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Kviek is supposed to remain clean while handling higher temperatures so that is good. No reason for doing it differently. If so, am I not cooking it long/hard enough? Sake is ready to drink at any time after it is bottled, but a modest aging period of up to six months helps. Beginning here the water can be ordinary tap water (no iron, under 200ppm hardness), although the distilled or de-ionized water would be slightly better. Of course, you can adjust this recipe according to your past wine making experiences. I believe MNrice.com gets their Yamadanishiki from Japan. Aeration isn’t a huge concern here because there is still a little bit of active fermentation going on to help clean things up, but do try to keep things sanitary and splashing to a minimum. Check out our recipes, browse our catalog, and order online today. Hold the mash at this cool temperature for the next 12 hours. Keep covered and at 45-60F/7-15.5C as described above. Look for 4.5P/1.0155/alcohol about 15% to start and 3P/1.012/SMV -17.5 by around Main 15. By now the rice-mash cake may rise above the water. Since pasteurization does the same, would it be wise to try the sake often during the secondary fermentation and pasteurize when i think it is good? I have made my own koji, proceeded with the sake recipe and right now my first Shubo is nearing completion. 802-362-3981. As for the racking. 1. Required fields are marked *. These adjustments are all done at the yodan (about 27th day, main ferment day 15) with the addition of water to control alcohol strength desired, as noted earlier. While you’re at it, there’s no reason why you can’t stabilize the sake by pasteurizing it immediately after adding the finings. This liquor should fill three jugs 3/4-4/5 full. After ten-days, the sake should be racked again (to two or three more sterilized wine jugs) and strained through about 4 layers of gauze to remove any remaining solids. If you don’t want to pasteurize your sake, don’t; BUT that sake is called nama or draft sake. e. If you have stored your koji in the freezer move it into your regular refrigerator. Bentonite can be useful for this. You want simple? Brown rice can be used, but it is not recommended. It is not that far off though. You need normal winemaking equipment: two food-grade plastic open-topped primary fermenters (2.5-gallon and 5-gallon sizes), a plastic sheet to cover same; several (6) closed secondary storage vessels such as 1-gallon or 4-liter bottles; about 7ft (2.1m) of 3/8-inch (9.5mm) plastic siphon hose and several fermentation locks. These freezers are between 1-2 hundred dollars and the controller is less than 1 hundred so the setup is roughly $200. We wish to sweeten the sake by decreasing the SMV by a factor of 7, from +13 down to +6; which is to raise the sg from 0.991 to 0.996 (See Table Three). I have used koshihikari (Japanese and Australian), arborio (Italian), calrose, generic sushi rice, generic medium grain rice, and jasmine for my batches but none delivers good results. You may very well end up calculating in metrics because of that fact. We have about 9-liters (2.37-gal) to work, so that’s 1.75gm x 9-liters x 7 SMV = 110.3-gm sugar, or 3.9-ounces of household sugar, rounded to 4-ounces — don’t be fussy. Should I always wait for secondary fermentation to complete? Adding more water will produce additional sake, but with lower alcohol content. I was thinking of just passing it through a finer mesh filter before putting it in the new bottle. what kind of modification will you make? Remember I am not very prompt. Keep it refrigerated until you actually use it. Do let me know if you still can’t find it and we can discuss more options. Add yeast and energizer and cover primary fermentor. Use a spoon or a fork to break up the freshly steamed, and drying, rice as it cools. *It is possible to incorporate an adjustment stage to buffer and prevent the ferment from going too dry (i.e., below s.g. 0.993/SMV +10). 2. Let the moromi, now at nearly 4 gallons (15 L) volume, rest overnight at room temperature. The first addition of rice will be 2.5 cups, which needs to be rinsed and covered with water to soak twelve hours before you plan to steam it. – Is there a way to salvage the current batch? Rather lactobacillus bacteria gets into the sake and creates the lactic acid for the sake. b. I’m also going to try out the triple bucket press method at the end. – double the amount of lactic acid to help guard against bad bugs. brewer’s yeast nutrient 1 pinch Epsom salt (magnesium sulfate — MgSO4) 1.25 tsp. Yes, it would be good to add both potassium (Morton salt substitute NOT Morton Salt) and magnesium (epsom salt) into the Moto. I check the temperature regularly until it reaches pasteurization temperature of 140F/60C, at which point I quickly remove it from the heat and pour/funnel it into bottles (cleaned and sterilized of course). Percentage notes are a percent of the total for each addition. CAN NOT. The best sake rice is the so-called short-grain rice which may be polished extensively to produce higher quality sake. I am also planning to ameliorate in the 3 gallon jug, let it clear for a week or 2, then pasturize in 1 gallon jugs…. Growing your own koji is a bit tedious, so we have by-passed that 2-day process in favor of using commercially available brewery koji. c. Separate a half cup (4-oz/120ml) of this treated water, and put that in the refrigerator. When making sake, the first ingredient to consider is water, which is something we’re all familiar with. Once you get the process working the way you like you can retry adding alcohol before pressing. There are no other alcohol ferments which can reach that level in a single step. you work for a living) you could always wash and soak the rice the night before, rather than, ideally, in the morning, before draining and steaming. 1. That is an interesting question. 1.   a. 4. Refrigerate the other half of that water overnight. Simply use the remaining amount of rice from the original 10lbs.]. Are they using just charcoal, and not activated carbon? The night before day three, add koji 2.25-cups (11.25-oz/320gm) to the main mash. At this point the sake may show something like this (assuming around 10 liters/338-fluid ounces total volume, in perhaps 3 secondary containers under fermentation lock). This recipe makes what the Japanese call Nihonshu, Japanese shu (rice beer). I just wanted to add that I’ve been in the fridge since pressing the lees. This was with a ferment similar to what is called doburoku (home-brewed farm sake). If not too high then the fermentation would be sped up because all (or a lot of ) the sugar is available at the start. That’s not setting the bar very high, but I would be delighted to produce something like it given my past attempts. 1. The long yamahai mash relied on natural lactobacillus for pH reduction. Lower the temperature to 48-60F/9-20C as quickly as you can. Sake brewing takes longer, but the steps are much easier. Learn how your comment data is processed. 7. Get used to really really dry sake or; 2. The easiest way is to let the ferment finish out (which may be as low as 0.987/SMV +18 or so — very dry indeed). When gravity drops to 1.030 (after 6-7 days), strain juice from bag. Even arborio rice doesn’t dissolve completely after fermentation. Obviously one can cut corners anywhere, but the bottom line is be careful. 2. We should note that the purpose of this is not so much to cool the rice as it is to dry the grain’s surface before adding it to the main ferment. The kit I sell is about 25% of the rice weight in koji. Stir gently again after 12-hours. Looks like rather thick white material. – Stop fermentation early by pressing and pasteurizing to see if that is closer to what you want (and before bad bugs may be changing it)

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