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Sake scale up

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

Awesome!

What size is the main fermenting bucket?

Hi Dray,

It’s a 24 gal. food grade bucket. It fits perfectly in my old GM Deluxe 100 fridge. Next time, I am going to modify the lid to accommodate the thermowell I bought with my Ranco temp controller.

The last picture with the pressed sake is a 3 gal. carboy on the left and a 5 gal. on the right.

平和,

MPFbrewer

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