How to make Sake (Part II) by Bottlenotes

[gcimms2]

yuck...the slower your ferment the better! sake should take two months from start to finish. slow it down by bringing the temp down between 55 and 60.

[sexdre2]

umh nooooooooooooooooo u gieshing

[Ryanonline1]

does taking gravity readings do any good to determine alcohol content, or is there to much of a change after you filter it through the cheesecloth to tell?

[Pked988]

2 weeks is 2 cheap for me, aged monthly Sake is a much better taste and buzz. I Believe you made Stinky French armpit juice

[tabre]

Two weeks? I've never done sake but with the other drinks I've brewed, the fermentation usually takes a couple months. Unless I'm mistaken, the fermentation may be incomplete.

[mikeortiz410]

I really wanna just try this cause I have a huge back of rice lying in my cabinet and my parents won't by me any alcohol but they'd completely overlook the fact of me making my own and probably compliment me on it.

[LazyDzej]

how strong is it???

[MrSOJY]

how much yeast did you use?

[desuki185]

try letting them sit longer and they might change tast.

[professorM]

You can do without the citric acid but make sure to sterilize everything with hot water and drinking alcohol.

[sendthistoeric1]

Yes. You should also watch the first video, too -- that will make it a little easier (I hope!)

[xaxie1]

Ok, Ive just made the first patch of rice, now im adding the koji, this is right correct?

[TheDailySIp]

Actually, you do need a little -- the citric acid helps prevent bacterial growth. In lieu of citric acid you can use hops.

[xaxie1]

I think ill just make mine without using the citric acid :)