Recent content by JBK

Thanks for your response, and I have one more question: so I know it's tradition and a recipie, but what would the problem be with using less Koji every time for each addition. Since it is just a mold than wouldn't it be fine to use less and just give it more time?

First of all, beautiful thread! Second I was wondering if you have ever tried using polished rice, like what is used in many high quality sakes. My one other question is do you have experience freezing the Komi and keeping a "stock" of it like yeast of maybe keeping it in the fridge to use for a...

Also if your in the boston area you should check out the cambridge brewing company because they recently made a sake beer hybrid that looks delicious! They call it banryu ichi.

Leadgolem, you are right, and also in addition to the acetobacter there is the aspergillus oryzae found in the koji, but nonetheless I would imagine that the yeast itself would possible be able to eat the sugars in the fruit or vegetables that one would pickle. I'll just have to try it out next...

So in Japan sake is very common (made with a lager yeast typically) and the Japanese use the yeast cake, which in their case is everything left after they filter all the sake goodness off. This leftover consists of all the rice particles and yeast. This leftover stuff is called sakekasu or...

I would like 2 bags of organic 2 row, 1 bag of organic caramel 60L, thanks. Let me know if thats good and when/who to pay, thanks!