I have a 200 gram bag of rice koji and a selection of wine yeasts. Im not going for a true sake. I wonder how much sweet rice the 200 gram bag of Koji will convert to sugar.
Do you grind the rice koji like you do with red yeast rice of just mix it with the cooked rice? I normally coarsely grind the RYR before mixing it with no additional water. Some Saki recipes ive seen appear to use water added at the same time the koji and rice are mixed.
Im also wondering if i should mix the koji and sweet rice first and give it a little time to work before adding the yeast with a little water.
Yeasts i have on hand include: 1118, 1116, Cote Des Blancs, and Motrachet. Probably a couple others im forgetting atm. The goal is for roughly a 14% or higher dry rice wine.
Im guessing some nutrient might also be needed when using wine yeasts?
Do you grind the rice koji like you do with red yeast rice of just mix it with the cooked rice? I normally coarsely grind the RYR before mixing it with no additional water. Some Saki recipes ive seen appear to use water added at the same time the koji and rice are mixed.
Im also wondering if i should mix the koji and sweet rice first and give it a little time to work before adding the yeast with a little water.
Yeasts i have on hand include: 1118, 1116, Cote Des Blancs, and Motrachet. Probably a couple others im forgetting atm. The goal is for roughly a 14% or higher dry rice wine.
Im guessing some nutrient might also be needed when using wine yeasts?