u/mcfails444

Based on u/aralseapiracys recent posts about Chinese village distilling and related practice of solid state fermentation in baijiu production.

Has anyone done this themselves? Specifically the solid state fermentation and follow on distillation?

I'd love to try this and looking for any tips on ensuring success from a westerner trying this process for the first time.

Probably going to shoot for a corn/ rice/ barley/ oats recipe for a western twist.

Picture related: is this the right yeast/ bacteria starter to use for solid state fermentation

Doing an all rice batch but found some black spots that I don't know what they are. I've done an all rice before and don't remember seeing this before...

It's 50lb of calirosa rice, AYLY, some old DADY, and I used enzymes, (yes redundant, I know).

Last time it tasted great, this time so far it smells great and kinda like vanilla.

The black spots showed up on the second day... Not sure where they came from... Anyone else see these before or know what they are?