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Sake (rec)

 
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed May 17, 2006 12:37 pm    Post subject: Sake (rec) Reply with quote

Sake

This recipe was given to me many years ago by my cousin's ex wife... who was traveling to Japan very often and she had it from a Japanese Lady. The original recipe calls for "koji" which is a mold.
Because I don
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed May 17, 2006 5:58 pm    Post subject: Reply with quote

Vi

the method is similar to the Chinese Rice Wine..where light is bad for it. Needs to be hidden away in a dark corner.

next round, I'll mailed you some Wine Yeast coffee then you can make Sweet Rice Wine with it.

Razz
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MamaC
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PostPosted: Thu May 18, 2006 3:39 am    Post subject: Reply with quote

Thank you Gina.

I am willing to learn anything homemade. The more original the better.

Kiss and hug to you
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taozhe
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PostPosted: Sat Jun 10, 2006 7:13 pm    Post subject: Reply with quote

Combine all of the ingredients in brewing container = glass.

I am very interested in this recipe as well. Just a question on what kind of containers are these? Wine jugs? I don't think I can get them in Brunei, what are good recommendations?

As for the yeast, will the dry yeast in supermarkets be ok?
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MamaC
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PostPosted: Sun Jun 11, 2006 5:14 am    Post subject: Reply with quote

taozhe

As the Sake is very sensitive to metals and light... it is advised to use plastic or glass container... such as jugs, large size jars...
Also can use clay (potery).
And it must be kept in dark place... one tip I had from a frient is to wrap the outside with aluminum foil.
Right now I keep the jars in a covered cooler and at room temperature.

I have 2 large glass jars with lids each of 4 liters capacity. Do not seal the jars, you risk to explode the containers. I put the lids (loose) only to have a compact fermentation.


Yes, I used dry yeast as well... can't get the real stuff here... and I am using dry yeast.


Update... my sake is at day 3 of fermentation right now.
The liquid appear yellow in color... it is because the light from the camera.
It is cloudy from the fermentation but is white.

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Verve76
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Joined: 20 Jul 2005
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PostPosted: Fri Jun 16, 2006 12:28 pm    Post subject: Reply with quote

Hi,

Juz like to share this link with those who are interested in brewing Sake at home. check it out!

http://www.geocities.co.jp/Foodpia/1751/
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Gina
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PostPosted: Fri Jun 16, 2006 3:39 pm    Post subject: Reply with quote

Vi

wanna ask you..are the rice/barley cooked? Or not? just added in to ferment? how much Sake did you get from this recipe?

So tempted to try this too.

Wink
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Last edited by Gina on Fri Jun 16, 2006 3:58 pm; edited 1 time in total
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Gina
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PostPosted: Fri Jun 16, 2006 3:48 pm    Post subject: Reply with quote

taozhe wrote:
Combine all of the ingredients in brewing container = glass.

I am very interested in this recipe as well. Just a question on what kind of containers are these? Wine jugs? I don't think I can get them in Brunei, what are good recommendations?

As for the yeast, will the dry yeast in supermarkets be ok?


Taozhe

making Sake and other rice wines are the same. Must always use pots or glass jars. I wouldn't advise that you use Plastic. Coz it might have some kind of chemical reaction.

you can use any glass jars with a cover. When I started making wine at home, I use Nescafe coffee jars. I just half the recipe to try out first. Once I have done it successfully, I ventured out to buy big giant jars.

like Vi said, do not cover the jar tightly. it really does explode! You know when you open a bottle of Wine, the cork always pop out? Also, never fill the jar right up to the brim of the jar. Leave about 3/4 full. or about 80% full.

the fermentation will rise the rice/liquid..and it will spill out if you fill up too much.
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MamaC
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PostPosted: Fri Jun 16, 2006 4:21 pm    Post subject: Reply with quote

Update:

Day 9... 11 more to go... the sake is doing great, it has a powerfull smell of fermentation and it taste little bitter... I can taste the alcohol.
Still cloudy and white.

This time I placed the jars in a cooler, just perfect to hold the jars in a close space at room temperature.

I mix it every day.

Note: This time I used different type of rice and it doesn't realy absorb the liquid. It's ok. I can start another batch with the same rice after I drain the curent one.
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bear
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Joined: 17 Apr 2007
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PostPosted: Sat Jul 14, 2007 10:23 am    Post subject: fermenting in plastic Reply with quote

It is perfectly acceptable to ferment in food grade plastic only, many other plastics are coloured with organic/inorganic dyes that are, if not toxic certainly not good for your health. I make all my wine in 5 gallon fermenting vessels bought from the hardware shop, (no serious ill effects so far) party see stars yuk yuk, hic !! grin
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bannbann
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PostPosted: Tue Sep 11, 2007 8:14 pm    Post subject: Reply with quote

are the rice/barley cooked? Or just added in to ferment?
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