I started my first batch a couple of weeks ago and the top portion of the rice has turned brown, is this normal? I used Rotary brand rice yeast, the ingredfiants are rice, yeast, ginger, and pepper. This is the only rice yeast I have been able to find in the St. Louis area.
The rice is fermenting and has a very strong alcohol smell but I am concerned with the brown color. Will this be drinkable, if not will it be safe to let ferment and turn to vinagar, or should I pitch it and try again, maybe order some new rice yest off of the net?
Sorry for all the questions, and thanks for any help.
I don't know about yeast that has ginger and pepper in it....If the alcohol content gets high enough, I doubt there will be anything that is harmful. The taste, all bets are off. Could be terrible or it may be great.
Either way, let us know how it turns out.