I also saw that site, it would work for my purposes, but I don't have one.I think I have found a way but don't know for sure yet, but I will let you all know as soon as I do. Anyway,
After looking at my recipe and throughly reading the homebrew sake article from the link provided above, I am first going to make the recipe I have and then at a later date try the alternative method listed above. The recipe I have makes 4 liters of sake, I wish to make 6 gals so on the left I will put the original recipe and on the right I will post the 6 gal recipe that I have multiplied up. 6 gals is 23 liters, since the original recipe makes 4 liters, I am simply multiplying everything by 5.75 to scale upto a 6 gal recipe. Here goes:
Original Recipe: x 5.75 6 gal recipe:
4 liters water 23 liters water
3.3 lbs rice 18.975 lbs rice (19lbs)
0.9 lbs Kome-Koji 5.175 lbs Kome-Koji (5)
5 grams Citric Acid 28.75 grams Citric Acid (29)
5 grams yeast 28.75 grams yeast (using 5 packets of Red Star Pasteur Champagne yeast)
The original recipe for making Kome-Koji called for:
0.9 lbs rice
1.5 grams Koji-Kin
I am not sure if I should multiple this recipe out because I am using a bigger batch, but I received a package of 10ozs of the Koji-Kin so figured why not.
6 Gal recipe once again multiplied by 5.75:
5.175 lbs rice (5)
8.62 oz Koji-Kin (I have 10 oz and will be using it all)
I was not a math major in school, so if any of these numbers or my logic is off, please speak up.
I have checked three different major grocery stores and none of them carry short grain rice, so I will have to resort to using long grain, is this a catastrophic mistake?