Wine that tastes good!
Having just made new yeast cakes , I put them to good use in a batch of millet wine and rice wine following the recipe I call YE1W1 and YE2W2, as they're the first and second wines (W1, W2) listed under the first exceptional yeast cakes (YE1). They came out really good! The recipe: Millet or Rice Wine à la Yuán Púshè This volume will fit in a 1 gallon wide-mouthed fermenter, barely. Ingredients and Tools ¼ cup powdered exceptional yeast cakes, about one cake. But do measure. 5.25 cups dry millet or 4.5 cups dry white sticky rice Water 1 gallon, wide-mouthed fermenter - cooked grain can’t go through a narrow mouth Cheesecloth Optionally, liner silk or some other filter fabric finer than your cheesecloth Mortar and pestle Directions Dry the yeast cakes completely and scrub them clean several times. Grate, and then grind the yeast cakes in a mortar. Soak them in 1.25 cups water for three days until they start to bubble. Add to your fermenter