Brewing sake

[Finn]

I couldn't seem to find a forum for this venture -- but I just picked up a packet of Koji-Kin at the local brew shop and I'm gearing up to give it a whirl. Anybody got any tips for me?

 

[dp69_2001]

well... after some reading. It sounds absolutely disgusting. fermenting moldy rice just doesn't really sound like my cup of tea.

 

[Finn]

well... after some reading. It sounds absolutely disgusting. fermenting moldy rice just doesn't really sound like my cup of tea.

Ha ha! Not a cheesemaker, are ya?

My research has so far indicated it's a three-month process during which I have to screw with the stuff twice a day ... I wish I could get my ten bucks back but now that I've spent it, I guess I oughtta give it a try ...

 

[dp69_2001]

Oh I love cheese! but this entire process sounds terrible. First, you get your rice nice and moldy, then, you boil it, then, you ferment the **** out of it. It sounds like you are going to end up with moldy water really. Rice is mostly basic carbohydrates anyways. After converting whatever moldy starches there are you'll be left with alcoholic mold water... ewww... Let me know how it turns out. It sounds interesting. Just not my sort of homebrew.

 

[EvilTOJ]

Here's a good thread on making sake. https://www.homebrewtalk.com/showthread.php?t=13729

 

[Finn]

Here's a good thread on making sake. https://www.homebrewtalk.com/showthread.php?t=13729

Thank you thank you! That was a GREAT thread and has TOTALLY convinced me not to brew this stuff until lager season. I'll put my stuff away and drag it out around Thanksgiving time. It's too hot to try this now.

cheers!

--Finn

 

[david_42]

Join the Oregon Brew Crew and talk to Fred. He probably knows more about sake brewing than most pros.

 

[menschmaschine]

Check out this forum:
http://forum.northernbrewer.com/viewforum.php?f=21&sid=b3d1bac3bb7099aa72bbff737326a034

 

[CBBaron]

Oh I love cheese! but this entire process sounds terrible. First, you get your rice nice and moldy, then, you boil it, then, you ferment the **** out of it. It sounds like you are going to end up with moldy water really. Rice is mostly basic carbohydrates anyways. After converting whatever moldy starches there are you'll be left with alcoholic mold water... ewww... Let me know how it turns out. It sounds interesting. Just not my sort of homebrew.

You do realize that cheese is moldy milk? And beer and wine are spoiled grains and fruits respectively?

The mold breaks down the starches in rice to sugars, same as the enzymes in the sprouting barley break down the starches in malt to fermentable sugars.

I'm not a big fan of sake but it definately does not taste moldy. The process does seem much more involved but then again if you describe all the steps required to brew beer from all grain it sounds very complex also.

Craig