HVHB,inc Brewing Recipe

Source: Fred Eckhardt, Tina Long

Sake Tu Mei

Makes 3 gallons

  • 10 lbs. short grain rice
  • 1.5lbs rice Koji
  • 2 gallons and 1.25 quarts water
  • 3/5 tsp. wine yeast nutrient
  • 1.25 tsp. Morton sea salt
  • 1 pkg. Red Star Sherry yeast or Sake yeast culture
  • 1 pkg. finings
  • Standard sake brewing uses 3 steps; moto (yeast mash), moromi (main ferment) and yodan (stabilizing step). In the moto step, a "yeast starter" is made and gradually built up during the moromi step with three additions of rice, water and koji over a four-day period. Yodan is a final addition of water that adjusts the alcohol content of the sake. A secondary ferment is used to mature the final product. For specific sake brewing techniques, refer to Zymurgy Fall 1982 (Vol. 5, No. 3). A sake newsletter published by Fred Eckhardt is available from The Sake Connection, PO Box 546, Portland, OR 97207.

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