The yeast needs other nutrients: Epsom salts and regular winemaker’s yeast nutrient will suffice. Cover the fermenter with a plastic sheet and cool to 55F/13C. The three storage containers will have your clear sake, as it is ready, to bottle. Stir gently once or twice daily as necessary. This website uses cookies to improve your experience. There is no charge for this service. If too high it will be detrimental to the yeast and they will not live as long or work as well. Important Please note that you must add very active yeast to this yeast mash: (#4.a. I want to help you brew good quality sake in your home. But by the time I filtered the lees it was yellowish and didn’t taste or smell like sake. How long has it been since it stopped fermenting? This batch liquefied quite rapidly and has a much more pleasant fragrance. – Stop fermentation early by pressing and pasteurizing to see if that is closer to what you want (and before bad bugs may be changing it) Chill that water as cold as you can manage without freezing it. The fermented product has a light aroma of sake but there are some ‘malty’ smells and taste there too. How long did it ferment for? Learn More », Stainless Steel Wine Tanks and Accessories, Enolmatic Home Wine Bottle Filler and Parts, Brewers Best Brew Pots, Kettles and Accessories, 1/2 pint grape concentrate or 1 pound of light raisins. 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. Because of the cool temperature requirements of the ferment, it is best to make sake in the late fall to early spring or use refrigeration. Just FYI there are 100% koji sakes where all the rice is provided in the form of koji. Before I started I reread the recipe to make sure I had the details down. By now the rice-mash cake may rise above the water. Pour hot water over rice and stir in all ingredients except yeast and nutrient. I’m still guessing that the yeast was week from the start. Bottle when fermentation ceases or when ready. Siphon every 2 months to aid in clearing. Second addition. 24-hours after last (middle) addition. All should be capped (loosened) and placed in the refrigerator at 35-38F/2-3C for about ten days. If you are tasting the sake and it gets to a place you like you may pasteurize at will. Koji will very likely prove to be the most difficult product to find. The koji is a wonderful fluffy white colour. See SOURCES (end). I have used koshihikari (Japanese and Australian), arborio (Italian), calrose, generic sushi rice, generic medium grain rice, and jasmine for my batches but none delivers good results. If you don’t get me, leave a message regarding the nature of your problem, and your number, which I can call “collect”. Pasteurization will change the sake and stop the fermentation locking in the current sweet/dry level. Brown rice can be used, but it is not recommended. Slower fermentation can be cleaner. You might also wish to reduce acidity a bit, by the addition of water. 2. The resulting temperature should be somewhere around 75F/24C. visau@uname.com   www.kagi.com The product is VERY expensive; the results disappointing, and the recipe confusing. It will speed the particle drop rate and time to next rack. To render it brilliantly clear (and largely colorless), commercial sake producers use activated charcoal filters. Keep a close watch for a possible overflow. Stir, or gently agitate, at about 12-hour intervals, for a total of 48-hours time (from steaming). Making Sake, Process and Recipe, step by step, http://www.musther.net/vinocalc.html#alcoholprediction, https://homebrewsake.com/so-you-like-the-honjozo-%E6%9C%AC%E9%86%B8%E9%80%A0/. I am currently gearing up for my second brewing season and I’m wondering if you have any tips on keeping your sake at a consistently low temp (50-55 F). The second problem is that polished rice is very poor in the nutrients that yeast need for a healthy fermentation — particularly magnesium and potassium. THE HARD PART IS DOING THINGS IN THE RIGHT ORDER. 7. IT’S NOT SIMPLE. c. Steam the rice 1-hour, and then cool it with the four ounces of chilled water (#1c above). Press the lees carefully to extract all possible fluid. 4. Siphon wine into secondary fermentation container and attach airlock. By now the mash temperature should be 59F/15C, place the remainder of that water (10oz/295ml) in the refrigerator to chill. The sake brewer separates 20-25% of the total rice (we use 25% here), from which to grow kome koji or rice koji and which we’ll simply call koji. Wash the rice thoroughly in cold water until the runoff is no longer cloudy. Love your book. These ingredients aren’t required — you can make sake without them — but they’re not expensive and omitting them will slow your fermentation down and alter the flavor of the finished sake. 3. You can then try to filter the lower section containing a higher concentration of lees. Don’t use hard water either (over 200ppm), at least not for the shubo mash. This will provide a game plan for each sake batch you brew. It is also part of the effect of brewing colder. It should also be noted here that different polishing ratios require different steeping and steaming times. Previously I used Tibbs Vision’s koji spores to make my own koji, but I found the spores would bloom yellow quite quickly. Anyway, racked and I’m pleased with the flavor of my first batch. You will need this in the morning to help cool the freshly steamed rice. Never again. I have made my own koji, proceeded with the sake recipe and right now my first Shubo is nearing completion. When I slowly column filter it with activated carbon, I can remove all the colour but it also strips virtually all flavour. Compare this with a regular California commercial sake (Ozeki — our measurements — you should measure your own favorite sake, so you can match their SMV and TA as close as possible): SMV +5/sg 0.9966/-0.9 degree Plato, 16% abv, TA 1.7. Pasteurization is usually done twice while finishing out sake (at racking and bottling). You will need a racking cane, vinyl tubing, airlocks, one-hole stoppers and a plastic bucket fermenter, which are probably already in your inventory. I accomplish this by moving the ferment about my house, using the basement and garage where necessary; as I do not have temperature controlled aging spaces. The freshly steamed rice will need to be mixed with 1 gallon plus 1 cup (237 mL) of cold water before being added into the moromi. (see adjustment stage box*). – Is there a way to salvage the current batch? Stir daily, checking specific gravity and pressing pulp lightly. This will again double the mash volume to about 4-gallons/15liters. I have a freezer converted into a fermentation chamber and I kept in a on airlock for all of the time. Each consists of a further portion of koji, steamed rice, and water. ), follow the directions in my book Sake (USA) or those in my earlier recipes in this series, some of which are found on the Internet at www.spagnols.com. It helps to think of it as all-grain brewing, but with the mash and fermentation happening at the same time over a longer period of time. Again, there is an ENTIRELY DIFFERENT PROCEDURE to make Brown Rice sake. Let the moromi, now at nearly 4 gallons (15 L) volume, rest overnight at room temperature. I would love to know more about the process in this regard. Japan does not, under any circumstances, export their rice, so getting genuine Yamada Nishiki sake rice is out of the question for even the largest of North America’s sake producers.