I have spent the last few months building a koji incubator, incubating koji and then fermenting sake. I spent today pasteurizing and bottling the sake, and finally got drunk off homemade ricewine.
It's unfiltered nigorizake and it's DELICIOUS
I got drunk off my own sake
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When I was in Vermont, I had found there was a lot of mead going on because a lot of small landowners in VT have bees, and mead is easier to make than beer. (The process is identical, but mead has relatively little variation in ingredients).
I decided if you can make mead out of honey, you should be able to make it out of maple syrup too, so through a connection I managed to score 2 gallons of maple syrup for like $60, which if you don't know is a SERIOUS DISCOUNT. I mixed it with water and champagne yeast and let the magic happen.
Several weeks later, I served my completed maple mead to my friends. It was, in the end, around 15% alcohol, and it tasted like that scene in Super Troopers where they're all chugging maple syrup in a diner. Nobody liked it. I never did it again.
The end.
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That's super disappointing! What did it taste like? I would suggest making mead and once it's pasteurized and stable backsweetening with maple syrup
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I think you can do something with maple syrup, like you're suggesting, but what I did was just maple, water, and yeast, and it tasted like watered down breakfast syrup. It was very interesting, but it wasn't good.
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Sounds like the sort of shit you'd make in jail. Hopefully not that nasty though...
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i laughed though so thanks for that
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Bruh
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Brewing some dank mead rn
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With cookies and bacon??
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And Hawaiian Punch as the base
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Tampico or nothin
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Fricking stupid neighbor. Do it the normal way, you r-slurred "muh cultural" neighbors are so despicable. But I kneel for boozing
!boozers
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Rice wine is just so tasty though
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That sounds cool do you have a guide you can share?
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https://byo.com/article/making-sake
Koji is it's own thing though, and depending on how you choose to do it your recipe will vary
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that's pretty cool. how hard was it?
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Making the koji was the hardest part, if you can just buy koji locally it cuts down a lot of the work
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cool that it turned out good. Lot's of steps.
I've made moonshine and wine, but that's a whole other type of fermentation
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I make wine from kits regularly and have made shine too. Sake is different because of the koji, which is just weeb mold. My first batch died, but thankfully I got it on my second one. Then you ferment in 3 stages, each one adding more plain rice and koji
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crazy to think that at one point, some dude was forced to eat some moldy food to survive, but then it was delicious and he figured out how to do it again. or something like that
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In anthro I think they said rice wine happened because rice stored in clay vessels just happened to ferment
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I've tried sake for the first time a couple of months ago and it tasted so bad. It's actually the worst beverage i've tried, I'd rather drink watered down warm vodka before I drink sake again
I did get quite smashed off it though, not sure how many % it had
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Rice wine is usually between 15 and 20% but it hits different.
I started drinking it at 18 because it was the most % alcohol for least price, used to mix it with lemon juice to get it down cos it's fermented rice. Developed a taste for it and now actually crave it.
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I see. I respect the boozer lifestyle though. I too am in the process of brewing some fruit wine right now
. Let's see how it goes
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I have since tried soju and makkoli, makkoli is the tastiest, soju hits like a freight train but is gross AF
What kind of fruit? All DIY or from a kit? I just finished a pear wine from a kit and it's really good
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I'm making it from japanese quince cause that's what I have growing in my garden
I wanted to make this first batch without kit and with no additives (just fruit, water and sugar) but I think it was too acidic and all the naturally occurring yeast just died so I had to buffer the pH with soda and then inoculate it with commercial wine yeast. It's all live and bubbly now so seems like it worked
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That sounds delicious. Do you just ferment the quince entirely or process it? Using wild yeast is hard mode, isn't it prone to cross contamination?
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This is the first time I'm trying it with this fruit so I genuinely don't know how hard it would have been to do with wild yeast, but I think contamination with other microorganisms isn't that big of a deal because as I said it is quite acidic and from my observations even fruits that are punctured and damaged don't grow moldy and remain "fresh" for a very long time.
As for processing, I removed seeds cause those have cyanide
and I also shredded the remaining fruit into paste because it's very hard as is. Then I toss that into fermentation chamber
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Post updates! We should get a brewing hole maybe
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my grandparents had a quince tree and all it did was attract wasps
should've made booze with it
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Weeb.
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Herro watashi wa bimoshi-san
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That's so crazy you should shove a razor blade in your peepee hole
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Be sure not to Trevor Moore yourself
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The only sake I'll ever drink will be kuchikamizake from Saori Hayami
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Based my fellow
coomedsouidturd
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unironic congratulations please don't keep yourself safe this way though
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There have been no reported cases of botulism from rice!
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wasnt thinking of botulism but thanks
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What else would it be??
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how else would one die from consumption of an alcoholic beverage?
wait nevermind
i was gonna ask if ur r-slur but then i membered what website this is have a nice night anyway frendo
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Skill issue
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Drop recipe
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https://byo.com/article/making-sake
Followed this to a T
For koji:
3 cups short grain rice, soak for 45 minutes
Steam uncovered for 10 minutes (MUST be steamed, I used a bamboo steamer with parchment paper i poked holes in) then steam covered for 20 minutes.
Let it cool to room temp, innoculate with 1 tsp of spores mixed in w/1tbsp of flour (for more even spread)
Keep it in a place that's between 27 and 31C but not more than 35C or it will die. Some people do this manually with a heating pad and a cooler, traditionally just warm rice in a cedar box. I built an incubator out of a fridge
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Where is it that warm in a house?
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In an incubator you dimwit
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That implies somewhere in your house is that warm. Otherwise you would have said put it in an incubator at 27C.
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Houses are that warm in Nippon
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Nice, I've been wanting to try my hand at it.
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Do it! It's actually a really interesting brew. Almost everyone ends up making a micro controller ferment setup because the temp controls are so tight.
You end up using koji and yeast at the same time, the koji actually liquify the rice, it's neat to see.
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