Search found 7 matches

by kruger
Tue Jun 27, 2006 2:09 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

Watershed,

That is very interesting.
How similar are the recipes for wheat beer and rice wine?
Could it be the lactic acidity that gives it comparable fragrance and flavour?
by kruger
Tue Jun 27, 2006 1:31 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

hoegardden

ahh! thanks.
I understand the comparison with rice wine.
The only wheat beers I have drank are imports.
A friend of mine taught english over in China and
he said that all the sake he drank was cloudy.
Imagine an american teaching english overseas.
Now thats funny.
by kruger
Mon Jun 26, 2006 4:02 pm
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

Gentlemen, I have finished my Kome koji and it is good. It maintained its color and odor of cheese. I grew what seems like the correct mold according to the instructions. I have frozen it for this weekend. I didn't mean to, but I made alot. Thank you all very much for your help. Next comes the prima...
by kruger
Mon Jun 26, 2006 2:54 pm
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

Watershed,

I'm gonna sound ignorant, but what is Hoegardden?
by kruger
Sun Jun 25, 2006 7:34 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

The steaming keeps the rice grains intact and fairly dry, this is more important when raising the koji than at other points as the fungus requires low moisture content and whole grains to grow. I can't see any reason for steaming at the mash stage as you could always throw in the rice water too - i...
by kruger
Sun Jun 25, 2006 7:27 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

Kome koji

[quote="Bujapat"]Never read anythinng about this... But I think boilin' rice instead of steamin' will "dilute" flavor as well as starch into the water. I also noted that steamed rice is more "crunchin'" than boiled rice. Is it important to make rice alcohol with the Koj...
by kruger
Mon Jun 19, 2006 8:49 am
Forum: Recipe Development
Topic: Rice Alcohol vs Sake! First experience.
Replies: 108
Views: 91609

steamed rice vs. boiled rice

Thanks Unclejesse for allowing me to be in on this forum.

I had a question about preparing rice for sake.

Why is the rice steamed instead of boiled?