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Thank you BernardSmith . Great suggestion. Acid level will prevent from bad smell and spoilage . Which acid should i try tartic acid , malic , citric . ? Or lemon.

Hello guys h happy new year ! I ferment mushroom (not 100 % mix with rice ) taste is awesome accept the acidity level. Can i add acid like lemon or peptic at this time 15 days old fermentation. :a1:hny

How can I preserve the taste and fresh flavour for long time. ?

You are right drying in oven is a safety way.

I appreciate you. Its not required to add any oil only it need to make mild cook before fermentation to inactive of microbial active . In youtube he didn't mention any scientific evidence . You are right !

Thank you and welcome BernardSmith,i have experience in food science & nutrition. Wine with fungus is new in professional. First and second fermentation as well as in bottling I expect something we need to change or added ingredient as for primium. In Asia, like Japan, Vietnam etc they have made...

Thanks KAndr97 , Oyster mushroom is easy and available. Recipe is different but fermentation is same as basic concept. Mushroom have many bioactive compound which is very nutritive. I will try to make as a project please if you have any experience or suggest please share.

Hi everyone , did anyone have experience in Winemaking with mushroom (fungus ).