Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Sake?
Reply
 
Thread Tools
Old 09-05-2009, 04:29 PM   #1
GordoBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: MD
Posts: 7
Liked 1 Times on 1 Posts

Default Sake?

Found this recipe, and am using it as a demo at a local Fermentation Festival.

homebrew sake@Everything2.com

In a 1-gallon jug

4 ˝ 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 cake yeast works well, but I’m using White Labs WLP 705 sake yeast). Put it in a cool place, and ferment for 10-20 days.

Anybody tried anything like this without komi koji? How'd it go? I'll post results when it's done.


GordoBrews is offline
 
Reply With Quote
Old 09-09-2009, 04:55 PM   #2
scuv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Swansea, UK
Posts: 31
Default

sounds interesting I'd like to have a go at this


scuv is offline
 
Reply With Quote
Old 09-09-2009, 05:08 PM   #3
GordoBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: MD
Posts: 7
Liked 1 Times on 1 Posts

Default use a blowoff tube

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.
GordoBrews is offline
 
Reply With Quote
Old 09-09-2009, 06:41 PM   #4
scuv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Swansea, UK
Posts: 31
Default

did you just stick dried rice in or did you soften it in a pan first?
scuv is offline
 
Reply With Quote
Old 09-09-2009, 07:39 PM   #5
scuv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Swansea, UK
Posts: 31
Default

I've been reading up on this and it seems the komi koji is needed to convert the starch in the rice to sugar.
By adding raisins to the mix, maybe you will just end up with a raisin wine flavoured with rice?

Unless the sake yeast is enough to change the rice on its own
scuv is offline
 
Reply With Quote
Old 09-09-2009, 08:39 PM   #6
GordoBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: MD
Posts: 7
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by scuv View Post
I've been reading up on this and it seems the komi koji is needed to convert the starch in the rice to sugar.
By adding raisins to the mix, maybe you will just end up with a raisin wine flavoured with rice?

Unless the sake yeast is enough to change the rice on its own
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 place to buy kome koji? I haven't had any luck finding it.

Also, I didn't soak (or cook) the rice first. I
GordoBrews is offline
ardyexfor Likes This 
Reply With Quote
Old 09-12-2009, 05:24 PM   #7
Sum1Stu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Toronto
Posts: 173
Default

Yeah I lookt up this one too, its not possible without that koji bacteria! NO CLUE where to find it!

Wierd how it ferments starches into sugarsalcohols!
Sum1Stu is offline
 
Reply With Quote
Old 09-12-2009, 05:30 PM   #8
Brooklyn-Brewtality
Four Beasts Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brooklyn-Brewtality's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Brooklyn
Posts: 2,280
Liked 22 Times on 17 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Sum1Stu View Post
NO CLUE where to find it!
Here is a clue: Austin Homebrew Supply
__________________
Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier
Brooklyn-Brewtality is offline
 
Reply With Quote
Old 09-13-2009, 02:00 AM   #9
mmadmikes1
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Washington ST
Posts: 239
Liked 1 Times on 1 Posts
Likes Given: 1

Default

great clue
mmadmikes1 is offline
 
Reply With Quote
Old 09-13-2009, 05:06 AM   #10
BeerAg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Houston, TX
Posts: 152
Liked 2 Times on 2 Posts

Default

I have another hint for you:

If you get serious about Sake, get your rice from this place: F. H. Steinbart Company - Beer and Wine Making Supplies and Equipment

Sake rice is typically milled down, with the more expensive rice milled down over 50%. The rice you can buy here is the same rice that Sake One uses to make Momokawa (I have been to the sakaria in Forest Grove Oregon, and they told me where to get it).

Sake One rice is milled to 60% (meaning 40% of the grain is gone), which will reduce the lipids in you sake making for a cleaner beverage.

Good luck!


BeerAg is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sake fermenter? RadicalEd Equipment/Sanitation 7 11-19-2009 05:49 AM
Sake Anyone? loopmd General Chit Chat 9 04-15-2009 10:00 PM
anyone ever made sake? gerrg Wine Making Forum 2 10-12-2007 09:41 PM
Sake? simzy Recipes/Ingredients 9 08-23-2007 02:33 AM
Sake Done! jeremyz Commercial Brew Discussion 6 03-20-2006 02:48 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS