Sake (Saki) Recipe - By Special Request!

[homebrew4less]

Rice Wine---Sake (Saki)

Ingredients:

      · 2-1/2 pounds, rice (husked or raw)
      · 1/2 pint, grape concentrate or 1lb of light raisins
      · 7 pints, hot water
      · 2-1/2 pounds, corn sugar or honey
      · 3 teaspoons, acid blend
      · 3/4 teaspoon, yeast energizer (nutrient)
      · 1 tablet, Campden
      · 1 pack, sherry yeast

Procedure:

      . Wash and coarsely crush rice.

      . Place rice and chopped raisins in nylon straining bag, tie top and
      ..place in primary fermentation container.

      . Pour hot water over rice and stir in all ingredients except yeast and energizer (nutrient).
      .. (don’t forget the grape concentrate if not using raisins).

      . Wait 48 hours.

      . Add yeast and energizer and cover primary.

      . Stir daily, checking gravity and pressing pulp lightly.

      . When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or
      ..honey per gallon.

      . When gravity drops to 1.030 (6-7 days) strain juice from bag.

      . Siphon wine into secondary fermentation container and attach airlock.

      . At specific gravity 1.020 add another 1/4lb of dissolved sugar or
      ..honey per gallon.

      . When fermentation is complete. SG of 1.000 or less, siphon off into a
      ..clean secondary container and attach airlock.

      . Siphon every 2 months to aid in clearing.

      . Bottle when fermentation ceases or when ready.

It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
Of course, you can adjust this recipe according to your past wine making experiences.

Good luck and Happy Sake making!