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Old 11-26-2012, 07:21 PM   #111
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Anyone willing to pick me up a bag of the yeast balls and send them to me the asianmarket online wants more to ship them to me then they cost they want 9.35 to ship them.if so let me know how to send money for them and shipping. Zip code 18634.

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Old 11-26-2012, 07:54 PM   #112
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Once the rice has cooled add it to the jar. Add a little bit of rice then a little bit of yeast then a little bit of rice etc...
Is there any reason you couldn't just fill the jar up with the rice/yeast and make more or do you need to keep it to just a few inches tall of the rice/yeast mix?
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Old 11-26-2012, 07:58 PM   #113
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I filled mine up more...seems to be going fine.


I also have two jars going. One jar, I "repitched" some of my leftover rice/yeast/mold/whatever slurry from the previous batch, and the other one I used a "new" package of dry yeast balls. So far (~1 week in) they look pretty much the same to me.

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Old 11-26-2012, 10:41 PM   #114
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Quote:
Originally Posted by bpparker
Is there any reason you couldn't just fill the jar up with the rice/yeast and make more or do you need to keep it to just a few inches tall of the rice/yeast mix?
I have actually been making much larger batches since then with no one issue.
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Old 11-27-2012, 12:05 PM   #115
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I have a couple batches going (one with the Jasmine rice, one with sushi rice). The sushi rice batch, after a couple days, seems to have some interesting fuzzy mold on top, kind of looks like white dandelion fuzz. I'm guessing it'll die off at some point....but still interesting, and I'll still let it go and taste it. Anyone else get some fuzz on a batch?

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Old 11-27-2012, 01:02 PM   #116
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That mold could be the koji. Nothing to worry about if it is. I get white spores on top frequently... I wouldn't really call them fuzzy though...

Sushi rice does have a lot of moisture in it though. There is a Thai variation of this called I think "Sato" which you actually start with standing water in it and I know one of the concerns when making it is mold.

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Old 11-27-2012, 01:05 PM   #117
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The koji in this pic looks dandelion fuzzy.

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Old 11-27-2012, 03:13 PM   #118
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Mine looks more like this, although I don't have the little black spots (not my pic, apparently this is a pic of mold on lemon peel). Not scary looking at all, therefore it cannot possibly be bad
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Old 11-27-2012, 06:14 PM   #119
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So when I make this should I always expect to see mold ? I will be using a large jar with an airlock on top to make mine.

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Old 11-27-2012, 06:50 PM   #120
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Those of you making fruit flavored varieties... How and when are you adding the fruit flavor?

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