КОДЗИ ПРОТИВ ФЕРМЕНТОВ | Какой способ лучше для риса. И почему пригорела брага?

Русская Дымка

Русская Дымка

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In this video, I compare two methods for making rice mash: cold saccharification with a warm start using koji and enzymes.

As a result, I have some interesting observations on fermentation times and product yield. Also, due to an unfortunate oversight, the experiment went wrong and one batch of mash burned.

0:37 Benefits of cold saccharification
1:22 Recipe for making rice mash
2:05 Secret ingredient in rice
2:40 Yeast for rice mash
4:04 How to ferment koji
5:08 What to do if the airlock is silent
7:22 How to distill rice mash
8:15 First distillation of rice mash using a steam trap
9:31 Why did the mash burn?
11:25 Comparison of mash made with koji and enzymes