Forum

For the most part the Forum is still to be implemented. Until we have the real thing in place we can used the comments here in lieu of an actual forum.

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287 thoughts on “Forum”

  1. Hi Will, I am trying my hand at making some Sake and following a recipe from the internet. I have used Japanese rice and a slap pack of Koji and yeast. The fermetation seemed to go well the only thing I’m not sure of is the smell of the Kasu, should it have a strong cheese aroma? or is there something wrong?

    Regards,

    Ron.
    Exeter, UK.

    1. Hey Ron, Hi,
      I know of no slap pack koji product, can you say more of what this is?
      I would not expect a cheesy aroma, this sounds like there may be a bacterial infection.
      Thanks,
      Will

      1. Hi Will,
        Thanks for the reply.
        This was the product I used:
        Wyeast ™ 4134 Sake Yeast

        Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.

        Flocculation: Low
        Attenuation: NA
        Temperature Range: 60-75°F, 15-24°C
        Alcohol Tolerance: 14% ABV

        1. Thanks Ron,

          OK, so I may have misunderstood, but that is only sake yeast and does not include koji. Were you using that for both the yeast and koji? If so, that explains some of what happened. The koji is needed to convert the starches in the rice to sugar for the yeast to convert to alcohol. Koji is a mold covered rice and it is the mold that makes the enzymes needed to do the conversion.

          Thanks,
          Will

          1. Hi Will,

            Yep, my mistake, I read about it on another website and took the information as read, which was wrong!!! So now looks like I have a very cheesey fermented rice rather than Sake. I think I’ll start again!!!

  2. G’day Will,

    Quick question on the water chemistry for the Sokujo-moto. Can’t find Morton Salt Sub so I have pure KCl to use instead but don’t know the percentage of KCl in the Morton product. Should I adjust the amount of pure KCl or just use a teaspoon?

    Cheers.

    1. Hey Steve,

      KCl is 52% potassium while Morton salt substitute is just over 50.8%. For our purposes these two are just about the same. So you can use the same amount of either one that you have.

      Thanks,
      Will

      1. Thanks for your help so far Will, all seems to be coming along well now.

        I’m up to the pressing stage and was considering the Honjozo addition but wondered if that would kill the yeast and prevent any secondary fermentation, or can I expect the yeast to survive? I plan to press just 12 hours after adding the alcohol.

        Thanks again,
        Steve.

        1. You are welcome.

          Adding the alcohol will at least slow the yeast’s productivity if not kill them but that should not be a problem if you are planning to press shortly thereafter.

          Thanks,
          Will

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