BeerBorg

Been looking at procedures and recipes
Think Im gonna give it a shot
After Nashville trip

I think it was either BigPapaG or Russki, search their posts.

Ive searched the site
Went back and searched those 2 members
All I can find is
"For Petes Sake"
"For Gods Sake"
"For heavens Sake"
And a few others

I can't find it either, but I know it was here somewhere.

They may have been making rice wine instead of sake, but the process is similar, both start with cooked rice and the mold spores.

Whoever it was used things that I've seen called "rice balls" at my Local Asian Food Store. They provide the mold necessary to for the rice starch conversion and the yeast I think as well which will take over once the rice is converted to sugars by the mold. I think you can find little packets of the mold spores too, it just depends on what your LAFS carries, then you'd add your own yeast later.

I think the mold in question can be found on unprocessed rice itself, but I don't know where you find the right kind of unprocessed rice - but that would be doing it "old school" I think, like using wild yeast on grape skins to make wine.

I spend some time searching for it, I do remember the thread about it. I could not find it either, me thunks it vanished. Was an interesting thread. I tried sake, saki, rice saki, rice sake, etc. No luck. Post if here if you find it.

I tried rice wine, rice balls, and other things too... dunno where it went.

It was on the old Mr Beer forum
And it was rice wine

http://community.mrbeer.com/topic/27867 ... s/?hl=koji

Thanks for saving me the trouble of looking it up. I have been planning on making Russki's recipe now that my oriental store told me they have everything I need. The older lady gave me a sly grin when I first asked for the rice balls, so I guess it is pretty common in the oriental community to whip up a batch.

Glad it got found.

In case anyone want to go digging further - the HBT link referenced in that thread has a link to a traditional Sake thread too.

Funny about the LAFS store and the rice balls. Mine always has them, but you have to dig around to find them. But I discovered that my Local Russian Food store has a small mountain of a display made up of Kvass Wort jars. Apparently our local Russian population loves to whip up that stuff.

Saw that HBT link last week. Looked interesting, relatively quick, & simple. Found some yeast balls at my LAFS ( on a shelf right above sacks of rice ). I started up a first batch on Monday.... Here are the yeast balls I purchased locally.

Here's a pic of the fermenting rice; doesn't look like much of anything yet, but judging by the sweet aromas, fermentation is happening!

Rebel_B wrote:Here's a pic of the fermenting rice; doesn't look like much of anything yet, but judging by the sweet aromas, fermentation is happening!

The attachment ImageUploadedByTapatalk1422592860.284632.jpg is no longer available

Here is a picture of the finished wine. The main wine drinker in my family (my younger daughter) doesn't like it, so I'm not sure I will make it this way any more. It has a kick, pretty raw tasting. May have to do a batch with added fruit to change the flavor.

Rebel_B wrote:

Rebel_B wrote:Here's a pic of the fermenting rice; doesn't look like much of anything yet, but judging by the sweet aromas, fermentation is happening!

ImageUploadedByTapatalk1422592860.284632.jpg

Here is a picture of the finished wine. The main wine drinker in my family (my younger daughter) doesn't like it, so I'm not sure I will make it this way any more. It has a kick, pretty raw tasting. May have to do a batch with added fruit to change the flavor.

ImageUploadedByTapatalk1424840056.855758.jpg

It's all in what your use to. The Japanese had to learn to drink beer. They thought it was nasty.