Message from @Jules Winnfield

Discord ID: 618686784301301761

jigantie
2019-09-04 01:39:46 UTC  

"how's it goin STEP BRO?!"

Buren
2019-09-04 02:54:29 UTC  

@Fitzydog sake isn't actually a wine, it's just called such because of the similar strength to wine

Buren
2019-09-04 02:56:51 UTC  

@Holy Intersectional Inquisition `no idea how sake is made`
So sake isn't distilled, but they add a special mold to the rice which enzymatically breaks down the starch into sugar, effectively feeding the yeast a steady supply of food over time. This lets them make a huge amount of alcohol in the end

Buren
2019-09-04 05:03:31 UTC  

@Holy Intersectional Inquisition but rice has no flavour so sake tastes kinda like vodka but weaker, and maybe with some sweetness depending on how much sugar the koji mold produces after the yeast become inactive and before you strain the liquid and/or pasteurize it. So it tastes bland. But if you used malted barley or wheat and hops instead, it would taste I'm guessing like beer, but very strong

Jules Winnfield
2019-09-04 05:30:19 UTC  

So basically its fucking fermented rice

Jules Winnfield
2019-09-04 05:30:39 UTC  

Nigga you didn't have to write two novels to say fermented rice

jigantie
2019-09-04 05:41:54 UTC  

https://cdn.discordapp.com/attachments/372508286529961996/618682131216072705/unknown.png

Holy Intersectional Inquisition
2019-09-04 05:47:30 UTC  

@Buren thanks

Tero
2019-09-04 05:57:40 UTC  

@Jules Winnfield well it's not just fermented rice, since that would be rice beer

Jules Winnfield
2019-09-04 05:58:52 UTC  

You literally fermented it

Jules Winnfield
2019-09-04 05:59:16 UTC  

You ferment moonshine and it ain't a beer

Jules Winnfield
2019-09-04 05:59:25 UTC  

At least I dont believe it is

DOSagain
2019-09-04 06:00:05 UTC  

You distill moonshine, not sake

Tero
2019-09-04 06:00:05 UTC  

rice makes beer because rice is a cereal grain

Tero
2019-09-04 06:00:12 UTC  

and moonshine is distilled yeah

Jules Winnfield
2019-09-04 06:00:24 UTC  

Sake is weird though

DOSagain
2019-09-04 06:00:25 UTC  

That's why sake is a wine, not a brandy

Jules Winnfield
2019-09-04 06:00:39 UTC  

They do the retarded method

DOSagain
2019-09-04 06:00:54 UTC  

It's a very temperamental bacteria

DOSagain
2019-09-04 06:01:06 UTC  

Not as lenient as yeast

Tero
2019-09-04 06:04:18 UTC  

@Fitzydog i guess you could say barley wine, though technically again it's still a beer. though it would be stronger than normal barley wine, around 18% abv. dunno where you got honey infused from

DOSagain
2019-09-04 06:08:09 UTC  

Can't wait to try to make a mead again. Last time it didn't work out so well and I ended up with sweet vinegar

Tero
2019-09-04 06:08:31 UTC  

did you use an airlock

DOSagain
2019-09-04 06:09:19 UTC  

Nah, did some ghetto shit with a plastic water jug and balloons.

DOSagain
2019-09-04 06:09:36 UTC  

Got a proper carboy and airlock this time.

Tero
2019-09-04 06:10:12 UTC  

hehe sheiit i've got a balloon on one of mine atm

DOSagain
2019-09-04 06:10:51 UTC  

Don't think I had enough positive pressure

DOSagain
2019-09-04 06:11:04 UTC  

Skunked the batch

Tero
2019-09-04 06:12:23 UTC  

hope that doesn't happen to mine

DOSagain
2019-09-04 06:12:27 UTC  

How long do you usually let it ferment for?

Tero
2019-09-04 06:12:40 UTC  

depends mainly how much sugar there is

Tero
2019-09-04 06:13:06 UTC  

this batch has been going for about a month, has maybe a week or two more to go i think

Tero
2019-09-04 06:13:20 UTC  

should be 10-11%

DOSagain
2019-09-04 06:13:37 UTC  

Ah, I pulled early at 3 weeks

DOSagain
2019-09-04 06:14:20 UTC  

Still, first time is a learning experience

Tero
2019-09-04 06:14:58 UTC  

ideally i want it to be fully finished, so that i know it won't overcarb with the priming sugar