Recent content by chonas

Had a friend moving away give me a free 8 cups of arborio rice. It works very fast/well. Already have visible liquid halfway up the vessel on day 2.

Undercooked rice and lack of oxygen seem to be the most common causes of souring.

Most koji on amazon etc is koji rice which will yield maybe 2:1. You would want koji spores which yield like 1000:1. ARL is more like koji spores, though a different genus of mold.

@clearbear, no. The only viabile microorganism in the slurry would be the yeast. That said, if you have some semiwhole rice grains you can add them with new rice and new balls/arl. Procedure best practices update: Start the rice out with cheese cloth covering it for the first 2-4 days (small...

Anyone here presoak? I think I'm going to give it a shot in my next batch. I just invested in a 60 cup rice cooker because using the oven method I've been getting solid cores in my rice grains, and I hate that loss of the most desirable part of the rice. My question is, how does that affect...

Since root beer originated from health tonic, probably local wildflower to help with allergies.

Can make a new thread and pin or put in recipes section

He said "a little alcohol" because that's the beginning of fermentation vs what had been up to that point merely saccharification. Fridge is less likely to work since the mold needs higher temps to produce sugar unless you get 100% conversion at high temp as a 1st step (I drew a diagram of how...

@ethics Easiest way to cook large quantities of rice: find your biggest oven safe/oven fitting pot. Determine it's volume and divide by 2.3. This is your rice amount. Multiply rice amount by 1.3 and this is your water amount. Step 1: Preheat oven to 350. Step 2: Bring water determined in...

WLP099 is the best I've found. It can approach 20% with gradual additions of sugar as its MO. That's exactly the character of sake/rice wine production. I posted a list of yeasts I tested in the "traditional rice wine thread" I need to post the results.

FYI, if it goes sour. A reason I just found out is a lack of oxygen in primary inoculation (first couple of days) before the yeast takes over. The mold needs oxygen, or it will produce acetic acid.

Ended up not having raisins, molasses, or white sugar. Subbed jaggery for 100% of sugar/mol requirements, subbed dates for raisins. Bubbling away!

Two recipes online used it. Depending on how this goes, I can forsee dropping licorice or anise (similar flavors), adding mauby, ginseng, and using the ginger fermentation yeast method instead of champagne yeast. I've heard burdock is for nutrition.

I made a composite root beer recipe from 10 recipes I found online (including Crazy8s) for 4 gallons. Yeast Food 1 1/4 c molasses 8 1/3 c sugar 3/4 c honey 1/4 c chopped raisins 1 vanilla bean scraped/split Aromatics 2 1/3 c fresh sassafras root 2/3 c dried sarsparilla 1/4 c dried burdock...

So both roots were dried? So I need 3x the sassafras root since mine is fresh. Thanks!