Taylor-MadeAK

Appendix A: Downloads

To help you in your sake making experience, I’m making some files available for download from this guide. Here are your options:

• sake task list.pdf (60KB) - This is my standard task list in PDF form. To use it, just print it out and pencil in the projected dates and times for each step. Then you just check ‘em off as you go.
  
  
• How to Make Sake Offline v2.pdf (2.3MB) - This is the most recent (but not up-to-date!) version of my guide in PDF form so that you can have it available to you offline in those dark times of no internet connectivity. I will increment the version number and make a new post when it’s updated, so use the RSS feed to keep track of updates. This file is my creation and is not to be confused with the next one on this list.


• Sake Making.pdf (980KB) - Created by Steve Ross, this is an offline-viewable file based on an older version of my guide. The guide has been updated several times since, making this guide deprecated. I couldn’t get Steve to update it for me, which led to my creation of the above listed file. Posted for those unfortunate souls who are stuck using dial-up internet, where a 1MB difference in file size actually matters.


• ekhardt-sake.pdf (27KB) - This is Fred Ekhardt’s “New Sake Recipe,” created in 2002. This recipe describes the shubo method of yeast starter, which uses lactic acid to lower the pH in an effort to speed up the process and reduce the risk of infection. This is the method that many other sites are describing when they tell you to add acid (lactic, citric, lemon juice, etc.) to your sake recipe, and is quite commonly used by large sake producers. I’m hosting the file here because it’s difficult to find without bludgeoning yourself with internet search engines for hours on end.