my first batch is an utter failure. Not much alcohol flavour at all and very yeasty smell. Not sure where I went wrong.
Perhaps I should not have so much water when I cook the rice. I used almost 3 to 1 ratio, coz the rice was very dry, so I added more water.
What sort of water to rice ratio did you guys use?
We made this back on 1-20-13, only two weeks ago. it liquified for a few days, then seems to have stopped. the rice is beginning to drop to the bottom now. does this mean it is done already? should we go ahead and harvest it, or should we wait another week or two?
there is not near the ammount of liquid i was expecting. maybe it will come out when we squeeze the rice? hoping that we did this right. my son is coming over tonight, if it is time to go ahead and take it, i'd like to let him do it, if not, he won't be back for almost two weeks.
reccomendations?
Used sweet glutinous rice.
how do you get rid off the extra strong yeasty smell?So whatever that works out to.
I put mine in the fridge for a couple of days. Then drank the cleared liquid. I also lost the plum aroma, but that may be due to the temperature. I'm going to try heating some a little for the next tasting.how do you get rid off the extra strong yeasty smell?
I will be interested to know what changes you get in the flavor profile from using wheat.Today I finished making my own Dry yeast balls so see if I can mimic the results you all are getting. Here is a pick of the layered yeast ball to rice mixture. I used Calrose rice and 90 grams of dry yeast balls powdered up. The rice was soaked and I decided to heat the rice on a stove with water rather than steam rice like I do for Japanese Sake. It will be fun to see where this goes.
how do you get rid off the extra strong yeasty smell?
how do you get rid off the extra strong yeasty smell?
Perhaps I should not have so much water when I cook the rice. I used almost 3 to 1 ratio, coz the rice was very dry, so I added more water.
What sort of water to rice ratio did you guys use?
so mine has been going for a few days and there is definately liquid there, but i have fuzzy white mould on top of the rice, with black spots on the tips. should i skim it off? is this normal koji spores? it smells like there is alchohol production going on...
I almost always get white fuzzies but have not gotten the black though I think others have mentioned it previously in the thread. I'd say you are ok but no guarantee. Only one way to find out Run with it!
I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
I've now gotten the mold on top, and this is lactobaccilus I am 95% sure. I remember someone mentioned awhile back that they stirred theirs periodically. Definitely not a good idea if you've got this, the dryer rice at the top is a good barrier to keep this stuff out of the wine.
So when you drain the rice with the cheesecloth does this go into the bundle too?
Someone here has to be able to confirm this for me...
Did I get the right characters?
Someone here has to be able to confirm this for me...
Did I get the right characters?
Well, I found it here: 江米酒
And copy/pasted the text into Photoshop. Gotta ask one of my friends if that's actually what it means I guess.
I left mine undisturbed in the fridge for a couple days. It cleared really well. I think if you don't really want to do that unless the rice you used is really cheap though. Otherwise it adds to the flavor and aroma to have the suspended solids.Holy smokes...
I just exracted my sake last night....the whole kitchen smelled like alcohol...
I strained it many times to try and get out as many of the finest particles I could. I have somewhere near 1/2 gallon and it is sitting in the refer cold crashing. I probably could have extracted more - but my strainer kept getting clogged with thick particles that I had to keep washing out.
This stuff smelled STRONG! I was still pretty hung over from going to the Waste Management Phoenix Open so I really didnt want to try any yet... I am going to pick up some fruit after work tomorrow and add to 2-3 batches.
Has anyone tried to further clear theirs up? I am not sure if I would need a filter or something to do that?
ND
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