You've already been given more information, in the message Aleks is replying to.
Hi Aleks, Johan Sake brewers do it a different way. Do you know about this Aleks? http://brewery.org/library/sake_MH0499.html How to Homebrew Sake http://home1.gte.net/richwebb/sakeprod.htm The Outsider's Guide to Sake Production http://brewery.org/library/sake/cover.htm The Chemistry of Sake Brewing http://ss.jircas.affrc.go.jp/engpage/jarq/33-1/nishimura/nishimura.html Production of Shochu Spirit from Crushed Rice by Non-Cooking Fermentation http://www.tibbs-vision.com/sake/instrct.html Vision Brewing's Homebrew Sake Instruction Page http://www.japantimes.co.jp/cgi-bin/getarticle.pl5?fg20020929jg.htm How to gain flavors and influence yeasts
Keith Addison
Johan [EMAIL PROTECTED] Amerada Hess (GEA) Limited Base de Vie El Gassi, Algeria VSat Tel: (+44) 207 887 4894 Mobile: (+27) 83 257 8243 -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: 29 November, 2004 06:52 To: [EMAIL PROTECTED] Subject: Re: [Biofuel] Re: Source of Enzymes for ethanol production using corn Hi Aleks, Johan Sake brewers do it a different way. Do you know about this Aleks? Yep. Momentarily I don't have enough space to try these mash/fermentations. Hopefully, in a year or so. <snip> >Huh? Bush what? Bushwhacked? LOL! :o)_ . Cheers, Aleks
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