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I've just finished making our first ever batch of sake (japanese rice wine). It was a difficult and interesting learning experience in that it involves two sets of bacteria working at an optimum temperature range. After a night filtering a thick rice sludge the efforts have been very worthwhile. My experience and tips are covered in a little more detail here. Sake recipe making - some top tips | The Ciderhouse
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Cider, Vegetables and Sussex sustainability blogged at www.ciderhousepress.com -
Just had a look Jerry. I think I'll stick with Elderflower shampagne. Half an hour for 20 litres.
Seriously it really looks interesting though. Are you a bachelor by the way? I would get killed. 
Why didn't Noah just swat those 2 greenflies?
Why are they called apartments when they are all stuck together?
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>If flying is so safe, why do they call the airport the terminal?
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I made sake once to see what all the fuss was about..........wasn't impressed!
My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Diversify & prosper
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No batchelorOriginally posted by sarraceniac View PostJust had a look Jerry. I think I'll stick with Elderflower shampagne. Half an hour for 20 litres. Seriously it really looks interesting though. Are you a bachelor by the way? I would get killed. My wife was the one that drove me to it. We both really like the stuff. Lesson learnt though - it's a drink to be made in winter when the temp is right and there's no other stuff around. It is an acquired taste. Some people just seem to really hate the stuff.
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