It has now been just over 26 hours since I inoculated the 6kg of steamed rice. There has no been much to report until now. At 20 hours the Koji have started to produce their own heat and there is a slight aroma of Koji.
With the temperature reaching 39.2°C, I unwrapped the bundle and cooled the Koji to 32.5°C before wrapping it back up and returning to the incubator.
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| @ 26hrs temperature is starting to climb and reached 39.7°C |
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| Most of the rice grains have visible mould on, which over the next 22 hrs should increase. |
All I have left is to check the temperature and get my head down for a few hours.
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