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I am trying to make glutonous rice wine, purchased the so call "yeast" 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.

I tried to pitch the champage yeast into it, it only last 2 days, before bubbles stopped. Why?

Is it too sweet (40%) for champage yeast?

Thanks

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  • 2
    The home brewing SE site would be better for this question.
    – Eric S
    Feb 8 at 14:54

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