Post date: Mar 6, 2009 2:41:33 AM
A.K.A. Saki (Sake).
Yield: approx 1L @ 8-10%
Ferment: 5 to 10 days (at 20°C - 25°C)
Clear: 3 days
In Bottle: 7 days (longer the better)
Equipment:
- 2 x 2L Pop Bottles.
- Med. Size Pot.
- Funnel, Measuring Spoon and Measuring Cup.
- Siphon Hose (optional).
- Plastic Wrap with pin hole and a Rubber Band (Airlock substitute: Balloon with pin hole, computer mouse ball).
- Strainer, Cheesecloth, Sieve or non-disposable coffee-filter.
- Wine Bottles.
Ingredients:
- 1.5L of Water.
- 1 cup of White Sugar.
- 1 cup of White Rice (not instant).
- 1 tsp of Molasses.
- 1/4 tsp of Citric Acid (substitute: concentrated lemon or lime juice).
- 1/2 package of Beer Yeast (substitute: bakers yeast).
Bring 1L of water to boil, remove from heat. Add sugar, rice and molasses to 1st 2L pop bottle. Pour the 1L of hot water into 1st 2L pop bottle as well, add citric acid. Re-cap the bottle and shake for a few minutes. Then, add 500ml of cool water to 1st 2L pop bottle, cap and shake again. Next, add yeast (sprinkle over the top of brew) and airlock. Once it’s fermented (no bubbling), using a strainer and funnel pour into 2nd 2L pop bottle to separate sediment and rice. Airlock and let stand for 3 days to clear. Now rack or decant (pour) into wine bottles to leave behind remaining sediment. Cap wine bottles and leave in a cool place for 7 days. The longer it is aged the better it will taste, but avoid storing in a warm location, the wine may turn to vinegar.
Tip:
- Use a coffee filter to remove any remaining sediment.