LET'S MAKE SAKE PART 1

[@RegiRanka]

Finally someone who explains everything! And without any extra gimmicks. This makes me glad.

[@footstepsinchina299]

In china its called HuangJiu(yellow wine) We don't worry about steaming the rice. The water just gets absorbed by the rice and goes into the fermentor with no starch loss. Its farmers brew so the process is kept very simple, so its just cooked in a wok.

[@tylervercetti4187]

黄酒也有很多种啊，不同地方做法不一样，大部分还是用蒸的。蒸熟的米饭含水量相对较低，米粒分散不易聚结成团，对于曲菌的生长比较有利。黄酒里面比如绍兴酒，分类比较细致，在蒸饭这件事上很讲究。 Actually there are multiple types of huangjiu in China, and people in different places follow their own 'protocol' to make huangjiu or rice wine, in most cases the rice is steamed rather than boiled. Steamed rice generally have a lower water content than boiled rice, so it will be easier to get the grains separated rather than sticking together into large clumps, in which cases is beneficial for the amylase producing mold to grow on the surface of the rice grains. For some types of huangjiu, steaming rice can be a very important part in its production.

[@mebesaturday]

hello from Vietnam, I was thinking the same :)

[@sebmorrell]

George is a national treasure.

[@rudolph6589]

This is definitely some top quality content

[@philsmith3842]

How timely.... I have about for 5 gallon buckets of rice on bags and all fresh and I didn't know what to do with it until now. Thank you George ever so much

[@hsicanadahsicanada8572]

very happy you made another video on that subject. I was looking for the old one and couldn't find it anymore

[@graphene1487]

You have a passion for teaching and I very much appreciate it. Thank you for all of your awesome videos.

[@codyb4016]

Can’t wait for the next part. Thanks for all the great info.

[@fraserskomorowski2311]

The ball device used is a tea infuser. Used to make a tea with loose leaf teas.

[@uffa00001]

Best instruction to make real sake that I have ever seen or read. Lots of fake sake (rice infused into alcohol) recipes, but it's not easy to find a real recipe for the real stuff. As far as temperature control is concered, I would use a normal thermal pad controlled by a thermostat (e.g. the typical SC-100) just like it is normally done to control temperature of wort during fermentation. As far as weighing small weights, there are relatively cheap (around €40) electronic scales which measure 1/100 or 1/1000 (yes, one thousanth) of a gram available, e.g., on Amazon. They can be useful also for those who buy dried brewing yeast in large quantities (500g) and then use 10 g or so for a brewing batch. They have of course a lot of other uses.

[@lennybuis9114]

You are definitely the professor of distilling. Your love of this hobby is contagious. I'm always looking forward to the next bit of information.

[@BarleyandHopsBrewing]

Thank you very much!

[@SirBoden]

I’ve used a incandescent lamp controlled by a dimmer in the oven to hold temperature for sake and yogurt making. Easy to set the temp with a digital oven thermometer and a probe.

[@BarleyandHopsBrewing]

Awesome solution. Thanks. I didn't even think about that this time. George

[@blindguy63]

Barley and Hops Brewing I guess it would be kind of like the old easy bake oven, right? George what do you think of using an igloo cooler with a lightbulb in it and a PID controller?

[@BarleyandHopsBrewing]

That would be great. Need to keep the rice covered so the light does not interfere with the process.

[@dustanburrell1571]

What about a crock pot plugged into a pid

[@domenicomonteleone3055]

@@BarleyandHopsBrewing you are one smart man that really know alot how how to make different types of Booze yes I follow you 💯 from 🇨🇦 #YSW keep up all of your great work you are doing and I follow other people ypu have had on your own KZbin channel have a wonderful Sunday afternoon bye 👋 from #YSW ❤️ Domenico Monteleone

[@chuckdontknowdoya6100]

Outstanding video George never tried to make saki but I make a Korean rice wine called Makgeolli using rice and nuruk it's milky white an oh so good. Keep them coming my friend I always enjoy your videos no matter what the subject is. Thank You.

[@BeardedBored]

Always wanted to try this. Thanks for all the detail!

