Comments on: Video Series & Step by Step Instructions for Homebrew Sake http://HomeBrewSake.com/home Sake Brewing Supplies, Information and Forum Fri, 14 Jun 2013 04:36:52 +0000 hourly 1 By: Will http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9213 Will Tue, 09 Oct 2012 02:37:54 +0000 http://HomeBrewSake.com/?page_id=503#comment-9213 You can use various substances for fining. I have not heard of anyone using Isinglass but it should not hurt. Let us know how well it works for you. Bentonite can be used any time after racking out of the main fermentor to jugs. Yes, many people use cheese presses for pressing their sake mash. Good luck, Kampai! You can use various substances for fining. I have not heard of anyone using Isinglass but it should not hurt. Let us know how well it works for you. Bentonite can be used any time after racking out of the main fermentor to jugs.

Yes, many people use cheese presses for pressing their sake mash.

Good luck, Kampai!

]]> By: Will http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9212 Will Tue, 09 Oct 2012 02:30:27 +0000 http://HomeBrewSake.com/?page_id=503#comment-9212 Erika, Sure, that should work fine. Thanks, will Erika,

Sure, that should work fine.

Thanks, will

]]> By: Erika Rosenberg http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9207 Erika Rosenberg Sun, 07 Oct 2012 14:40:10 +0000 http://HomeBrewSake.com/?page_id=503#comment-9207 Sorry, meant 3 gallons. Also, would it be feasible to add some cut up pears during the fermentation for some fruit flavor? Sorry, meant 3 gallons. Also, would it be feasible to add some cut up pears during the fermentation for some fruit flavor?

]]> By: Erika Rosenberg http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9206 Erika Rosenberg Sun, 07 Oct 2012 12:16:09 +0000 http://HomeBrewSake.com/?page_id=503#comment-9206 Sir, thank you for so much information in one place! I am making my first batch of 3 liters, I prepared the koji and just began my first fermentation for moto. Can I use isinglass as a finer? If so, when? Also, Would it be appropriate to use my cheese press and draining molds to squeeze out the liquid for the first press? Thank you. Sir, thank you for so much information in one place! I am making my first batch of 3 liters, I prepared the koji and just began my first fermentation for moto. Can I use isinglass as a finer? If so, when? Also,
Would it be appropriate to use my cheese press and draining molds to squeeze out the liquid for the first press? Thank you.

]]> By: Will http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9078 Will Tue, 24 Jul 2012 03:32:57 +0000 http://HomeBrewSake.com/?page_id=503#comment-9078 David, I just let things settle and rack several times so I don't have a lot of experience in this area. I have never used Sparkolloid. So, I don't know about its effects. Given that you are an experienced brewer and interested in brewing sake, you will most likely brew several batches if not more. With this in mind, I suggest you don't fine your first batch. That way, you will see just how it is without loosing any of the color, flavor and aroma. Then when you use Bentonite, Sparkolloid or both, you will have something to compare it with. In batch two, you could use Bentonite for the entire batch and then Sparkolloid on half of that. Anyway, whatever you choose to do, let us know how it turns out and which you prefer. Kampai, Will David,

I just let things settle and rack several times so I don’t have a lot of experience in this area. I have never used Sparkolloid. So, I don’t know about its effects. Given that you are an experienced brewer and interested in brewing sake, you will most likely brew several batches if not more. With this in mind, I suggest you don’t fine your first batch. That way, you will see just how it is without loosing any of the color, flavor and aroma. Then when you use Bentonite, Sparkolloid or both, you will have something to compare it with. In batch two, you could use Bentonite for the entire batch and then Sparkolloid on half of that. Anyway, whatever you choose to do, let us know how it turns out and which you prefer.

Kampai,

Will

]]> By: David http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9077 David Tue, 24 Jul 2012 03:08:01 +0000 http://HomeBrewSake.com/?page_id=503#comment-9077 Me Again... Damn spell checker..... !!! In my previous post, the part stating "am not very excited" should have been "am NOW very excited"! Computers... "whada gonna do?" .... LOL Thanks again and any light you shead on the fining question is greatly appreciated. David p.s. seems the 'spell checker' didn't do much good elsewhere either :-) Me Again…
Damn spell checker….. !!! In my previous post, the part stating
“am not very excited” should have been “am NOW very excited”! Computers… “whada gonna do?” …. LOL
Thanks again and any light you shead on the fining question is greatly appreciated.
David
p.s. seems the ‘spell checker’ didn’t do much good elsewhere either
:-)

