tag:blogger.com,1999:blog-8066877917844499643.post260539867102498420..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Sake Bottling and PasteurizationThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8066877917844499643.post-63181249353981906622013-09-11T19:39:14.756-04:002013-09-11T19:39:14.756-04:00Wow, that must have been interesting! Might have a...Wow, that must have been interesting! Might have another batch of sake in me eventually, but it was just so much work compared to brewing beer. Maybe a ridiculous 100% Brett Trois sake?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76968992804971371012013-09-11T18:48:22.187-04:002013-09-11T18:48:22.187-04:00Regarding the weather and temperature in which sak...Regarding the weather and temperature in which sake ferments, I agree that aging sake in your refrigerator makes sense. I spent four months in southern Japan on the island of Kyushu working as a kurabito (sake brewery worker) this year. There are about 100 sake breweries amongst the seven prefectures of Kyushu versus 4-5 the quantity in northern Japan. This has a great deal to do with weather. Cold weather is more conducive to brewing sake due optimum sake yeast conditions and overall ease of brewing. <br /><br />Love the blog! Hope to see more posts about sake!Anonymoushttps://www.blogger.com/profile/14557013057819320983noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81344916136402751912010-07-07T16:28:32.998-04:002010-07-07T16:28:32.998-04:00Yep, just treat the jug the same way you did the b...Yep, just treat the jug the same way you did the bottles: taking care to always start with cold water, etc. I mix up my bentonite in the blender, divide it evenly between my jugs of racked sake, then heat each one to 142ºF before capping and allowing to cool slowly on the counter.<br /><br />Colder is better for storing bottled sake.Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12826897442523541442010-07-07T07:18:55.435-04:002010-07-07T07:18:55.435-04:00If you wanted to do it that way would you put the ...If you wanted to do it that way would you put the whole jug into a pot of hot water and heat it to 140?<br /><br />I have a variety of refrigerators going, the colder the better? Or would a more moderate temp be ideal?<br /><br />Thanks for all the advice, for my first attempt I'm just happy that the whole process worked.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24463767283380089302010-07-07T02:57:02.714-04:002010-07-07T02:57:02.714-04:00Excellent work, Mike! For future reference, thoug...Excellent work, Mike! For future reference, though: it's perfectly okay to do the first pasteurization immediately after adding the bentonite - the heat won't harm the finings at all. In fact, that's the method that I recommend because, after all, bentonite is <b>dirt</b>. It's also flavorless, so doing your bulk aging on the bentonite lees won't harm your sake (quite the opposite, in fact).<br /><br />I'm looking forward to seeing how that sparkling sake turns out. =)<br /><br />With that heat wave you're having, the refrigerator is <em>exactly</em> the appropriate place to store your sake. Props on making the right choice there, man!Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.com