Hi there, I'm new to this forum but have been browsing awhile. Thought I might jump right in and ask a question.
Is this stuff (ARL) supposed to start fermentation on its own? Without yeast?
I bought this rice leaven at the grocery store in hopes of making Makgeolli, but after three days in the primary no fermentation seemed to take place so I dumped it and as of right now waiting for my second batch of rice to cool before adding ARL and yeast ec 1118. When I tasted the first batch it was VERY sour and there was no taste of alcohol whatsoever; not something I'd want to drink :cross: .
Do you add water to fermenter or just rice? I added water last time.
What yeast do you recommend for taste etc?
Thanks for your time!
Is this stuff (ARL) supposed to start fermentation on its own? Without yeast?
I bought this rice leaven at the grocery store in hopes of making Makgeolli, but after three days in the primary no fermentation seemed to take place so I dumped it and as of right now waiting for my second batch of rice to cool before adding ARL and yeast ec 1118. When I tasted the first batch it was VERY sour and there was no taste of alcohol whatsoever; not something I'd want to drink :cross: .
Do you add water to fermenter or just rice? I added water last time.
What yeast do you recommend for taste etc?
Thanks for your time!