Colter Wilson's PODCAST homebrewingdiy.beer/index.php... This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
George, Thank you for this follow up. Rice is obviously proving to be difficult to work with. But there is in deed sugars accessible via the enzyme processes. I have read that the rice gelatinization point is higher than regular boiling and pressure cooking may be in order for completely unlock the starches. Also there pectin in rice so some pectic enzyme may be necessary as well. Alot of variables in play including the type of rice, grain size etc.
With your help I found brewing sakè from koji and sticky rice easy! My first and second batches were delicately delicious and my friends now think Im some kind of booze wizard! I raise a glass to you George. Salute! Keep up the good and important work you do.😎
George thanks for the shout out for the Homebrewing DIY Podcast! It was so much fun speaking with you. I was great speaking with someone that truly cares about the community. Your channel is truly a unique place on the internet.
@@ColterWilsonYeah, I had a talk with someone and I agreed to do the test again. Changing a few parameters produced results (not extensively but did work). I had to come clean and do a "I got it wrong" video. Still fun and positive response from that. George
The word you were looking for at the beginning is enzymatic activity. That said, glucoamylase will convert more starches to sugars than alpha-amylase. Alpha-amylase cuts up amylose and amylopectin at "random" points (a-1,4 bonds) giving you a single glucose molecule, a disaccharide maltose, or dextrins (both malto and limit). Glucoamylase cuts off single glucose molecules at their a-1,4 bonds like alpha-amylase, but it does it in a row at each subsequent a-1,4 bond, it can also break branch bonds (a-1,6) if that branched glucose is connected to another glucose by an a-1,4 bond, if it isn't, than it won't break that bond. Suffice it to say, glucoamylase is a poor debranching enzyme, and you will end up with a lot of limit-dextrins left over anyways, but nowhere near as many as with alpha-amylase. Limit-dextrins are bits of a-1,4 bonded glucose with a branched glucose chain on it, imagine the top line of a letter T is an amylose chain made up 4 glucose molecules connected by a-1,4 bonds, and the stem of the T is another amylose chain of 2 glucose molecules, but it is connected to the top part by an a-1,6 bond, that is a limit-dextrin, it exists because it couldn't be debranched by alpha or glucoamylase(for whatever reason). Unfortunately, rice is very, very, high in amylopectins, so it has a lot of branched amylose chains. Only 17% (short grain) to 22% (long grain) of rice is amylose, the rest is amylopectin. The solution is to use a proper debranching enzyme. There are 3 enzymes you can use, Pullulanase, Isoamylase, or Limit-Dextrinase. They have only 1 purpose, break a-1,6 bonds. After that, all you have left over is amylose, you could then use alpha amylase to turn it into glucose, maltose, and dextrins, or glucoamylase to turn it all into glucose. Glucoamylase is a better one in my opinion, because you don't run the risk of making larger dextrins, that may or may not be able to be broken down to fermentable sugars, as you do with alpha-amylase. So you could in theory convert all the starches present by using Alpha or Gluco, in combination with one of the debranching enzymes. Pullulanase + Glucoamylase is the best combination imo, it will convert essentially all the starches to glucose, and you'll actually be able to find pullulanase to buy a reasonable price. The other debranching enzymes aren't as easy to find.
This is awesome stuff. I am a mead and wine home brewer and stumbled upon a Rice and Raisin wine recipe. It just came out of Primary and it is delicious, but I wanted to attempt to convert the starches my next time around making it. Now I know how! Thank you!
Yes you absolutely can. Cook to paste the starch,, alpha to randomly thin breaking the 1,4 linkages and beta (glucoamylase) to chop off glucoses. With all the debris in there, I'm sure it would be hard to tell much by gravity or RI. Might want to try a glucose test strip next time.
Thank you for this experiment. It will help me so much to mash rice into my beer! Meanwhile, Nuruk (used in Korean rice wine called Makgeolli) does the same thing to saccharify the rice into fermentable sugar and while it transforms, it also ferments those sugars to alcohol. Since the saccharifying power is stronger than Koji for Japanese rice wine aka Sake, it doesn't need extra yeast to increase the alcohol volume. Essentially, when the whole fermented outcome is distilled, it becomes soju.
