10-02-2005, 05:09 AM
What you will end up with is grape wine vinegar. First when you used the vinegar you added a mold to to your mix that will turn your mix to vinegar. next time try a lemon to add acidity. To make true sake you need to use a mold called Koji-Kin. First you use Koji-kin to turn the starch in the rice, to sugar. You than use yeast (mostly lagar yeast) to turn the sugar to alcohol. Rice does not have enought sugar in it to ferment itself. You get the taste from the process not the rice.Craig wrote: Hey, just a couple questions about this new recipe im trying; Saki. It's a very untraditional recipe that ive patched together from real recipes that could not be utilized with ez caps. I cooked some rice enough to mash it up, coursely.(definite grain structure intact but broken) while cooking i added sugar, because... well it was a whim. i smooshed it into the bottle and then added A little grape juice, honey, a teaspoon of red wine vinigar for acidity(this could be a mistake) Chopped raisins and then topped off the bottle to 90% with water(bottled).Its in day 3 and has turned from a transparent purple to an almost opaque tan. I dont actually have any formal questions. i am more or less am looking for insight, as to what you guys think will come out of the bottle in a week, give or take? Ive been hoping for either saki or a new form of combustable fuel. in any case ill let everyone know how it worked out!Yahoo! for GoodClick here to donate to the Hurricane Katrina relief effort.ORGINAL POSTER: gargoyle