Sake Making

Airlocks are another one of those necessary pieces of equipment for every homebrewer.  If you ferment in a carboy or bucket this 3 piece airlock is a must! It’s a popular alternative to the triple ripple type of airlock because it can be taken apart and cleaned, and is easy to fill. (However we do sell the triple ripple type (FE371) in case you are used to that type and would like to stay with it.)    While a simple device not all airlocks are the same. Some other designs have only a couple holes in the plastic lid and this can cause the airlock to pop out during an active fermentation.  Our design features multiple holes that allow CO2 to escape easily.  Additionally some other airlocks have a cross hatch design on the bottom. We have found this more easily leads to Krausen clogs and the airlock being pushed out of the fermenter. Ours is open, allowing Krausen foam to enter the airlock if necesary.  Better to clean your airlock out than to find it laying on the floor next to your fermenter 3 days later.     Another cool feature of this 3-piece airlock is that 1/2" ID Silicone tubing will fit onto the center post for use as a blowoff. In the cases where you are using a yeast known to produce lots of Krausen (wlp002 from White Labs or 1968 from Wyeast for example) remove the top cover, remove the plastic 'hat', and install the silicone tubing.  Run the silicone tubing into a jar or bucket of water. When fermentation dies back down remove the tubing and replace the hat and cover.   Please Note: Airlock only - stopper not included.

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#6 stopper - with 3/8 inch hole. Top diameter 1.25 inches (32 mm), bottom diameter 1.03 inches (26 mm), length 1 inch (25 mm). BPA-free stopper made of food grade materials. Injection molded TPE for superior consistency throughout. Perfect for use with carboys, as the material sticks well to glass and PET, even when wet. For use with our 1 gallon glass jars (FE300). To create a solid stopper, simply use a #000 solid stopper (FE400) to plug the hole. Max. Temperature Rating: 158 °F (70 °C).

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This oversized 3-piece airlock can hold 50% more water or sanitizer so your airlock is less likely to evaporate dry or get sucked dry. When the temperature drops, your fermenter will suck in solution from the airlock, and if the temperature drop is significant the airlock can be completely emptied. An empty airlock opens the door for airborne spoilants to make their way into your fermenter unchecked. The extra large 3-piece airlock offers your fermenter even more protection, and is especially useful when cold crashing.   While a simple device not all airlocks are the same. Some other designs have only a couple holes in the plastic lid and this can cause the airlock to pop out during an active fermentation.  Just like our normally sized airlock, our design features many holes in the lid that allow CO2 to escape easily.  Additionally some other airlocks have a cross hatch design on the bottom while our is open to allow Krausen foam to enter the airlock if necesary.  Better to clean your airlock out than to find it laying on the floor next to your fermenter 3 days later.     Another cool feature of this 3-piece airlock is that 1/2" ID tubing will fit onto the center post for use as a blowoff.  This can be handy if you have a really active ferment that is blowing out the top of your fermenter.     Please Note: Airlock only - stopper not included.

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4134 Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages) Full bodied profile, silky and smooth on palate with low ester production Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Saké #9 is used in conjunction with Koji to make a wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. Attenuation: 60-75% Flocculation: Low Alcohol Tolerance: 14% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Sake Plume Wine Dai Ginjo Nigori Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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Calrose 70% Milled Rice: Elevate Your Craft This premium Calrose rice, milled to 70%, is your key to unlocking refined flavors in both sake and beer. By removing 30% of the outer layers, we provide you with a base that promotes clarity, lightness, and exceptional taste. For the Sake Brewer: Precision Milling for Authentic Sake: Our 70% milled Calrose rice is specifically designed to meet the demands of traditional sake brewing. This level of milling is ideal for producing Junmai and Honjozo styles, where purity and refined flavor profiles are paramount. The reduced outer layers minimize unwanted proteins and fats, allowing the delicate nuances of your sake to shine through. Experience enhanced fermentation control and a cleaner, more predictable brew. This rice allows for better Koji penetration, which is a very important part of sake brewing. Crafting Exceptional Junmai and Honjozo: Achieve the desired lightness and smoothness characteristic of these popular sake styles. Produce sake with a crisp, clean finish and a subtle, elegant aroma. This rice provides a wonderful base for home sake brewers, who are looking for a reliable and high quality product. Quality You Can Trust: Calrose rice is a staple of California rice production, known for its consistent quality and reliable performance. We provide you with rice that is carefully milled and handled to ensure optimal results. For the Beer Brewer: Introducing a Lighter Dimension to Your Brews: Break away from traditional grain bills and explore the unique characteristics of rice in beer. Our 70% milled Calrose rice imparts a distinct dryness and crispness, creating a refreshing and highly drinkable beer. Ideal for crafting light lagers, rice ales, or adding a delicate touch to your favorite recipes. Enhancing Clarity and Drinkability: The reduced protein content of milled rice contributes to a clearer, brighter beer. Experience a smoother mouthfeel and a cleaner finish, enhancing the overall drinking experience. Rice adjuncts can also greatly increase the overall percentage of fermentable sugars in a beer, creating a higher ABV, while keeping the body of the beer light. Versatility in Brewing: Experiment with different styles and incorporate rice into your brewing repertoire. Create unique and innovative beers that stand out from the crowd. General Product Information: Premium Calrose medium-grain rice. Milled to 70% (30% outer layers removed). Available in 1 lb, 5 lb, and 50 lb options.    

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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%). Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.  

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Half gallon clear glass jug with finger handle molded into glass. Uses 38mm screw tops (sold separately). Bottle Specifications: Capacity: 64 fl Oz Height: 10.4 inches Outside Diameter: 4.8 inches

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