Re: Rhizopus oryzae
- --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
>I forgot, you still need to use a good champagne yeast to get the fermentation while the fungus is converting the starch to sugar.
> --- In Distillers@yahoogroups.com, "Juan C. Fuentes M." <jccmonteverde@> wrote:
> > Hi, Harry. I am going to use a reflux still and activated carbon, isÂ there a problem with ergot?
> > Juan C. Fuentes
lalvin ec1118 is a great choice, as well as Red Star Champagne yeast. Nearly the same characteristics for alcohol tolerance and flavor profile.(now I went and did it)