I just added 2/3 ounce at trace for a 16 oz batch. It did not discolor or seize the batch, so I have my fingers crossed that it holds, but so far hardening normally. Not yet at a gel phase. I did add Kaolin clay and used kukui, vitamin E, rose hip and argon as my superfat (15%) trying to make...
Because the lees is the byproduct (leftovers) created as wine ages, it settles to the bottom of the container where the wine is fermenting and aging. You syphon the wine off and all that remains is the "stuff" left over after fermentation. I will try to add it at trace and see what happens...
It's not sake (the wine alcohol), it is the residual byproduct of sake making, the alcohol has been removed from it already. At what point do you add such an ingredient? You can buy Sake Kasu soap, so I know it can be incorporated.
Along with my soap making hobby, I dip into other realms including wine making. I decided to jump in and make sake (rice wine) a couple of years ago. The directions told me to carefully keep the lees (sake kasu) - the "dregs" or waste that settles out of all wine after fermentation. So I have a...