"Brian" > wrote in message
news:qk68f.64726$ir4.30990@edtnps90...
> Roy Boy wrote:
>> I am trying to make Sake from a recipe that my girlfriend found. It has
>> you cook 6 pounds of rice in five gallons of water and put the rice into
>> a sack (the same for making beer) and add 10 pounds of sugar, 1 teaspoon
>> of acid blend and 10 cut up plumbs. Before starting the yeast it was
>> reading a SG of 1.090. We are on day 6 and the SG has only dropped to
>> 1.080. I can see CO2 bubbles, but it not eaten the sugar. Is this normal
>> in Sake?
>
> Sound more like a rice infused light plum wine. Usually Sake is made with
> rice and Koji.
> You may want to try adding yeast nutrient. If you feel adventurous try
> adding breano to break down the starch in the rice.
>
> Brian

I am planning on doing another batch with Koji and compare the two. I am
finding out that some people print or post recipes just to print or post
them without making them as I have learned from this Sake recipe. The
recipe is from a wine recipe book. The water melon wine I did that has too
much acid blend is from the same book. You know where that book is going....