Sake homebrew pt 2- Pressing

Pressing sake is a messy job, especially if you don't have a press or an easy system.

I wound up with a whole lot of kasu!

Pasteurization and bottling soon.

Category:

Howto & Style

Tags:

• sake
• homebrew
• press
• pressing
• primary
• fermentation
• secondary
• lees
• kasu
• filter
• filtering
• hand
• foot
• college
• yipyip123
• dan
• yip
• kooriki
• koori
• ki
• invisible
• vapors
• of
• ice

[Tay58382]

Seriously you've so much to learn ! you say you're worried about oxidation well pour some more Oxygen in there, you may have gotten away with it the 1st time but the second time you really should have used a racking Cain, You took way to many chances and i'ld advise No one use this video as a method of making sake, more than likely it will prove to be a waist of both time and money. This Sake will almost without question be worthless and contaminated

[yipyip123]

@Tay58382 I know it looks strange, but it actually worked fine. This sake would have clogged any racking cane. Pouring it was really the only way to do it.

The final product was delicious. It didn't contaminate because I pasteurized it. I drank the last bottle one year after bottling and it was fine.

[farmermarley]

Wow. When you put your foot in the bag and used it to press I realized how desperate you are. You need some more equipment homey!

[yipyip123]

@farmermarley haha, yeah. I tried brewing sake again and it was equally frustrating. I might stick with brewing mead since it's so much simpler and not as wasteful.

[farmermarley]

@yipyip123 I have been making mead and beer for 3 years. I am just gonna try sake this month. Mead is definitely the easiest to make a good product in my opinion so far. I also want to try some "hybrid beverages" like most of the truly ancient beverages were. Rice, honey, and fruit all fermented together, or barley, honey and fruit. These hybrid beverages really pique my imagination.

[yipyip123]

@farmermarley I've been wanting to try that! Ahh. I gotta learn how to manage my time better so that I can start more projects...

[Chorizosabroso]

my grandma makes rice wine almost the same way. in mexico she used to use ceramic pots with a rag to protect from germs. ever since she moved to the states, she uses a bucket with a lid just like yours. rice, yeast and about a week in the bucket.

[yipyip123]

@MazeMan91

Alright, I'll have to try that out thanks

[MazeMan91]

@yipyip123 I separated it out into bundles of freezer zip lock baggies and used about 8oz or so at a time. Marinade a whole pork loin, completely cover it up with kasu and wrap up for 24 hrs in the fridge, then rinse and cook - tastes really good.

[yipyip123]

@MazeMan91

Thanks! I found a professor to supervise me this year so I will get access to the brewing/microbio equipment this fall :)

What kind of stuff did you use your kasu for? I predict I will have a lot of kasu in a month or two.

I will check out that forum too