Greetings,
I’ve been following Fred Eckhardt and Bob Taylor’s guides to make sake. The other day I was getting my moto ready and realized I needed more yeast. I figured I’d do some experimenting and re-use some lees from my secondaries that I had saved in sterilized jars. Wasn’t sure what I would be using it for, just didn’t want to throw it out (hoarder in me). So I pitched 6-8 oz and waited a day. Went back and saw it had really taken off. When I was thinking about this before, I figured the high alcohol content and lagering would make it not ideal to re-use slurry (lees, incl. rice matter in this case). This was being done with #9 yeast. Also on a side note, my #7 moto produced more diacetyl than I’ve ever smelled in one place. It smelled like a movie theater concession stand. Don’t mind a buttery Chardonnay but I think once the sake is finished (plenty of time for things to happen in there) it will be gone.
I also have a tane- koji observation and will post in another topic.
This is my first ever post on a brewing message board, after reading this stuff (and learning a lot) for years I finally felt like doing it.
Kanpai