Post by Uryuu Ujishige on Nov 23, 2012 12:27:34 GMT -5
Well, it has been awhile, but I have finally been able to get my batch of sake started. For those that might be unfamiliar, I am the guy that is attempting to make tane koji with freeze dried koji. One thing I didn't get into was the temperature conrol method I am using control the brewing temperatures of my sake batch. I don't have either a basement, or dedicated temperature controlled refrigerator, so I am using a cooler and 2-liter hot water or ice bottles to control the temperatures. So far, it has been very successful with very little difficulty maintaining the temperatures to within one or two degrees of the target temperature. I have finished the Moto and Moromi phases and have just started the primary fermentation. If ya’ll what more detailed updates, I can post them. I am writing a how-to article on this method. I am not quite finished with it yet as I am waiting to get further along in the brewing process, so I can be better assured of my data.
I've gotten good, if not excellent, results on the few batches I've made in years past. My problem comes from the filtering. I've tried multiple passes through fine cloth, cheese cloth, even an electric pump filter, yet nothing seems to render me much more than a nigori. (However, the two bottles of raspberry sake that I got clear before the pump clogged were amazing!) What do you folks use or do to get your final product crystal clear???
Sure Brain, but if the plural of mouse is mice, then wouldn't the plural of spouse be spice?
Post by Uryuu Ujishige on Mar 26, 2013 2:42:11 GMT -5
Nagamochi-dono- I don't filter it. I prefer nigorizake, but Bob Taylor’s guide has some pointers for filtering that might help. Also, there is a sake section in the Northern Brewers forum that has a bunch of experienced sake brewers on it. That might also be a place to look.
Update on my batch: It is done, and bottled, except for the extended aging. The temperature control system I described worked perfectly, and the sake turned out as expected. The only two issues I have had is: 1) I lost two gallons to thermal shock during initial pasteurization, but that problem has been solved. 2) In his guide, Bob Taylor says that the sake is ready to drink after two months of aging. I now have to disagree with that. I can only base my evaluation on my batch, and the opinion of some other brewers, but the general consensus is agreed. Bob Taylor also said that professional sake brewers generally let their sake age six to nine months before bottling it for sale. That is pretty much what the consensus of the brewers, besides myself, came to after they tasted it. However, they all, to a person, were extremely impressed, and surprised, at the alcohol content.
It was passably drinkable after the secondary fermentation period. After it had aged for two months, it had mellowed and the flavors had started to mix but still had a prominent edge and bite to it. It is very tasty and quite drinkable, especially with sushi and other Japanese dishes (The staff at my favorite Japanese restaurant loves it and made me promise to give them some after it ages.), but as we say down here “It jus ain’t quite rite yet.”
I took fourteen bottles to Gulf Wars, and some of you may have been able to get a taste, but I don’t remember exactly who. It seemed to be pretty well received, except for the above comments. I have high hopes for how it will taste in about six to eight more months. I need to re-pasteurize the current batch as I didn’t have time to do it after bottling it before Gulf Wars. I also plan to start another batch in April to take to Gulf Wars next year.
An interesting side note: One of my bottles of sake, and one of my bottles of mead, are still in our encampment at Gulf Wars. We have a tradition of burying at least one bottle of “booze” just before leaving. We do this to symbolically represent our intent, and dedication, to gather there again the next year. To once again gather in the spirit of friendship, and camaraderie, to continue to gather, and promote, those tenets which are so valued by our society, to renew old friendships, establish new ones, and to honor, and remember, those that have come before us, and those that could not gather with us.
Upon the camp being established next year, the bottles will be disinterred and each person there will be requested to take a sip from the bottle as a toast to the above. As others arrive and set up their camps, they will also be offered the opportunity to make that toast. At the end of the war, new bottles will be buried for the next year.
The bottle of sake that had been buried has not been re-pasteurized from when it was bottled. It is sealed, with very little air space. It will be very interesting to see how it turns out.