First off you can't bottle age distilled spirits. Second if you don't add Koji mold after you steam the rice to break it down into sugar then there is no point in using the rice in the first place. Also "sake liquor, not the wine" as you called it, is called Awamori.
its not sake as the yeast cant digest the rice gluten thats why add the koji mould which breaks the rice down and then you dont need sugar. your mainly just distiling sugar and yeast, the old school way is to chew the rice first leave it for a while as the enzymes would do the same job as the mold and you would yield alot more
@hellerZauberer Heh, you've proved me wrong. Drinking a lot of beer can cause beer belly, but according to what I've read; people get it mainly from eating a lot of food while drinking beer.
You're making shochu, which is the result of the distillation process. Did you use any koji mold for the premixture? because that would be necessary to break down the complex starches in the rice into sugars, which the yeast can then handle. Yeast cannot effectively breakdown starch on it's own....
First off you can't bottle age distilled spirits. Second if you don't add Koji mold after you steam the rice to break it down into sugar then there is no point in using the rice in the first place. Also "sake liquor, not the wine" as you called it, is called Awamori.
PS. Metabolism is not genetic.
notnourname 7 months ago
if i distill this in my house will it make the kitchen smell like alcohol lol
DarkH0riz0n 1 year ago
this girls needs to learn how to make the camcorder less wobbly.
Alejandromichael84 1 year ago
I know you said it dosent matter how much yeast and sugar, but is there a certain amount youd recommend? Id like to make mine just like yours...
thommyboy29 1 year ago
@thommyboy29 He did it wrong. Check out wrusst's comment down below.
hellerZauberer 1 year ago
Next Experiment: Meth Lab >:)
therealneon 1 year ago
is it true sake?? :p
kabritosfizzle 1 year ago
its not sake as the yeast cant digest the rice gluten thats why add the koji mould which breaks the rice down and then you dont need sugar. your mainly just distiling sugar and yeast, the old school way is to chew the rice first leave it for a while as the enzymes would do the same job as the mold and you would yield alot more
wrusst 1 year ago
subscribed to the best sake brewers.
johnray2k 1 year ago
You have my bro's hair. . . Can you send me the instructions for making sake? Please!!!!!!!!!!!
uRDArkFRieND30 1 year ago
lol its proven that you don''t get fat from drinking beer
evice 2 years ago
@evice fail. "beer belly" anyone?
hellerZauberer 1 year ago
@hellerZauberer Heh, you've proved me wrong. Drinking a lot of beer can cause beer belly, but according to what I've read; people get it mainly from eating a lot of food while drinking beer.
evice 1 year ago
send me direction on how to do it....please
creatine6star2 2 years ago
i cant andur stundt
asoooooood 2 years ago
You're making shochu, which is the result of the distillation process. Did you use any koji mold for the premixture? because that would be necessary to break down the complex starches in the rice into sugars, which the yeast can then handle. Yeast cannot effectively breakdown starch on it's own....
ReverendAtheist 2 years ago 2
ahh man i got to try this. have a backyard benihanas style drink off! thanks for the detail explination!
dodgingaces 2 years ago
How does it taste?
nikman16 2 years ago
is it strong ??
coshyno 2 years ago
ooooo yes!
animebsd 2 years ago
kool now i know how to make alcoholic drinks without parents knowing ;)
krankiev 2 years ago
yea im going to make more vids on jt
animebsd 2 years ago
@krankiev Minus the whole bad breath, slurring idiocy that results.
hellerZauberer 1 year ago
Your very smart Peace :)
1G0TP1NK8C1DB00TS0N9 2 years ago