Hi all,
I know the parent site has a little to say about the Chinese yeast balls (specifically Aspergillus), I got some over a year ago and attempted to make sake to distil, I drank the resulting sake and it was not sake and the runs came with a ferocity that has stopped me from trying it again.....until I got on the tube and Jessie from StillIt has been making stuff using the Angel yeast yellow label.
I cannot find out if it is the same Koji stuff on the Angel yeast as is on the stuff I have.
Has anyone successfully made a rice spirit using the Chinese yeast (aspergillus)??