making sake help please

[maxashton]

If you told someone in China he couldn't reheat rice, he'd probably laugh himself stupid.

I've never heard of any nasty toxins being produced from sake making. Kome-koji makes sugar, yeast makes ethanol and CO2.

I imagine you could get some nasty secondary moulds, and without the low pH of beer to keep the nastier bits out I imagine all kinds of things could grow on there.

[ADDLED]

Off topic max, but whats with the natty new avatar?

[maxashton]

It's a bit of iconography for Fallout 3.

[charlie]

I remembered this.
Like all BBR's it goes on too long and gets boring.

http://www.basicbrewing.com/index.php?p ... radio-2007


from November 2007.

Bob Taylor of Anchorage, Alaska shares his knowledge of sake and how he makes it at home during long Alaska winters.

Seemed complicated but what else do you have to do in the long Alaskan Winter.

[TC2642]

There's also some stuff on:

http://radio.craftbrewer.org/

Go to the the July#2 2007 download.

[EoinMag]

If you told someone in China he couldn't reheat rice, he'd probably laugh himself stupid.

I've never heard of any nasty toxins being produced from sake making. Kome-koji makes sugar, yeast makes ethanol and CO2.

I imagine you could get some nasty secondary moulds, and without the low pH of beer to keep the nastier bits out I imagine all kinds of things could grow on there.

Rice is the probably the biggest cause of food poisoning globally every year.

http://www.google.ie/search?source=ig&h ... 1&aql=&oq=

Not saying that it'll be a problem in Sake, in fact quite the opposite, but it definitely is a large cause of food poisoning.

[ADDLED]

If you told someone in China he couldn't reheat rice, he'd probably laugh himself stupid.

I've never heard of any nasty toxins being produced from sake making. Kome-koji makes sugar, yeast makes ethanol and CO2.

I imagine you could get some nasty secondary moulds, and without the low pH of beer to keep the nastier bits out I imagine all kinds of things could grow on there.

Rice is the probably the biggest cause of food poisoning globally every year.

http://www.google.ie/search?source=ig&h ... 1&aql=&oq=

Not saying that it'll be a problem in Sake, in fact quite the opposite, but it definitely is a large cause of food poisoning.

And from the same Times article;

Try eating again only once you have been free of sickness and diarrhoea for several hours. Start off with small amounts of plain foods that are easy on the stomach, such as rice.

[EoinMag]

If you told someone in China he couldn't reheat rice, he'd probably laugh himself stupid.

I've never heard of any nasty toxins being produced from sake making. Kome-koji makes sugar, yeast makes ethanol and CO2.

I imagine you could get some nasty secondary moulds, and without the low pH of beer to keep the nastier bits out I imagine all kinds of things could grow on there.

Rice is the probably the biggest cause of food poisoning globally every year.

http://www.google.ie/search?source=ig&h ... 1&aql=&oq=

Not saying that it'll be a problem in Sake, in fact quite the opposite, but it definitely is a large cause of food poisoning.

And from the same Times article;

Try eating again only once you have been free of sickness and diarrhoea for several hours. Start off with small amounts of plain foods that are easy on the stomach, such as rice.

That's nothing to do with the propensity of rice to grow dodgy bacteria that can make you ill.

[ADDLED]

Rice is the probably the biggest cause of food poisoning globally every year.

http://www.google.ie/search?source=ig&h ... 1&aql=&oq=

Not saying that it'll be a problem in Sake, in fact quite the opposite, but it definitely is a large cause of food poisoning.

And from the same Times article;

Try eating again only once you have been free of sickness and diarrhoea for several hours. Start off with small amounts of plain foods that are easy on the stomach, such as rice.

That's nothing to do with the propensity of rice to grow dodgy bacteria that can make you ill.

I know, the irony made me laugh though...