George, Thank you so much for making these tests. I spent the best part of a frustrating weekend trying to figure out which amalayze powder should be orderd: Alpha amalayse or Glucoamalayse. The writeups for each both said, simply, that they converted starch to fermentable sugars. I found a short chemistry tutorial explaining the difference in the two types of bonds, but that still didn't answer the basic question: Alpha-, Gluco- or both. (I saw user comments in the product listings for glucoamalyse saying that it did a monster job all by itself when converting rice, which is one data point only, and I probably won't be using rice at this point). You've made the difference clear. I haven't got a working unit yet - the difficult-to-find small parts are nickel-diming me to death. I used Big Blue as a general idea, but you have access to pieces I do not. Makes a difference. (If I had it to do over, I'd just order a basic Chinese stainless steel model to get going. The main parts were easy, but odds and ends can't be had close by. The change in household plumbing from copper to PEX is making the former an endangered species). Anyhow, I'm almost there - I hope.
Now, I have to say this was a nice outcome! With that said, could you try a rice mixture, boil it for a hour, then as it cools to 160°F add the "Alpha" and let sit for 60 minute at 150°F to 160°F. Then when it gets to 100°F add the "Beta" and store overnight. Then test the fermentable sugars? Love your work!
Hey George, totally excited I just finished my first run of gin... Chocolate Orange... 44% ABV 750ml from 3.25litres. All was done from your videos, so a huge thank you for your help and guidance :)
Takes a big man to admit their wrong thanks for the update George. The science of it all is almost my favorite part which is finally tasting something that I have made from scratch. I really appreciate your help in making me a better distiller.
Nice video. You should also use a cofactor such as calcium citrate to help the alpha amylase. I have had better success using a high temp alpha amylase. Keep up the great work.
Geirge, you rule! Been brewing high level step mash beers since 20yrs, and now 52, and unlike all the guys that at first bought brew kits, snd such, they brewed 2 brews, snd just quit. Years, lste nights nursing 30gal-45 runs, snd squeezing every ksdt essence iut of every barley nug, realized why. For starters, oeople hate dishwashing, they try brewing, and geez religious sanitatiion of large vessels, and worse, bottles! Only oroblem is, ya cant gift a craft brew and remember the oaininsuring those puooies are clean, as say "Nan, enjoy the free beer, but I have to charge a $5 dep. On that ! Yeah, right. Then there's that one rare fat payday,, haul and get your first kegging sys. You're like, "Thank you Jesus!!!"This is easy! Ine shot siphon ine big bottle to wash, not 50, it flows fast, and your honey cant tally up a bottle count on you! Heck, brew dark, refill Dr.Pepper 2liter botts and you and friends quaffing the fresh in public, skiing last time that truck. Wish I knew how to make high test hoitch, wparkling wines w/Ec-1113,and dose if Turbo yeast. Would"ve saved thousands in past, if I knew what I know today. It's amazing fellows like you George that inspire me, and you are if the rare cut ,0005 percent of the populous that keeps Zymurgy alive. It all started with the Brewers Bible. 1st was malt syrup, 2nd DMEa, 3rd.....I said tk myself...Lets go skydiving, and turned to neqr end of the book, ahhh-ha! Whats this all about??? Wow, that first chalice of heave ly beauty held uo into the sunshine after 2 weeks salivating, waiting to condition...I did this?! Dumb founded,no friggin" way! It"s qll mine, rreally, one hundred percent! Then the not even buzzed kilo, the naggy girlfriend/ warden,,,,is that beer? 2hen did you buy that! Stay with it, and the chemistry is uber cool. Thats why I live your show, Always new things to lesrn, qnd you are the professor i challenged myself with many years subscription to Zymurgy magazine. Sure easy reading if you are a grad from UC Davis Brewing. But just solid iinfo kn how my little friends operate, Yeast they are. Goinc tk make a t-shirt that simply says...Yeast are My Friends! Then go sport it around a Safeway store and trip peoole out. Sorry about any typos, have 20 reading glasses, and never find them, until, well,not needed! Cheers, Prost, aslqnga Var, Salud, and stay thirsty my friend(s)! Rin D in Tubac, Az,,,
Go to your local Asian grocery and get some 5 dollar Koji balls. Look up making rice wine, then take it a step further by distillation. Still legel to make in Vietnam and Loas. It's called Lao Lao and tons of recipes using nothing but Koji.
I'm trying a Sake right now, just cleaning out the old fermenter, got some traditional long grain rice, EC1118, yeast nutrient, alpha and beta amylases wish me luck! :)
Have you tried Angel yeast rice leaven to extract sugars? I use this and after 5 or so days add my EC-118. I get a really nice product by doing this. My next challenge will be to see how it distills.
