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How much ginger did you use per 500g of rice weighed uncooked? I decided to get a 20 lb bag of Dynasty Jasmine rice for my adventure in wine making. Now I just need to decide on whether I'm using the yeast balls, or if I'm going to experiment by combining different items to approximate.

Yikes, that's not a good sign. I'd appreciate if you share the results of your yeast ball replication experiment. I might end up trying that technique to increase the verifiable purity of the rice wine and to emancipate myself from the need to buy more yeast balls. Makes me wonder if...

I have taken an interest in The Chinese style of rice wine making. I have found the yeast balls on amazon.com but I cannot find any information on whether or not the strains of yeast and mold is non-gmo. Does anyone here have information on this? Alternatively I'm considering pitching non-gmo...

Right now I have to rely on catchment water that has been boiled and treated with hydrogen peroxide and ran through a water filter. Will the treated water damage my scoby?