I scaled up on this latest batch of sake. It’s 4X the standard recipe.
Ingredients:
Junmai Ginjo
Rice: ~60% calrose
Koji: Akita Konno
Yeast: Wyeast sake #9
Water: Distilled EartH2O during moto then switched to EartH20 spring water during moromi
Moto started: 5/6/13
San dan shikomi dates:
Hatsuzoe: 5/17
Nakazoe: 5/19
Tomezoe: 5/20
SG Readings taken:
5/31: 1.006
6/17: 0.991
6/17 taste test: Muroka. Noticeable mango and strawberry esters. Crisp, and refreshing. High ABV%?
6/19: Separate and press sake from lees. Transferred to secondaries…Lowered temp. to 45F
What’s left to do:
Secondary fermentation
Clarification
Bottle
Pasteurize
Cold Storage / Maturation
Drink
Drink
平和,
MPFbrewer