Number1suspect
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- Aug 8, 2015
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This is one of those got a problem threads, sorry about that. I don't post around here alot. I have gotten alot of great info on HBT all the time, but mostly I can find the answers with the search feature, this one is rather specific. Here goes...
I jumped head long into Sake. A friend of mine is real into it and where we are its hard to find much in the way of decent Sake. So I did a bunch of research got 5 lbs of sweet 50% polished rice from a Japanese grocer, ordered some Koji rice, and some WY 4134 (amazon, NB was out of #9). I apologize for not using the traditional Japanese terms.
The start up went fine.Yesterday I did my second Koji addition of the build up to the Moromi and noticed the smell of Lacto bacillus. I recognized it from a Rye sour I did a few years ago. It was faint. This morning when I added my second rice addition the smell was much stronger. I am new to the process, I read that Lacto is responsible for the acidic quality of Sake to balance the sweetness. Is this totally off? I did read it on the internet. If it is strong enough to smell it now,will the final product be overly sour?
Has anyone noticed this or have I totally messed up?
Thanks for any information,
Suspect
I jumped head long into Sake. A friend of mine is real into it and where we are its hard to find much in the way of decent Sake. So I did a bunch of research got 5 lbs of sweet 50% polished rice from a Japanese grocer, ordered some Koji rice, and some WY 4134 (amazon, NB was out of #9). I apologize for not using the traditional Japanese terms.
The start up went fine.Yesterday I did my second Koji addition of the build up to the Moromi and noticed the smell of Lacto bacillus. I recognized it from a Rye sour I did a few years ago. It was faint. This morning when I added my second rice addition the smell was much stronger. I am new to the process, I read that Lacto is responsible for the acidic quality of Sake to balance the sweetness. Is this totally off? I did read it on the internet. If it is strong enough to smell it now,will the final product be overly sour?
Has anyone noticed this or have I totally messed up?
Thanks for any information,
Suspect
