Removing Iron Before Brewing Sake...

[Douglas.Curtis]

How many of you brew sake?

My goal is to remove iron from my water before brewing. Currently I'm planning on using an r/o filter to begin with, then a distillation step to remove any remaining iron. Is this too much effort for what little iron is left after an r/o filter? I can build a 1 gallon copper still fairly cheaply, considering how expensive copper is. Are you distilling your own water before using it for sake?

What about your koji? You definitely use low/no iron content water to make it, right?

 

[troutman]

They do make iron filters for domestic water supplies.

I would use them before using your R/O machine to extend the R/O cartridge life.

 

[Switcher56]

How many of you brew sake?

My goal is to remove iron from my water before brewing. Currently I'm planning on using an r/o filter to begin with, then a distillation step to remove any remaining iron. Is this too much effort for what little iron is left after an r/o filter? I can build a 1 gallon copper still fairly cheaply, considering how expensive copper is. Are you distilling your own water before using it for sake?

What about your koji? You definitely use low/no iron content water to make it, right?

They do make iron filters for domestic water supplies.

I would use them before using your R/O machine to extend the R/O cartridge life.

ROTFL!

 

[Douglas.Curtis]

Iron will bond with an amino acid produced by the koji to produce off flavors and a yellowish color.

Seeing as iron filters are not perfect, I already have access to plenty of r/o water, and I'm seeking to make the cleanest koji/sake possible, I'm right on track. I've found zero mentions of copper so far, which would make a copper still a great choice.

Appreciate the feedback. Sometimes you just need to bounce things off a blind wall, since formulating the sentences helps solidify your own information and processes.