Koji produces alpha and gamma amylase(glucoamylase) in the perfect ratios to break down the specific rice that it's growing on, seems like a better choice than just throwing in some random ratio of alpha and gamma amylase and hoping it converts properly.
'perfect ratio' my ass, if you use enough enzyme to convert it all, it was enough. The extra will be left in the wash. Your fallacy is that nature is 'perfect'. Koji may have different mutable qualities due to side products; but amylase is amylase. The axis of differentiation is between chemistry and cooking.
George, Maybe someone already asked here but why not grinding/breaking a bit the rice (if not, For me its like adding pure corn to do a mash), then making a mash and adding the amylase later ?
Hello George i love listening to you every time i need advise or stuck in something i turn to you for answers, i have a question to you i have five gallon of sugar wash, in one of your episode you stated that you can make anything with it, i am looking at making whiskey what do you recommend your advise will be greatly appreciated with many thanks
Hey George hope I spelled that right. So I know 3 year’s ago should check for updates. Anyway amazake been playing with this time on gelatinization is longer to unlock starch from rice then alpha will work fine with 1 hour I got 5% and let rest over night and got 7% . Going to try a longer cook and see if I get more conversion at 2 hours
Forgot to add i milled it to a flour first and made cream of rice lol when they make amazake they cook the rice for longer must be to break the starch more but gum experiment
I find this interesting ... I'm putting together a theoretical recipe involving wild rice... Thing is wild rice is a type of grass. What goes good with grass. I don't suppose it matters as long as Doc Boggs approves.
What if we put the rice in a 1200 watt nutrition extract blender with water. That way. The starch convertion compound has a far easier time. With breaking down the starch into sugar
What works best for me when I do 100% corn mash,of rice mash,or any other unmalted 100% grains,is few tablets if Beano enzymes and 2-3 pounds of home grown koji rice! No any other commercial amylase worked better for me
Just a note, your water and rice jar should serve as a control in this experiment so that it would probably have picked up the same reading if it really was solids in suspension. I would have heated it along with the 2 other jars, just without the enzymes to really compare. Otherwise, it brings no information to the table. But thanks for sharing the results and for doing the dirty work!
It takes a great man to admit when he is wrong. But it even takes a greater man to proof the other man's point. You truly a are great teacher.
Thanks George, you speak like a good chem teacher. Love your clear material and teaching. Hope the best for you and yours.
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
George,
Thank you for this follow up.
Rice is obviously proving to be difficult to work with. But there is in deed sugars accessible via the enzyme processes.
I have read that the rice gelatinization point is higher than regular boiling and pressure cooking may be in order for completely unlock the starches. Also there pectin in rice so some pectic enzyme may be necessary as well.
Alot of variables in play including the type of rice, grain size etc.
With your help I found brewing sakè from koji and sticky rice easy! My first and second batches were delicately delicious and my friends now think Im some kind of booze wizard! I raise a glass to you George. Salute! Keep up the good and important work you do.😎
George thanks for the shout out for the Homebrewing DIY Podcast! It was so much fun speaking with you. I was great speaking with someone that truly cares about the community. Your channel is truly a unique place on the internet.
Thanks a bunch.
I've introduced it to the community.
Hope you have me back
Best wishes
George
Barley and Hops Brewing for sure we will have you back. I apparently need to update your rice conversion project.
@@ColterWilsonYeah, I had a talk with someone and I agreed to do the test again. Changing a few parameters produced results (not extensively but did work). I had to come clean and do a "I got it wrong" video. Still fun and positive response from that.
George
Barley and Hops Brewing that is kind of the idea of a test. It’s ok to get it wrong test again change something and then boom results.
My hat off for you,for being an honest person.Our society needs more of that.Thanks
The word you were looking for at the beginning is enzymatic activity.
That said, glucoamylase will convert more starches to sugars than alpha-amylase. Alpha-amylase cuts up amylose and amylopectin at "random" points (a-1,4 bonds) giving you a single glucose molecule, a disaccharide maltose, or dextrins (both malto and limit). Glucoamylase cuts off single glucose molecules at their a-1,4 bonds like alpha-amylase, but it does it in a row at each subsequent a-1,4 bond, it can also break branch bonds (a-1,6) if that branched glucose is connected to another glucose by an a-1,4 bond, if it isn't, than it won't break that bond. Suffice it to say, glucoamylase is a poor debranching enzyme, and you will end up with a lot of limit-dextrins left over anyways, but nowhere near as many as with alpha-amylase. Limit-dextrins are bits of a-1,4 bonded glucose with a branched glucose chain on it, imagine the top line of a letter T is an amylose chain made up 4 glucose molecules connected by a-1,4 bonds, and the stem of the T is another amylose chain of 2 glucose molecules, but it is connected to the top part by an a-1,6 bond, that is a limit-dextrin, it exists because it couldn't be debranched by alpha or glucoamylase(for whatever reason).
Unfortunately, rice is very, very, high in amylopectins, so it has a lot of branched amylose chains. Only 17% (short grain) to 22% (long grain) of rice is amylose, the rest is amylopectin. The solution is to use a proper debranching enzyme. There are 3 enzymes you can use, Pullulanase, Isoamylase, or Limit-Dextrinase. They have only 1 purpose, break a-1,6 bonds. After that, all you have left over is amylose, you could then use alpha amylase to turn it into glucose, maltose, and dextrins, or glucoamylase to turn it all into glucose. Glucoamylase is a better one in my opinion, because you don't run the risk of making larger dextrins, that may or may not be able to be broken down to fermentable sugars, as you do with alpha-amylase. So you could in theory convert all the starches present by using Alpha or Gluco, in combination with one of the debranching enzymes.
Pullulanase + Glucoamylase is the best combination imo, it will convert essentially all the starches to glucose, and you'll actually be able to find pullulanase to buy a reasonable price. The other debranching enzymes aren't as easy to find.
WOW. Very detailed and informative. Thanks a bunch
This is awesome stuff. I am a mead and wine home brewer and stumbled upon a Rice and Raisin wine recipe. It just came out of Primary and it is delicious, but I wanted to attempt to convert the starches my next time around making it. Now I know how! Thank you!
I take my hat off for your patience and trying again! well done I am a learner and I enjoy your videos! thank-you my main man all the way from Wales!
Yes you absolutely can. Cook to paste the starch,, alpha to randomly thin breaking the 1,4 linkages and beta (glucoamylase) to chop off glucoses. With all the debris in there, I'm sure it would be hard to tell much by gravity or RI. Might want to try a glucose test strip next time.
Thank you for the R&D work and being open to challenges.
Loa Loa still being made in every village in Loas and Vietnam for 100 years. All he needed was 4 dollars Koji balls from his local asian grocery.
Im a 3rd year distiller and appreciate what you do. I wanna convert some rice as an experimental ferment 👍
I just love the title EXPERT. Ex is a has-been and Pert (spurt) is a drip under pressure. Therefore EXPERT= Has-been drip under pressure.
I'm Mike out of Tupelo have enjoyed watching all your movies on CZcams thank you for everything you do
plenty of people brewing rice with no added sugar. im trying it right now. using a Chinese yeast ball that includes some kind of amlyase enzyme.
Special thanks from Adam in Canada.....keep up the good work and good video's George...
Thank you for this experiment. It will help me so much to mash rice into my beer!
Meanwhile, Nuruk (used in Korean rice wine called Makgeolli) does the same thing to saccharify the rice into fermentable sugar and while it transforms, it also ferments those sugars to alcohol. Since the saccharifying power is stronger than Koji for Japanese rice wine aka Sake, it doesn't need extra yeast to increase the alcohol volume. Essentially, when the whole fermented outcome is distilled, it becomes soju.
Thank you for doing what you do
George, Thank you so much for making these tests. I spent the best part of a frustrating weekend trying to figure out which amalayze powder should be orderd: Alpha amalayse or Glucoamalayse. The writeups for each both said, simply, that they converted starch to fermentable sugars. I found a short chemistry tutorial explaining the difference in the two types of bonds, but that still didn't answer the basic question: Alpha-, Gluco- or both. (I saw user comments in the product listings for glucoamalyse saying that it did a monster job all by itself when converting rice, which is one data point only, and I probably won't be using rice at this point). You've made the difference clear. I haven't got a working unit yet - the difficult-to-find small parts are nickel-diming me to death. I used Big Blue as a general idea, but you have access to pieces I do not. Makes a difference. (If I had it to do over, I'd just order a basic Chinese stainless steel model to get going. The main parts were easy, but odds and ends can't be had close by. The change in household plumbing from copper to PEX is making the former an endangered species). Anyhow, I'm almost there - I hope.
