re: half-ing the basic Eckhardt 6.2 recipe

[Lucas Smolic]

Hello all! (I'm new)

I'm looking to experiment with even small batches and before I do that, I'm curious if anyone knows if that will create side-effects? I've actually had someone tell me recently that they were unable to produce good sake with <50Lb batches. 

The follow up question is, can I just half everything (lactic acid, etc) or will that cause other problems.

Thank you!

Lucas

[Christopher G. Prince]

Hey! Welcome. Not sure what recipe you are referring to.

I have good results with 2 gallon batches.

[Jon Perelmuter]

If you scale down the rice, water, koji etc but add the same amount of yeast then I guess you might have a faster fermentation and this could affect the final product, for good or for worse.  Could ferment on the colder side to slow things down.  Or make the full shubo recipe but add a fraction to a scaled down main build up.

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[Lucas Smolic]

Thank you both for your advice. I’ll see how it goes and report back. 

Glad this chain exists. I know it was intended to be a forum, please let me know if I can help with that. My background is in software engineering and I’d love to contribute to where I can.

Best,

Lucas

On Jan 15, 2021, at 06:20, Jon Perelmuter <jonper...@gmail.com> wrote:



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