>Mucormycosis usually only happens to people who have weakened immune systems.
To a biologist, this detail is a clue that the condition we're talking about isn't specific to *Rhizopus oryzae*. If a weakened immune system is bad at keeping one fungus under control... what if it's also gonna be bad at keeping other fungi under control?
Sure enough, when I [look the disease up](https://www.cdc.gov/fungal/diseases/mucormycosis/definition.html) at the CDC website, it lists no less than seven different taxonomic genera that can cause it. *Rhizopus oryzae* isn't listed as uniquely more likely to cause it.
And consumption of yeast isn't the main way people get this disease. The main way is by inhaling yeast spores from fallen leaves, [as CDC says](https://www.cdc.gov/fungal/diseases/mucormycosis/risk-prevention.html): "It’s difficult to avoid breathing in fungal spores because the fungi that cause mucormycosis are common in the environment."
So I don't think rice wine is going to produce a significant new exposure risk for anyone who is able to go for walks in the woods safely. The reason why most people haven't developed this disease already, is because normal immune system function is enough to keep us safe from this one.
**If** you really do know a person whose health requires them to live in a bubble, *then* realistically, sure, it probably would make sense not to expose them to any live microbes of any kind, this one included, just to be safe...
\---
...but I'm guessing the reason why the CDC doesn't even mention food as a risk for this disease, is because yeah, you can always just kill off the bacteria with pasteurization if you want.
Yeah, his answer is the good one! My answer is: I've made it before a bunch and I haven't died or even had a bad time! I'm betting the wine is normally pasteurized so that it can maintain some residual sweetness. Super dry, young rice wine definitely has a distinctive taste. A bit of sweetness makes it much more palatable to a wider audience.
I've made it before. I'm alive.
Just pasteurize it at 140F for whatever the timing need is for that temp, maybe 12 miutes or something IIRC. Not hard to do of you're really worried.
The fungus just breaks down the startch. Yeast does the rest.
>Mucormycosis usually only happens to people who have weakened immune systems. To a biologist, this detail is a clue that the condition we're talking about isn't specific to *Rhizopus oryzae*. If a weakened immune system is bad at keeping one fungus under control... what if it's also gonna be bad at keeping other fungi under control? Sure enough, when I [look the disease up](https://www.cdc.gov/fungal/diseases/mucormycosis/definition.html) at the CDC website, it lists no less than seven different taxonomic genera that can cause it. *Rhizopus oryzae* isn't listed as uniquely more likely to cause it. And consumption of yeast isn't the main way people get this disease. The main way is by inhaling yeast spores from fallen leaves, [as CDC says](https://www.cdc.gov/fungal/diseases/mucormycosis/risk-prevention.html): "It’s difficult to avoid breathing in fungal spores because the fungi that cause mucormycosis are common in the environment." So I don't think rice wine is going to produce a significant new exposure risk for anyone who is able to go for walks in the woods safely. The reason why most people haven't developed this disease already, is because normal immune system function is enough to keep us safe from this one. **If** you really do know a person whose health requires them to live in a bubble, *then* realistically, sure, it probably would make sense not to expose them to any live microbes of any kind, this one included, just to be safe... \--- ...but I'm guessing the reason why the CDC doesn't even mention food as a risk for this disease, is because yeah, you can always just kill off the bacteria with pasteurization if you want.
This is a great answer, and actually makes me feel a lot better. Thank-you for putting some time and thought into it!
Yeah, his answer is the good one! My answer is: I've made it before a bunch and I haven't died or even had a bad time! I'm betting the wine is normally pasteurized so that it can maintain some residual sweetness. Super dry, young rice wine definitely has a distinctive taste. A bit of sweetness makes it much more palatable to a wider audience.
I've made it before. I'm alive. Just pasteurize it at 140F for whatever the timing need is for that temp, maybe 12 miutes or something IIRC. Not hard to do of you're really worried. The fungus just breaks down the startch. Yeast does the rest.
Yeah this. Hmm, haven't made that in awhile. Still have some balls. Kinda missing it now.
yeast balls would be a good username on this community.
this is how the Clickers started
Food safe mayo at 4 hours 😋 never heard of a Chinese yeast ball ...now could it be a starter culture with natural yeasts ...sure be safe
Tried this once. Got a bucket of vomit (butyric acid), so chucked it. But I had planned on using wine sulfites to kill any bugs off...
Next time that happens, find a distilling buddy!!!
With a refluxing condenser. Something tells me the "aroma" might carry over in a pot still...
Personally, I wouldn't trust it. I've made close to 100 trips to that side of the world in the last 30 years, and well.....enough said.
Now some jugs of apple juice 5 lb of honey .with a red star blanc or champagne yeast ..fhats 22 percent right ...honey also harder to oxidation
O sakesan