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Umm! I know it is an old thread but there's an inaccuracy or two. The yeasts in a sherry flor are 95% S cerevisiae subspecies. Of that 95%, 75% is S. cerevisiae beticus followed by montuliensis (15%), cheresiensis (5%), and rouxii (1%). http://www.mendeley.com/research/evolut ... erry-wine/...

Never too keen about filling out one of these. :-( Second generation home brewing. Mum started in approx 1963, I started somewhere around 1971. She having now died, I've inherited all her equipment and recipe books. These days mostly I brew beer - a long time ago I had a beer praised by a local...

Umm! I didn't know that nearly 40 years ago :-) so, koji being unavailable, I boiled about 3-4 pounds of rice in a gallon of water and added a whole carton of amylase plus some yeast nutrient and let it stand near a radiator for a week or two before adding the yeast. It worked - and the taste...