[@wiseguysoutdoors2954]

Was wondering if you could use an electric heating pad for doing this?

[@urbanhomesteadingchannel1813]

I'm so glad I found your channel! I love how you explain the science behind the brew.

[@AKwildernessfarm]

Cooking the rice in a normal rice cooker accomplishes the soaking/steaming steps. Let cool, add the yeast/mold, put in fermenter.

[@fluffyhead6377]

I don’t have any mold can I just use yeast? Is there any other ways to break down the sugars?

[@akatsukiawsome13]

Fluffyhead heard rumor you can get koji mold from miso paste that used koji to become miso paste :) good luck

[@tylervercetti4187]

Speaking of sweet rice or sticky rice, there is one traditional food in China, which you take some sticky rice and soak it in water overnight, steam it thoroughly, rinse it with cold boiled water to bring its temperature down to around 35℃ and break up the rice into separate grains at the same time, then pitch it with amylase producing mold (something similar to koji), and keep it warm for about a week or two. It will turn into a sweet liquid with rice lees inside, good for having it straight forward, also makes very good Chinese dessert ingredient. Yeast is not added to the rice after pitching with mold, however there might be some wild yeast inside the 'koji' along with the mold, so it could have some alcohol inside, usually under 2%. I have once tried using the liquid part of it to make sparkling rice wine with champagne yeast, that ended surprisingly well.

[@surffoils6972]

I love your videos, the science, your pleasant voice and you’re an excellent presenter.

[@BarleyandHopsBrewing]

Thank you! 😊

[@blindguy63]

George, you went into much greater detail on the whole process of making sake, then in your original. I find this very fascinating indeed. Hey, perhaps I’ll give a go at making some Rice-A-Roni sake? Probably too many Sorbates or other harmful things for yeast? Perhaps I’ll find out! Keep up the great work George!

[@rickkan4870]

It’s than not then

[@mrpieceofwork]

@16:40 YES! Just seconds before I was thinking "What's that in the bottles, George?!"

[@ndrjskrbnk]

"koji kin" looks like a kind of white mold. it looks similar to one on french cheese camembert. a black one would probably be deadly for some human beings on a long run? as a philosopher žižek states when wine goes bad one sells it as champagne, when a car lacks a roof one sells it as convertible. :)

[@jc80]

Thanks for making this video. My Koji kin is in the oven with a hot water bottle to keep it warm enough! Not sure my rice was moist enough, but we will see!

[@jimscheltema670]

Other channels advocate using long grain or "sweet" rice. What are the attributes of sweet rice - is this a short or long grain? Is it safe to assume that sweet rice will have a higher ABV because of a larger sugar content than other types of rice? Thanks George - love what you do for us!

[@jak3677]

The best rice to make sake,is parboiled longgrain rice,rasins ,oranges,suggar and fermented with tokay yeast

[@MrTimmmers]

That's a tea strainer to make cups of tea. If you need a warm constant temperature, an electric blanket with variable settings is good, draped over a frame or chair over your fermentation vessel. Cheap to run and can be done anywhere , plus you can use it in bed.

[@neutralgod300]

how was the sweat rice? was it better than the shot grain rice?

[@Calatar1000]

This is awesome!! :)

[@johnnytoy5487]

Place your PID thermal coupling in the Ric, place a heating pad under the pan, plug into PID set temperature, PID holes temp 👍

[@jameswatters9592]

by using koji to convert starch to sugar can you not do the same thing using an amylase solution

[@thomasmyers5087]

Where did you purchase the fermenter

[@martinvirza]

Hello, how are you? Want it to ask if there is any yeast nutrient added? Quite a few recipes are calling for it. Is that necessary? Thank you

[@HarCees]

You are awesome to watch 👍 tack

[@whereismypipey]

George, when you soaked the rice for 1.5 hours, how long did you let it dry before steaming the rice?

[@kevindubois2842]

I love your videos. How did you come up with the ratio of koji-kin/ plane rice and water? I want to try and make this

[@BarleyandHopsBrewing]

This was all written on the package of Koji Kin spore seeds and also on their web site. tibbs-vision.com/sake/instrct.html

[@jeffbradfield4413]

Turn the oven light on supposed to hold at 80 degrees

[@neutralgod300]

if I don't have any "KOJI KIN"? could I use dady yeast?

[@jamesbrittain1978]

thank you great help

[@Recovery12Life]

Great video, i have a question for you about distilling. When using a boiler with a heating element for double distilling, do i add water to my initial distillate to get enough volume to keep the element submerged?

[@BarleyandHopsBrewing]

Yes/ You also need to make sure the contents are below 30% ABV

[@Recovery12Life]

@@BarleyandHopsBrewing thank you for the quick response. Your the man!

[@guillaumewilliams4226]

Say, can you do a video on making soju which is a distilled Korean rice wine?

[@markellis7961]

Question, we don't want the rice coming into direct contact with the water because it washes the starches out, makes sense, but what if I boiled the rice, which would be easier to do in large quantities, and just kept the liquid aside and used it for the liquid in the fermentor? I could steam for the initial Amalysistic Rice, but could I cheat for the rest of it. I just don't like the idea I having to steam 50kg of rice, (got it for a good price)

[@thunderdog201]

Hi Gorge it’s good to see you’re video, I see you steam the rice as it cooks it collets water, if I put the rice in the rice cooker as my wife cooks her rice, it should come out the same as if I steamed it. The point is I was wondering if amylase would convert rice starch to sugars

[@chuckwilkins2271]

I'm planning on steaming roughly 18 pounds of Calrose that has been polished 50%. Since this is a large amount. Can I prepare 3 or 4 pounds at a time and refrigerate until I get it all done?

[@philsmith3842]

QUESTION: Can I run long-grain through my grain grinder to produce a smaller grain as suggested?

[@BarleyandHopsBrewing]

It is not the size as much as it is the content of the grain. A cut down long grain would still be a long grain rice.

[@DilipDupaki]

@@BarleyandHopsBrewing 😄😄

[@nitishsharma2726]

Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply

[@fargojoe]

IDEA - I bet you could put a uncovered pot of water with a Sous Vide Precision Cooker set to 86º in the oven chamber (might be a tight fit). That should provide a stabile temperature as well as humidity.

[@nicholassmith9051]

Thank you...without your help I would be still scraping sticks and stones...Montana is a second home if you wanna come round..

[@SuperFastforward]

Does anyone know where to watch the part 2 and buy koji kin?

[@tonygosbee3390]

Here is part 2. kzbin.info/www/bejne/b4TMZXqabL2Jg80

[@SuperFastforward]

@@tonygosbee3390 Thanks

[@deannealbrecht774]

Mine is very potent and very sour. How do you sweeten it. I wanted to flavor it like a hard lemonade m

[@newvocabulary]

Splenda.

[@deannealbrecht774]

@@newvocabulary Thanks. The one sweetener I don't currently have. It was undrinkable 🤢

[@PuddleRunner]

I know I'm late to the party here, but does anyone know or have any links to some of the equipment or ingredients used in the video? Thank you!

[@edwarddthicke7365]

Could you use SEBstar HTL instead of the koji kin?

[@BarleyandHopsBrewing]

This is a liquid form of alpha amylase. Totally different from koji kin.

[@tatmanmyownbossdannydraco]

how about shochu?

[@jamesbrittain1978]

if you want to double or triple mash would you double or triple the amount of kome koji

[@BarleyandHopsBrewing]

You could and that would decrease the conversion and fermenting time. If you introduced just one addition of the komi koji you need to wait for that to do the conversion over an extended mount of time. Not really an extended time but a little longer. George

[@ExtraneousB]

Is there a reason we don’t want the rice to come in contact with water? It’s still coming in contact with steam. Just trying to understand the science.

[@mythic_snake]

I bet you could put your casserole dish on a heating pad set to low instead of moving it in and out of the oven.

[@peterscully4961]

Sorry George, but Starsan will not sterilise, it lowers pH to a point that will retard the growth of most bacteria and some yeast and mould, but it won't make anything sterile. To sterilise you need to think autoclave - 120C for 20 minutes.

[@newvocabulary]

My question is, why can't you use this same yeast + fungus combination to make other brews. Anything high in starch should work amazing with this.

[@shimaazimi7510]

thanks for the vid and all the good info i cant get koji kin what should do?

[@BarleyandHopsBrewing]

Order it on amazon

[@shimaazimi7510]

@@BarleyandHopsBrewing well there is no delivery for iran...

[@wldtrky38]

I've never tried it... Wife says she's had it a few times and liked it. Might give it a shot after the wheat whiskeys and American Scotch tests. Thanks George, always enjoyable 👍👍 BTW, I picked 12 lbs of ripe persimmons today, I've got them cleaned and ready.... Going to try some brandy straight from fruit. Persimmon wine isn't bad, but it took about 4 years in the bottle to get that way 😝 Good now tho, lol. Take care !

[@kenward6306]

It's for tea leaves, to brew in the cup

[@trinitywinecountrytours9941]

Can you just use alpha amylase

[@yvesdemers5657]

i have a trick to share to keep your stove at the temperature' use the appropriate wattage tungsten light bulb like a 25- watt for example ; be it just a socket with wire ; i used it to make natto .

[@philiptruitt]

Thank you George!

[@evolgenius1150]

George and the Texan praise jesus pass the biscuits guy collab, must have

[@SirGolfalot-]

Sake making interesting

[@rafer2002]

Yea, back 2 making washes.

[@carlpye7228]

following George

[@holylight8848]

George is the man

[@thepvporg]

You mean that you have modified it so that an "Amylolytic enzyme" can convert the complex sugars in to simple sugars.

[@bobsmith-ud9xi]

Sticky rice is good, and the word you are looking for is microbe, not bacteria.

[@yvesdemers5657]

looove this man; let s clone him & make armies of him; he s a good man; just bought 2 fermentators; a distiller and the chiller from the company GRAINFATHER and man no real instructions; if it wouldnt be for you George; i d be stuck with the few clown incompetent videos representing this company; i m watching as much videos from you as i can; i m originally from canada and moved to australia...been to texas twice and looove the people; instead of using STARSAND why not use 70% ethanol, Bless you George

[@yourbarberchris2247]

Damn, we miss you George 🙏

[@hmax1591]

Good set of videos. Found them a little too long. Four 25 minutes videos on Sake? I sometimes felt you were teaching Forrest Gump how to make Sake.

[@lukejosselyn7706]

H Max maybe you want to find a different channel to follow to make alcohol then. George is awesome & explains the whole process so anyone can understand it.

[@GreenWitch1]

I agree! He repeats himself too many times. This video was waaaay too long 😥

[@fakename1182]

I know Imperial Units are older, but I don't see them as inferior to French Units.

[@lifuranph.d.1716]

George has 35yrs of U.S. Military Service...Tax Money well spent !

[@anthonymaltisanti677]

Instead of foil use a warm dampened towel

[@michaelmichael2341]

Can you distillate the sake you made

[@BobZed]

Really good info. I couple of issues: 1. Yes, you need to focus on sanitization. I kinda cringed when you stuck your fingers in the rice and when you used the spoon. Maybe they were sanitized first? 2. It's worth mentioning that you absolutely don't need to do any of the stuff you mention in your first video. You can go to your local Asian grocery store (if you have one) and buy koji in the deli section. It comes in the same kind of container as yogurt does. Or you can buy dehydrated koji online, and just re-hydrate it.

[@paulweaver6064]

My rice wine is starting to smell like a hog waller Peeeewwwwwweeeee

[@staticman1263]

Its a Tea strainer.

[@forfun2397]

Koji kin link please

[@jonrolf4649]

helpful vid but less talk please more progress .. this should have been a 15 min vid ..

[@shulehr]

old man, 1:½ is the same as 2:1 xD

[@shulehr]

it's not saki, its sakE

[@MrOldSchoolSF]

the sniffles and coughing make me think you got covid. loss of smell?