tag:blogger.com,1999:blog-8066877917844499643.post7653632829334320160..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Making Koji for SakeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8066877917844499643.post-38548087796048967632017-12-17T22:06:47.559-05:002017-12-17T22:06:47.559-05:00Good sake brewing information has become widely av...Good sake brewing information has become widely available. For this reason, I felt that the Taylor-MadeAK.org website has served its purpose and have decided to retire it.Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34289145516675174522017-12-17T12:20:42.865-05:002017-12-17T12:20:42.865-05:00The Taylor-madeak site appears to be down?The Taylor-madeak site appears to be down?Anonymoushttps://www.blogger.com/profile/16770242953891273956noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20466822615941515842017-03-18T21:30:27.438-04:002017-03-18T21:30:27.438-04:00The comments above from Taylor-MadeAK sounds like ...The comments above from Taylor-MadeAK sounds like its fine. Not an area of expertise for me!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32356800531120044432017-03-18T09:10:03.387-04:002017-03-18T09:10:03.387-04:00my Koji came out yellowish as well. Is that normal...my Koji came out yellowish as well. Is that normal? it's furry and does have "Some" white covered rice, but mostly yellow fuzziness. Can I still use it? I made the first batch, got scared and threw it away, but the second batch did the same thing. I had it grow for 56 hours because I wasn't sure if it was just a slow growing batch or something. I have bagged it, and placed it in the refrigerator until I can figure out if I did it right.Robhttp://www.facebook.com/greenlysakenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51661735519908859862015-07-14T04:01:17.257-04:002015-07-14T04:01:17.257-04:00Hi Taylor!
As I see since I am using the koji but...Hi Taylor! <br />As I see since I am using the koji buta, the koji is done before 48 hours. Your recommendation is to stop growing koji when it starts appearing the yellow color?<br />Thanks!<br />Humbert <br />(www.buensake.com)<br />Anonymoushttps://www.blogger.com/profile/10626226222969444569noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34066596621549659212015-07-13T13:07:15.165-04:002015-07-13T13:07:15.165-04:00Humbert,
If your koji is white with a yellow ting...Humbert,<br /><br />If your koji is white with a yellow tinge, then it's okay to use. The color is just an indication that the koji is a bit further along in maturity than is usually used.Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21268969580509095572015-07-12T17:17:34.079-04:002015-07-12T17:17:34.079-04:00Mike, thanks for the quick reply! I will connect w...Mike, thanks for the quick reply! I will connect with Taylor then. I am doing the koji with the koji buta boxes and I am not getting the same exact color! I hope the sake turns fine!<br />Thanks anyway!Anonymoushttps://www.blogger.com/profile/10626226222969444569noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49495571802422061142015-07-12T07:33:36.678-04:002015-07-12T07:33:36.678-04:00Sadly those questions are beyond my sake knowledge...Sadly those questions are beyond my sake knowledge, this is still the only batch I've made! You might try contacting the guy whose tutorial I followed: http://www.taylor-madeak.org/contact-me/The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18176990646859498852015-07-12T05:31:19.263-04:002015-07-12T05:31:19.263-04:00Hi Mike,
excellent article.
I got some yellowis...Hi Mike, <br /><br />excellent article.<br /><br />I got some yellowish color at some of the koji? Do you think it is infected? Can I used it? <br /><br />I am growing the koji in wood boxes and since I am doing so! I get the yellowish color. At least not that white as before! I guess it is because the wood. <br /><br />By the way, how do you clean the Wood?<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/10626226222969444569noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8144698420353032682011-03-14T16:58:44.335-04:002011-03-14T16:58:44.335-04:00What was your fermentation temperature throughout ...What was your fermentation temperature throughout the <em>moromi</em> fermentation?Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33036624459077415012011-03-14T13:43:35.902-04:002011-03-14T13:43:35.902-04:00How sour is it? If it is really sour and not just...How sour is it? If it is really sour and not just tart then it sounds like lactic acid bacteria got into the sake. How long has it been aging for?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67887349945055051262011-03-14T13:39:00.928-04:002011-03-14T13:39:00.928-04:00Racked first batch today. Looked right smelled rig...Racked first batch today. Looked right smelled right tastes VERY sour!<br />Wha happened?<br />Thanks,<br />JohnUnknownhttps://www.blogger.com/profile/06062314515246318513noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68575513650551185612010-05-07T05:01:14.687-04:002010-05-07T05:01:14.687-04:00Mike, really interesting post. I have all of next...Mike, really interesting post. I have all of next week off so maybe I'll have to pick up some new hobby like this!Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64620106380398004942010-05-06T17:59:40.758-04:002010-05-06T17:59:40.758-04:00Nah. That's to be expected with a yamahai mot...Nah. That's to be expected with a <i>yamahai moto</i> type starter. You're just seeing some wild yeast and - more importantly - lactobacillus partaking of the feast. You want that to happen because the acidity generated here is going to be required later on to balance the sake and keep the pH low enough to discourage other spoilage critters.Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20677584905944741422010-05-06T15:18:34.748-04:002010-05-06T15:18:34.748-04:00I get enough embarrassing complements about my sou...I get enough embarrassing complements about my sour beer brewing, I just have to give other people the same treatment when it comes to their specialties. Don't be modest, most of the other recipes I see on the internet for sake are table sugar wine with "rice flavoring"… yum. <br /><br />Is it a bad sign that my Moto seemed to be fermenting already before I added the yeast? Hopefully I wasn’t too loose with my sanitation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61405481929699674192010-05-06T15:12:11.899-04:002010-05-06T15:12:11.899-04:00Excellent work, Mike! It really looks like you na...Excellent work, Mike! It really looks like you nailed the koji making process on the first try, and I'm glad my guide was clearly written enough to help you do that. =)<br /><br />Thanks for the shameless plug and embarrassing compliments, man. My wife is cracking up at how red I am over that whole "knows more about sake than anyone else on the internet" business. (*~.~) How embarrassing!<br /><br />I bet you can guess who the <b>one</b> person was that voted "3 or more" on your sake-making poll this month....Taylor-MadeAKhttps://www.blogger.com/profile/09366928864850168787noreply@blogger.com