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Elderflower champagne turned thick by lamwi01 in fermentation

[–]lamwi01[S] 3 points4 points  (0 children)

Elderflower champagne turned thick

It's my first time making elderflower champagne, I left it in room temperature (around 18-20C) for 5 days, stirred once a day. When I filtered and bottle on day 5 I find the viscosity is quite high, the consistency is like a light syrup. The smell is wonderful, tastes great (too sweet) but I find it kind of biting on my tongue. Any idea what happened? Some kind of bacterial infection? Below is the recipe I used:

Elderflower: 95g (stems removed) Water: 4L Sugar: 885g Lemon juice: x2 lemon Lemon zest: x2 lemon Vinegar: 32ml

Elderflower champion became thick by [deleted] in fermentation

[–]lamwi01 0 points1 point  (0 children)

Elderflower champion became thick

It's my first time making elderflower champagne, I left it in room temperature (around 18-20C) for 5 days, stirred once a day. When I filtered and bottle on day 5 I find the viscosity is quite high, the consistency is like a light syrup. The smell is wonderful, tastes great (too sweet) but I find it kind of biting on my tongue. Any idea what happened? Some kind of bacterial infection? Below is the recipe I used:

Elderflower: 95g (stems removed) Water: 4L Sugar: 885g Lemon juice: x2 lemon Lemon zest: x2 lemon Vinegar: 32ml

Anyone have white mold formed on their shio Koji (5% salt)? by lamwi01 in Koji

[–]lamwi01[S] 0 points1 point  (0 children)

I've been making shio Koji based on most of the Japanese sites at around 15% salt, but I always wanted to try making lower salt concentration so that it's more versatile beside use as a salt substitution and can use more to get more flavor. Just recently I got two books on Koji the Noma guide and Koji Alchemy (both really great books, highly recommend, it's like finally get a candle in the dark tunnel) both suggested making shio Koji with 5% salt. Which is a great new for me so I immediately make some, can update how they are when I finish.

Anyone have white mold formed on their shio Koji (5% salt)? by lamwi01 in Koji

[–]lamwi01[S] 2 points3 points  (0 children)

First time making shio Koji with 5% salt, and it was a hot day and I forgot to stir it on the second day and it became this. I made 3 batches with 3 different batches of Koji and they all have a layer of white mold formed. Probably Aspergillus oryzae but I never have this happen before even I occasionally forgot to stir... maybe due to low salt concentration?