Literature. Drinking. 【文飲】

Chinese grain wines are fermented on the mash, which means that if you want to get something drinkable out the other end, you need to separate the grain from the liquor. I initially was assuming this was happening without firm evidence, because the fermented mash is not wine by any means. Blorp I've used cheesecloth with some success to filter it, but it's a little difficult because you have to squeeze it pretty hard to get the wine out, or else sensuously massage the bag of mash with your hands to allow it to continue draining.  I think that it's hard to drain because the grain particles are pretty fine, and clog up the filter.  Beer mashes can run into this problem occasionally, but don't usually because they're less porridge-like since the grain isn't cooked. Straining through cheesecloth has been what I've been doing, but you still end up with a lot  of sediment coming out of the bag. Some of this sediment will settle out, particularly

I've been a bad blogger, and neglected to post for some time for life reasons. I brought this wine to the King and Queens' Arts and Sciences competition and did very well!  They included me in the second round of judging but I backed out because winning carried a bit of a burden with it that I did not want to shoulder. Thankfully, this recipe is attributed to a person, so I can name it something better than "Millet Wine and Rice Wine from Exceptional Yeast Cakes #1." (YE1W1 and YE1W2 for those playing along at home)  No idea who Yuán Púshè was though. The grain schedule for this recipe is pretty simple: If you have one unit of powdered yeast cakes, on successive days add 3 units, 5 units, and 10 units of your grain of choice.  If using millet add another 3 units on the next day. The millet should be steamed twice, and the rice should be just barely steamed, and then have boiling water poured over it.  I tried wrapping the millet in fabric while steaming to k