Hi all. In lieu of started a new thread, it seemed a good call to revive this one with a variation.
Basically I am wondering if I have koji that has gone to spore, about to go to spore or 'normal' koji from Vision spores.
In theory I have followed the Taylor-Made guide. That's what I suspect they all say, so here's the notes - assume proper sanitation. :
1) Soaked 8 cups Kohuho Rose (3.66 lbs) in water (after rinsing) for 1 hour. Drained 1/2 hour. Soaked weight 5 lbs.
2) Steamed 45 minutes
3) Cooled to 95 F
4) Into the cooler, with heating pad on bottom, with bowl of warm water on top, and bin of rice suspended above.
10 hours - stirred. Temperature remained 95-97 F (using controller specified), probe in rice). No sign of growth and specifically no aroma of sulfur or anything else.
20 hours - stirred. 'Spots' rice...although not a perfect white. 94-97
26 hours - stirred. No real change. Made a decision based on lack of aroma and less moisture than I believe should have been there to boil some water, cool it, and spritz down the rice while stirring.
36 hours - Activity! Temperature up 101 F. More tan-yellowish coverage.
38 hours - this was 11 pm and just happened to get up and decided to check in - DAMN!! 107 F. I 'fought' for the next 2 hours to get and keep in down under 100F, stirring and cooling every time it got above 100 F. Nearly every 15 minutes. Continued to mist with coolish water. The rice was never wet. Went to bed
44 hours - Very full coverage. rather tan koji, with hints of oche yellow. My eyesight (not bad, but '40's annoying) and a lack of magnifying glass kept me from seeing penetration. Temperature hovering in the 98 F range, with more cooling every couple hours now. Tasting sweet, nutty and smelling finally.
50 hours - coverage continues and color deepens. No longer going exothermic. Holding nicely 96-97.
56 hours - Of course, now starting to wonder if it went to spore. Does not seem green enough, but uncertainty has taken hold. Nice nutty aroma. Good sweet flavor. Decided to pull all but 1 cup.
Below is a few photos. The 1 cup is still in the incubator, water removed, holding at 96 F.
[attachment=2]koji 2 small 2.jpg[/attachment]
So, does anyone have and opinion if I have classic Vision koji or spored koji? And if I can use it for sake.
Thanks for any input. Right now the bag of koji is in the refrigerator. Sake brewing in a week or so, assuming I don't need to make more koji.