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Chinese Style Rice wine:
Ingredients:
One kilo glutinous Rice
Yeast (preferable champagne or ale yeast)
200 grams of Malt Rice (kome-koji)
100 mls of Spirit Alcohol i.e. Brandy or vodka (or 200 mls of previously made wine)
Hops if no alcohol is availble.
Making the Enzyme rich fluid
mix 200 grams of malt rice with 500 ml of non chlorinated water. Stir thoroughly and allow to sit for 2 hours making an enzyme rich slurry.Strain of the fluid using a fine sieve. Add 100mls of brandy (or any other strong spirit drink)to the fluid. Brandy will produce a very lovely flavors. Once you have made you first batch of wine you can use 200 mls of previously made wine instead of a strong spirit.
Procedure
Soak one kilo on glutinous rice for 4 hours.
steam the rice without letting the rice come into contact with the boiling water as in Malt rice steaming
Let the glutinous rice cool down completely. This can take 4 hours!
Mix in the enzyme rich fluid with the kilo of steamed glutinous rice; sticky, but do your best.
Place in a clear sterilized container (glass is recommended) with some champagne or other brewing yeast.Keep the brew away from light.
Place the lid on the container (plastic cling wrap with a rubber band is OK) and leave for a month away from light, . You will notice after a few days that the malt rice will hydrolyze the glutinous rice and sweet fermenting fluid will gather at the bottom of the container. When the yeast action has finished, filter through a sieve and bottle and serve chilled. Alc/vol will be about 17%- 21%. Truly delicious, it is best drunk with some of the white residue which contains many delicious flavors.
Brewing without using Alcohol.
Do exactly the same procedure as above but use water that has been boiled with hops and filtered through a sieve to remove the hops particles. You need to make a strong 600ml hops solution to prevent infection. When the brewing has finished there will be an small attractive bitter flavour present.
To make a hops solution add 5 gms of strong hops pellets to a suacepan of boiling water(one liter) , simmer for 20 mins and steep for 10 mins. Filter this solution and use it as the water to make your enzyme slurry. The water should have strong distinct noticeable bitter hops flavor and yellow color.