http://www.taylor-madeak.org/ is the site and from what I can tell, Bob Taylor has become my new sherpa. I printed his PDF out and have it in my kitchen next to my new 5 gallon carboy. His PDF has effectively become my kitchen bible.
His recipe is a bit different than the other ones I've seen online. The procedure is a little different as are the ingredients. I'll let you guys go to his site and read it yourselves. It's worth the read.
Steamed rice to mix with the koji.
Cold Mountain Koji soaking in water, waiting to be mixed with the freshly steamed rice.
Koji and steamed rice mixed together.
I have a bad habit of never buying funnels. As a result, I contantly need to make my own from soda bottles. This is from a 3 liter bottle of Coke. I spooned in the koji mix and pushed it into the carboy with the spoon.
This is the final part of the first step. The kome koji now gets to mature in the carboy for the next couple of days. It will get stirred periodically and then left alone.
On a side note, my first batch is nearly completed and should be getting filtered and pasturized Thursday or Friday.
Your "new sherpa?" How flattering!
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