]]> By: David http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-9076 David Tue, 24 Jul 2012 02:59:22 +0000 http://HomeBrewSake.com/?page_id=503#comment-9076 Hi Will I've spent hours reading your site and find the info very deep. You've probably gathered from my email address, I'm an experienced brewer, but haven't tried sake, and am not very excited to give it a go, thank you very much! I have one question about your rackiing/fining however. I've used Bentonite in the past with good success, but have had better overall success with Sparkolloid. The difference being, Bentonite will produce an overall negative molecular charge in low ph solutions where Sparkolloid produces a positive charge. Have you ever used Sparkolloid in sake as a fining/clearing agent and if so, how would you compare its overall performancew to Bentonite in sake fining? I've used a combo where Bentonite was first, and 24 hours later was followed by Sparkolloid with spectacular results. My concern is, various literature from one source of Bentonite reports it can strip out color and some flavors and I don't want this to happen with the sake. I want to taste ALL it has to offer, at least on the first few runs I make. Thanks for your great site and happy sipping.... :-) David Hi Will
I’ve spent hours reading your site and find the info very deep. You’ve probably gathered from my email address, I’m an experienced brewer, but haven’t tried sake, and am not very excited to give it a go, thank you very much! I have one question about your rackiing/fining however. I’ve used Bentonite in the past with good success, but have had better overall success with Sparkolloid. The difference being, Bentonite will produce an overall negative molecular charge in low ph solutions where Sparkolloid produces a positive charge. Have you ever used Sparkolloid in sake as a fining/clearing agent and if so, how would you compare its overall performancew to Bentonite in sake fining? I’ve used a combo where Bentonite was first, and 24 hours later was followed by Sparkolloid with spectacular results. My concern is, various literature from one source of Bentonite reports it can strip out color and some flavors and I don’t want this to happen with the sake. I want to taste ALL it has to offer, at least on the first few runs I make.
Thanks for your great site and happy sipping…. :-)
David

]]> By: Will http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-8745 Will Wed, 11 Apr 2012 03:33:42 +0000 http://HomeBrewSake.com/?page_id=503#comment-8745 Congratulations Kurt! Congratulations Kurt!

]]> By: Kurt http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-8742 Kurt Tue, 10 Apr 2012 15:58:05 +0000 http://HomeBrewSake.com/?page_id=503#comment-8742 I ended up with 12 750ml bottles and about 3/4 handle for an approximate yield of 10.3 liters. I put down ~13.3 liters so I lost some in not getting all the liquid out when pressing, during racking and of course tasting along the way. When tasting throughout the process, it was largely "bland" After benonite clearing and allowing the solids to settle, I began to taste a grapefruit flavor. It is the most prominent flavor now that it is bottled. It is dry because I purposefully didn't backsweeten it. It is golden in color and very clear. I just spec'd it at work and it is 17.3% ABV. I am very happy with it. Thanks so much for your advice and this resource. I ended up with 12 750ml bottles and about 3/4 handle for an approximate yield of 10.3 liters. I put down ~13.3 liters so I lost some in not getting all the liquid out when pressing, during racking and of course tasting along the way.

When tasting throughout the process, it was largely “bland” After benonite clearing and allowing the solids to settle, I began to taste a grapefruit flavor. It is the most prominent flavor now that it is bottled. It is dry because I purposefully didn’t backsweeten it. It is golden in color and very clear. I just spec’d it at work and it is 17.3% ABV. I am very happy with it.

Thanks so much for your advice and this resource.

]]> By: Will http://HomeBrewSake.com/home/recipe/videoseriesstepbystepinstructions/comment-page-1/#comment-8738 Will Tue, 10 Apr 2012 03:08:03 +0000 http://HomeBrewSake.com/?page_id=503#comment-8738 Hey Kurt, With a good double pasteurization and storage in a dark 65F place it should easily last a couple of years. I'm not recommending it but it should not spoil under those conditions. The rest of that should help it last but I don't know how much. How'd your sake turn out? Will Hey Kurt,

With a good double pasteurization and storage in a dark 65F place it should easily last a couple of years. I’m not recommending it but it should not spoil under those conditions. The rest of that should help it last but I don’t know how much.

How’d your sake turn out?

Will

]]>