• Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure.
    Jump in and join the conversation! You can learn more about the upgrade and new features here.

Rice wine/sake

cafelinhchi

Apprentice
Joined
Jan 5, 2015
Messages
17
Reaction score
0
Anybody made some nice sake? Or some bad stuff?

I know there are some old threads about sake but I just thought I'd see if there are any fresh sake brewers, or if anyone has tried making Chinese rice wine before. I'm a bit of a chemistry nerd and the different fungi and bacteria involved in rice fermentations get me pretty hot under the collar.

For sake brewing I'm roughly following an American guy called Taylor AK's instructions. For the Chinese rice wine I had a look at a few blogs where people make their granny's recipe but am pretty much pulling the process out of my arse. All the recipes I've found are for really sweet cooking wine but I want to make dry, sake-like gear, which I actually did manage to do the first time round by a total fluke.

I've got my first batch of sake on the go at the moment. It's a lot of steps, but fairly straightforward after getting your head around the various additions and timing.
http://maynenkhifusheng.vn/
 

brewfun

Grandmaster Brewer
Joined
Sep 6, 2011
Messages
2,306
Reaction score
1
Location
Ventura, CA
Sake is confined by a lot more traditions than beer. The main advocate for Sake making has been Fred Eckhardt. I guarantee that most of the techniques you're reading on any website spring from his articles and book.

http://www.amazon.com/Sake-USA-complete-breweries-homebrewed/dp/0960630287

Although it's a collector book and is getting pricy, it's still an excellent resource.
 

Marlinneag

New Forum Member
Joined
Mar 17, 2015
Messages
1
Reaction score
0
Location
Japan
HI, EVERYONE. I WOULD LIKE TO KNOW WHERE CAN I OBTAIN SOME GOOD CHINESE RICE WINE AS I CANT FIND IT IN MY COUNTRY, MALTA IN EUROPE. THANKS 4 D HELP

 

Maine Homebrewer

Grandmaster Brewer
Joined
May 9, 2008
Messages
1,371
Reaction score
0
Location
Maine (USA)
I haven't made it, but the host of Booze Traveler walked through a sake brewery in Japan. Instead of using enzymes in a mash to break down the starches into sugar, they use a mold that they said was also used in the making of soy sauce. So it's been in use for a very long time.
I suppose you could buy the mold and try it at home, but I've never looked into it. It requires temperature and humidity control, that much I know.
The mold contributes to the flavor. So going through a mash to break down the starches wouldn't have the same result.
 

Scott Ickes

Grandmaster Brewer
Joined
Aug 3, 2013
Messages
1,281
Reaction score
0
Location
Vancouver, WA
Michael Tonsmeire of "TheMadFermentation" blog has experimented with it to varying degrees of success.

http://www.themadfermentationist.com/search/label/Sake
 
Top