For those who find the details intimidating, here is a brief summary/review:
- 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)
- 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.
- 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.