Friday, October 19, 2012

Sake and other status

Sake is coming along.  Finding out that the assertion that short or medium grain rice is "recommended" should be highly regarded.  I have three things going right now at different stages.  I got some medium grain "sushi"  rice that I will try soon.  Only non-long-grain rice you can find here in BFE.

It turns out that the smaller grains have a higher starting sweetness. I think this is contributing to the rate at which the Koji-kin mold grows on the Kome Koji (malt rice). Since long grain is so cheap as is sugar, I might try a little experimentation with infusing long grain with a little sugar during the initial soak.

Anyway the third batch of developing long grain Kome Koji is slowly building up to a nice fragrance, I'll get another batch going using the medium grain Sushi rice in a day or so.  Meanwhile the first batch is bubbling away nicely.

Right, what has all of this to do with GCLLC?  BTFOM, but GCLLC is not viable in this economy and I have to do something while I am figuring out what to do.  Recorded DBA's for GC Farms and GC Artisan Gallery with the County this week.  Bringing out my mushroom books and documentation from my mushroom growing experience back in 1997.  My how time flies!

Looking at growing Hops!

In case anyone is interested the Beginner's Sake Recipe found at is what I am following, these instructions came in the Koji-Kin package.

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