Wait, um, darn it! Of course you can warm your koji slurry to speed up the enzymes before letting the microbes do their magic. My makgeolli game has got a new twist, now. Thank you!
Did something similar this summer with cantaloupe rinds and seeds but acidified it with a lacto ferment and it turned out great. Used the resulting lacto-amazake for a melon based Bellini variation but also freeze-thaw clarified some that I basically used as a vinegar on prosciutto and melon salads
Wait, um, darn it! Of course you can warm your koji slurry to speed up the enzymes before letting the microbes do their magic. My makgeolli game has got a new twist, now. Thank you!
Yes, I'm a big proponent of accelerating many koji ferments. More control, less waiting.
Did something similar this summer with cantaloupe rinds and seeds but acidified it with a lacto ferment and it turned out great. Used the resulting lacto-amazake for a melon based Bellini variation but also freeze-thaw clarified some that I basically used as a vinegar on prosciutto and melon salads