Yeasts - there are 2 types of yeasts typically used: this is the "ball" type that yields stronger and "spicier" brew. The other type is like round biscuit, yield sweeter brew and is more typically used. I prefer this ball type.
*I used 3 balls per Kg of rice.
These type of yeast yiellds stronger and spicier brew. Most of the chinese medicine store sells the round biscuit type that yields sweeter brew...
Crush them with a stick, or any heavy object, to break them into small crumbs.
I prefer to crush them into powder form...
