trbig
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- Feb 11, 2013
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I want to try your recipe using a higher amount of RYR and lesser yeast ball, but do not think I will add all that water. Though, maybe the 13# water is amount used to cook the rice in?
No, that was definitely to be added AFTER the rice had cooled and was in the bucket. The amount of rice he was using, he said, would nearly fill a 5 gallon bucket, so that leads me to believe that he was using 10 pounds of UNCOOKED rice, and 13 lbs of water is only a little over a gallon and a half in a 5 gallon bucket, so it's probably not nearly as bad as it sounds. Still, their final product did have a watered down taste to me. With so many people having souring problems from too much water, and plenty of liquid being "Harvested" from cooked rice with no additional water added, I'll maybe just try it without adding ANY water. It seems that the yeast balls with their Koji spores... that a little Koji mold goes a long way? Then all the yeast in the red rice does it's job.
A couple things I forgot to mention of what they told me was that they only use a short grained sweet rice. I told them of using Jasmine rice and he wrinkled his nose. lol. And yes, I'm going to share some of mine with him for all his info. We'll see if he wrinkles his nose on the jasmine after he tastes it! :cross: And also, they use 5 gallon food-grade buckets and just cover them with plastic wrap.