Millet Wine and Rice Wine à la Yuán Púshè
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSkDF7dhaUCuK-X4tgepLqXCh-oaUevHlHjOaa7JdqYJqDxjVgNnm6nAaZ4H6Mn3msLLtLZTM3eYdfm8vfLp3ZVePwiOcemtADoqNEGHMn2x0HY_nV1HbS3a7NSRYBPsaWuzf2hAZYcg/s320/IMG_20160118_140842.jpg)
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