Ingredients from your local asian grocer.
- 1kg glutinous rice (sticky rice)
- 1 to 2 balls Chinese yeast balls
- Some water
- Wash the rice until the rinse water is a little less milky
- Soak the rice overnight in cold water
- Drain rice thoroughly in a colander, let it drain for a good 30 minutes
- Steam the rice for an hour
- Allow the rice to cool to room temperature
- Put the rice into a food grade container in layers about an inch thick - grind up 1 or 2 yeast balls in a mortar and pestle and sprinkle a light covering on each layer, leaving more than enough for the top.
- Push a hole down the centre of the container and sprinkle the yeast over the top and make sure you have enough to sprinkle some down the hole
- Cover the container and leave at room temperature.
After a few weeks it will stop bubbling and settle down, and its pretty much ready to go. You can drink it with the chunks in, or you can put it in a calico bag and strain it through. It doesn't go through easily and you will have to squeeze it through and wring out the juice. If you have a fruit or wine press, you could put the bag in that. What comes through will be a milky liquid which is lovely to drink as is, or you can let it stand and rack clear wine off the top of the lees.
This should give you something like 1 - 1.5L of very sweet, around 20% alcohol wine, less if you only want to drink the clear stuff.
|Add yeast & cover|
PS: the recipe above yielded 1.7 litres.
|the finished product|