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: https://amzn.to/3iokAtN
Koji-Kin: https://lddy.no/yy48
DIY Fermenter: https://www.youtube.com/watch?v=dPKPIeBJLyc
Airlock: https://amzn.to/3aQ9ecd
Hops: https://lddy.no/ywr9
EC-1118: https://amzn.to/35SPCU3
Flip Top Bottles: https://amzn.to/2EuOzhT
Food Safe Sanitizer: https://amzn.to/2ErjP16
Mesh Strainer Bag: https://lddy.no/z6wf
Brewing Equipment ► https://www.amazon.com/shop/thebrusho
NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!
DISCORD INVITE: https://discord.com/invite/DyebgdSWwA
#sake #homebrewing #ricewine