Making your own Sake

[TheDrunkenMoron]

Hey, i actually did this, but i was wondering if it's going to work. so far, using these instructions (http://www.geocities.co.jp/Foodpia/1751/sake.html), i'm letting it ferment at the moment. It smells like cheap dimestore wine at the moment (the kind your grandparents seem to love) with a touch of rice, and it fizzes when stirred. I'm asking about this because i don't want to open up a pot two weeks latter and seeing green mold crawling up the base of the pot

yes, i know this is illigeal, but i regret nothing!

 

[Jaghatai Khan]

is it illegal?

 

[Lost-Lamb]

Bah! You should make Kilju

 

[Jaghatai Khan]

Kilju is a traditional Finnish home-made alcoholic beverage made from water, sugar, and yeast.

Sounds like Raki without annise and grapes.

 

[Cymro]

*shudders* Raki works as a paint stripper

 

[Jaghatai Khan]

And cleans cuts and wounds too

 

[Worbah]

you can make kilju with yest sugar and juice. very popular among teens.

 

[Cymro]

And cleans cuts and wounds too

Ouch... I can feel that *rubs wrist*

 

[Volkier]

Why would SaKe be illegal?

 

[Cymro]

Just to clear something up - is it pronounced "seik" or "sah-kee"?

It shouldn't be illegal - just as brewing cider and wine isn't illegal.

 

[Jaghatai Khan]

Technically it is rice-wine.

Well,looks like every culture has its fermented juice.

 

[Cymro]

^ I second that. Why drink various fermented grain when you can have fermented honey?

 

[Jaghatai Khan]

Where can I find some? Sounds nice.

 

[TheDrunkenMoron]

hmm, i know it's definatly against the law in Japan, but im in Canada. I actually thought that i could be charged with 'moonshining' (of course, im not making moonshine, i think it's a slang for home liquor). I guess it should be legal if i don't sell it

PS. the smell has gotten somewhat sweeter, just slightly. also, the rice is starting to vanish alltogether. what was once a solid similar to pudding is now a nigh liquid.

 

[Cymro]

Where can I find some? Sounds nice.

Err... Find a recipe on the internet and make some. You need about 6 pounds of honey to make it work, but that shouldn't be a problem as (IIRC) there is plenty of honey in Turkey

I guess it should be legal if i don't sell it

You could buy an off license license for consumption of goods off the premises.

 

[TheDrunkenMoron]

Update- I think it MIGHT have gone sour for some reason, oddly enough. My guesses is that some 'lumps' are starting to rise out of it. on top of that, i found a small black 'thing' (i don't know what it was) inside it when i was stirring it. the smell of course, is starting to smell very slightly more sour then when it was first fermenting. I suppose the fermenting might be starting to actually work (it still is going to take a week and a half according to that) full time now.

If it is going sour, i'd like to know where i went wrong. i think that by not cleaning the egg beater that i use to stir it every day, i ****ed up quite bad (i must admit though, that is quite low), the rice on the beater might have gotten infected and then i stirred it. I can't see temperature being an issue, it's only about one degree colder in the basement, and it's only not covered in a pot when i stir it.

regardless, i'll keep watch on it!

 

[Ingolifs]

Why don't you add an oxidising agent, like potassium dichromate. That will turn your alcohol into vinegar.

 

[Cymro]

We're making damson wine at the moment. It will be ready next year some time. If only there was some sort of SETA device in real life

 

[Smoson]

You need to sterilize all the equiptment you use or it WILL (more than likely anyway) get infected! Same with beer, wine, all alchoholic beverages! I suggest you pay a small boy tu'pence to taste it and see if he goes blind! Concerning legality I think it depends on % of the brew.

 

[Cymro]

Hang on... isn't Sake distilled? Distillation of alcohol without alcohol is illegal! ZOMG HAX!111one