03-19-2016 Journal–Green Wine & Sake!   Leave a comment

Spring Fever has slowly crept up on me and I seem to be firmly held in it’s grasp.  Garden fever has also arrived along with Lowe’s receiving their first Spring shipments of plants and seeds. It’s taking all of my willpower not to immediately run there and start buying stuff.  I’m trying to keep things under control for a while but it’s not easy.

And here’s a picture to prove to some of you that I actually did celebrate St. Patrick’s Day.  It looks almost as good as it tasted:

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‘Green Chardonnay on Ice.’

With green wine in mind I thought I might start the Spring and Summer seasons properly by making my first batch of wine for 2016. In my continuing effort to stay "outside the box" and do new things I decided to make some Sake. It’s been a very long time since I’ve made any so I figured why not.  I did a quick inventory of my winemaking supplies and placed an online order for a few essentials.  They arrived within 48 hours which was perfect.  I then searched up a vendor to buy a case of 375 ml bottles and they’ll be here within a week.

Off to the food store to pickup eight pounds of raw rice, three pounds of white raisins, and a ten pound bag of sugar.  My recipe calls for a sherry yeast but I purchased a new product which is yeast specifically created for making Sake. This yeast will tolerate alcohol up to 16% or 32 proof for you amateurs out there.  It was a bit pricey but if I’m going to do this I should do it properly.

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Yesterday I began the process of crushing the rice and chopping the raisins. Along with a number of other ingredients my primary fermenter will hold what should eventually give me three gallons of excellent Sake. Here are a few photo’s of the prep.  The fermenter will sit for 48 hours after hot water is added and then the yeast will take over. Then I can kick back and wait while Mother Nature does her thing.

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‘Empty Fermenter’

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‘Bags of Chopped Raisins & Crushed Rice’

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‘This + Patience = 3 1/2 Gallons of Sake’

I can’t think of a better way to start my Spring season unless it’s a couple of thick and tasty T-Bone steaks on the grill. I’ll be setting our grill up on the deck this week and the steaks will be cooked as soon as possible after that. 

GOODBYE WINTER, HELLO SPRING

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