I started Moto (Sokujo/Shubo) phase last Thursday.
After 2 days the yeast started working, and it has been bubbling quite nicely for the last two days.
During Moto I understand it is wise to stir every 12 hours or so. Instead I’ve been shaking the 15 gallon vessel every 12 hours or so for a minute.
I can’t help to compare to making beer, since this is my only reference for brewing with yeast.
In preparing a beer-starter I use a stirring-plate and Erlenmeyer-flask. Besides that I aereate by shaking the Erlenmeyer every time I increase the starterwort (SG=1040).
I find myself very uncomfortable with three things in making this sake-starter Moto:
- Not using a stirring-plate, 2) Low temperatures. (50F as to 68F), I haven’t got a clue what original gravity I’ve started out with (for beer I prepare a welknown 1040/10 Brix starter).
Anyway, I just wonder if you guys do extra aerating or something else of your moto to give the yeast more stimulus for growth. . .
Another thing that crosses my mind is the possibility of administration of a drop of olive-oil in order to get the yeast in optimal condition. Any thoughts on that?
Greetings from the Netherlands!