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Big J wrote:Nice! Is rice spirit traditionally aged in any way or just goes straight in the bottle?
Watershed Said:I've done it before using diastatic malt extract but the stuff's expensive.
The steaming keeps the rice grains intact and fairly dry, this is more important when raising the koji than at other points as the fungus requires low moisture content and whole grains to grow. I can't see any reason for steaming at the mash stage as you could always throw in the rice water too - infact Amasake requires boiled rice anyway.
Thats encouraging to know about Amasake. I will try baker's yeast for my ferment. Thanks.
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