Sunday, December 23, 2012

Sake Brewing - Day Two

Nothing fancy today - Just mix the rice and let the Koji develop. I must have put the container in the cooler last night around 10:00 p.m. No smell has developed during the night. The rice seems to be a little more yellowish than last night, but I might just be mistaken.

Again, what is very important is cleanliness - so before I open the container to mix the Koji I spray my hands with rubbing alcohol, and let them dry before I handle it.


I also use Iodophor to clean up and sanitize containers. 

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