saki yeast as primary for sours

[Grod1]

Sake***cant edit the title.

Hey guys i just wanted to know if anyone has any input. Obviously yeast will ferment sugar and it will produce alcohol. I think the flavors can really work, especially if the recipe is designed for it. ie. rice/plums in the beer.
anyone think the combo of souring bugs will make something putrid?
... I'm going to do it anyway...(eventually) would you guys add it day one with bugs? day one on its own?

 

[Grod1]

DRIED YEAST BALL for brewing Rice Wine
anyone? i have ordered and will start to do some experiments. if there is anyone out there that likes to talk about beer please share some input. hell if you think this idea is terrible please share your input. most of my post here go unanswered for a week or more before i bump it and it makes me question why i even bother.

 

[Grod1]

bump, any thought?

 

[user 246304]

Hi Grod,

Do you mean koji?

 

[Grod1]

Aspergillus oryzae, -- koji, lone or in conjunction with sacc

 

[user 246304]

Well, cool but difficult project, IMO. I got my koji from the guys from Momokawa in California and they were extremely helpful. Even so, it was a painstaking process that was difficult to manage. Totally unlike any fermentation I'd run or seen before. But worth it, at the end. I ended up with a kind of nigori, like their Pearl, and was really tasty.

That's sake. I have to be honest, I'm unclear what it is you want to do,and what it is you're looking on feedback on. Once again, please?

 

[radwizard]

My understanding is that those yeast balls have a fungi which converts your sugars (basically another form of mashing) and then the yeast consumes the sugars.
Are you thinking of using Rice as your main grain, or a unconverted rice/barely combo?
Are you looking to do the traditional methods of Saki/Rice wine with LAB?

I would probably do a traditional method, and then try and blend that with a soured wort.
Or you are considering just using the balls as a alternative yeast? You could just make a starter and check it out. Start smaller on something clean.

 

[Grod1]

I'm unclear what it is you want to do,and what it is you're looking on feedback on. Once again, please?

i guess i dunno , long run i would like to do a sake inspired sour ale.Just thinking of ways to get the flavors i want across.