Difference between revisions of "Sake Research and Experimentation"
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| + | Work already done: | ||
| + | * Sake Recipe is from Vol 33, page 122 of Make magazine. | ||
| + | * Chinese Rice Wine discussion/article is by Harold McGee, Lucky Peach, Issue 5: Fall 2012, "Chinatown", article: "Harold McGee on... 酒...", page 34. | ||
| + | |||
| + | Research in progress: | ||
| + | * Interesting to note that Harold McGee uses a different Chinese character as the second character to other articles about ostensibly the same thing. Another research topic? | ||
| + | * Koji.<br>Koji is a starter mold/culture for making sake. It's possible/likely that the mold that is in the yeast balls we get from Chinatown is the same responsible for making Koji for Miso and Sake. | ||
| + | ** [http://blog.bentheurbanfarmer.com/2012/10/sweet-chinese-rice-beer.html#.UT0ZHNZnpYU Urban Farmer on Rice Wines and fermentation mechanics, also a picture of a bag of "yeast" similar to our own] | ||
| + | ** [http://everything2.com/index.pl?node=Rice%20Wine Discussion of Homemade Chinese Rice Wine and uses for lees on Everything2] | ||
| + | ** [http://en.wikipedia.org/wiki/Aspergillus_oryzae Wikipedia article on the mold in question] | ||
| + | ** [http://en.wikipedia.org/wiki/Jiuqu Wikipedia article on the yeast and mold ball types used for starters in brewing rice wine to make rice liquor in China] | ||
| + | ** [http://www.homebrewtalk.com/f25/first-home-brew-project-ever-rice-wine-please-help-356978/ Discussion of Rice Wine/Sake on HomeBrewWorld forums] | ||
| + | ** [http://www.sake-world.com/html/koji.html Discussion of Koji on Sake World] | ||
[[Category:Research]] | [[Category:Research]] | ||
[[Category:Method]] | [[Category:Method]] | ||
Latest revision as of 07:28, 11 March 2013
Work already done:
- Sake Recipe is from Vol 33, page 122 of Make magazine.
- Chinese Rice Wine discussion/article is by Harold McGee, Lucky Peach, Issue 5: Fall 2012, "Chinatown", article: "Harold McGee on... 酒...", page 34.
Research in progress:
- Interesting to note that Harold McGee uses a different Chinese character as the second character to other articles about ostensibly the same thing. Another research topic?
- Koji.
Koji is a starter mold/culture for making sake. It's possible/likely that the mold that is in the yeast balls we get from Chinatown is the same responsible for making Koji for Miso and Sake.- Urban Farmer on Rice Wines and fermentation mechanics, also a picture of a bag of "yeast" similar to our own
- Discussion of Homemade Chinese Rice Wine and uses for lees on Everything2
- Wikipedia article on the mold in question
- Wikipedia article on the yeast and mold ball types used for starters in brewing rice wine to make rice liquor in China
- Discussion of Rice Wine/Sake on HomeBrewWorld forums
- Discussion of Koji on Sake World