Recent content by DarrenUK

I will add I'm shocked that the ARL sample fermented at all.... I was convinced that it was doing nothing. So don't panic if it looks like nothing is happening.

OK so it's been 4 weeks. The experiment was to clear up some confusion I had with making sake/saki/rice wine... What ever you want to call it. Before I get into the results I want to share some interesting information that might not seem relevant but it really is.... Koji (the mold that...

Update... 3 1/2 weeks in and the sample without added yeast has started fermentation. Or at least it has visibly started. Smells like the other sample but cleaner, sweet and fragrant. I will give both samples a good look over Friday evening. Obviously it's taken about 3 weeks to get started on...

Just a quick update.... Both very watery now. I think at this point it's clear that there is no natural yeast in ARL. There is small bubbles forming in the small sample but nothing that would suggest fermentation. 1 more week to see if there is any change but Im not holding my breath.

Maybe.... I mean we have had some dumb down stuff here too. Little Britain was garbage but massively popular. American comidians like Joe Rogan or Bill Burr are really sharp. Although I would agree that there was a time that witt was very much a "this side of the pond" thing. Or Maybe it's just...

I have family that live in naples florida. When I was out there last we all went to a bar with a bunch of my cousins friends. There was some other fellow brits in the bar but I didn't know that at the time until one of my cousins friends asked " have you seen the Queen?" I responded " yeah but...

Thought this was interesting. I never thought about using homemade yeast

It's all trial and error for me at the moment. This is literally the first time I have tried making sake. I know what I want to do but I really need to know what I'm using and how I'm doing it is right first. Would prefer to use a true Japanese method and ingredients but if there is an easy way...

Was going to do a Honjozo (本醸造) style on my main run. Mostly out of lazyness if I'm honest. That way I can at least kill off any nasty bacteria that may possibly be in it. Or at least until I'm more confident that I have a good method. I have the equipment to do it so why not. This time however...

Yeah definitely won't be taste testing until the fermentation has finished and alcohol content has been tested. When I do it properly I will hang a cheese cloth in a fermentation bucket with an airlock. Alow the liquid to drip down into the bottom of the bucket. That's the plan anyway. Might be...

So a few days in and both containers are doing a fare bit. The small one without added yeast is swimming in a starchy liquid that smells similar to playdoe, there isn't any sweet smell from it but I appreciate its only been two day. Lager container that had yeast added is completely different...

OK so experiment started. I used a mix of 400g jasmine and 150g basmati. Rinsed and then Soaked for an hour and placed in the steamer. Steamed for 30 minutes....... Not cooked A further 30 minutes..... Hot but dry. So thing wasn't right and I'm sure rice man will add to this so we all can get...

I can do that... I got jasmine and basmati sitting around. What you thinking.... 70%Jas—30%Bas?

Cooking sake /rice wine is the equivalent of grape cooking wine. Drinking grade sake is a really complex drink as complex as grape wines are. The variety of rice and mothods are so vast that the varieties of sake are endless. You can get a premium sake online easily enough. I really enjoy sake...

Since I have your attention and you clearly know more about rice than I could ever know. Would you or could you add something to table grade rice to bring it in line with saki specific rice?