Homemade Glutinous Rice Wine
Here are the basic utensils you'd need: a big/deep pot, a sieve, a big pale, and 1 or 2 dispensers. - The pot is to both collect the wine and also to boil it. (more later)- The sieve is, naturally, to filter off the lees from the wine. I prefer this metal bowl type over any kind of cloth/plastic types.- The pale is to collect running water to cool down the wine after pastuering/heating it.- And last but not least, the dispensers. You could leave the wine in the same deep pot and scoop out the wine later, but I find dispensers...
Finally - 30 days later.Smell good - sweet and strong, a bit of spice and a lot of kick!
The rice mesh are now much softer, compressed, and still floating. Give it a one last good stir again to loosen them up for better and more even fermentation. I scoop out a small portion to sample, yes, again. The wine is now stronger, a little spicy, and still very sweet. I think the alcohol content is probably around 3-5% level at this stage... but already got Kick!! Nice! See you in 2 weeks time!
The wine is now pinkish red because of the red yeast rice powder and the glutinous rice dissolved into milky white powdery residue as the results of fermentation. At this stage, it taste more like sweet cocktail than strong spirits. And it smell really good - full fragrance of the glutinous rice and a tint of fruity sweetness. Cheers / YamSeng!!!
The rice are now completely soften, look brighter pinkish red, and feel like soft watery congee, and floating on top of the wine! Use a scoop to press down the rice along the edges and scoop a bit off to sample later. Now, stir thoroughly again to loosen up the rice mesh, and also to release all the air bubbles trapped inside them. After this, it will be left alone for another week before checking the wine again.