Difference between revisions of "Sake Research and Experimentation"

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Work already done:
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* Sake Recipe is from Vol 33, page 122 of Make magazine.
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* Chinese Rice Wine discussion/article is by Harold McGee, Lucky Peach, Issue 5: Fall 2012, "Chinatown", article: "Harold McGee on... 酒...", page 34.
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Research in progress:
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* 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?
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* 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.
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** [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]
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** [http://everything2.com/index.pl?node=Rice%20Wine Discussion of Homemade Chinese Rice Wine and uses for lees on Everything2]
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** [http://en.wikipedia.org/wiki/Aspergillus_oryzae Wikipedia article on the mold in question]
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** [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]
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** [http://www.homebrewtalk.com/f25/first-home-brew-project-ever-rice-wine-please-help-356978/ Discussion of Rice Wine/Sake on HomeBrewWorld forums]
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** [http://www.sake-world.com/html/koji.html Discussion of Koji on Sake World]
  
 
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Latest revision as of 06:28, 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: