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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?

OK.... I'm with you now. That took some unpacking. So I'm going to add yeast to a main batch and do a small one on the side without any yeast added and see what happens.

I think we are misunderstanding each other or I'm not understanding. Obviously I'm well aware the UK doesn't grow rice. Was just saying I have access to what I need. That being said. I need my morning coffee and read back over what you said. I'm sure. The answer is in there somewhere and I...

No. I'm not importing rice flour.... Its literally an ingredient on the packet of ARL. Ingredients are Koji fungi enzyme and rice flour. On a YouTube video I watched they said there was a wild yeast init but if that's the case it definitely doesn't say it on the packet. The translation is...

OK cool. Thanks guys. I will just do 2 small runs and see what happens. At least 1 will work so not massive loss.

As far as I'm aware it's the rice flour they add that is supposed to have wild yeast, but in all honesty I just don't know. Koji obviously just breaks down the starch's. But it's the yeast issue thats confusing me. I might just do one without yeast and one with to see what happens but I was...