Alright everybody, here's the two week checkup photo for the 7 way home dried RYR experiment. As a reminder, here's what went in each batch.
1. 3 tbs crushed RYR + 1/3 oz crushed yeast ball (control)
2. 1/3 oz crushed yeast ball (control #2)
3. 3 tbs crushed home dried RYR
4. 3 tbs crushed home dried RYR + 1/3 oz crushed yeast ball
5. 3 tbs refrigerated RYR starch mass
6. 3 tbs crushed RYR + 1/3 oz crushed rice yeast ball + nutrient
7. 1/3 oz crushed yeast ball + nutrient
Batches one, three and five all appear to be at about the same poor level of saccharification. Since they don't have much in common, I find this odd. Batch four is displaying what I would consider a fairly typical, though a little on the low side, level of saccharification. Batches two, six and seven all display good levels of saccharification. Batch four and seven are both displaying clear liquid, all other samples are cloudy.
I am discounting the failure of batch one as an anomaly at present. I can find no reason for the failure of the control.
Based on the lack of red pigment and the mediocre performance of the homemade RYR samples I believe the monascus purpureus has in fact died in all of the attempts at home preservation. Both the air drying of the starch mass, and it's refrigeration for a few days.
With that in mind, and with the difference in performance between samples containing only homemade inoculant and samples with purchased supplies, I believe that the enzyme producing orgasm from the rice yeast balls has also died. The saccharification observed is likely due to residual enzyme present in the harvested starch mass.
In short, this experiment has been moved from a tentative success to a tentative failure. Well, somebody had to make the attempt. I think I will have a nice glass of wine, and remind myself I don't smoke anymore.
