Homemade glutinous rice wine (bottling)


The wait is finally over! I left it to ferment for 23 days and all the rice have settled to the bottom of the jar, a good sign that it’s ready for bottling!
Look at the beautiful colour!

Using a strainer to separate the wine and glutinous rice pulp (酒槽).

20140329-004448.jpg Bring the rice wine to a boil, let it completely cool and bottled it up.


This batch is slightly better then my previous batches. I brought a bottle to my dad for evaluation, and the result……….. PASSED……but (always room for improvements) the alcohol content taste low, so daddy suggest to increase the amount of yeast next time. Still, pretty happy how it turns out. Practice makes perfect! Hopefully one day I’ll be able to make traditional wine that taste just like my granny’s.

Simply traditionally delicious!


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