saki rice wine

[dablyth]

Anybody got a good easy rice wine/ saki recipe,

Thanks

 

[beechwood]

I've been reading about sake recently in a book called true brews (very good book) it doesn't seem overly easy. you need to get hold of some koji yeast/spore i think it is, which i could only find on amazon at a price.:-(

Anyway about 10 days ago i got a rice and raisin wine on the go, a lot simpler more of a British version i guess from the C J Berry book of wine making (very good book, available from amazon) Went crazy for first few days, pushed the airlock clean out on the second day. I'll report back when its done. :whistle:

I'm hoping to have another go at some point soon, will have a bit of a play around with the type of rice i use plus the fruit content. :-? :drink:

 

[cheapbrew]

This was one of my old dad's faves, he made it really strong, I haven't made it for a few years now as the last one I did took forever to clear, even then it wasn't water clear like previous versions, I've been doing wheat n rice instead, but a reasonable strength recipe around 12/13% is:-

1lb rice cooked as per normal til fluffy,
add 1kg sugar melted in boiling water,
zest and juice of a lemon and an orange,
or lime, or grapefruit if you prefer, use any two citrus basically,
tsp pectolase,
tsp yest nutrient,
tsp yeast,
make up to 6 litres with water,
you will lose some volume of the must when you strain off the rice after the main fermentation has slowed, so it leaves about a DJ full

It goes down well with spicy nibbles

 

[beechwood]

This was one of my old dad's faves, he made it really strong, I haven't made it for a few years now as the last one I did took forever to clear, even then it wasn't water clear like previous versions, I've been doing wheat n rice instead, but a reasonable strength recipe around 12/13% is:-

1lb rice cooked as per normal til fluffy,
add 1kg sugar melted in boiling water,
zest and juice of a lemon and an orange,
or lime, or grapefruit if you prefer, use any two citrus basically,
tsp pectolase,
tsp yest nutrient,
tsp yeast,
make up to 6 litres with water,
you will lose some volume of the must when you strain off the rice after the main fermentation has slowed, so it leaves about a DJ full

It goes down well with spicy nibbles

sounds good :thumb: I'll have to give this one a go. cheers :drink:

 

[cheapbrew]

You can add sultanas or raisins if you want, the Chinese add flowers and all sorts too, many variations, but that is a good basic start recipe taken from one of the old books years ago, maybe Cyril Berry as that is where I got most of my early recipes.

 

[beechwood]

excellent :thumb: yeah I'll have a play around with that.

 

[dablyth]

Thanks everyone
I just made a batch with rice, crushed sultanas, lemon zest and sugar plus all necessary bits, yeast ect..fermenting nicely

 

[beechwood]

This was one of my old dad's faves, he made it really strong, I haven't made it for a few years now as the last one I did took forever to clear, even then it wasn't water clear like previous versions, I've been doing wheat n rice instead, but a reasonable strength recipe around 12/13% is:-

1lb rice cooked as per normal til fluffy,
add 1kg sugar melted in boiling water,
zest and juice of a lemon and an orange,
or lime, or grapefruit if you prefer, use any two citrus basically,
tsp pectolase,
tsp yest nutrient,
tsp yeast,
make up to 6 litres with water,
you will lose some volume of the must when you strain off the rice after the main fermentation has slowed, so it leaves about a DJ full

It goes down well with spicy nibbles

what kind of rice do you normally use for this? long grain. I guess using different ones would give different flavours :)

 

[Speccy]

For anyone on Netflix, a documentary's just appeared called "The Birth of Saké". No idea if it's any good. There's one about beer too.

 

[Tau]

For anyone on Netflix, a documentary's just appeared called "The Birth of Saké". No idea if it's any good. There's one about beer too.

I'll have look at that sounds good.

 

[Tau]

The Sake film was good, funny and sad. Lot of hard work, no wonder why its so expensive.