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Ok, thanks for the input, I want to be as close to store-bought sake as possible so I guess I should use the recipe in the thread rather than mine. Just to be absolutely clear, I need ABSOLUTELY NOTHING but cooked rice and yeast balls? No water? No sugar? No koji? If there is no sugar and no...

It is so refreshing to see that sake is still popular in the homebrewing community. I'll be starting a batch within the year and really like the traditional recipe presented here. However, I'm interested in doing 5 gallons rather than yielding a single bottle. However, I would do so at the...

Thanks for your response, that certainly eases my concerns. However, it never occurred to me to check the nutrition facts on the product to see if it had a high preservative content. Just in case it did, what would you say could possibly go wrong with my batch? Note that I followed the above...

Hi all, how is you Easter weekend going so far? I was hoping to get a bit of wine-making advice today. I have a 5-gallon batch of grape/strawberry wine that is in its later clearing stages and hopefully will be bottled this season. The recipe I followed was the jelly/jam wine recipe from the...

Thanks for the update. Is it possible to add the cinnamon and oak directly to the wine without creating an extract with vodka? I usually let my wine clarify for no less than two months, is this enough to time for the sticks and cubes to infuse flavor to the wine? Honestly, I am trying to get out...

Wow, this is a very good recipe, thanks so much for sharing this. It is going to be the next wine batch I start, but I'm upping it to 5 gallons. If I may ask: for the cinnamon extract portion, do you soak the cinnamon sticks and oak cubs in vodka and add it to the wine, or is the vodka to...

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