Recipes

From KestrelShrike

[edit] Sake

http://www.newpaltzkarate.com/article/Article4SA.html

5 Cups (2.5 lbs, 1.1 Kg) of dry rice to 3.75 Qts of water

This article is really well written. It also is not bathtub sake.

http://www.rjspagnols.com/resource_view.asp?HandoutID=28

Copied from rec.crafts.brewing:

Seems I've been posting this a lot recently...

[edit] =====

"Cloudy" Sake recipe #2 - Makes ~3/4 gallon

Arne Thormodsen, Nov 17 1998

(This differs from earlier recipes in the amounts of koji and rice. I've found you can get by with less koji. A few cooking details and such have also been altered based on my recent experience. Also, some noted on the yeast and a reference to Morton's Salt Substitute have been added.)

Ingredients:

6 2/3 oz Koji (1/3 container - "Cold Mountain", Miyako

           Oriental Foods Inc, 4287 Puente Ave, Baldwin
           Park, CA 91706.  (818) 962-9633 Try checking in
           any Asian specialty market.  Be sure to store
           the koji in the refrigerator.  Also try to buy
           it from a store that keeps it cold.)

2.2 lbs (dry) short-grain white rice

7 cups water, as cold as you can get it without freezing

Optional: 1/2 tsp Morton's salt substitute in the water (Helps with the nutritional needs of the fermentation according to Eckhard. Not sure I can tell the difference myself)

1 pkg yeast (NOTE ON THE YEAST: I've tried several kinds of yeast, the best luck so far has been with "Cooper's" ale yeast, which is a fairly attenuative and alcohol tolerant dry ale yeast. But you can use wine yeast. I've even read a recipe using bread yeast, but I'm not sure I'd try that myself)

Also you will will need a 5 liter Tupperware container, or equivalent. A small hole needs to be cut in the lid for gas to escape, this is covered with gauze, a "bandaid", or some other scheme to keep critters out. I didn't have much luck trying to fit a regular airlock, but if you are clever you might get it to work.

Finally, I *highly* recommend buying Fred Eckhard's book "Sake USA", which is an invaluable resource.

Directions:

Cook the rice with 7 cups of water in a rice cooker, resulting in a slightly firm texture. Allow it to cool for a bit, maybe an hour with the lid closed. While still hot, place it in the 5 liter container. Mix in seven cups of very cold water by hand (be careful not to burn your fingers!). The aim is to gently break up all the clumps of rice so the individual grains are all separate. When mixed the temp should be warm, but not hot, to the touch. If hot allow it to cool. Then mix in the koji by hand. Your hands and forearms should (obviously!) be very clean before doing this. I scrub them with a small brush and bacteriacidal soap, then rinse well. Sprinkle the yeast on the top. After active fermentation is present, which may take several hours to maybe a day, gently stir the yeast in. Put in a cool location, around 60F.

You should see signs of bulk fermentation within a few hours of stirring in the yeast. As the days go by some rice will form a slowly shrinking cap on the sake. Once a day or so agitate the container to stir the rice around a bit. A layer of fermenting rice and "crud" builds up on the bottom at the same time. This "crud" still seems to ferment as well, but not as fast as the cap. Fermentation will take at least two weeks to finish.

When fermentation is complete there should be no floating rice, and little or no bubbling activity in the stuff on the bottom. Strain the mixture through fine mesh filter cloth into a jug. You should be able to collect about 1/2 gallon easily, with about another 1/4 gallon or more of rather thick and very cloudy (like milk) wine extractable by pressing the "crud". I normally collect these in two separate containers. The filter cloth will clog periodically. You can either have several pieces, or periodically "back flush" the cloth with some clean water to clear the mesh. You should have less than a cup or so of solids left after pressing.

Put the wine in a refrigerator for a couple of days to allow the wine to settle and clarify as much as possible, or if you want to be a traditionalist drink it sediment and all. If you don't want to drink it at this point, bottle it with pasteurization according to the directions in Fred Eckhard's book. This involved heating the bottles and wine to about 150F before sealing.

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[edit] Beef ribs

Cook the following in the crock pot on high for a while, to make a sauce

2 small onions chopped

1 apple

.5 head of garlic

1.5 Tablespoon of cyan pepper

1 can of tomatoe sauce

white wine

wochestershire sauce

Vinagar

.5 beer

salt & pepper

lemon juice

Molasas

3 heaping tablespoons of sugar

rosmary, whole

Rub the ribs in salt and pepper and sear them. Then toss 'em in the crock pot.

6 Lbs of beef ribs

Drink a pint of mead. It always helps.