Difference between revisions of "Sake"
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* [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ MTF post by Jeffrey Airman (KOJI BROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.] | * [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ MTF post by Jeffrey Airman (KOJI BROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.] | ||
| − | * [https://www.facebook.com/groups/MilkTheFunk/permalink/2172128482815354/ MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild | + | * [https://www.facebook.com/groups/MilkTheFunk/permalink/2172128482815354/ MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild ''Saccharomyes'', ''Lactobacillus'', ''Pediococcus'', and ''Pichia''.] |
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Revision as of 22:06, 11 October 2019
(In progress) First, define new_page_subject.
Contents
Koji
See also:
- MTF post by Jeffrey Airman (KOJI BROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.
- MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild Saccharomyes, Lactobacillus, Pediococcus, and Pichia.
Sub Heading
(To do)