Thursday, November 8, 2012

New Batch (Sake)

A new batch has gone into primary fermentation.  This time it is a premium sushi grade medium grain rice.  The Kome Koji is fragrant and slightly beige, about 400 grams dry.  Added to a gallon of boiled RO water, three pounds of steamed rice, Champagne yeast and citric acid.  One of the bedrooms with the door closed gives a sixty degree fermentation environment.  The beginners recipe at vision brewing is the model.  I am confident that the previously encountered problems have been eliminated.  Hoping for success.  Hooch is a lot easier.

Update: it is bubbling nicely and smells good at 60 degrees in the closet in the spare room.  Better start making a straining bag.

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