Now, I have to say this was a nice outcome! With that said, could you try a rice mixture, boil it for a hour, then as it cools to 160°F add the "Alpha" and let sit for 60 minute at 150°F to 160°F. Then when it gets to 100°F add the "Beta" and store overnight. Then test the fermentable sugars? Love your work!
George, just wanted to say - you da man!
Awesome redo George!
Bearded & Bored Dr. George!
Got my turbo 500 in a few weeks ago. Its amazing and easy. 186 prof constantly. Thanks for sharing the information, I love it.
Yeah, and that even before distilling!
Thank you so much for this video
Hey George, totally excited I just finished my first run of gin... Chocolate Orange... 44% ABV 750ml from 3.25litres. All was done from your videos, so a huge thank you for your help and guidance :)
Welcome to the club
Can you send me WhatsApp no plz
You should host brewing classes. I’d pay to attend.
Cody Barnard if I could get a distillery license out of this too, I’d pay extra
Takes a big man to admit their wrong thanks for the update George. The science of it all is almost my favorite part which is finally tasting something that I have made from scratch.
I really appreciate your help in making me a better distiller.
That was awesome. I wonder what would happen if you added alpha, beta and gluco amylase to rice? That would be awesome to see.
What's the name of the song at the beginning? Also loving this channel keep up the good work!
Nice video. You should also use a cofactor such as calcium citrate to help the alpha amylase. I have had better success using a high temp alpha amylase. Keep up the great work.
Hey! Awesome, informative summary! Does anyone happen to know where I can find alpha- and beta-amylase in the EU/ Germany? Struggling to find it
Geirge, you rule!
Been brewing high level step mash beers since 20yrs, and now 52, and unlike all the guys that at first bought brew kits, snd such, they brewed 2 brews, snd just quit. Years, lste nights nursing 30gal-45 runs, snd squeezing every ksdt essence iut of every barley nug, realized why.
For starters, oeople hate dishwashing, they try brewing, and geez religious sanitatiion of large vessels, and worse, bottles! Only oroblem is, ya cant gift a craft brew and remember the oaininsuring those puooies are clean, as say "Nan, enjoy the free beer, but I have to charge a $5 dep. On that ! Yeah, right.
Then there's that one rare fat payday,, haul and get your first kegging sys. You're like, "Thank you Jesus!!!"This is easy! Ine shot siphon ine big bottle to wash, not 50, it flows fast, and your honey cant tally up a bottle count on you! Heck, brew dark, refill Dr.Pepper 2liter botts and you and friends quaffing the fresh in public, skiing last time that truck.
Wish I knew how to make high test hoitch, wparkling wines w/Ec-1113,and dose if Turbo yeast. Would"ve saved thousands in past, if I knew what I know today. It's amazing fellows like you George that inspire me, and you are if the rare cut ,0005 percent of the populous that keeps Zymurgy alive. It all started with the Brewers Bible. 1st was malt syrup, 2nd DMEa, 3rd.....I said tk myself...Lets go skydiving, and turned to neqr end of the book, ahhh-ha! Whats this all about??? Wow, that first chalice of heave ly beauty held uo into the sunshine after 2 weeks salivating, waiting to condition...I did this?! Dumb founded,no friggin" way! It"s qll mine, rreally, one hundred percent!
Then the not even buzzed kilo, the naggy girlfriend/ warden,,,,is that beer? 2hen did you buy that!
Stay with it, and the chemistry is uber cool. Thats why I live your show, Always new things to lesrn, qnd you are the professor i challenged myself with many years subscription to Zymurgy magazine. Sure easy reading if you are a grad from UC Davis Brewing. But just solid iinfo kn how my little friends operate, Yeast they are. Goinc tk make a t-shirt that simply says...Yeast are My Friends! Then go sport it around a Safeway store and trip peoole out.
Sorry about any typos, have 20 reading glasses, and never find them, until, well,not needed!
Cheers, Prost, aslqnga Var, Salud, and stay thirsty my friend(s)!
Rin D in Tubac, Az,,,
Just wondering how goes the sake fermentation?
Go to your local Asian grocery and get some 5 dollar Koji balls. Look up making rice wine, then take it a step further by distillation. Still legel to make in Vietnam and Loas. It's called Lao Lao and tons of recipes using nothing but Koji.
