So I popped open the fermenter to give the Moto its second stir of the day, and was hit in the face with a strong smell of vinegar. Yup, lactobacillus and acetobacter reared there ugly head, and beat out our friend, Saccharomyces cerevisiae, beer yeast out for dominance in the the starter. The smell is not as strong as distilled vinegar, but it is there, and the taste is reminiscent of a Belgian Lambic, sweet, slighty sour, actually quite nice...but not Sake like at all. It's a lil disappointing, but that's okay, it was a first experiment, and I'm not out a ton of cash so it's not that bad. I think I am going to return my focus to what I'm good at, brewing beer. I've had no failures with beer so far, and it is my true love. I may revisit Sake brewing again one day, but for now, beer is calling me, and I can't deny its call...
I'll decide what type of beer I'm going to brew in a few days and post it here. I'm also going to use this blog as a beer "education" resource. I have amassed a large amount of brewing knowledge over the years, and I would love to share it with everyone!
Until Next Time
Cheers!
Gregg, The Yeast Master
I'm so sorry to hear about your Saki. That stinks, literally and figuratively.
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