Forum Posts

Robert (Greenly Sake brewer)
Sep 17, 2021
In Events
Between moving to a new place, an engagement, and life, it is looking like I will be making another 24 bottles of Greenly Sake soon.
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Robert (Greenly Sake brewer)
Oct 23, 2019
In Making of a Sake brew
Tonight I will see if my new process will work. I'll try and take some pictures and post them.
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Robert (Greenly Sake brewer)
Sep 15, 2019
In Making of a Sake brew
So after failing to make Koji for this month's batch of Sake, twice, I decided to buy the amount I needed. I learned a few lessons along the way. Koji spores need to be sifted corrected and you CAN NOT use a coffee grinder to grind up the Koji spored rice to make the same stuff you purchase. In the future I will be building a spore sifter of sorts surrounded by plastic to keep the spores from going everywhere. FYI it is about a $10.00 difference in my batch whether I make the koji and/or the koji spores myself.
My Koji process content media
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Robert (Greenly Sake brewer)
Jan 25, 2019
In Making of a Sake brew
https://www.amazon.com/gp/product/B00JJ49GKS/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1 It also comes with this container. https://www.amazon.com/gp/product/B00JJ49EQY/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1 This will destroy your Sake in a second. Glad I only wasted 2L of my batch. Granted, the batch is only for testing purposes to figure out the ratio of Activated charcoal to Sake for filtering purposes, but still.
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Robert (Greenly Sake brewer)
Jan 24, 2019
In Making of a Sake brew
There are digital rice moisture measurement devices and digital wifi "Bobber like" hydrometers you can place directly into your mash so you can watch the gravity in real time?! WOW! Gotta get me those things in the future, but first I have to learn everything the long way. Just as you had to learn all the math in middle school without calculator before you were allowed to use one, (or am I just too old and the kids don't do that anymore?)
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Robert (Greenly Sake brewer)
Dec 30, 2018
In Making of a Sake brew
After creating a double batch from my recipe for the winter brew I have discovered a few things that need to be changed such as, checking the OG. I will be permentaly be changing the amounts on the recipe to reflect the ability to check the OG without pouring it back into the pre-stage by increasing the amounts to produce up to 9 or 10 bottles. Most recipes tell you to never to reuse your mix after taking a reading but it doesn't hurt anything if you are clean and sterile. I am just going to modify the recipe so I can reduce the amount of frustration. I have also learned through my experience how to raise the OG to a number above 1.06 and will do that in my spring time batch. I will add that to the new addition of the recipe as well. The goal of course is to create an open source, functional recipe that can be manipulated by temp to produce the Sake you want to drink. Enjoy! 🍶🍶🍶👨‍🔬👩‍🔬🔬
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Robert (Greenly Sake brewer)
Jun 22, 2018
In Events
SEPT 29TH @ HOTEL KABUKI SATURDAY: 4-8PM Click here to get your tickets
Sake Day in San Francisco Sept 29th  content media
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Robert (Greenly Sake brewer)
Editor
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