UJRefugees.net

I know there is a few here. Just can't remember who ATM. I think Blast is one.

Anyway, I've made a few hooches in the day (just finished a sour cherry liquor) I've never done beer or wine. I'm looking at doing sake. It looks stupidly easy to do.

Anybody done any? And what general tips should I be using for this project.

Never tried saki, but wines and ciders are generally a hell of a lot easier than beer. There is a home brew forum that had info on this, I think its name is Home Brew Talk. They should have an area talking about it.

Never done anything other than ales and an occassional lager.

I spent the day plumbing in my fermenters to a chilling system. In the process of moving from homebrew to microbrewery.

No idea how to make sake though.

newbar.net

Very games SARL

megman wrote: ↑Wed Feb 27, 2019 10:06 pmI'm looking at doing sake. It looks stupidly easy to do.
Anybody done any? And what general tips should I be using for this project.

I used to do pico-brewing, a gallon or two batches at most at a time, since I really don't have the space to do batches of any larger size. Mostly fruity whole grain ales, this is Florida where there simply just isn't space or conditions for a proper lager. Dad used to make batches of mead from the honey his brother farmed. Again, being Florida, this is supposed to be a great but untapped area to grow hops, something I'm thinking about doing, cuz I love a nice IPA. And the plants are kinda pretty.

Any way, sake? Good for you! I don't know about being stupidly easy, but the process looks intensive enough:
https://www.homebrewersassociation.org/ ... -sake-home and https://byo.com/article/making-sake

analhamster wrote: ↑Wed Feb 27, 2019 10:39 pm

I spent the day plumbing in my fermenters to a chilling system. In the process of moving from homebrew to microbrewery.

No idea how to make sake though.

That's pretty cool. What kind of brew do you make?

Two IPAs, a porter and a bitter to start with. We'll probably do a lager in phase two, that pish sells well.

Biker wrote: ↑Wed Feb 27, 2019 11:51 pm What size batches are you doing?

About 800 litres. I'll give you a tour and a tasting session next time you hit the UK.

Just did a nice raspberry mead and a good ginger cinnamon hard cider. That watermelon wine I made is rough, i'm going to tru cutting it with watermelon juice to make it drinkable, if that doesn't work I'll distill it.

Cherry, Raspberry, Ginger, Cinnamon.
You fagots shouldn't be allowed to brew.

analhamster wrote: ↑Wed Feb 27, 2019 11:53 pm

Biker wrote: ↑Wed Feb 27, 2019 11:51 pm What size batches are you doing?

About 800 litres. I'll give you a tour and a tasting session next time you hit the UK.

The wifey and I are thinking about a Britian/Scotland trip in 2021. Perhaps we'll stop by for a pint.

QillerDaemon wrote: ↑Wed Feb 27, 2019 11:04 pm

megman wrote: ↑Wed Feb 27, 2019 10:06 pmI'm looking at doing sake. It looks stupidly easy to do.
Anybody done any? And what general tips should I be using for this project.

Any way, sake? Good for you! I don't know about being stupidly easy, but the process looks intensive enough:
https://www.homebrewersassociation.org/ ... -sake-home and https://byo.com/article/making-sake

Well from what I'm seeing on one site the hardest thing to do is find "chu" which is yeast balls used to make sake.

You basically cook some sticky rice, cool it, pulverize the yeast ball, mix it in with the rice and let it ferment for a few days.

And apparently, one fellow took his rice mash, dried it out to a powder and is using it for Koji-rubbed beef. You can take a cheap cut of beef and get 45 days of aging in 48 hours using this rub. And it's just waste from the sake.