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I'm in the middle of brewing some simple sake or doburoku. I used a pound of rice and half a pound of koji, plus water equal to the dry weight of the rice. I added champagne yeast and have been brewing it at 59°F. It's been almost two weeks, and it's strongly alcoholic, but still fermenting. It...

What is the consensus for how much water to add to rice wine for a dry product, when you're using yeast balls or Angel Rice Leaven?

I'm a rice wine brewer, but I typically brew pretty small batches. I'd like to use a real sake yeast, but Wyeast's packets are for enormous batches, so I ended up wasting most of the packet the last time I used their sake yeast. Is there a good way to just use some of the yeast and store the...