Cupcake wrote:So the mould converts the starches :think: :think: I wonder if you kept the generations going,would you get a greater amount of mould,this cutting down on fermenting times? :think: :think:
All this talk about AG and conversion and moulds is really starting to hurt/fuck with my head x_x x_x x_x :laughing-rolling:
Cupcake wrote:The last part I like :handgestures-thumbupleft: :laughing-rolling: :laughing-rolling:
Just found this,it appears that these rice grains only contain the mould/spores,so I spose this would allow you to use whatever yeast you wanted :think:
Lupus wrote:From my reading, the mould within the Chinese yeast balls are slightly different to the koji mould used in brewing sake. Net result however is still the same, with the moulds breaking starches down to sugars.
I too am hoping to try this out. Only concern is the yeast. I have a friend using the yeast balls to make Chinese rice wine. Their main complaint was that the product lacked the alcohol kick and was too sweet. I have seen other Chinese rice wine recipes that suggest after starch breakdown, to supplement with white wine to continue the fermentation process for a more alcoholic product. As such, the yeast in the balls may not have enough guts for a higher abv product.
Lupus wrote:BC
I would be curious as to how much alcohol the balls will produce. While the use of different grains may produce slightly different results, I would be curious how much alcohol can be produced. If possible please keep us updated.
I am trying to help this friend trouble shoot their rice wine.
invisigoth wrote:ok. whilst my current stuff has been making sake, that has been as the first step to making shochu. i will be doing further experiments with other grains and sweet potato. as far as using the rice balls for further fermentations, you would only be able to use the yeast. what you have with the balls and also the koji packet is the mould grown on rice, then dried, so there is some rice mixed in with it. as far as it's use, it's analogous to using malted grains. once it's spent its spent and you have to use a new lot. ;-)
Cupcake wrote:As I said earlier,all this talk about AG and malting,now we've added mould to the equation :scared-eek: no wonder I drink :laughing-rolling: :laughing-rolling:
invisigoth wrote:Cupcake wrote:As I said earlier,all this talk about AG and malting,now we've added mould to the equation :scared-eek: no wonder I drink :laughing-rolling: :laughing-rolling:
oh that's nothing. my first starter had an incubation step with yoghurt to use the bacteria to produce lactic acid for acidification 8-}
:laughing-rolling: i love this hobby!
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