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Here's another recipe for using the lees:
Amazake (kind of)
60 grams of lees
1.5 cups water
1/4 cup cooked rice (stole it from some rice I had cooling to make another batch of wine)
Leave the above to soak overnight.
(About 8 hours for me.)
If you want it smooth, put it through a blender or food processor.
Add 4 tablespoons sugar and another 1.5 cups water and a pinch of salt.
(You can add grated ginger, too, if you'd like.)
Stir well and heat on medium low until it thickens a bit and looks like translucent white gravy.
Can be served hot or cold, but leftovers should definitely be kept in the fridge.
Here's another recipe for using the lees:
Amazake (kind of)
60 grams of lees
1.5 cups water
1/4 cup cooked rice (stole it from some rice I had cooling to make another batch of wine)
Leave the above to soak overnight.
(About 8 hours for me.)
If you want it smooth, put it through a blender or food processor.
Add 4 tablespoons sugar and another 1.5 cups water and a pinch of salt.
(You can add grated ginger, too, if you'd like.)
Stir well and heat on medium low until it thickens a bit and looks like translucent white gravy.
Can be served hot or cold, but leftovers should definitely be kept in the fridge.