Hanzo
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Posts: 4
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Post by Hanzo on Sept 28, 2004 11:59:24 GMT -5
Besides Sake, which I did many times, what else period japanese can I brew? Prune wine?
Hanzo
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Iriye
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Posts: 56
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Post by Iriye on Oct 6, 2004 1:56:38 GMT -5
Only if you've a mind to provide a more egalitarian form of that laxative. For my part, I would like to learn how to make sake and plum wine, to start. Ideas, recipes, links, books, all welcome... Rizii
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Hanzo
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Post by Hanzo on Oct 6, 2004 8:42:00 GMT -5
Do you have some other homebrew experience like beer, mead, wine?
The best Sake I have done is pretty simple:
2 pnds of steamed rice hot water 2 pnds of corn sugar (brewing sugar) beer yeast And then for flavor: a couple of slice of ginger 1-2 peach peeled, deseeded and cut in quarters
Let it stand for 1 month, siphon liquid only, throw rice and stuff away. Let it stand for 2 weeks, siphon liquid in another container (let the deposit in the bottom), let it stand another 2 weeks, siphon and transfer again if needed, put into bottle.
You can try with different kind of rice, or put lemon instead of peach, etc.
I have also done some sake with sake yeast and koji (sake contaminant), it was different, not really better taste... and more expensive.
remeber, clean and sterilize everything before use.
Hanzo
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Iriye
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Post by Iriye on Oct 11, 2004 2:15:20 GMT -5
You are very kind; now I'll have something else to tinker with this winter.The only other experience I've with things fermenting has been quite accidental.
Rizii
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Post by Masahide on Jan 10, 2005 18:18:57 GMT -5
The best Sake I have done is pretty simple: 2 pnds of steamed rice hot water 2 pnds of corn sugar (brewing sugar) beer yeast And then for flavor: a couple of slice of ginger 1-2 peach peeled, deseeded and cut in quarters How much water do you use for this recipe, and how large of a container do you need for it? Masahide
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Hanzo
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Post by Hanzo on Jan 11, 2005 8:42:13 GMT -5
I use a standard brewing bin, I put water enough to fill it to 20-23 liters. You can do less than that of course, but cut the sugar then. Anyway at the end when you throw the rice and sediment away, you will have only about half of the liquid left... That is the challenge in making sake, not losing to much when racking...
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