Search results

Speaking of experimentation. A local site had used hops. This was for it's anti-bacterial properties. Gave a longer cold shelf life for those who did not want to pasteurize right away.

Not only the ratio of rice to water, the quality is just as important. Here is a link http://www.sake-world.com/html/water.html Think the key to remember is No Iron...period.

You can't use the finished product but you can make the "starter". Go to Taylor-MadeAK dot org. Look for making koji on the right pane. Click on that. Go to page 3. That is the way you make the yeast balls. No cabs required. :fro:

Well, browder was jumped on for not taking a volumetric measurements. I thought just reporting success was good enough. Thought that was worth an ata-boy. Not a lecture. I did read all 199 pages of this thread and did not register months ago. Sorry.

Please detail your requirements for posting on this site. That way we can "do it right".

I think the take-away is making a rice wine/beer is very forgiving. We can make it rocket science or pop bottle rockets. The process of making a beverage from rice goes back millennia. Sometimes from cherished recipes, sometimes from accidents. Any information is good information.

Here is a link for sake home recipes. http://homebrewsake.com/home/recipe/

The process for saki is longer because the fungus needs to break down the rice as the mycelia grows through the koji. That creates the fermentable sugars the yeasts can use. Same as mushrooms dissolve a log in the forest into nutrients. Every country in rice growing regions have a variation on...

I have the site up and no issues. Lots of good info and answers the temperature questions many have. At least for saki wine. The style this site is more the chinese southern asia home brew.

One of the reasons you can find so many rice cookers at thrift stores is improper measurement. Trying to cook 10 US cups in a 10 rice cup cooker will be a bit dry to say the least. So it gets donated or put in the next tag or rummage sale.

No they don't do liquid ounces. Troy ounces, but that's a different story. The real problem is trying to use a rice cooking appliance. I have a Zojirushi. Makes fantastic rice we eat daily. It's a 3 cup machine. Which is 3 180ml cups of dry rice maximum. The water lines are for the ratio with a...

There is an interesting site with a long involved (5 step) process for Saki rice wine. Search for Taylor-MadeAK dot org. Great information on an ancient tradition. May answer the propagation question of the "yeast". Yes it can be propagated, stored, reused and shared. But since it is a fungus...

I'm a newbee and just registered. After reading 196 pages of posts, one thing most are not aware of are rice cups and 8 oz US cups. In asia, mid-east ect; a "cup" of rice is aprox. 6 oz US measure not 8 oz as we use in the US. They (world wide) use the metric system. Which is 180 ml for a cup of...