Have you considered using ginger root for this?
amylase is found in human saliva too. so, one could theoretically chew the rice, without eating it, and then ferment it! :)
Didn't they do that with fruit in "Medicine Man" with Sean Connery?
George,
Was the rice whole or ground up? I am going to have to try this experiment. I will let you know how it turns out.
I'm trying a Sake right now, just cleaning out the old fermenter, got some traditional long grain rice, EC1118, yeast nutrient, alpha and beta amylases wish me luck! :)
Did it work?
Have you tried Angel yeast rice leaven to extract sugars? I use this and after 5 or so days add my EC-118. I get a really nice product by doing this. My next challenge will be to see how it distills.
Koji produces alpha and gamma amylase(glucoamylase) in the perfect ratios to break down the specific rice that it's growing on, seems like a better choice than just throwing in some random ratio of alpha and gamma amylase and hoping it converts properly.
'perfect ratio' my ass, if you use enough enzyme to convert it all, it was enough. The extra will be left in the wash. Your fallacy is that nature is 'perfect'. Koji may have different mutable qualities due to side products; but amylase is amylase. The axis of differentiation is between chemistry and cooking.
you obviously missed the boat on this one bud
George, Maybe someone already asked here but why not grinding/breaking a bit the rice (if not, For me its like adding pure corn to do a mash), then making a mash and adding the amylase later ?
Hi do you have a video on getting amalayse from fruits? If that makes sense...
Hello George i love listening to you every time i need advise or stuck in something i turn to you for answers, i have a question to you i have five gallon of sugar wash, in one of your episode you stated that you can make anything with it, i am looking at making whiskey what do you recommend your advise will be greatly appreciated with many thanks
Hey George hope I spelled that right. So I know 3 year’s ago should check for updates. Anyway amazake been playing with this time on gelatinization is longer to unlock starch from rice then alpha will work fine with 1 hour I got 5% and let rest over night and got 7% . Going to try a longer cook and see if I get more conversion at 2 hours
Forgot to add i milled it to a flour first and made cream of rice lol when they make amazake they cook the rice for longer must be to break the starch more but gum experiment
I find this interesting ... I'm putting together a theoretical recipe involving wild rice... Thing is wild rice is a type of grass.
What goes good with grass. I don't suppose it matters as long as Doc Boggs approves.
What if we put the rice in a 1200 watt nutrition extract blender with water. That way. The starch convertion compound has a far easier time. With breaking down the starch into sugar
Have you tried Angel Yellow Label yeast for rice fermentation?
👏👏👏👏
How about rice flour or sweet rice flour?
and where did the protein go? how can you isolate and remove it? then brew without proteins
Do you know if we could eat these amylase enzymes with our starchy meals to help digestion?!
What works best for me when I do 100% corn mash,of rice mash,or any other unmalted 100% grains,is few tablets if Beano enzymes and 2-3 pounds of home grown koji rice! No any other commercial amylase worked better for me
What’s the recipe again: .25tsp of both, alpha- and gluco- amylase per kg dry starting material?
Now the beta amylase got a wack at the starch chain, will alpha amylase be able to break the starch chains down even more?
Back to the drawing board without the drawing board?
Just a note, your water and rice jar should serve as a control in this experiment so that it would probably have picked up the same reading if it really was solids in suspension. I would have heated it along with the 2 other jars, just without the enzymes to really compare. Otherwise, it brings no information to the table. But thanks for sharing the results and for doing the dirty work!
Very good point. Now that you mention it that would have been helpful
Can you make sake without the koji mold and instead use amyles
It wouldn't technically be considered Sake, but rather just rice wine. To be called Sake, it must have been made with Koji.
Isn't Amylase a protein which is supposed to curdle at 42 Celsius?
How about a saké brandy
Was the rice cooked before you did the test?
First like, comment, and view
Have you tried converting potato starch?
Yes. Successfully.
L I B, M R DUCKS!
I've just had a lower back surgery play Fusion on my lower back and I'm disabled would like to start a hobby.
A lot of work to settle the question!
Worth every minute of it.
Hmmm
U know honey is a natural amylase.
Um.... "I" ain't doing nothin'...
So you can.... but should you? 🤔🤔🤔😉
In this case it is a personal choice. Koji kin works best.
oh for pitys sake get on with it already