Showing posts from August 2, 2017

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

New Yeast Cakes

My first batch of yeast cakes is running out, and I think they had some process issues, so I wanted to make a new batch. I decided to try the second yeast cake recipe: YE2 又造神麴法:Another method for making exceptional yeast cakes 其麥蒸、炒、生三種齊等,與前同;但無復阡陌、酒脯、湯餅、祭麴王及童子手團之事矣。 Take equal quantities of steamed, stir-fried and fresh wheat, and join them as in the previous recipe, but without the north-south cross, the offering of alcohol and dried fruit/meat, the cooked noodles, offering to the “yeast cake king” or having children shape the cakes. 預前事麥三種,合和細磨之。七月上寅日作麴。溲欲剛,擣欲精細,作熟。餅用圓鐵範,令徑五寸,厚一寸五分,於平板上,令壯士熟踏之。以杙刺作孔。 Prepare the three kinds of wheat as before, join them and finely grind them.  On the third day of the seventh month, make the yeast cakes.  Wet them so they are “firm [more water than “just add a little”].”  Pound the mixture until it is evenly mixed and fine.   Make it into cakes using a round iron mold, 5 thumb-joints across, and one and half thumb-joints thick.  On