Please help. My problem is that within 3 days rice should break down into a slurry and I am getting a mush instead that will not filter. First attempt I did not know to activate yeast so when the instructions said "pitch" I simply threw dry yeast in. It did ferment but the temperature was too high, around 80 degrees. Second attempt now I did properly activate yeast with sugar and water. However I did not check temperature until 2 days after start. It was at 80 degrees but now I brought it down to correct temperatures 66-68F. It has been almost a week and I am worried it will not filter. Next attempt I may throw in all yeast from packet or at least more than before while keeping it at correct temperatures. I know not many people make sake but I would greatly appreciate general advice for fermenting.
Right now it seems to be bubbling slightly so I think it is still fermenting.
I am using half of this recipe until I can actually make sake.
I bought spores to make malt rice but I don't have time right now so I am using pre-made Koji.
I don't soak dried Koji I just mix it in same day with cooled rice.
2.2 regular cups Millers Falls well water
5 cups (1cup-=5.2oz) rice
1.5 cups dried Koji malt rice (1cup-=5.2oz)
.5 teaspoon yeast
.5 lemon juice to kill germs