1. Containers: best containers are grazed ceramic types, with big opening for easy access. For your first attempt, best to use a glass jar so you can see the fermentation progresses over times. I use both depending on volume of rice used. 

Soak overnight for 8 - 10 hours. The longer the better, but should not exceed 18 hours as the rice will start to break up when you scoop it up later...*water level should be about 3" above the rice

The fresh dry rice is smooth and powdery. Wash and rinse a few times until the rice feel rougher to the hands. I typically washed it 3-4 times.

I am making 10kg of glutinous in 5kg x 2 bags. These are typical Thai glutinous rice found in most neighborhood grocery shops.     

I started a new batch of glutinous rice wine, mainly for the purpose of documenting the various steps so that those who have asked me how to make this rice wine can try it at home. The steps are long, but most of them are personal preferences. So brace yourself for the lengthy and long winded posts over the next few weeks. So, I will start with the end product - a sweet reddish and orangery glutinous rice wine (and quite a strong one too).