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Ingredient
2021 California Farm Rice Harvest Sake Wine
Introduce
Chef :
Hobby Horseman2021 California Farm Rice Harvest Sake Wine
To make this delicious sake, 4 cups california sushi rice make 3 large pint bottles of wine in 2 weeks, 11 % - 15% alcohol, smooth and delicious! All natural. We use a table top heating pad from the greenhouse to ferment ( vivosun, amazon $9). By filtering with cheesecloth, the fine sediment clouds the sake for a few weeks till it settles into clear wine, but it adds to the taste. Kanpai!
Ingredient
Food ration :
3 people.Cooking time :
One hour to boil rice, 2 weeks lagering
4 cups
sushi rice
2 Tbs
Koji fungus (amazon)
Bottles
3 reclosable pint bottles
Cooking instructions
* Step 1
Rinse four cups of rice, soak 2 hours, drain.
* Step 2
Sanitize tub with boiling water, rinse, dry.
* Step 3
Boil six cups of water, add rice, cover, let sit an hour. Put in airlock container.
* Step 4
Cool rice to 85F, (26 C), using laser remote thermometer to measure, crush four yeast balls, add 2 Tbs koji powder, work evenly through the rice.
* Step 5
Install airlock, seal with cooled boiled water, ferment airlock container on heating pad, two weeks.
* Step 6
Rice will have liquified. Filter through bag into bottle, or press
* Step 7
Guess alcohol by tasting or measure with wine hydrometer, if preferred
* Step 8
Store in fridge, drink cold. We share one bottle a month. Gets better with age. Enjoy! Kanpai!
* Step 9
Warming pad
* Step 10
Note: if there is a photo you can click to enlarge it
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