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During a BBQ in the afternoon or relaxing in the evening
Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas
For heating small stainless variable volume fermenters and barrels up to 30 gallons a single FermWrap
EnoItalia Item #: I06
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Japanese Yellow Koji Measurement:44 lb. During a BBQ in theThis Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1: 5 (20%). Koji in Beverage Making
US$ 139.00
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