Recent content by jeremyz

Esters make it stink like banana or mayflowers. Good progress but I just don't want to end the ferment too early. I don't plan on racking. I think I will let the primary ferment run for about 14-20 days. I found a cool brewing page. Just use mac translator for a rough translation...

Heat is part of the reason why my summer sake became sour. However I believe food grade plastic is the greater cause. So many fermenters and tea brewers are made from plastic, not because it is the best, but because it is the cheapest material. My tokonome teapot made even my cheap tea taste...

If you don't stir everyday the foam on top will dry into a disgusting crust. When I was in San Francisco I visited the Sho Chiku Bai free tasting room at their brewery. I learned a new term that explains why sake has more alcohol than beer: Multiple Parrallel Fermentation. Most ferments use only...

I ate some of mine. http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake%20Brewing/DSCF3813.JPG Until I find one specific rule or trick to reusing the lees I do not plan on using them. This is the most advanced sake recipe I found but I have not read all of it...

I recently saw a small tub of sweet sticky sushi rice at stop & shop for 10$. The price I think is too much but it might be good if I ever make koji. The rice was processed to an almost round shape.

I love Frisky Dingo. Anyway... http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake%20Brewing/?g2_page=8 I overestimated recipe. One keg was full, not to the brim but full. I stirred and shook keg to make sure koji, rice, and yeast were mixed. Very annoying. I dumped mix fast in large...

One of my friends used this recipe. http://www.geocities.co.jp/Foodpia/1751/sake.html She has only made one batch and I was able to taste it when I visited her recently. Because she fermented in staineless and used good rice her first sake came out better than my first. However she used...

Thank you. I used beginner recipe. After a week ferment seemed to end but I added a little more koji and rice like recipe suggested and I let it ferment for another two days. Total ferment 9 days. Next time I may let it ferment for another week after adding more rice and koji. It can be very...

My newest batch of sake is the greatest batch ever. Food grade plastic is the worst material for sake. Only glass or stainless steel fermenters can be used. Until I get some cornelius kegs I will not make sake again. So how does it taste? For the first time like sake without that weird sour...

For the record whoever moved this post into wine is correct and wrong. Sake is called a wine because it tastes like one but it is made exactly like beer. I spend 30$ on shipping for completed koji rice, not the spores. I will never spend that much again unless this koji is amazing. Otherwise I...

Until I can get two five gallon soda kegs I will never try intermediate recipe. I will use lime juice for beginner recipe. Was sake yellow while fermenting? Did it turn yellow after you ended fermenting? What was smell or taste? I am curious. Maybe it was infected? Here is the only video...

Shipping for koji alone cost 30$ so I only bought that because it seems like a lot of koji and I really think koji is important. And curiosity is another reason why I spent so much. http://www.fhsteinbart.com/

"If you look at the pics of the traditional or commercial brewers half the time its just in big open vats. I'm sure the old dudes stirring away didn't take any major precautions for sanitising themselves, probably coughing or sniffing away over it.. dropping cigarette ash into the brew." Do...

Wow someone is insecure. All sake is basically beer so they may have just as much experience brewing beer. I don't associate Sapporo, Asahi or Kirin Ichiban with any Western beers. Do yourself a favor and Google the basics.http://urbansake.com/sake-basics/ Cheese or fish are good with sake...