My sister just delivered a baby boy on Saturday while we were in BP. I was about to harvest the rice wine I was brewing for her anyway, so when we reached home on Monday, we started the harvesting. The wine tastes and smells really sweet and good. But we learn that the brewing time should be shorten next time to 20 - 25 days instead of about 35 days like what we did this round. This is because, we could see mold starting to form on the side of the ceramic pot and on top of the rice. We managed to rescue this by wiping and scoping the mold off before we start harvesting. We also learn that proper sterilization will work wonders in keeping other organisms from growing. We only want the wine yeast to work its magic, not the other microbes.
Another thing we learn is the importance of filtering. The wine produced is clear liquid with slightly golden reddish tinge. But there is lots of residual in the pot too. We tried scoping very careful, it works in the beginning but towards the end, it's hard since the residuals started to surface and get mixed up with the liquid. So we had to resort to cloth filter (those used by the kopitiam uncles). Next time, we will try to find even more fine cloth filter for better results. After harvesting, bring the wine to a quick boil and then put off the fire and let it coll before bottling. Make sure bottles are clean and dry, possibly sterilized with alcohol. Overall, I am pretty pleased with the result, we had our first dish with it yesterday, ginger fried egg in rice wine. So sweet and tangy, yummy.
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| My rice wine success! |
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