Chinese New Year will be truly special this year - new found interest in home-brew beer! Started a new batch today - Bavarian Wheat! A sweeter one (bitter score of 1/5) compare the the 1st batch of dark bitter one (3/5). Color should be medium gold, and cloudy, I think. I hope. Will find out in about 7 days. Home brew is really easy: 1) Buy a pack of beer malt, and 2x sugar 2) Add beer malt and sugar into 5 liters of hot water, stir till dissolved 3) Top up 18 liters of cold water, ideally the temperature...

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...

This is it! After 30 days, you get about 8 bottles of these sweet glutinous rice wine.Ideally the bottles should be dark color like those red wine bottles. So keep them in dry cool place and away from sunlight. They can last for months in room temperature without turning darker or turning sour. For best result, store them in the refrigerator and they will remain the same freshness for years.Cheers!!!*contact me for free sample!  

This the the bottom layer sediments. It is a mixture of powdery rice paste from both the glutinous rice & red yeast rice and yeasts residue. This is the best potion for marinade meat or making thick soupy or gravy in some traditional rice wine dishes.

Dispensing off the bottom layer and then bottling the remaining clearer portion of wine.