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Sake
Feb 11, 2008 13:06:01 GMT -5
Post by Saiaiko on Feb 11, 2008 13:06:01 GMT -5
You know, after making this behemoth of batch for ID last year, I realized I could make gallon/quart sized batches more easily and still get a nice return on the work (nice, as in enough for competition and to taste with a couple of friends). Fermentation time is much shorter, so you can play around and see the results of the experimenting more quickly. Smaller batches also make my roommates less cranky.
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Sake
Feb 19, 2008 11:04:58 GMT -5
Post by Saiaiko on Feb 19, 2008 11:04:58 GMT -5
Well, this batch bit the dust. It went from yummy to toxic in two days.
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Sake
Feb 29, 2008 13:45:14 GMT -5
Post by Saiaiko on Feb 29, 2008 13:45:14 GMT -5
I am so glad to have Solveig-sensei as my mentor. Wish me luck, folks, as she's coming out this weekend to help me try again! When I have it, I'll post the recipes and techniques.
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Sake
Mar 2, 2008 20:48:26 GMT -5
Post by takadainotora on Mar 2, 2008 20:48:26 GMT -5
Thanks for continuing to share the results of your sake experiments. I have a local beer and winemakers' supply house, but have so far resisted the urge to brew sake Question...has anyone tried making rice vinegar?
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Sake
May 12, 2010 16:27:57 GMT -5
Post by Nagamochi on May 12, 2010 16:27:57 GMT -5
Sorry to slightly highjack your thread Saiaiko, but while the 8 gallons are brewing....
Does anyone have a good recommendation as to what one should use for a filter if trying to avoid nigori-style sake completely and thus have a crystal clear sake? I've tried both coffee filters, which do nothing but clog up, and I've tried muslin, which filters the bulk of the rice mash, but still makes for cloudiness. Now mind you there's a wine and hop shop in town which offers various forms of filtration, but the cost looks prohibitive, at least with out knowing what would work best for this.
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Sake
May 12, 2010 17:56:25 GMT -5
Post by Saionji Shonagon on May 12, 2010 17:56:25 GMT -5
What about straining through cheese cloth or muslin first and then going to the coffee filters?
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Sake
May 12, 2010 18:09:26 GMT -5
Post by Nagamochi on May 12, 2010 18:09:26 GMT -5
That's just the thing. I had none of the mash in the coffee filters, but still ended up with a clogged, nigori mess after about an ounce.
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Sake
May 12, 2010 18:22:36 GMT -5
Post by Rokurou on May 12, 2010 18:22:36 GMT -5
Nagamochi-dono, Try this site: www.taylor-madeak.org/index.php. I used his recipe for my last batch and it came out better than the usual recipe I use. He does go into how to reduce the suspended stuff (sorry can't remember what it's called at the moment) by letting the sake sit for a while. Mine has been sitting for about a month and all the suspended stuff is at the bottom. Like that, it's concidered unfiltered, but not nigori-sake. To get a proper utterly clear sake, he suggests using a product called Sparkolloid (but admits that he doesn't like to use it because it never truly settles all the way out, even after a month). I hope this helps. Date Rokurou Yoshimitsu
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Sake
May 12, 2010 23:52:42 GMT -5
Post by Nagamochi on May 12, 2010 23:52:42 GMT -5
Domo, Rokurou-dono. Though that leads me to think that one could simply remove the mash from the vat once fermenting is done, then let it sit and settle, afterwards skimming off the "clarified" sake from the top of the vat.
Hmm.... well, back to the geeking board to ponder what exactly to do for a bit....
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