BrokrnEyes
New Member
I'm aware that I need to brew at far diffrent temps than for growing but eoulf thr co2 put off from brewing be a good source for co2? I'm thinking of brewing sake which I've looked a fair bit into and one of the sources I've read says because of koji to break down the rice starch into sugar for the yeast to eat and turn into alcohol. From what I read the yeast can survive up 16-18% and the brewing process is about 50 days, so I'm figuring since I have auto flower seeds this eoulf be the perfect combo. Koji makes the sugar, yeast eats the sugar to make into alcohol And fart co2, plant gets big from the co2, and I get a few oz and 5 gal of rice wine in generally the same time period.
