Newb question here. I have been homebrewing for several years and stumbled upon Bob Taylor’s Website and decided to try making sake. I doubled his recipe (total of 20 lb rice) and followed everything else to the letter. My rice and koji were sourced from FH Steinbarts who gets their sake supplies from a local sake brewery. My yeast was 2 packs of Wyeast Sake Yeast.
Here is the problem. Everything seemed to be going well until the final addition of rice (10lb). After I added the rice I held the temp at 70* overnight and fermentation was VERY active by the morning. I then transferred it to a temperature controlled freezer (50*) for 3 weeks. I removed the vessel tonight and it hardly appears that any rice has broken down. There is approximately a 3-4 layer of clear fluid (in a 12 gallon fermentation barrel) and the rest of the fermenter is full of rice that appears not to be breaking down. I tried to get a hydrometer reading but there isn’t enough fluid to float the hydrometer.
Did the yeast go dormant or was the last addition of koji bad or did I just screw up.
I tried the search function, but I was having a hard time finding a similar topic.
Thanks in advance for any help or advice.