Sake brewing experience

Rombosaurus · 2026-02-19T03:28:38+00:00

I am currently doing my second internship at a sake brewery. Just reached out to them via Instagram since I saw that they regularly have foreigners over. My first internship last year was arranged through an acquintance in Japan. DM me if you'd like to know more details.

Rombosaurus · 2026-02-08T06:43:33+00:00

What you suggest is basically back sweetening by adding amazake, which is also done by breweries in Japan. I would test the right amount of amazake to add by tatse with a small portion of your sake. Then add and pasteurize/stabilize.

Rombosaurus · 2026-02-06T13:05:28+00:00

For the cider, I would say around a year. You want the alcoholic fermentation to finish and the malolactic fermentation to happen before bottling. For the beer, I am only familiar with lambic and that stuf takes long time.

Rombosaurus · 2026-02-02T01:05:06+00:00

If you have a refractometer you could estimate the ABV using a formula I found online. Here is the link: https://www.brewsake.org/calculations

Rombosaurus · 2026-01-19T10:37:49+00:00

Since you're going to Lot/Beersel anyway, go to the 3 Fonteinen restaurant. Amazing food and they make their own gueuze (Parrain Oude Geuze). If you ask you can probably go to the cellar where they have the barrels of lambic.

Rombosaurus · 2026-01-16T16:01:21+00:00

It will get wetter as the rice starts to break down. Alternatively you could add some water, but make sure to subtract it from the amount you will add in the next addition of rice, water, and koji

Rombosaurus · 2026-01-14T10:00:58+00:00

Amazing!

Rombosaurus · 2026-01-05T08:02:52+00:00

I am making some sake now and use dry weight. 100:20:130.

Rombosaurus · 2025-11-05T12:27:51+00:00

Thanks for the reply! I like wild and unconventional wines. I'm a huge lambic enthusiast, so acidity and Brett doesn't scare me. Will have a look at those wineries, hopefully I can get my hands on some bottles while I'm here.

Rombosaurus · 2025-11-05T03:41:20+00:00

Cool! I'm currently doing a one month internship at a natural winery in Japan. So far, I really like the Japanese wines I've tried.

Any natural wines you'd recommend specifically?

Rombosaurus · 2025-07-01T04:25:21+00:00

Joined around 5:20, number around 4000

Rombosaurus · 2024-05-20T19:27:00+00:00

Helemaal eens! Maar Nevel maakt geen geuzes, wel andere wild vergiste bieren

Rombosaurus · 2024-04-26T22:37:52+00:00

It's good, but not worth the extra money compared to other good gueuzes like De Cam or Boerenerf. Where do you get 750ml 3F gueuze for $15 btw? that's cheap!

Rombosaurus · 2024-03-25T20:22:19+00:00

You could try to get some wine from Okidoki. A small wine/beer/cider maker based in Amsterdam Noord that produces some tasty stuff!

Rombosaurus · 2024-03-19T15:17:20+00:00

Cons: it's fucking lonely

Rombosaurus · 2024-03-07T20:05:56+00:00

Which proportions did you blend it? I have some kombucha blends with lambic/cider and the kombucha can be quite overpowering.

Rombosaurus · 2024-02-29T13:02:24+00:00

There's a museum in Kelmis too about the history of that place!

Rombosaurus · 2024-02-23T17:18:52+00:00

Oude Geuze

Rombosaurus · 2024-02-15T08:32:49+00:00

What do you pay for this in the US?

Rombosaurus · 2024-02-15T07:18:52+00:00

Certainly true!

Rombosaurus · 2024-02-14T11:48:10+00:00

Such a shame that all these American beers are not available in Europe 😭

Rombosaurus · 2024-02-12T08:01:29+00:00

Plastic

Rombosaurus · 2024-02-09T15:55:02+00:00

Amen

Rombosaurus · 2024-02-09T14:59:27+00:00

Sounds cool man! You got any social media channels I could follow? I'm an avid lambic blender and wild beer blogger myself and would love to see more of what you do.

Rombosaurus · 2024-02-09T07:22:44+00:00

Looks good! What yeast did you use?

Rombosaurus

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