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No, see, he was proposing to replace the koji culturing with a mash. It won't be sake, but doing a mash with the rice and some malt for enzymes is a perfectly cromulent idea. Though I'm a bit unsure about the ratios proposed in the original post; that doesn't seem like enough malt, even with an...

Well, yes. And then again, no. That's not how the word is used by people, so that's not what it actually means. While it might be enjoyably pedantic to tell my friend who's expounding how much she loves spearmint tea that since it contains neither the stems nor leaves of Camellia sinensis...

Yes, quite. I probably should have been more helpful in my last post, but I have a knee-jerk reaction every time someone claims honey contains high proportions of non-fermentable sugars. While quite a bit of honey's antimicrobial properties come from the high concentration of sugar and won't...

Sadly, I don't have any kids to starve, and I already starve myself to afford some things (not that you'd notice from my figure.)

You can use flaked rice, but you still need to do something to convert the starches to sugars. Whether that's a traditional koji culture as in sake, one of the Chinese starters used for rice wine, or a mash like in beer, something has to do the conversion.

Pretty much the same reasons Trockenbeerenauslesen are expensive. Labor-intensive, lower yield per acre, and higher risk because it requires more specific cooperation from the climate than a normal wine.

No, there isn't. Honey is basically completely fermentable, with 1-2% being complex sugars that might not ferment, compared to around 80% simple sugars.

Usually no more than two.

Is it yeast? Yes? Good. You can use it.

Well, what I just finished was a roll of Toasteds (R) crackers topped with ham cheese ball.

No, they do actually kill each other, by secreting proteins which are toxic to other strains. It's an interesting phenomenon.

Baking soda is neither single acting nor double acting; it all depends on what acid(s) you mix it with. (Technically speaking, that is; in practice, it's almost always used as a single acting leavening agent.) Baking powder is just a convenient mixture of baking soda, acid, and starch. Double...

No. Definitely not.

A complex hybrid of plum and apricot, but mainly plum. There are quite a few varieties and they're all good. On the other side of the fence there's the aprium, a complex hybrid that's mainly apricot. They're also good, but aren't as available as pluots.

Don't be an ass.

That particular chipset isn't supported by the mainline MadWifi driver, but there is a patched version called madwifi-hal which does work. I don't use Ubuntu, but if you search around you should be able to find instructions on installing it. Personally I dislike ndiswrapper, but if you can't...

No, it probably doesn't taste like soap to you, as the perception of this taste is something that varies from person to person. The cause hasn't been determined, though it's rumoured to have a genetic basis. Whatever the reason, it seriously detracts from the experience of eating any food...

Considering that it tastes like soap, any is too much. :P

You would think that, but they actually have tiny little legs, allowing them to be misplaced for years because they're constantly moving around. That's what I tell myself, anyway, when I clean the closet for the fifteenth time and find things that I couldn't possibly have missed.

Why would you think that? The main enzyme produced by Aspergillus oryzae is alpha amylase, which will happily convert starch from any source. As regards nuruk: the main difference between nuruk and koji is that koji is produced by a controlled fermentation based on a pure culture of...