I finally decided to do something with my abandoned first batch of sake tonight. It went sour early in the process due to higher-than-desired fermentation temperatures. I just let it sit there like that for the last few weeks while I've been waiting on parts to turn a chest freezer into a temperature controlled fermentation chamber. I won't start the next batch until I get that built... hopefully next week!
When I opened the first batch's fermenter tonight it appeared to have separated into some nice, clear-ish yellow sake, the semi-used floating rice, and kasu. Why not press it and see what happens? I figured I could use the experience pressing it anyway and who knows... maybe if I can get it to clear I can put it in a spray bottle and use it to instantly disolve flying insects at a back yard cook-out.
Using my trust sake-brewing yellow cotton kitchen towel that does double duty for steaming rice, I was able to press out just over 1/2 gallon of pseudo-nigori. I say "pseudo" because this stuff basically tastes like sake cheese. Yeah. Way too much acid in that attempt. Ick.
Now I've been pickled with cheese-flavored sake. I washed up twice and I still smell the same! I'll try lemon juice next.
Lessons to apply next time? Temperature controlled fermentation... and gloves. :)
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