Sake question

Hey look, another moron!

Since no one(almost) is helping the OP;

Whats a matter jim Bob? Got a 'Western Civilizati>

OK, Bob, we'll keep this at your level. Takes one to know one.

Ha ha ha, wasn't that just a thigh-slapper?

BTW, what do you think your Japanese uncle would think of your derogatory faux-Japanese words like Phu Yuc (which to my ears, sounds more like faux-Chinese or perhaps, faux-Korean, but hey, I'm no expert on language mocking)?

HAND!

Brian

I would think someone would be entitled to honestly just not sake - even to have a very poor opinion thereof.

The sake gods here on usenet disagree; we must all bow down and kiss their collective arse and drink sake til we puke. Won't take me long..... Bob

-- "We are assassins, we are not evil, we act with reason, and heart... your heart."- Gary Numan- "I, Assassin"

What kind of rice are you using?

I've never had sulpher odor in sake I've made. It always has the characteristic "koji" odor.

I just finished the last bottle of my last batch on Friday. It came out heavier-bodied and sweeter than I wanted, but was OK chilled.

To be honest I'm thinking of giving up, only because after about half-a-dozen tries I've never produced anything as good as I can buy, unlike my experiences brewing beer. But it's still fun to try, it's an interesting process.

If you want, you can check out a simplified recipe I worked out at:

The last batch I made didn't use this recipe, it followed Fred Eckhard's recipe closely, except that I cut it in half. The result was certainly the strongest sake I've ever made, I couldn't drink more than about 250ml at a sitting without feeling it. It also produced skull-splitting hangovers if consumed much in excess of this amount, as I found out with the first bottle... ;-)

--arne

(Vision). I

sulfurous

alcohol % ?

outdoors,

Anybody who's ever lived in the Denver area knows it's "Ass", Bob... Where did you come from anyway? Think you can find your way back? ;)

-Brett

"Bob" drunkenly bellowed in news:n6ydnRt_EvoK_3PcRVn- snipped-for-privacy@pghconnect.com:

I lived at 9813 Gilpin St in Thornton, where we had a lovely view of the Brown Cloud every day, and I worked for Associated Wholesale Florists on Mississippi St in Denver, 2900 E. MS IIRC. And my uncle is a Morita, a leading expert in Nuclear Medicine. You should be careful when you call people liars because then they can prove you are a complete @$$hole; kinda like I just did. Regards, Bob

Akitaotome

It was just in the moto. Since that point, the smell has largely disappeared as I suspected it might. I'm now in moromi with the final addition tomorrow.

Sounds as though it wasn't filtered and/or pasteurized soon enough; the koji kept making sugar but the mash had exceeded the yeast's alcohol tolerance.

That's kinda my take on it. Beer's easy. This is novel.

Wow. Some write-up! I love when folks take the time to share their experiences. I wonder if the roughness you detect was due to the champagne yeast. I'd imagine that it takes a bit longer to mellow-out than beer or sake yeast. I'll post when I try some of mine.

Innaresting.... I suppose that's a good argument for filtration. Of course, it sounds like you've tried that....

Thanks for the input, Phil

Yeah? well I lived in Perry North on Rutledge in North Pittsburgh and I screwed your mother, so that must prove I'm your daddy, huh? go back to whatever newsgroup you crawled out from under, rec.crafts.winemaking, I assume, since you don't even have enough sense not to crosspost.

-Brett

"Bob" drunkenly bellowed in news:- snipped-for-privacy@pghconnect.com: