A new batch has gone into primary fermentation. This time it is a premium sushi grade medium grain rice. The Kome Koji is fragrant and slightly beige, about 400 grams dry. Added to a gallon of boiled RO water, three pounds of steamed rice, Champagne yeast and citric acid. One of the bedrooms with the door closed gives a sixty degree fermentation environment. The beginners recipe at vision brewing is the model. I am confident that the previously encountered problems have been eliminated. Hoping for success. Hooch is a lot easier.
Update: it is bubbling nicely and smells good at 60 degrees in the closet in the spare room. Better start making a straining bag.
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