1 gallon sake recipe
04 Listopad
2020

1 gallon sake recipe

Or you could decant it one more time. I’m still guessing that the yeast was week from the start. Starting with the moto, a basic batch of sake takes about six weeks to complete.

I don’t know why there would be a malty taste. Good to know! b. Wash and steep 6-cups of rice (48-oz/1.36kg) in water overnight. This time I’ll be checking to make sure my koji is properly grown and won’t just be starting the ferment like I did last time (got a tasty but fairly weak sake). The yeast needs other nutrients: Epsom salts and regular winemaker’s yeast nutrient will suffice. Bring the packet to a warm temperature 80F/27C, about twenty-four hours ahead of time to ensure the yeast to be fully active when added. Will. The rice is not boiled, but steamed – separated above the boiling water – for an hour. 8. Never again. 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). Cover the container and store it in the refrigerator overnight. Most of this equipment is found at any beer or winemaking supply store (yellow pages under Home Beermaking Supplies or Home Winemaking Supplies).

Keep them under observation until you are certain there is no more ferment. I’ll give it a taste to see if it’s sweet. Not the 64oz mentioned later. Unless you did some serious adjustments at the yodan stage, (*see box: ADJUSTMENT STAGE earlier), you will have about 9-liters/304-ounces sake at about SMV +13/sg 0.991/-2.8-degrees Plato. Remember:  Sake brewing is easier if you make a day by day plan ahead of time before starting. One final point of sake brewing that needs to be addressed is temperature control. (Optional) take samples on the 2nd and 7th days to determine specific gravity with your hydrometer. If too high it will be detrimental to the yeast and they will not live as long or work as well. This liquor should fill three jugs 3/4-4/5 full.

However, we can then decant the finished sake off those dregs at bottling time. This will again double the mash volume to about 4-gallons/15liters. This recipe incorporates a more modern procedure which has the advantage of being simpler to carry off, while also reducing the acidity of the finished sake. Arrange your brewing schedule with that in mind (see calendar at end). I gave two suggestions in my forum response: All grain brewing takes all day. The traditional yamahai moto technique relies on using Lactobacillus bacteria to acidify the mash at this point, which is why pasteurization is important later on. The fermentation locks should be removed from the bottles, and you should “top up”, using one of the jugs to fill the others to the upper neck, so as to reduce air space. After soaking, allow the rice to drain in a colander for half an hour while you prepare the rest of your steaming equipment. It’s yellow in colour and looks nothing like commercial sake. 1. SAVE 25%! I have one question on the koji/rice ratio. 3. I need about six runs at milling a koshihikari batch before it will get down to 50%.

Stir until dissolved, then add 0.5 cup of koji. At first glance it appears very complex, labor intensive, and intimidating. It fermented but seemed to get stuck at some point and never fermented all the way out. Do NOT use water that has ANY iron in it. In order to ensure a complete fermentation, it’s best not to add all of the rice and koji at once. Will it work? (Two gallon single recipe–may be halved, doubled or tripled), 1-tspn              Lactic acid 88%                                               3.8ml, 8/10-tspn        Winemakers citric acid, or acid blend              4.1gm, PREPARATION OF THE RICE–BREWERY POLISHED RICE AND KOJI. At that time also add half of the water for the next addition as well. 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. It could be even cooler: as low as 45F/7C.

(see adjustment stage box*). This recipe is designed for use with such highly polished rice, but not dinner rice. The night before day three, add koji 2.25-cups (11.25-oz/320gm) to the main mash.

Keep the storage temperature of these secondary fermenters low at around 45F/7C. I mill my rice using a Twinbird rice mill from Japan. I believe MNrice.com gets their Yamadanishiki from Japan. This is iodine: odorless and tasteless at this concentration.

e. If you have stored your koji in the freezer move it into your regular refrigerator.

Transfer the sake from the open primary fermenter by separating the liquid, off the lees. Should I always wait for secondary fermentation to complete?

2. Keep a careful watch so it doesn’t overflow your fermenter. You, the sake brewer, may wish to make some of the adjustments we describe above. Cover the fermenter with a plastic sheet and cool to 55F/13C. Look for 4.5P/1.0155/alcohol about 15% to start and 3P/1.012/SMV -17.5 by around Main 15. This will change the SMV by one unit. Make up a sugar-sake syrup by measuring 4-ounces of sake (1/2 cup), warmed to about 125F/52C, to which you will add 4-ounces of sugar (1/2 cup). Place your jug of sake in a pot large enough to hold it plus a water bath, then add enough tepid (to avoid shocking the glass) water to come up to the shoulder of the jug (or the pot if the jug is much taller than the pot). I usually start by placing one of my “topped-up” or full sediment-free wine jugs in a kettle with a boiling water bath on the stove.

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