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Monday, 21 April 2014

Traditional Chinese Yellow Rice Wine 黄酒 / 米酒

This sweet rice wine is made by fermenting
freshly steamed glutinous rice with yeast, sugar and spring water.

This is my way to produce
Homemade rice wine typically has a higher alcohol content,
18%–25% golden yellow and medium sweet, with a rich mouth feel.

Can be served at room temperature or chilled.
The flavour was almost like Sherry wine that I bought at a store or shop.

It will probably be pleasantly drinkable and used in hot dishes,
marinades and glazes.

Brewing Yellow wine main headings for the points
will be awarded as follows colour, bouquet, flavour, balance and quality.

For my ten years experienced to making rice wine,
when starting a wine off it is always better to use little sugar.

Rather than sugar free or too much sugar, semi-sweet rice wine,
with sugar content between 3% and 10% can always be excellent and sweetened.

What you will need:
First, Sterilizing for homebrew use
Means what it says, not only cleaning,
but killing any bacteria present as well

750ml Bottle
• Dissolve 1 teaspoon of VWP powder in 700ml of warm water
*Shaking to dissolve the powder
• Leave to soak overnight. Rinse thoroughly in clean cold water

5 Litre Fermentation Bin
• Dissolve 2 teaspoon of VWP powder in 4 litres of warm water
*Shaking to dissolve the powder
• Leave to soak overnight. Rinse thoroughly in clean cold water

* Leave them to dry in machine or leave to dry up in air overnight

Ingredients and equipment needed:
850g Glutinous rice (4 cups)
soaked for overnight

100g Dried yeast balls (8 yeast balls)
Yeast powder ready to use

1 Pieces Rock candy or ¼ cup brown sugar instead

1.5 Litre Spring water
or Cooled boiled water

Steamer or rice cooker
5 Litre Fermentation Bin with lid
Fine Mesh Sieve Strainer / Cheese cloth
3 Bottles 750ml Swing top glass vintage
(for storing the rice wine)

1. In a large bowl,
Add (A) 4 cups of glutinous rice,
Washed and Soaked for overnight.

2. On the next day, drain the water from the rice,
and rinse them again. then you can use a steamer or rice cooker.
cook the soaked glutinous rice and add 3 cups of water
to steam for 30 minutes or until it's cooked.
Let it cool down completely.

3. Add 8 yeast balls into a blender.
The process of breaking the yeast balls into yeast powder.

Stirred in cooled glutinous rice, mix thoroughly,
into the fermenting bin made a well in the center, topped with lid.

4. Brew the new rice wine for the first time about a month later,
Add 1 pieces rock candy or half cup brown sugar
as soon as a heavy sediment is observed,

Pour 1.5 litre spring water or cooled boiled water, brewing at least a year.

* A fermentation should be started off at about 21 °c.

* Longer you aged the rice wine naturally,
The strongest fragrance and smell wonderful.
A slow quiet fermentation usually produces better rice wine.

5. Once bottled, rice wine may be kept for a several years.
The wine ages in its bottles and changes from to
cherry red while developing a sherry-like flavour.
*All you see here in the video is 5 years old rice wines.

~ Enjoy the charm of yellow rice wine and endless cheers ~

Helpful Tips:

Sugar was not used in the most traditional rice wine varieties,
but if the taste sour in the second fermentation process,

They’ll definitely cook the syrup and allow it to cool,
add the balance of the sugar syrup and start it fermenting again.

Sugars can affect the taste, colour in a special way.

Many traditional recipes specify candy sugar,
but this most sugar was unrefined and this was the best quality obtainable.

Nowadays there is little to choose, for all practical purposes,
between modern refined cane sugars; they are all of excellent quality.

Brown or Demerara sugar will impart a golden colour to a wine, 
very interesting looking wine, it should be used with rice wines where you wish
to retain a delicate, getting the flavour.

No added sugar, you’ll produce dry rice wine (sugar free)
they just taste sour to us.

What if your rice wine is moldy and why?

The reason is you did it incorrectly way.
So If you found a little mould around one of the top
edges while fermentation process. You must throw it away and make it again.

Possible reasons:
1. Rice not cooked and cooled enough
2. Boiled water not cooled enough
3. Materials not properly cleaned and dried
any oil residue or the wine can go rancid / moldy

Temperature plays an important part, above 40°c. the yeast will certainly be killed,
at too low a temperature it will ferment only very slowly.

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