After 24 hours, some surface area might have dried up, sprinkle some water to keep the surface moist and keep the fermentation going.  

10Kg glutinous rice, 30 yeast balls and 10  handful (100g) of red yeast rice, and about 4 hours of labor of love. Place them in cool dry place away from heat and sunlight. I in fact covered the glass container with black tower to block the sunlight.  So, all the preparations and hard work are done. For the next 30 days (yes it will take 30 days before the wine are harvested) just need to open it up to sprinkle some moisture on the surface during the first day。]For now, just pray :)

1. Use a clean container. I normally use a large ceramic/glass jars but in this documentary I use a large plastic container and a smaller glass jar for better photo shoots. Actually this plastic one is much easier and faster for the mixing. 2. The yeast and red yeast rice blended powder. 3. Sprinkle some into the base of the container. 4. Sprinkle some onto the rice in the strainer. 5. Use hands to thoroughly mixed the powder into the rice. 6. Pour the well mixed rice into the container.7. Use palm to flatten and compress the rice to get rid of air pockets. 8. Sprinkle...

1. Place the strainer under the running tap water. 2. As the water is filing up,3. Use a pair of chopsticks to loosen up the rice. Be careful as the rice is still piping hot. 4. Slowly using hands when the temperature is cool to touched, to break loose all the remaining crumbs of sticky rice. The first run, the rice will feel a bit slimy and slippery. 5. Raise the strainer and pour away the warm water. 6. Repeating steps 4 & 5 until the rice is cooled to about the same temperature as the soaking water. I do this cooling steps for...

1. After steaming for ~45 minutes, ready for quick cool! 2. Use a strainer, and place it into the basin.3. Unload the steamed rice into the strainer. 4. Ready for next step to cool down the rice quickly.