I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar.
I have measured, it is 40%, very sweet to taste. But it just does not ferment. The sweetness always there, does not reduce. The liquid pools out is very sweet. .does that means it has being converted from starch to sugar already ?
I tried to pitch the champage yeast into it, it only last 2 days, before bubbles stopped. Why?
Is it too sweet (40%Brix) for champage yeast?