DarrenUK
Active Member
- Joined
- Jul 30, 2021
- Messages
- 26
- Reaction score
- 13
I started this on a different forum but I think it would be appropriated here.
The experiment isn't finished I have about 1 week left and currently 3 weeks in. The experiment was to make Saki (Sake) using Angel Rice Leaven (ARL). Now from my understanding ARL has Koji the mold in it or at least the active enzyme that converts starch to sugar from the Koji. But....... Every video I watched or post I read was completely different and I wasn't any clearer if ARL had a wild yeast in the packet or you where ment to let wild yeast from the rice ferment the saki.
So I did a test. 2 containers, 1 with yeast added and 1 without but both with ARL.
These are the pictures so far.
Day1 ground 0 test started.
Nothing exciting to show here other than my choice of lunch box.
1 week in you can see that a large amount Of liquid is coming from both containers but the one with the yeast is clearly breaking down the rice. There was pockets of Co2 forming but the mixture was heavy and still grainy.
Week 2. Not muched changed for one but the rice with the yeast was very active Co2 pockets all over and was like a rice pudding at this point. Also the smell was definitely sweet and alcohol was definitely there. Nothing was happening in the other sample and it smelt like playdoe, starchy.
To date.
Very watery, Very alcoholic and very sweet... Atleast to the nose. Still very active and tempted to strain it off now but I will wait another week.
The other sample is showing bubbles but nothing I would call activity.
So at 3 weeks I would say you need to add yeast and there doesn't appear to be wild yeast in the ARL.
So that's where I'm at. I will taste test and all that jazz next week before doing an actual batch of saki. I will continue to post it on here too for you guys
The experiment isn't finished I have about 1 week left and currently 3 weeks in. The experiment was to make Saki (Sake) using Angel Rice Leaven (ARL). Now from my understanding ARL has Koji the mold in it or at least the active enzyme that converts starch to sugar from the Koji. But....... Every video I watched or post I read was completely different and I wasn't any clearer if ARL had a wild yeast in the packet or you where ment to let wild yeast from the rice ferment the saki.
So I did a test. 2 containers, 1 with yeast added and 1 without but both with ARL.
These are the pictures so far.
Day1 ground 0 test started.
Nothing exciting to show here other than my choice of lunch box.
1 week in you can see that a large amount Of liquid is coming from both containers but the one with the yeast is clearly breaking down the rice. There was pockets of Co2 forming but the mixture was heavy and still grainy.
Week 2. Not muched changed for one but the rice with the yeast was very active Co2 pockets all over and was like a rice pudding at this point. Also the smell was definitely sweet and alcohol was definitely there. Nothing was happening in the other sample and it smelt like playdoe, starchy.
To date.
Very watery, Very alcoholic and very sweet... Atleast to the nose. Still very active and tempted to strain it off now but I will wait another week.
The other sample is showing bubbles but nothing I would call activity.
So at 3 weeks I would say you need to add yeast and there doesn't appear to be wild yeast in the ARL.
So that's where I'm at. I will taste test and all that jazz next week before doing an actual batch of saki. I will continue to post it on here too for you guys
Last edited: