So I've got my sake happily fermenting away in my closet now, but I've made a teensy mistake: I made more kome koji (malt rice) than I needed for the recipe. So I was thinking the best way to use it would be to toss it in with some more steamed rice and water, thus scaling up the recipe. But in what proportions should I add them?
On a related note, once this batch is complete and I have a nice trub layer established, after racking off the current batch can I just toss more rice and water in? I suppose it's a matter of whether you add the kome koji in to break down all of the rice, or whether the koji only effects the rice it is on. If it's to break down all the rice, then I have to imagine that just adding more rice would be fine; the koji population should be sufficiently high already...
Thanks in advance!
On a related note, once this batch is complete and I have a nice trub layer established, after racking off the current batch can I just toss more rice and water in? I suppose it's a matter of whether you add the kome koji in to break down all of the rice, or whether the koji only effects the rice it is on. If it's to break down all the rice, then I have to imagine that just adding more rice would be fine; the koji population should be sufficiently high already...
Thanks in advance!