if its not one thing its another

All about sake.

Moderator: Moderator Team

Post Reply
User avatar
stardust
Pitcher (300 posts)
Posts: 304
Joined: Tue Feb 26, 2008 11:35 pm
Location: Walhalla SC
if its not one thing its another

Post by stardust » Thu Aug 14, 2008 3:35 pm

while rinsing the 2.5 cups of rice and looking over the recipe - found a timing problem
Hatsuzoe (初添): (Day 1 - 2)
1. Day -1: Eighteen hours before you expect to add this addition (that’s going to be on the 14th day of the moto), wash and soak 2.5 cups (570 gm) of rice in cold water. At the same time, add 1 cup (225 gm) of koji to the moto, which has now been working for 2 weeks. Stir the koji in with a sanitized spoon.


Checked the koji kin in the fridge it looks an smells like it did 2 weeks ago :D
Checked the moto, it must have been fermenting well, little bits of rice on the sides of a 7 gallon plastic fermenter
looks beige smells good.

But I leave tomorrow am and won't be back until Sunday afternoon. I could add the rice and water with salt substitute and even dig around in the moto to break up clumps
can't
Stir with a sanitized spoon at 2 hour intervals for the next 12 hours, then twice a day for the next 2 days. You have now tripled the volume of your original moto.


What to do? decided not to soak the rice and add more koji until I hear back from you
If it all goes south now, at least i will have some plum wine - I do have more koji kin if i have to start over.
sorry that this is a last minute post for help :oops:

BerserkerBrew
6 Pack (200 posts)
Posts: 231
Joined: Tue Mar 25, 2008 3:11 pm
Re: if its not one thing its another

Post by BerserkerBrew » Thu Aug 14, 2008 4:22 pm

ask a neighbor for help?

User avatar
stardust
Pitcher (300 posts)
Posts: 304
Joined: Tue Feb 26, 2008 11:35 pm
Location: Walhalla SC
Re: if its not one thing its another

Post by stardust » Tue Aug 19, 2008 11:46 pm

added koji to moto 4pm EST 8/19/08 and started rice soaking
moto still smelled and looked good
koji still looks like it should

added 1/4 cup water to koji

Taylor-MadeAK
Pint Glass (25 posts)
Posts: 37
Joined: Sun Mar 02, 2008 2:58 am
Location: Anchorage, Alaska
Contact:
Re: if its not one thing its another

Post by Taylor-MadeAK » Thu Aug 28, 2008 9:38 pm

I'm sorry, Stardust, I didn't see this post earlier this week. :( I doubt it would kill your sake to not get stirred every 2 hours, though. That process is just to introduce plenty of oxygen to help the yeast get their numbers up, but it wouldn't be fermentation-breaking to skip it. It would just slow the fermentation down a little, that's all.

User avatar
stardust
Pitcher (300 posts)
Posts: 304
Joined: Tue Feb 26, 2008 11:35 pm
Location: Walhalla SC
Re: if its not one thing its another

Post by stardust » Thu Aug 28, 2008 10:52 pm

Taylor-MadeAK wrote:I'm sorry, Stardust, I didn't see this post earlier this week. :(

No big deal
I'm just glad to know your still around :D
I bet the Chinese originators of sake were as un perfect as I am.

Taylor-MadeAK
Pint Glass (25 posts)
Posts: 37
Joined: Sun Mar 02, 2008 2:58 am
Location: Anchorage, Alaska
Contact:
Re: if its not one thing its another

Post by Taylor-MadeAK » Fri Aug 29, 2008 12:48 pm

The Chinese originators of jiu chewed and spat out the rice to convert it to sugar. :lol: I'd say you're at least a couple steps ahead of 'em in the process.


Post Reply