Sake, also known as rice wine, is something I have wanted to make for years! And while it might seem more complicated than other home brews, this video will show you the step by step instructions to make quality rice wine at home. Yes, even you can make sake!
TheBruSho is your guide to Home Brewing Simplified!
Recipe for 1 gal (3.78 L)
For Kome Koji (Malted Rice):
- 400g (~14oz) Steamed Rice
- 1.5g Koji-Kin
Keep Moist and Warm 86ºF (30ºC) for 30 Hours Total
Stir Every 10 Hours
For Rice Wine:
- 1 Gal (3.78L) Filtered Water
- 400g (~14oz) Kome Koji (Malted Rice)
- 1500g (~53oz) Steamed Rice
- 4g Neutral Hop (Magnum) [or 5g Citric Acid]
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-Lalvin EC-1118 Champagne Yeast
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Ferment for 2 weeks
Filter if Clarity is Preferred
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Original Gravity: ???
Final Gravity: ???
ABV: 10-20%
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EQUIPMENT (Affiliate Links):
Polished Rice: [ Ссылка ]
Koji-Kin: [ Ссылка ]
DIY Fermenter: [ Ссылка ]
Airlock: [ Ссылка ]
Hops: [ Ссылка ]
EC-1118: [ Ссылка ]
Flip Top Bottles: [ Ссылка ]
Food Safe Sanitizer: [ Ссылка ]
Mesh Strainer Bag: [ Ссылка ]
Brewing Equipment ► [ Ссылка ]
NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!
DISCORD INVITE: [ Ссылка ]
#sake #homebrewing #ricewine
How to Easily Make SAKE (Rice Wine) at Home! 🍶
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