How to make Kōji Kin!
HTML-код
- Опубликовано: 21 окт 2024
- Video No. 3 in the Sake series. Today we discuss the arduous task of preparing your rice for Sake. Please note, if you are making rice for Kōji Kin that you do not add chilled water to cool the rice down. This video is applicable to all rice additions during the Moto (mash buildup). Next video we will show how to make the Saké as well as what your Koji Kin should look like when it is finished.
Be sure to like and subscribe!
Thank you for sharing this video.
In your video, you recommended not to use heating pad. When you used a heating pad, did you depend on its heat sensor or use a digital temperature controller to regulate its temperature?
I made myself a mini incubator using whatever heating chamber I have. It just happened I have a simple electric lunch box sans any ON/OFF switch -- just plug into an electrical outlet and it will start to heat up + a W3230 Digital Temperature Controller to control the temperature inside my electrical lunch box. This works just fine unless I forget to insert the probe into the heating chamber of my electrical lunch box. I reckon an old crockpot and/or a slow cooker with a knob setting, i.e. ON/OFF, Warm, Low, and High settings, will do.
Cheers.
Yes, the heating pad at the lowest setting was too hot for the Koji. I found that hot water was the best heating medium because the steam keeps the air temperature and humidity regulated best. Cheers!
@@happenstence3417 I have noticed mostly any heating pad is too hot for use in most fermentation. However, I think you can overcome this problem with a digital temperature controller to cut off its power when its sensor detects temperature is above your desired temperature setting.
I only do a small quantity fermentation using an electric lunch box with a W3230 digital temperature controller. If you have an old crockpot or a slow cooker with a manual knob setting, then any digital temperature controller can turn it into an incubator, too.
The issue I ran into was the heating pad retained heat even if it was turned off through conduction. I will have to try a crockpot or something next time. I did about 3lbs so that might be too thick for a crockpot basin.
@@happenstence3417 This is expected and exactly happened to me when I put the temperature sensor/probe right above the fermentation substrate. By the time the probe has detected the temperature reaching the setting point, the bottom part of fermentation substrate (nearest to the heating pad) has already accumulated excessive heat, let alone the heating pad has overheated. To simply resolve this problem when using a small incubation chamber, I insert the probe in between the heating pad and fermentation substrate. This way, when the temperature in the heating pad reaches the setting point, the temperature controller will immediately cut the power to the heating pad and the heating pad will still continue to deliver heat a few degrees above the setting point for about 30 seconds.
Since you have a much bigger incubation than what I have (the size of my incubation chamber is only 1.8 Litre), you can raise your fermentation substrate way above the heating pad. Then, add a fan to directly blow on the heating pad to distribute heat faster and more evenly inside the incubation chamber. In this setup, you can put your temperature sensor any place inside the incubation chamber.
Brilliant
great video instructions unclear my city got nuked :,(
Thank you!