I have to confess that i have shyed away from brewing glutinous rice wine at home for the longest ever, all because of all the superstitions pertaining to brewing wine at home. I finally buck up courage together with inspiration from my friend, Claire and tried making 2 batches, one plain and one with red rice yeast. Claire came to help and all we had to do was to blend the yeast and start assembling the rice for brewing. I had prepped the rice earlier by cooking it in the rice cooker, so that it will be cooled enough for assembling when Claire arrived. I was so excited that i forgot to take pictures of the assembling. I did not take pictures perhaps i was skeptical that the wine will be a success as i know that i will break all rules and superstitions - I did not have a mouthful of sugar when i started making, i talked alot and made it in broad daylight, i did not leave the pot under the bed with a rusty knife on top, i let the 2 pots(crockpots) sitting on the dinning table, perhaps if you make the wine in a glass bottle, it will be better to put it away from the light. According to one of the myths - one should leave the pot alone without peeking, i, of course, have been opening the lids of both the pots and checking for green stuff growing and have been tasting the wine as days go by. Despite of being so rebelious, the wine turned out so sweet and not too alcohlic. The one with the red rice yeast tasted better than the plain one and had more wine, perhaps the extra yeast present in the red rice gave the extra kick and for the extra wine, i think i had sprinkled in an extra cup of water. The whole process was worth it and now my younger friends can have Rice Wine Chicken during their confinement, just inform me and i will brew some.
Ingredients:
8 cups/2.2 lbs/1 kg long grain white glutinous rice
1 pc wine yeast (bigger kind brought from Malaysia)
1 pc wine yeast (small kind available in any asian stores here in the States)
1 cup red rice yeast (also available in the asian stores here)
2 cups filtered water for sprinkling.
Method:
Wash the glutinous rice, drain, and place in rice cooker with enough water to cover the surface(it is just like cooking regular jasmine rice). Put to cook, and when rice is cooked, remove from the rice cooker, then spread it onto foil covered baking sheets and leave to cool completely.(make sure new foil is used to cover the baking sheets) Rice must be completely cold before use.
Using a clean coffee grinder, grind the wine yeast and red rice yeast into powder.
To assemble:
Sprinkle a little wine yeast mixture on to a crockpot and then layer with rice(wet hands with the filtered water and flatten a handful and use it for layering).
Sprinkle with more rice yeast all over the rice and then sprinkle with the filtered water.
Repeat the layering - rice, rice yeast and water until all the rice is done.
Lastly pour the remainder of the filtered water.
Cover crockpot with a clean cloth and then the lid.
Leave it to ferment for 7 days, then open lid and give mixture a good stir with a clean wooden spoon.
Cover crockpot with the clean cloth and lid and leave to brew for another 14 days(the total brewing time is 21 days - if you prefer a stronger alcoholic wine leave for another 7 days).
Wine can be harvested on the 21st or 30th day.
Prepare a sieve or a colander and line it with a clean cloth. Put it over a pot to catch the wine.
Put the brewed wine mixture onto the cloth and let the wine dripped.(patience in letting the wine drip slowly will result in very clear wine).
When all the wine has dripped and the residue is quite dry, remove the residue and store it in a jar or air tight container for many more other recipes.
Bring the wine to a quick boil (my wine started to boil at 180f and of course it is cos i am one mile above sea-level)
Let the wine cool before bottling.
Wine is now to be enjoyed in any way you wish.
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Ingredients:
8 cups/2.2 lbs/1 kg long grain white glutinous rice
1 pc wine yeast (bigger kind brought from Malaysia)
1 pc wine yeast (small kind available in any asian stores here in the States)
1 cup red rice yeast (also available in the asian stores here)
2 cups filtered water for sprinkling.
Method:
Wash the glutinous rice, drain, and place in rice cooker with enough water to cover the surface(it is just like cooking regular jasmine rice). Put to cook, and when rice is cooked, remove from the rice cooker, then spread it onto foil covered baking sheets and leave to cool completely.(make sure new foil is used to cover the baking sheets) Rice must be completely cold before use.
Using a clean coffee grinder, grind the wine yeast and red rice yeast into powder.
To assemble:
Sprinkle a little wine yeast mixture on to a crockpot and then layer with rice(wet hands with the filtered water and flatten a handful and use it for layering).
Sprinkle with more rice yeast all over the rice and then sprinkle with the filtered water.
Repeat the layering - rice, rice yeast and water until all the rice is done.
Lastly pour the remainder of the filtered water.
Cover crockpot with a clean cloth and then the lid.
Leave it to ferment for 7 days, then open lid and give mixture a good stir with a clean wooden spoon.
Cover crockpot with the clean cloth and lid and leave to brew for another 14 days(the total brewing time is 21 days - if you prefer a stronger alcoholic wine leave for another 7 days).
Wine can be harvested on the 21st or 30th day.
Prepare a sieve or a colander and line it with a clean cloth. Put it over a pot to catch the wine.
Put the brewed wine mixture onto the cloth and let the wine dripped.(patience in letting the wine drip slowly will result in very clear wine).
When all the wine has dripped and the residue is quite dry, remove the residue and store it in a jar or air tight container for many more other recipes.
Bring the wine to a quick boil (my wine started to boil at 180f and of course it is cos i am one mile above sea-level)
Let the wine cool before bottling.
Wine is now to be enjoyed in any way you wish.
Serves
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