Comments on: Brewing Sake in 2006 http://firststatebrewers.com/2005/12/24/brewing-sake-in-2006/ Homebrewing club for the Delaware area Tue, 06 Mar 2012 16:01:47 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: John http://firststatebrewers.com/2005/12/24/brewing-sake-in-2006/comment-page-1/#comment-157 John Sun, 08 Jan 2006 05:18:00 +0000 http://firststatebrewers.com/blog/?p=158#comment-157 I have brewed sake from Fred Eckhardt's kit & specifications. It is a PAIN IN THE ARSE Has to be ramped up & stirred twice daily...opening it up to airborne infecctions. It is basically a porridge that slowly turns into alcohol as the koji breaks down the rice & the yeast ferment 'in situ'. i quit fermenting, bottled, & pasteurized when it started to taste a bit lacto-sour. Still...it tasted pretty good. A good acadmic experiment done in 2001. -john biggins I have brewed sake from Fred Eckhardt’s kit & specifications.

It is a PAIN IN THE ARSE

Has to be ramped up & stirred twice daily…opening it up to airborne infecctions.

It is basically a porridge that slowly turns into alcohol as the koji breaks down the rice & the yeast ferment ‘in situ’.

i quit fermenting, bottled, & pasteurized when it started to taste a bit lacto-sour.

Still…it tasted pretty good.

A good acadmic experiment done in 2001.

-john biggins

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