Monky_Business
Member
Does anyone have experience brewing with Chinese yeast balls? Due to the quarantine, I decided to try fermenting a small experimental batch of wine with them since it is the only yeast I have on hand. The white and black mold on top looks like it could be koji, but I'm not sure if it is that or an infection since I have not used it before I'm not sure. It seems to smell okay and is fermenting.