#fermentedworld Sakè / rice wine - home made up and downs 😆

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I tried my hand at sakè or rice wine. Used glutenous rice and a 1:2 water to weight ratio. A sachet of rice leaven and a lot of time. At first one seemed to be working and one tasted like complete ass. Still going and I will be doing another taste test in a few days as it has been over a week since the last test. 3rd test I’ll have a bottle of sake 🍶 I purchased to do a side by side test with to see if I’m even close to what it should taste like.
#fermentedworld #sakè #ricewine #japan #japanese #homebrew #brewyourown #brewitdrinkit #brewdrinkrepeat #wine #beer #fermentedworld #fermentedworldgaz #ibrewstuff #fermenting #yeast #rice #thai #china #conditioning #honeywateryeast #beergeek #beersnob #kojikin #koji

Опубликовано:

5 авг 2021

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Комментарии : 30

@dfanman1 9 месяцев назад

When I made this I did everything you did but I did not add water the white mold grew on the rice for a while and that is ok, then after weeks of being left alone the liquid started showing up. After a little over a month there was quite a bit of liquid in the fermenter. I racked it filtered it left it in the fridge and it cleared perfectly and tasted really good. Oh and I used those yeast balls. And I cooked my rice in a rice cooker.

@grilledflatbread4692 8 месяцев назад

So apparently the yeast balls have various different molds in them, and may have superior tastes. Different provinces also have different types (the ones in south prefer higher temps). This angel leaven is a pure strain of just one strain of mold. I ordered some myself to test.

@user-tm1zr9cm1s Год назад

Nice!❤

@benl6328 Год назад

Short grain polished sweet rice is best. Asian market sells them real cheap. Using water is okay, however best let the yeast act on the rice for at least 3 Days before doing so. Your pans were great, just cover with damp towels for the 3 days.

@Skullsonthewrist Год назад

I start a gallon about 2 weeks ago. I used a short sticky rice. And the Koji rice balls I found on Amazon. I definitely did not leave enough headspace in my fermenter. I had to swap out air lock for blow off tube. 😂 I've stired it a few times. Swirl it everyday. It's definitely fermenting. Switched back to an airlock now because the activity has settled down. I'm skeptical about the end results still because I'm not good at making rice apparently as it was soupy when I was done. But I figured whatever. It's still fermenting anyways. I'll probably just stick with making mead and various fruit wines.

@fermentedworld Год назад

Yep I agree with the mead. 😋 oh and beer, love brewing beers too. And other random concoctions. In all honesty I didn’t really like what I’d produced it was drinkable but wasn’t like any I’ve bought before

@Ansis99 Год назад

Hi! :) OK. I have some experiments in the past with rice and corn to get "sugar`s"(dextrin's). At first I make flower. It is "must". Take coffee grinder and make flower. After this process make Water+flower mash and boil it and make gelatinization of it. After that add enzymes or malted barley(crushed/ pulverized) in +65C environment. Let it to convert some hours. I use thermos for that. Heat it after some time to get +65C for conversion. In the end you will get dextrins/ sugars of rice. If all goes correct you will get sugar/ dextrin's to make Sake. Original Sake is made by long process of Koji mushroom incorporation in the rice and processing, which is complicated process. :) Happy brewing! 🥂

@fermentedworld Год назад

Very interesting, thanks for the info. mine turned out okay. But its not my preferred drink 👍🏻 was more of a ‘wow that’s cool I want to try it’ moment 🤣 but I appreciate your time to come and share your methods 👍🏻

@Ansis99 Год назад

@@fermentedworld :)

@Ansis99 Год назад

@@fermentedworld Alternative to coffee grinder is simmering in cold water and crushing with blender. It is much easy. Just take 2 times more water than rice and let it sit for 12-24 hours and process it. It is very easy and results are very good. Something like that.

@KrishnaKumar-xw6yj 7 месяцев назад

How make a rice wine details

@fermentedworld 7 месяцев назад

Details and method are in the video

@AwadhPrakashSingh 10 месяцев назад

Please may I know if chemical products are you using for fermentation and what is it.

@fermentedworld 10 месяцев назад

Hi, thanks for the question. No chemicals are use just a packet of ‘rice leaven’ which contains rice, flour and the micro fungus (rhizopus oryzae) that converts the starches 🤟🏻

@satriahadjobaru2718 4 месяца назад

heyy have you compared the result to koji (a. oryzae) @@fermentedworld ive brewed like this method recently and got not the result I was looking for, it has a quite acidic and not so strong abv, around 7% abv by hydrometer.

@jburnes41 8 месяцев назад

dont forget that this wine needs yeast also

@fermentedworld 8 месяцев назад

Mine was stirred with a spoon at intervals so must have introduced some them for the alcohol to be created 😉

@thesaintman1 6 месяцев назад

when it goes sour means its turning to vinegar. Your rice is too soft.

@fermentedworld 6 месяцев назад

Nah this wasn’t a vinigery sour/sharp taste for that to happen alcohol would have needed to be made in the 1st place. Viniger is made from ‘spoiled’ alcohol when a bacteria called acetobacter get in there which convert alcohol to viniger. This was a very different flavour all together almost sweet but also disgusting to the point it made me wretch 🤣 I assume the koji jungui in the rice leaven I used converted the starches to sugars but in this one no yeast was introduced. So it was like a sugary/sour/starch soup, not very nice at all. But the other one was fine and definitely had a good amount of alcohol present

@RidgeRunner5- Год назад

Why didn't you add yeast?

@fermentedworld Год назад

Hi Terry, this method for making saké uses a packet of rice leaven which creates a koji (type of mold) that can convert starch sugars into alcohol. Kind of the same way that an all grain beer does using a mash of hot water to convert the malt flour into sugars using a 2 enzymes. I believe the yeast is naturally airborne? And rinds it’s was in through the mixing process. So it has a dual fermentation, koji to convert starch to sugar and then yeast to convert the sugar to ethanol. I didn’t add any yeast and there is definitely 100% a lot of alcohol kicking about in the final product 🤣 sadly due to the method I was unable to calculate how much.

@grilledflatbread4692 8 месяцев назад

@@fermentedworld The Chinese process has both the mold and the yeast in it.

@fermentedworld 8 месяцев назад

@@grilledflatbread4692 so does this 👍🏻 mould converts starch to sugar and yeast converts sugar to alcohol 🤟🏻

@tominva4121 Год назад

Not an expert but I believe you used the wrong rice. A special "sweet sticky rice" is what I hear is needed.

@fermentedworld Год назад

Hi Tom glutinous rice is the sweet sticky rice that is used for sushi and so on it’s used in sake for its high sugar content. One batch worked and has been drank, It wasn’t as nice as some of the sake that I have bought From Amazon which was certified imported from Japan. But it was an interesting experience bring with it all the same. Thanks for stopping by

@tobyparker8936 5 месяцев назад

You can use any kind of rice with different results but it all works

@loyckfiona Год назад

Sour is wrong…throw.

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