Created
March 12, 2013 17:41
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Sake Plans
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| Plan | |
| 酒元 | |
| 酒元 Mar 9 steam rice, mix w/ koji in fermenter | |
| 酒元 Mar 10 morning: stir, evening: stir | |
| 酒元 Mar 11 morning: | |
| stir, | |
| cool -- thinking, put fermenter in water bath in rubbermade tub w/ an ice bottle | |
| evening: | |
| stir, | |
| pitch yeast | |
| update ice bottle, measure temp | |
| 酒元 Mar 12 morning: stir, evening: stir | |
| 酒元 Mar 13 morning: stir, evening: stir | |
| 酒元 Mar 14 morning: stir, evening: stir | |
| 酒元 Mar 15 morning: stir, evening: relax, do nothing | |
| 酒元 Mar 16 morning: stir, | |
| evening prep for hatsuzoe | |
| wash & soak 2.5 cups rice in cold water in fridge | |
| add 1 cup koji to the moto & stir in w/ sanitized spoon | |
| 醪 ＆ 踊 | |
| 1. 初添 Mar 17 (sun) morning(9): hatsuzoe! | |
| steam rice soaked overnight | |
| while steaming, | |
| dissolve 1 ¼ tsp (7g) of salt substitute in a little warm water, then dilute | |
| w/ cold making 2 ¾ cups (650ml) | |
| stash in fridge | |
| depan rice into big bowl (the pyrex one) | |
| add chilled water | |
| mix by hand to break up clumps | |
| wait until rice temp < 85F (29.5C) | |
| add to moto | |
| stir vigorously w/ sanitized spoon for 30 minutes! | |
| use lid & airlock (like I wasn’t before ;p) | |
| keep temp @ 70F (21C) (kitchen is 60-70 so should be ok) | |
| rest of day til (11): | |
| stir every two hours w/ sanitized spoon. | |
| 2. 初添 Mar 18 morning: stir, | |
| evening: prep for Nakazoe! | |
| wash & soak 6 cups (1.42L) of rice in fridge | |
| chill 8.75 cups (2.1L) of water, in fridge I think | |
| add 1.5 cups (355ml) koji to fermenter & stir | |
| 3. 仲添 Mar 19 morning(6:30): | |
| steam rice | |
| 7:15 rice steamed; prep rice for adding | |
| depan into bowls | |
| add chilled water | |
| mix by hand to rm clumps | |
| add rice to fermenter | |
| stir w/ sanitized spoon | |
| continue tmp at 70F | |
| evening: | |
| add 3 cups of koji (719ml) to the moromi | |
| wash & soak 5 lb of rice (2.27kg) | |
| chill 1 gal + 1 cup of water (4.3L) | |
| 4. 留添 Mar 20 | |
| morning(6:30): | |
| steam rice! 5lb!! | |
| add chilled water | |
| break up w/ hands | |
| add to fermenter | |
| stir w/ sanitized spoon | |
| continue tmp at 70F | |
| evening: relax (I think) | |
| 5. Mar 21 | |
| keep it ~ 50F or between 45-55 | |
| morning: swap ice bottles, stir | |
| evening: swap ice bottles, stir | |
| 6. Mar 22 | |
| morning: swap ice bottles, stir | |
| evening: swap ice bottles, stir | |
| 7 Mar 23 morning: swap ice bottles, evening: swap ice bottles | |
| … morning: swap ice bottles, evening: swap ice bottles | |
| 四段 | |
| 19.-21. April 4 - 6 | |
| could add water | |
| - no water ~~ ABV > 18.5% * (taylor does this, because he likes dry, alcoholy sake) | |
| - 30 oz ~ ABV 16%, which is standard | |
| could add rice to make it sweeter. | |
| Joso: Pressing | |
| 3 1 gal jugs |
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