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RICE "SAKI" Mark Bartkowiak 73115,352
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Fm: Mark Bartkowiak 73115,352
The only sake recipe I have is from Winemaker's recipe handbook copyright 1976
by Raymond Massaccesi. page 30 recipe #93
RICE "SAKI"
2.5 lb rice
5 pint grape concentrate or 1 lb Lt. raisins
7 pts water (hot)
2.5 lb sugar or honey
3 tsp acid blend
75 tsp energizer
1 campden tablet, crushed
1 pkg Sherry Yeast
Method: Use husked or raw rice, if available, rather than polished rice.
1, Wash and coarse crush rice. Place rice and chopped raisins in nylon
straining bag, tie top, and place in primary.
2. Pour hot water over and stir in all other ingredients EXCEPT yeast and
energizer. Cover primary.
3. After 48 hours., add yeast and energizer. Cover primary.
4. Stir daily, check S.G. and press pulp lightly.
5. When ferment reaches S.G. 1.050 (2 - 3 days) add another 1/4 lb. dissolved
sugar per gallon.
6. At S.G. 1.030 (6 - 7 days) strain juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
7. At S.G. 1.020 add another 1/4 lb. dissolved sugar per gallon.
8. When ferment is complete (S.G. 1.000 -- about 3 weeks) syphon off sediment
into clean secondary. Reattach lock.
9. To aid clearing syphon again in 2 months and again if necessary before
bottling.
Optional: You may continue to build up alcohol by adding additional doses of
sugar until ferment ceases. To sweeten add before bottling 1/2 tsp.
Stabilizer, then, add 1/4 lb. dissolved sugar per gallon.
This recipe is from the book word for word. I think this makes only one
gallon.