I live in Bangladesh where all alcoholic drinks are forbidden.I tried to make rice wine from bread yeast but consistency of alcohol is very low because of it's low resistance to alcohol.I heard Chinese made their wine yeast ball from nature.Anyone can tell me how i can make my own yeast ball from Bangladeshi ingredient?
Jiuqu in a modern context refers explicitly to types of microbes and their enzymes (Qu) domesticated for usage in the manufacture of products containing alcohol.
Grains or flours are imbibed with water (e.g. steaming rice or mixing flour with water to form a dough) and subsequently incubated in a warm, humid environment during a favorable time of year, typically spring or autumn. No inoculates were used, but often herbs were added to some preparations because they were noted to create beneficial qualities. In order to keep the grains or dough's relatively moist and warm they are kept in closed straw-roofed huts and typically housed in straw baskets, stacked on wooden shelves or simply placed upon the floor. The presses and molds used to shape the dough's were/are also made of wood. All of these elements unknowingly provided access to the microbes. The cakes are deemed ready when a colored coating is formed on the outside. They are then dried and stored until use.
You can also achieve higher alcohol levels by staggering the addition of sugars to get the bread yeast to go beyond the normal alcohol tolerance levels. Wash and reuse your yeast(lees) to pitch every batch and after a few batches your yeast alcohol levels will increase. Wash yeast by adding water to lees... shake vigorously and rack like a normal wine, keeping the yeast that collects at the bottom.
Staggering the sugars means to add the sugars every couple days in smaller amounts. This will reward the yeast that can stand the higher alcohol levels and then in turn reproduce yeast buds that can survive the high levels.