Fermenting Sake is Mush not Slurry

Please help. My problem is that within 3 days rice should break down into a slurry and I am getting a mush instead that will not filter. First attempt I did not know to activate yeast so when the instructions said "pitch" I simply threw dry yeast in. It did ferment but the temperature was too high, around 80 degrees. Second attempt now I did properly activate yeast with sugar and water. However I did not check temperature until 2 days after start. It was at 80 degrees but now I brought it down to correct temperatures 66-68F. It has been almost a week and I am worried it will not filter. Next attempt I may throw in all yeast from packet or at least more than before while keeping it at correct temperatures. I know not many people make sake but I would greatly appreciate general advice for fermenting.

Right now it seems to be bubbling slightly so I think it is still fermenting.

I am using half of this recipe until I can actually make sake.
http://www.tibbs-vision.com/sake/instrct.html

I bought spores to make malt rice but I don't have time right now so I am using pre-made Koji.
http://www.geocities.com/SoHo/Workshop/8476/Homebrew/koji.html

I don't soak dried Koji I just mix it in same day with cooled rice.


My recipe
2.2 regular cups Millers Falls well water
5 cups (1cup-=5.2oz) rice
1.5 cups dried Koji malt rice (1cup-=5.2oz)
.5 teaspoon yeast
.5 lemon juice to kill germs

Never made sake... don't know anything about it.

However...... you are not using enough water!

You said you are using 1/2 of this recipe:

http://www.tibbs-vision.com/sake/instrct.html

and then you list your recipe as:
That link above says that it uses 0.9 gallon of water. So, by cutting it in half, you should be using 0.45 gallons of water.

2.2 cups of water is slightly more than 1 pint of water. In terms of gallons, this is only 0.14 gallons.

You only have 1/3 of the water you need (unless I made a mistake someplace.)

-walker

Walker's right. Should be 7.2 cups.

My question is WHY????

Each to their own i guess....

Did I mention I am a beginner and I am an art student? I am bad at math! One reason why I did not suspect was that recipe says rice would absorb all water before fermentation started and that's what happened. I really appreciate your help. Thanks again!

jeremyz said:

Did I mention I am a beginner and I am an art student? I am bad at math!

Click to expand...

This never would have happened using the metric system...

3rd Sake try is bubbling very well and it is a slurry that can be filtered! I will let you know at end of week how it turns out. Now that I finally figured out my problems sake is very easy to make!
http://www.atroxen.com/gallery2/main.php/view/jeremy/projecto/?g2_page=2

how'd the sake turn out?