Jul 09, 05
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Making Saki
My parents were given a recipe, when I was a kid, and I've been making a version of it, ever since.
Probably the only booze I've ever hallucinated on! $25 and 2 months gives you about 12 l of booze! My bud is going to try a modified version of the recipe. Plus, I've got a batch o' merlot brewing. He's got 2 batches of wine going, plus a couple of beer kits set to go. This could get to be a blurry summer.... Anyone else making their own motion-lotion? If people start brewing, now, then, towards the end of August, we could have a combination brew-tasting booze-up and pot-luck, as mentioned in another thread. So? Who's up? Frosty (DIY=cheap!) 
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Jul 10, 05
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I've made Beer and Wine with my Parents before... What you've got there has piqued my Interest though. Judging by the Fruit; that should be one powerful sipper...
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Jul 10, 05
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best luck on your brews, updates =)
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Jul 13, 05
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^ I've got your update right here, and I'll say it's bloody dangerous:
I'm house sitting for gnosis, he had to go on a 2 week trip back to his home province of Onscario. One of the 3 things he asked me to do was to give the huge jug of sake "A good shake" Well I just went in to do that, and found that the sake is bubbling in an ominous manner.. the plastic bag attached to the top is swelled up and sake is leaking out.. and there's a hissing noise... HOLD ME :(
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Jul 14, 05
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Jul 14, 05
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Aug 07, 05
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Yes, I'm back in town, having survived the melting temperatures and humility (and humidity) of Onterrible.
Now, for the (not so guarded secret) saki recipe: 1.5 kg raisins (washed/rinsed) 1.5 kg rice (regular white will do; go budget) 3 packages of dry yeast (they come in strips of 3. Use that) 3 lemons (washed and quartered) 3 oranges (washed and quartered) 4 kg sugar 15 l of water Place all ingredients in a crock (a large, ceramic crock is best, however, a clean diaper pail w/ lid for $5 from Zellers will do). Stir the shit out of it! Let it stand for 11 days (preferably, a cool, dark place) Stir the shit out of it, again! Let stand for another 11 days. Go to a hardware store and drop $4 to get about 1.5 m of clear hose. Use that to siphon off the liquid to another container, being carefull not to stir up all the sediment on the bottom. Now, you can bottle it (I'd recommend using plastic pop bottles w/ screw tops, left a li'l loose, to let excess gas escape), or you can let it age/settle in the first crock you used. This stuff is a li'l raunchy, at first, and will be cloudy from all the yeast and starch from the rice. Given time (about 2 months) it will settle out, and eventually become crystal clear. You might end up having to do a couple of siphon transfers to be rid of the sediment. This saki recipe ages exceptionally well! The longer it sits, the better it gets! Now, get off yer ghetto butts and go make some booze, dammit! Potion taste testing will begin in the fall. Frosty (*hic*)
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