tag:blogger.com,1999:blog-8066877917844499643.post4898914902636165747..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Sake Yeast Starter (Moto)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-9691638008765684462019-02-03T16:14:34.788-05:002019-02-03T16:14:34.788-05:00Stretching my memory on this one, but from my stat...Stretching my memory on this one, but from my statement that I put it "back" in the basement I'd assume the earlier step took place in my cool basement ~65F.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65544098490234706352019-02-03T14:26:53.378-05:002019-02-03T14:26:53.378-05:00Hopefully you read comments on these old posts.
F...Hopefully you read comments on these old posts.<br /><br />For the first step, 5/03/10, where/what temp was the rice held at for 2 days, before the yeast was added?Anonymoushttps://www.blogger.com/profile/08331922003873563218noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43213014669499422412016-09-26T17:39:07.744-04:002016-09-26T17:39:07.744-04:00If it is ready to bottle, pasteurization should ha...If it is ready to bottle, pasteurization should halt the issue and preserve the current flavor.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53670918920225222912016-09-24T18:56:29.970-04:002016-09-24T18:56:29.970-04:00I'm using a different recipe but yesterday it ...I'm using a different recipe but yesterday it was fine and today it appears I have a Brett infection. Do I need to start over? In beer brewing it seems it can tossed or still bottled, but I can't the affects on sake. The smell and taste are ok right now.Stacyhttps://www.blogger.com/profile/03272661636175425616noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20010172331277002952010-05-20T15:43:06.989-04:002010-05-20T15:43:06.989-04:00Oh, I know the sake brewing process is more drawn-...Oh, I know the sake brewing process is more drawn-out and fiddly than brewing beer. I was just having a little laugh at your expense. =) <br /><br />The whole "having to do something with the sake brewing every day" thing is one reason why I love doing it so much: it gives me something to do during the long, dark Alaskan winter. Yeah, it's tedious...but even tedium is better than just sitting around wishing it was warm outside!<br /><br />Here's the real rub: no matter how much you might want to, you <b>can't</b> shortcut this process even just down to having a single "brew day." Do that, and you end up with <a href="http://www.geocities.co.jp/foodpia/1751/sake.html" rel="nofollow"><i>doburoku</i></a>, which is a very bad thing even for a lover of all things sour and funky like yourself. Trust me on this one, the result is horrible even if you manage to keep your fermentation temperature down. Learned that lesson the hard way, I did. =(<br /><br /><b>@Chris:</b> Homemade sake will never be a <i>yamada nishiki daiginjo</i>, but it's definitely better than the boxed slop they pipe through the sake machine at the typical American sushi joint.Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26590166007650197662010-05-20T08:50:26.649-04:002010-05-20T08:50:26.649-04:00One of the things I love about brewing beer is tha...One of the things I love about brewing beer is that it is a one day process (primarily) followed by weeks/months of waiting. With sake it seems like I often have a couple things a day I need to do (last night when I got home from dinner I added koji to my batch, this morning before work I washed and started soaking the rice for my addition tonight, etc...). Instead of being able to block off 6 hours to brew I have to remember all of these small pieces.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68472599970181269472010-05-19T22:50:23.950-04:002010-05-19T22:50:23.950-04:00"the sake "brewing" process is star...<i>"the sake "brewing" process is starting to test my patience a bit"</i><br /><br />This from the guy who leaves beer in a secondary or tertiary fermenter for years at a time? Man, you crack me up!<br /><br />I'm glad the process is going smoothly for you. You seem like you have a darn good handle on it (I would expect nothing less from the Mad Fermentationist), but let me know if there's anything I can do to help you out. =)Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60808853572228353552010-05-19T20:33:18.071-04:002010-05-19T20:33:18.071-04:00As a man that drank more then my share of sake whi...As a man that drank more then my share of sake while living in Japan I know there is a big difference between good and great sake. I hope you made great sake because that is a hard thing to do from what I've heard.Chrishttps://www.blogger.com/profile/12905362327313044045noreply@blogger.com