I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is 40%, very sweet to taste. But it just does not ferment. The sweetness always there, does not reduce. The liquid pools out is very sweet. .does that means it has being converted from starch to sugar already ? I tried to pitch the champage yeast into it, it only last …
I am trying to make glutonous rice wine, purchased the so call "yeast" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is 40%, very sweet to taste. But it just does not ferment. The sweetness always there, does not reduce. I tried to pitch the champage yeast into it, it only last 2 days, before bubbles stopped. Why? Is it too sweet (40%) for champage yeast? Thanks
1st batch was fantastic, tasty, sweet, delicious hot and cold. I used the same process for 2nd batch: Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine layer of koji (saké yeast), then added rice, yeast, etc up to the top, put a loose lid on top, stored in the coolest part of my house, after 1-2 weeks the rice ferments, the saké begins to form... I tried …
I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves combining steamed rice with Koji, a mold (Aspergillus Oryzae) that produces amylase enzyme, which is responsible for converting the starches in rice into sugar. I thought it would be interesting to skip to Koji and instead use pure amylase enzyme instead. From what I've read, the end product would …
I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this: Combine a mold called Koji with a small quantity of rice to break the starches into sugar, and add yeast. After some time, add more koji rice to the fermenter, and then add double the rice originally used. After some time, add more koji and double the amount of rice …
I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am considering brewing a double or triple batch. I've been brewing mead, cider and all-grain beer, and have typical equipment for it (carboys, buckets, hydrometers, bottling equipment, sanitizers, etc.) How suitable it for sake? Does anyone have any advice, tips or pitfalls to avoid?
I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of white hairs growing on the koji, as well as some tan/green discoloration. According to this guide, the green is from koji-kin spores, which are created when the koji is dehydrated (I did not have any humidity source …
Kome koji is usually prepared by adding commercially-purchased koji-kin to steamed rice and allowing it to grow. Is it possible to propagate the koji-kin by adding kome koji to steamed rice, allowing one to spend less money on koji-kin?
I have a recipe for making sake, that came with my koji-kin, but I can't find any mention of adding flavoring. I want to be able to add canned plums to my sake. recipe ingredients 4 liters water 3.3lbs rice .9lbs kome-koji .18oz citric acid .18oz yeast