Hackney Yuzu Sake

Ingredients

3400g Long Grain Rice
2000g Yuzu Puree
7000g Caster Sugar
1 Packetg Turbo Yeast
23litersg Water
Total Item Weight 0g
100ml Conversion Weight unknown

Meta Data

By on 29th Jul 2016 / updated 27th Jan 2023
Prep Actions: Prepare

Instructions

1 Add 10 litres water and all other ingredients (except yeast) to large stock pot and bring to the boil
2 Stir and make sure all sugar has dissolved
3 Covered simmer for one hour
4 Pour mixture into fermentation bucket along the rest of the water - the remaining water should be cold to chill the mix
5 Once the liquid reaches 30 degrees or lower the yeast can be added
6 Stir in yeast and close lid
7 Leave for 1-2 weeks
8 Centrifuge liquid to remove yeast sediment
9 Bottle and refrigerate

Allergens

Hackney Yuzu Sake None

Scaling

If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.

Long Grain Rice g
Yuzu Puree g
Caster Sugar g
Turbo Yeast g
Water g
Total g
Yield ml

To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L

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