Comments for Home Brew Sake

Comment on Rice shinpaku structure or not? by Will

Will — Tue, 15 May 2012 02:59:52 +0000

Michael, I have fixed the links. Give them a try

Will

Comment on Rice shinpaku structure or not? by Will

Will — Thu, 10 May 2012 15:07:18 +0000

Michael,

Thanks for the heads up. I can’t fix this now but I will soon. Since these aren’t working, the three in the last post aren’t working either. Give me a day or so and I’ll have it working again.

Thanks,

Will

Comment on Rice shinpaku structure or not? by Michael

Michael — Thu, 10 May 2012 12:07:02 +0000

Hey Will,

3 links about seem to be broken, can you somehow re-post!

Thanks,

Comment on Forum by Will

Will — Wed, 09 May 2012 02:40:38 +0000

David,

I have not used potassium sorbate for this. If you are careful to keep your sake refrigerated and do not plan to store it for a long time (more than a year) you can do without pasteurization. Sake like this is call nama or namazake.

Will

Comment on Forum by David

David — Tue, 08 May 2012 16:32:33 +0000

Instead of pasturizing my sake, can I utilize potassium sorbate to kill the yeast, as is done in wine making. Or,if I must pasturize, is the use of potassium sorbate an acceptable practice. Thanks. David

Comment on An old enemy of Saké – Hiochi-kin (火落菌) by Will

Will — Wed, 02 May 2012 15:01:28 +0000

Mirko,

Starting with the bottles of sake in a cold water bath and bringing the temperature up to 140F and letting it cool on its own is enough. If you could raise its temperature very quickly, like in a heat exchanger, then you would want to hold the temperature at 140F for 10 minutes before quickly cooling back down.

Does this explanation help?

Will

Comment on An old enemy of Saké – Hiochi-kin (火落菌) by Mirko

Mirko — Tue, 01 May 2012 21:09:01 +0000

I don’t understan if the temperature of sake has to bring 140F in 10 minutes or it has to be at 140F per 10 minutes.

Comment on Forum by Will

Will — Mon, 30 Apr 2012 03:14:59 +0000

Justin,

Sure. I think that you will find these links to be of interest:
- Super flat rice polishing – a Daishichi special
- A pictorial look at the twinbird rice mill
- Milling your own rice with the twinbird mill

I hope this helps Will

Comment on Forum by Justin

Justin — Sat, 28 Apr 2012 01:34:40 +0000

Has anyone attempted to polish their own rice? I haven’t had any luck finding any information on how the polishers work exactly. I think they use some kind of rotating drum but I am not sure if an abrasive is used or if the rice just grinding against itself is sufficient.

Comment on Video Series and Instructions for Making Koji for Sake by Will

Will — Thu, 26 Apr 2012 14:55:31 +0000

Jeff,

It sounds like the tweaking has begun .

As a side note: The green koji, if let go all the way and then dried and stored can be used for koji-kin (tane-koji). After dried, it can be put in a shaker to disperse the spores when ready.

Will