For those who find the details intimidating, here is a brief summary/review:
1. Ingredients
- glutinous rice
- yeast balls/biscuits (3 for each kg of rice) - crush to fine pieces or powdery form
- red yeast rice (10g for kg of rice) - can be used as it or crush to fine crumbs or powdery form (*mix the yeast and red yeast rice together)
2. Steps
- soak rice in clean cold water for 8-12 hours
- steam ~2 kg of rice each time (or use rice cooker) on high heat for about 45 minutes
- let the cooked rice cool down completely (rinsing over cold water or spread out the rice at let cool naturally)
- mix the yeast+red-yeast-rice into the cool rice evenly and thoroughly.
- placed the rice into a container and cover it (but not air-tight)
- on first 1-3 days, sprinkle some cold water on the surface to prevent it from drying up.
- stir gently (but thoroughly) alternate days for first week or so, and one last stir ~2 weeks time.
- keep it for 30 days and it will be ready for harvesting.
3. Harvesting:
- use any method to separate the lees from the wine, and let the wine "settle" over nights (it could take 2-3 days) in dry cool place away from sunlight and heat. Cover tightly.
- pour the top clearer wine into bottle and discard the bottom sediments (or keep it for seasoning/cooking)
- keep the bottles in cool dry place and consume within 3-6 months; and keep in the fridge for best long term storage.
Please feel free to contact us if you need clearer details/clarification. We'd be more than happy to share (and learn) with you.
Enjoy!!
Roger •
May I know after harvesting the rice wine, can we boil the rice wine and then keep it for 4 months? Please advise. Thank you.
Esther •
Some recipe uses 3-4 pcs wine biscuits, some recipe uses 15 pcs. Is there any difference?
Kevin •
Do u sell the chinese rice wine? If yes, how can i buy fr u?
Christina •
Hi I wonder whether you measure the yeast in g, as im using a big one. And mine doesnt have as much wine as yours.
Tomchou •
Hi,
Thanks for sharing the recipe. I am new to singapore and where can I actually find the ingredients you listed.
- yeast balls/biscuits (3 for each kg of rice) – crush to fine pieces or powdery form
- red yeast rice (10g for kg of rice) – can be used as it or crush to fine crumbs or powdery form
If you know of any store or place I can go , it will be highly appreciated.
Rgds,
tomchou