- Joined
- Feb 19, 2017
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I just finished the final koji and rice additions on 4 gallons of sake last night. At around 65F, it bubble through extensive headspace and spilled out overnight. Then I put it in a 50F fridge for the next 2-3 stage, and came home from work to find that also had spilled out. Hopefully, it's settled down for a slow final ferment. I never expected it to foam up like that. Smells like a good ricey ferment.