It seems forever since we have talked about this. The sake is should finally be done. During the time of its birth quite a bit has happened. One of the big time events being the birth of my grand daughter.
It seems that lagering the sake in one of my kegerators has worked in my favor. I haven’t had the time to deal with it and the kegerator has held it at a cooler temperature. It has taken forever the sake to clear.
At this point I think we are finally at the point where I am ready for bottling. One of my first steps will be a transfer and then I will hit it with sulfites for a couple days to kill off any left over yeast or bacterias that might still be working.
I am hoping to have some filled bottles within the next few days or so.
Time for a pint…
10th Day Brewing 
Love that name – kegerator! š
A freezer version is called a keezer.
How does one introduce sulfites into a brew? I’ve heard that mentioned as part of the process at both wineries I’ve toured, but they never say how what that means exactly. Does on just buy some sulfites and dump them in? I really am curious.
Most HomeBrew shops now have all this kinda stuff on hand. I picked up powdered sodium metabisulfite just for this. For the amount I need it will be less than a 1/4 teaspoon.
What a cool idea. My husband made beer for a few years and I briefly went down the wine road, but I don’t think I’ve ever heard of home made sake. I’d love to hear how it turns out.
It is getting close. At roughly 12 to 15 % alcohol, it should be fun checking it out.