I'm trying to make jiuniang (sweet low alcohol fermented rice drink) but don't have any glutinous/sticky rice. I only have sushi rice and the Chinese distiller's yeast balls (jiuqu). What changes do you think I would need to adapt the recipe to regular sushi rice? My hypothesis is that I need to increase the fermentation temperature to 55-60 C, like with amazake production, in order to increase enzymatic activity of the mold in the jiuqu while reducing the activity of yeasts or lactobacilli from creating too much alcohol or lactic acid. Since sushi rice has less amylopectin vs sticky rice, this should also help convert more starches into sugar. Does anyone have any thoughts on this or have tried this before? Thanks.
Typical jiuniang recipe: https://thewoksoflife.com/sweet-fermented-rice-jiu-niang/
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