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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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05-02-2006, 03:50 AM
posted to rec.crafts.winemaking
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koji sporulation
I've been making sake from koj-kin (or seed) for several months now
with a supprising degree of success. I have, however, been curious as to the possibility of harvesting my own spore from prepared koji. From what I've gathered, koji rice is usually halted at about hour 48-50 of the process, but if allowed to continue, will sporulate at around hour 70 due to possible dehydration from metabolic heat. It seems like you could then just harvest the spores from that koji either with a straining bag or just drying and grinding the whole lot. But, I'm obviously hesitant to go trying this for fear of getting some horrid contaminated batch from hell. Has anybody tried or know anything about the use of harvested spores? 
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