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Onion or shallot in the fermenter?

Hm so on the Vision site it mentions suspending a small onion or shallot, I’m guessing say in a muslin bag, in the fermenter. They say it’s the secret to good sake. What do you think, good idea or not?

I think anything posted on Vision’s site is pretty terrible. In fact, it was the godawful instructions that come with their koji-kin that prompted me to write my own instructions and post them on the interwebs.

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