Being ever industrious and especially so when pregnant I decided to try and at brewing my own moonshine for the noble use as confinement food after giving birth.
Only two things I need it for making rice wine: glutinous rice and yeast balls and I managed to snag them at the Chinese grocer on the strip District (find
glutinous rice on Amazon and yeast balls on Ebay).
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| Glutinous Rice |
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| Yeast balls |
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| More Yeast balls |
I used four balls to one kilogram of rice. This makes enough steamed rice to fill two one gallon glass jars, which in turn yields about 1 liter of wine. The rice is soaked for at least four hours then steamed for an hour. I let it cool completely. Then I rinsed the rice And drained it. Using a mortar and pesto pulverized the yeast rolls. I sprinkled it all over the rice and mixed it thoroughly with a clean spoon. Then I poured it into clean glass jars. And covered it with gauze cloth. And I forgot it for two months.
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Pulverized yeast mixed into the thoroughly cooled steamed rice. And sprinkled liberally
over the top of the rice. |
The result a super alcoholic sludge! Success! I filtered out the liquid and that it sit for a day in the fridge then poured the clear stuff into bottles. The rice lees sediment is saved for cooking. Yummmm.
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| All ready! |
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| The filtered wine is left overnight in the fridge to settle and the clear wine is bottled. The rice lees is kept for cooking. |
After it is done steaming, you said you rinsed it and drained it??
ReplyDeleteYes! I learnt how to do it this way and have no idea why haha!
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