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?