pasteurized
Undrinkable Acidity
2nd Run
Sake Beginner Recipe
Wyeast Sake Yeast
homemade koji
50F Fermented 9 Days
I might have shocked the yeast with temperature
Rice did not break down very well
Pasteurized
Tasted watery
3rd Run
Sake Beginner Recipe
Wyeast Sake Yeast
homemade koji
50F Fermented 14 Days
Rice did not break down very well
I used 1 gallon container to make 1 gallon of sake
1 gallon of sake requires 6 gallon container because sake needs more air
Pasteurized
Tasted a little better, a little more alcohol and acidity but still watery
4th Run
Trappist High Gravity Yeast fresh from Cisco Brewery
homemade koji
Used 6 gallon bucket to make 1 gallon of sake
70F 8 Days ferment
Rice broke down very well
Good ferment
Banana aroma
Unpasteurized Nama style
Flavors similar to Demon Slayer sake
In Fall with colder weather I plan to make intermediate 20 day recipe. I still haven't fully figured out sake. Ales are made around 60-70F and lagers are made at 40-50F and sake is usually made at 50-60F. I read about foamless yeasts and how much of the yeast activity in sake is in foam on top of sake similar to ales.
http://www.esake.com/Knowledge/Newsletter/SW/SW2006/sw2006_6.html
http://www.atroxen.com/~jeremy/blog/
http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake Brewing/?g2_page=5
I learned this summer why sake is traditionally made in winter. I thought if I kept fermenter in a bucket of water with a wet cloth on it in a basement then would be fine.
Here are my summer batches. I used recipes from visionbrewing.com
1st Run
Sake Intermediate Recipe
Wyeast Sake Yeast
homemade koji
68.5F Fermented 20 Days
Pasteurized
Undrinkable Acidity
2nd Run
Sake Beginner Recipe
Wyeast Sake Yeast
homemade koji
50F Fermented 9 Days
I might have shocked the yeast with temperature
Rice did not break down very well
Pasteurized
Tasted watery
3rd Run
Sake Beginner Recipe
Wyeast Sake Yeast
homemade koji
50F Fermented 14 Days
Rice did not break down very well
I used 1 gallon container to make 1 gallon of sake
1 gallon of sake requires 6 gallon container because sake needs more air
Pasteurized
Tasted a little better, a little more alcohol and acidity but still watery
4th Run
Trappist High Gravity Yeast fresh from Cisco Brewery
homemade koji
Used 6 gallon bucket to make 1 gallon of sake
70F 8 Days ferment
Rice broke down very well
Good ferment
Banana aroma
Unpasteurized Nama style
Flavors similar to Demon Slayer sake
In Fall with colder weather I plan to make intermediate 20 day recipe. I still haven't fully figured out sake. Ales are made around 60-70F and lagers are made at 40-50F and sake is usually made at 50-60F. I read about foamless yeasts and how much of the yeast activity in sake is in foam on top of sake similar to ales.
http://www.esake.com/Knowledge/Newsletter/SW/SW2006/sw2006_6.html
http://www.atroxen.com/~jeremy/blog/
http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake Brewing/?g2_page=5