Yesterday I ventured into another area of culinary skills - wine making. Ever since I attended the Tekka tour and sampled some of Gina's homemade wine, the idea of making my own wine has been lingering in my mind. I finally got all the ingredients and tools ready and started on my wine-making yesterday. I followed the method in KC.
The things you need are fairly simple:
- A large enough GLASS container to hold the rice during fermentation
- 1 kg rice (to cook and cool off completely)
- 1 piece Wine Yeast (酒饼)
- 1 tbsp Sugar
You can get wine yeast in some of the old kind of chinese medical hall. I got mine from one near the market I frequent. This is how it looks like.
It is important to cook the rice SOFT and leave it completely cool and dry before using. KC has a lot of useful tips you can refer to. I cooked 1 kg of rice (i.e. 7 cups of uncooked rice with slightly more than 7 cups of water) but only used half of it for my rice fermentation (with all other ingredients half as well).
After the rice has completely cooled off (I left it outside to cool for about 5 hours), crushed the rice yeast to powder form and mix with the sugar. Then mix these into the cool rice. I didn't really crush the yeast very finely, can still see specks of it among the rice after mixing.
When done, transfer everything into the dry and clean glass container. Put a piece of clean, dry cloth over the mouth before putting on the cover. It is IMPORTANT not to open the jar during the first 7 days of fermentation or your effort will go down the drain.
This morning when I woke up, I am happy to see small droplets at the side of my container. I can already smell the wine fragrance when I place my nose near the cover...heee...
I will continue to report my progress in my blog. So do stay tune. :) Hope to see some of you join me in my new venture.
See next update here.