21 April 2008

White Rice Wine Making - Day 3

Two full days have passed. Today is the 3rd day of my rice wine fermentation. Everything looks as expected. The wine droplets are now collecting at the bottom of the jar and accumulating slowly. This is the picture I took this morning. You can see the milky wine at the bottom.



I shall wait patiently for it to harvest. But I can't resist "visiting" it a few times a day and inhaling the fragrance that has emitted from the opening. Do I sound like some serious wine addict? lol...

See next update here.


Mood: drunk

9 comments:

Liying said...

Hi, you should leave it to ferment for two weeks before opening it. If you disturb the fermentation process, the wine will turn sour. By second week a sweet wine aroma will fill your kitchen. It takes about one to one and half month for fermentation. So be patient don't let your affect go to waste. My mum used to make "Red Rice Wine" which has stronger taste. It is better to use a deep clay pot. (which was used to preserve salted vegetable or bean paste.)

rgds,

KWF said...

Thanks liying for the tips. Don't worry, I'm still sober ;) Won't be opening the jar so soon, otherwise I'll really end up crying.

Yuri said...

oh dear wf, you are tempting me! where do you leave the bottles? on the floor in the hall or kitchen? my house is so small, no space to put the bottles and i'm keen to try red rice wine :(

KWF said...

heee...yuri,join us lah. ;) I just left mine on top of a low bookshelf in my living room, far away from the window. And warn all my kids and helper not to touch it! hahaha....

Liying said...

Hi, kwf I think it better to keep your wine in a warm dry place e.g. kitchen cabinet.

rgds,

KWF said...

Err..liying, the problem is, my kitchen cabinets have very limited space, cannot squeeze in my big jar! hahaha... I'm also afraid if I left it inside, I'll end up moving it in and out to monitor it. :P So better leave it where it is now. Btw, I'm learning this from Gina. It seems ok to leave it anywhere as long as away from direct heat. Hopefully mine will turn out ok.

liying said...

Ya, I understand. I also have to find a place to prove my dough whenever I make bread. ( proved it in a cabinet where the stove is just right on top.)
Wish your affect will give you a fruitful harvest.

rgds,

liying said...

Sorry, spelling error.
Wish your effort will give you a fruitful harvest.

KWF said...

liying, next time if you want to proof bread fast, try putting the bowl containing the dough on top of a hot electric kettle (balance it against the wall). Good for cold weather. However, if you're not in a hurry, just proof bread on countertop. Slow proofing is supposed to add on to its flavour.