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I have a few bottles that are between 25 and 30 years old. We opened several about 10 years ago and they were definitely drinkable. Nothing too weird about them.

I know there is a place for recipes here but I thought I would document what has always worked for me in this thread. I have been making this stuff since 2008 and although I have experimented some I really haven’t changed anything. My first batch was pretty much done the same as my...

I was talking with my son about this today (he's 33 now and there was a time when he could TASTE but not DRINK the final product, no drunken children allowed). The lower the water to rice ratio the more sugar will be left when the alcohol content disables the yeast. I'm going to try this. I...

aspergillus oryzae strain of mold "Incubation temperature impacts the kind of enzymes koji produces. The mold tends to produce mostly protease at temperatures between 85ºF (29.4ºC) and 92ºF (33.3ºC). That's useful for producing koji destined for making miso or shoyu, but not for sake...

The thing that got me started on this was reading about "failed batches" on this thread. My uncontrollable urge to understand why things fail got me thinking...

I sent the following email to the Onto Yeast ball manufacturer: "I have been discussing rice wine making on a brewing forum. There are many of us who have made rice wine and many more who would like to make some. We were wondering if the yeast balls contain the amylase enzyme or if they...

140f could kill the yeast and mold spores. It shouldn't hurt the amylase enzyme. Maybe the folks at Onto would share some insight. They are in Canada. I'll send them an e-mail and see what they say, if anything.

Anyway, regardless of the source of the amylase, amylase doubles it's rate of conversion of starch to sugar that is available to the yeast every 10 degrees C. Traditionally rice wine was made in the summer and aged over the winter.

The bottom line is that you need amylase in your rice in at least trace amounts. And since it is a readily available commodity in the food industry, manufactured by companies that specialize in making enzymes I don't see why a little company making yeast balls and selling them for $1.99 a...

Take a look at this website and their video. They are mixing dry ingredients and making them into balls. If they were doing something with live mold you would think they would be proud enough to show it off. http://www.ontoyeast.ca/ I have read where traditionally the yeast balls were...

Amylase is used commercially in quantities measured in parts per million. You probably still had enough for starch conversion. There is no telling how much is in these yeast balls. I have never seen any indication of mold and since I shake mine often it would be hard for mold to grow as mold...

From reading about half of the posts on this thread I think there is something that is being missed. I believe the "yeast balls" are made of a small amount of yeast, which of course multiplies, and some quantity of food grade fungal amylase. There should never be any mold on your rice. The...