Sake thread?
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Sake thread?
I've read couple sake threads where guys used liquid enzymes- but are there any threads here where guys made sake with koji spores?
semper fi
Re: Sake thread?
I've been messing koji, yeast balls and enzymes lately, made some relatively drinkable stuff. Takes more patience than any ferment I have ever done, but I have been up to the challenge for six months so far with improving results.
People say that I'm a bad influence. I say the world's already f#cked -- I'm just adding to it.
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- Swill Maker
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Re: Sake thread?
Keep in mind that sake is not distilled.
I have just started experimenting with rice myself. I used Pinto's enzymes and bread yeast, distilled this batch just 2 weeks ago.
I also did a proper sake using dried koji yeast balls. This is still fermenting as we speak.
Have a look at this link here: http://www.homebrewtalk.com/showthread.php?t=361095" onclick="window.open(this.href);return false;" rel="nofollow
I have just started experimenting with rice myself. I used Pinto's enzymes and bread yeast, distilled this batch just 2 weeks ago.
I also did a proper sake using dried koji yeast balls. This is still fermenting as we speak.
Have a look at this link here: http://www.homebrewtalk.com/showthread.php?t=361095" onclick="window.open(this.href);return false;" rel="nofollow
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- Master of Distillation
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Re: Sake thread?
vqstatesman said, "Keep in mind that sake is not distilled. "
That would be shochu. Nice, too.
Geoff
That would be shochu. Nice, too.
Geoff
The Baker