Roy Boy wrote:
> "Brian" > wrote in message
> news:qk68f.64726$ir4.30990@edtnps90...
>
>>Roy Boy wrote:
>>
>>>I am trying to make Sake from a recipe that my girlfriend found. It has
>>>you cook 6 pounds of rice in five gallons of water and put the rice into
>>>a sack (the same for making beer) and add 10 pounds of sugar, 1 teaspoon
>>>of acid blend and 10 cut up plumbs. Before starting the yeast it was
>>>reading a SG of 1.090. We are on day 6 and the SG has only dropped to
>>>1.080. I can see CO2 bubbles, but it not eaten the sugar. Is this normal
>>>in Sake?
>>
>>Sound more like a rice infused light plum wine. Usually Sake is made with
>>rice and Koji.
>>You may want to try adding yeast nutrient. If you feel adventurous try
>>adding breano to break down the starch in the rice.
>>
>>Brian
>
>
> I am planning on doing another batch with Koji and compare the two. I am
> finding out that some people print or post recipes just to print or post
> them without making them as I have learned from this Sake recipe. The
> recipe is from a wine recipe book. The water melon wine I did that has too
> much acid blend is from the same book. You know where that book is going....
>
>

I have had couple like that too.

Here are a couple of sites that I found useful.

http://www.tibbs-vision.com/sake/index.html

http://www.designerinlight.com/eckhardt-sake.pdf