Sake experiement

[Tau]

OK, I wanted to see if you could ferment rice, without steaming it. Just 500g sushi rice, boiling water over it. When cool added 25g Amylase and yeast after 3 weeks pectolase to help break down husks and release starch. After 6 weeks added 420g sugar to help along with additional yeast and nutrient. Well after just over 100 days, the rice has broken somewhat, but not sure any fermentation has occurred. Concerned that it may have become a bacterial soup of Staphloccus Aureus or worse Multi Resistant varient (MRSA). Projectile vommiting and out of back passage at same time and maybe not have antibiotics to treat it, puts me off a tasting. It has been releasing gas and smells like a good cheese, yet sweet. Can't smell alchohol. Any ideas on how to proceed, besides binning it?

 

[Notlaw]

I used to know an alcoholic that would drink anything you had in the house... apart from Sake. There's a good reason for that I reckon.

In all seriousness, there must be some test kit you could get to find out if its a demijohn of bubonic abomination or not.

 

[Tau]

Have sulphinated it, still smells like a bad cheese, wife was chucking up on just the smell of it pervading the house. Think will bin and start again another time, this time steaming the rice and adding a little sugar to get it going early.

 

[Personal91]

Have sulphinated it, still smells like a bad cheese, wife was chucking up on just the smell of it pervading the house. Think will bin and start again another time, this time steaming the rice and adding a little sugar to get it going early.

where did you ge your recipe/instructions on how to make this?

 

[Tau]

where did you ge your recipe/instructions on how to make this?

No recipe, literal experiement with amalyse and rice.

 

[Personal91]

No recipe, literal experiement with amalyse and rice.

keep us posted please :)

ps best of luck