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Grocery store. 2$.

I'm glad you like eneone.com. Sorry but I think it's easy to get ripped off when people pay homebrew supply to make their label. Not that you are. When I make label I print a lazer print so it's waterproof. Then mix 1 part Wondra with 3.5 parts water and let sit for 1 hour. Cook until thick...

Good start. Have you heard of Thomas G. Schmud? Eneone.com. Do you know how to paste labels? Don't get ripped off.

http://www.atroxen.com/~jeremy/blog/index.php

I think I have a chance making sake in Summer since I am on colder Cape Cod area and I have a basement now. Only way homemade sake can become clear is by decanting after chilling or use a beer filter. Nigori means cloudy but I heard samurai slang for nigori is crazy milk. After trying...

http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake%20Brewing/

I was wondering if sake was top or bottom fermenting. Maybe its middle? Sake is usually brewed during colder months from Fall to Spring.http://www.wyeastlab.com/winery/wi_temp&res_sugar.htm

Why wash yeast? Is it possible to make more yeast from store bought amount before ever fermenting?

Here are some cool links and does anyone have advice for filtering? I want to make clear sake. Links http://www.urbansake.com/ http://sake.meetup.com/2/

http://www.atroxen.com/gallery2/main.php/view/jeremy/projecto/DSCF2541.JPG

From Japanese grocery store. In the refrigerator section next to miso.

I am still learning so I am making half batches that produce 1.5 Liters.

So easy! Good taste, high alcohol content. Sake is really weird. It is called a rice wine but is made like a beer. I could decant to make clear but a lot of flavor comes from particles. I only had 3 cups and I am already a little drunk. Alcohol content higher than store bought sake...

I believe kits have multiple items but all sake kits on net sell only spores to make malt rice. I don't have time to make malt rice so I am using malt rice from Japanese grocery store. A small tub costs 5$. I am using Cold Mountain Koji and bread yeast.

When my second attempt was not going along well I posted on this message board for help. It turns out I screwed up the math and used 2.4 cups water instead of 7.2! I am really confident in my third run. It will be done at end of week. I will post how it turns out! Overall sake is very easy to...

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

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!

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...

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...