I'm working on my first batch of sake. Many recipes seem to call for using a bucket with an airlock, I think since it makes it easier to stir in the rice/koji additions. I would prefer to use something glass or stainless, so I'm trying to figure out if sake can be effectively brewed in a glass carboy? Thanks.
I started my kome koji. It is very interesting seeing the mold grow and how much heat that produces. It said to keep it at 86F, wow after a day or so the mold is growing and it smells 'cheese like' as they say, and it's staying at 88F without any added heat right now.