koji

Meanwhile back at the ranch…

Today and yesterday I'm making Kojii, rice malt for brewing sake. First you soak about five pounds of rice for 30 or so minutes, then drain it for and hour, then steam it until the grains are soft and translucent.

Then spread it out on a large table and with sterile hands (washed in vodka) separate clumped grains and let it cool to around 86° F (30°C.). Dust it with koji spore, mix well, put in wooden boxes and incubate at around 86°F. for 40 hours stirring and mixing at least every 12 hours.

The black box is my incubator, A cooler in which I've installed a heat source (battery warmer) and wired to a temperature controller (terrarium thermostat).

Ok my incubator ain't very pretty but it works, holds a set temperature within two degrees! -grin-