Archive for the ‘rice wine’ Tag

05-14-2016 Journal–Home Brewing & Gardening!   Leave a comment

It’s been a week of good weather except for yesterday. The rain forced me inside to take care of something I’ve been procrastinating about.  As I’ve mentioned previously I am in the process of making a batch of Sake.  I began the process on March 18 and it’s been fermenting since then. The point was to let the yeast settle to the bottom of the containers once fermentation was complete and then I could siphon off the clear liquid. Unfortunately this batch decided not to clear and remained very cloudy. I decided to resort to an old stand-bye to clear it . . . it’s called Sparkloid.

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Sparkloid is a very fine clay that is mixed with water and boiled for thirty minutes. As it boils off you continue to add additional water.  After 30 minutes the mixture is added to the wine and thoroughly mixed in.  If it works as expected the wine will begin to clear over a period of days. This first photo was taken just after the Sparkloid was added.

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As you can see the wine is very cloudy.  Normally Sake is as clear as water but due to minerals in our water here in Maine it will eventually be a pale yellow color. This next photo was taken 24 hours after the first.

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It has cleared somewhat but will still need more time. If nothing else winemaking has taught me more than I care to know about patience. This next photo was taken 24 hours after the last.

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I can only guess that another week will probable finish the clearing. I can then bottle the wine and place it into storage.  These jugs will eventually supply me with approximately 17 – 750ml bottles or 34 – 375ml bottles.   Believe it or not it actually tastes pretty good already (I just had to sneak a taste.). It can only get even better with age.

The garden preparation continues and more plants have been purchased today. The next posting will be made after my initial planting has been completed.  I can’t wait to get started.

BACK TO WORK

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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