Hello,

I'm making my first batch(es) of sake. I prepared the koji kome over
about 4 days. I then used two different techniques to make my moto. One
was from this group and the other from the koji-kin provider (Vision). I
noticed that both moto have gone through a fragrant, fruit-scented phase
which is quite enjoyable. One of the two has progressed onto a sulfurous
smell that I've encountered in making kolsch. I'm not worried about this.
However, I'm guessing that similar stages will occur in the main mash.
What can the smell tell me about the stage of fermentation / alcohol % ?
Are there rules I should adhere to regarding agitation and duration in
the carboy?

Thanks,
Phil

If it helps, I'm using wyeast sake yeast and will be fermenting outdoors,
which is around 35-55* in my area of CA.

"Phil V." wrote in message
news
Hello,

I'm making my first batch(es) of sake. I prepared the koji kome over
about 4 days. I then used two different techniques to make my moto. One
was from this group and the other from the koji-kin provider (Vision). I
noticed that both moto have gone through a fragrant, fruit-scented phase
which is quite enjoyable. One of the two has progressed onto a sulfurousd
smell that I've encountered in making kolsch. I'm not worried about this.
However, I'm guessing that similar stages will occur in the main mash.
What can the smell tell me about the stage of fermentation / alcohol % ?
Are there rules I should adhere to regarding agitation and duration in
the carboy?

Thanks,
Phil

If it helps, I'm using wyeast sake yeast and will be fermenting outdoors,
which is around 35-55* in my area of CA.

Make sure you dont exceed the hoki-koki nanki-poo standard, and ensure that
when you reach the hanki-panki platform that you increase the poki-poki
rate.

"Phil V." wrote in message
news
Hello,

I'm making my first batch(es) of sake. I prepared the koji kome over
about 4 days. I then used two different techniques to make my moto. One
was from this group and the other from the koji-kin provider (Vision). I
noticed that both moto have gone through a fragrant, fruit-scented phase
which is quite enjoyable. One of the two has progressed onto a sulfurousd
smell that I've encountered in making kolsch. I'm not worried about this.
However, I'm guessing that similar stages will occur in the main mash.
What can the smell tell me about the stage of fermentation / alcohol % ?
Are there rules I should adhere to regarding agitation and duration in
the carboy?

Thanks,
Phil

If it helps, I'm using wyeast sake yeast and will be fermenting outdoors,
which is around 35-55* in my area of CA.

Make sure you dont exceed the hoki-koki nanki-poo standard, and ensure that
when you reach the hanki-panki platform that you increase the poki-poki
rate.

Make sure you dont exceed the hoki-koki nanki-poo standard, and ensure that
when you reach the hanki-panki platform that you increase the poki-poki
rate.

That's great. I'll watch out for that. Anyone care to respond who
doesn't have both hands in their pants?

Make sure you dont exceed the hoki-koki nanki-poo standard, and ensure that
when you reach the hanki-panki platform that you increase the poki-poki
rate.

That's great. I'll watch out for that. Anyone care to respond who
doesn't have both hands in their pants?

I'm making my first batch(es) of sake. I prepared the koji kome over

kome overs are for bald guys.

--
___________________
HomeBrewer
http://85cj7.blogspot.com/
http://85cj7.webhop.net/
http://funfacts.webhop.org/

"HomeBrewer" wrote in message
...
I'm making my first batch(es) of sake. I prepared the koji kome over

kome overs are for bald guys.

I hope your homebrew isn't as flat as your sophomoric attempts at humor.
:^/

Tom S

You know, as a new brewer who was pondering attempting a sake in a few
years, after I have a couple decent meads under my belt, I was kind of
interested in seeing serious responses to this post.

Perhaps these brewers are not familiar with making sake?

You know, as a new brewer who was pondering attempting a sake in a few
years, after I have a couple decent meads under my belt, I was kind of
interested in seeing serious responses to this post.

Perhaps these brewers are not familiar with making sake?

Perhaps these brewers are not familiar with making sake?

You're right I'm not fimiliar with making it..After tasting it I can't
imagine why anyone would want to.
--
___________________
HomeBrewer
http://85cj7.blogspot.com/
http://85cj7.webhop.net/
http://funfacts.webhop.org/

Perhaps these brewers are not familiar with making sake?

You're right I'm not fimiliar with making it..After tasting it I can't
imagine why anyone would want to.
--
___________________
HomeBrewer
http://85cj7.blogspot.com/
http://85cj7.webhop.net/
http://funfacts.webhop.org/

"HomeBrewer" wrote
You're right I'm not fimiliar with making it..After tasting it I can't
imagine why anyone would want to.
--

You may have tasted a poor example of the species - or one served
incorrectly. Or you may not like warm, still beverages.

A good saki has some interesting nuances that not all pallettes can process.
Also, it should generally be served rather warm - this emphasizes those
nuances. If your saki experience was the only saki offered on the wine
shelf at Kroger, you probably just got a really lousy saki.

"HomeBrewer" wrote
You're right I'm not fimiliar with making it..After tasting it I can't
imagine why anyone would want to.
--

You may have tasted a poor example of the species - or one served
incorrectly. Or you may not like warm, still beverages.

A good saki has some interesting nuances that not all pallettes can process.
Also, it should generally be served rather warm - this emphasizes those
nuances. If your saki experience was the only saki offered on the wine
shelf at Kroger, you probably just got a really lousy saki.

A good saki has some interesting nuances that not all pallettes can
process.
Also, it should generally be served rather warm - this emphasizes those
nuances. If your saki experience was the only saki offered on the wine
shelf at Kroger, you probably just got a really lousy saki.

My only sample was from a friend of the family that lived in Japan on
business for 3 years and had invested in some saki company. He gave 5-6
different bottles to each family member and I ended up giving mine to my
drunk uncle. some said it was good...some hated it...I will never know if it
was served wrong or just plain bad. They were really cool looking bottles
though. One was a dark blue pearl looking thing.
--
___________________
HomeBrewer
http://85cj7.blogspot.com/
http://85cj7.webhop.net/
http://funfacts.webhop.org/

"HomeBrewer" wrote

My only sample was from a friend of the family that lived in Japan on
business for 3 years and had invested in some saki company.

Ah - it really is a matter of taste. I got my brother to sample a Samuel
Smith India Ale once - which I really like as a pleasant change from the
variety of stouts, porters, dark weisses, and generally muddy dark ales I
usually drink - and I thought he was going to barf on my shoes. Everybody's
palate is different.