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SpookyFartMan69 shart/pants shart/pants  1yr ago (text post) 438 thread views #215869

I got drunk off my own sake

!boozers

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

:marseysinga:

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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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