Sake experiment 2

[Tau]

About to bottle a wine and free up a dj, so got the hankering for some sake. Now still to tight to get kojikin spores, besides the lesser half wont let me make cheese so no chance with a sinker jar of mould.

Ideas so far: 500g of sticky rice steamed, then all contents into pan and hot water. 2 tsp of citric to reduce acidity to ph5 hopefully below and then add 3/4 tsp of alpha amylase and stir in hot, simmer on and off trying to maintain 65c for maximum amylase starch conversion to maltose and hopefully some sucrose. Say 4 hours for this. Then into Dj hot with 500g of dissolved sugar, trying to keep temp's up as long as possible, maybe another tsp of citric for acidity, as temp's drop. Next day when cooler was going to add gv4 or harris believe both will ferment the maltose & dextrose, and 2tsp of nutrient.

Continuing to stir and shake as long as possible for the amylase to get to the starch. At this point only 3/3.5 ltrs in dj.

Any ideas after this or before this?

 

[Pfeffer]

I might be able to hook you up with some yellow aspergillus oryzae. In general, if you can use it for something fun (like booze).. There will be a mycologist that grows it in your area. I'll poke around to get a liquid culture or spores to create a little starter (grow it on some rice as a start-ish thingy). Spores are useless in your case, as you would need to grow them out on petri dishes first, else you have quite a significant risk of contamination. Unless they are grown and collected in a cleanroom (which drives up the price a lot]/b]). If you want it easy you might also opt for a simply dried culture (like with yeast), they should come pretty cheap.

 

[Tau]

I'm really trying a clean method of drinkable sake, having watched "The Birth of Sake" on netflix, a real good sake I will still have to get for presents or when I'm eating sushi :) I can buy the spores from thbs in kit form, but as I mentioned my lesser half won't have it, I got a cheese kit from my sister and it's still sitting in the cupboard 2 yrs on. If she saw a jar of mould it would end up in the bin, would need to be in the house for a steady temp' to culture so have to find another way to make it. Hence the experiement 2, first didn't work.

 

[Pfeffer]

I'm afraid you'll need to warm it up around 30c anyway, so you will need a thermostate. Not sure if you need it for sake too, but for miso you'll need the temp up to get the correct flavor.

 

[Tau]

The beer guys use alpha amylase to clean up starch in mash and from researching it works best at 65c at ph 4.5, run out of litmus paper and not having a boiler since old man sold it along with most my gear years ago I'm reduced to using a pan on the stove.

 

[tonyhibbett]

In the olden days, in villages, people chewed on rice and nuts and the mixture was thrown into a communal tub. The enzymes that are naturally found in human saliva played a crucial role in fermenting the rice mash.

 

[Chippy_Tea]

In the olden days, in villages, people chewed on rice and nuts and the mixture was thrown into a communal tub. The enzymes that are naturally found in human saliva played a crucial role in fermenting the rice mash.

:sick:


..............................................

 

[Personal91]

In the olden days, in villages, people chewed on rice and nuts and the mixture was thrown into a communal tub. The enzymes that are naturally found in human saliva played a crucial role in fermenting the rice mash.

mmmmm just delightful:nono:

 

[Tau]

In the olden days, in villages, people chewed on rice and nuts and the mixture was thrown into a communal tub. The enzymes that are naturally found in human saliva played a crucial role in fermenting the rice mash.

I used to do that with parsnips for parsnip wine and spit in it, no one ever knew :mrgreen: I was young then and you couldn't buy alpha Amylase.

Edit: Not really a good idea if you have TB, Hepatitis or any illness. Saying that smoking taints the wine. :nono:

 

[tonyhibbett]

That explains it.
In the early days of penicillin, treated patients had the stuff extracted from their urine and re-injected.

 

[Tau]

I was thinking on this and why I added barley to parnsip wine, did a batch early this year just remember switching to adding barley from chewing but couldn't remember why. A quick google explained - pearl barley has both alpha & beta amylase, bit late to add to my sake experiment, not without destroying the beta amylase or adding possible infection. Parsnip used to turn out great with chewing, besides I only ever had a taster of it, was for other family members, poor sods:lol: