Sake and Beer Brewing Update

Both bottles of sake - Left is filtered once and right is twice filtered - Notice that the left still has sediment at bottle's bottom.

No Buddhism here this morning, just and update on the brewing of sweet sake and Chai Beer.

Sake Update:

Well, its been a couple of weeks since I started my batch of sake. Above is our co-brewmaster El Blanco Grande and he is holding our fermenter full of rice/koji/yeast slurry. It smells delightful but I may not have steamed some of the rice fully before transfering it to the fermenter - many individual grains are still noticeable. Don't be fooled by the perspective in the picture - that jug hold 5 gallons - El Blanco Grande is just that massive.

The pouring, pasteurizing and filtering of the sake slurry. I learning something new - If you want crystal clear sake (or at least close) add 5 coffee filters to a funnel and pour the liquid through it. It will take forever to filter through but it will come out pretty damn clear. I'm still playing around with methods to get it clearer. Also you could possible just filter once and let it settle for a day in a secondary container and then filter again.

Chai Beer Update:

Looks good. Tastes good and is being moved into the secondary fermenter for another 10 days. Then bottled and conditioned for 3 weeks. If it is tasty and delightful after that time I will post the recipe and about my winter brewing project. Traditional Viking Beer brewed "traditionally" - smoked grains over birch, juniper filter and horned hats. I see the possibility of massive failure in this one but I am excited to spend several hours outside smoking the grains.