Ingredients : (This may be reduced according to
ratio) 6 Kilo Glutinous Rice 18 pcs small wine biscuit (
3pcs of wine biscuit per kilo)
3 bottles Chinese white wine.( ˝ bottle
per kilo of rice) 150ml water more or less
1. Cook all the Glutinous Rice and let it cool down completely,
*Letting it cool overnight to make sure all the rice have cool
completely. If continue other steps by using the hot rice will cause
the wine to become sour )
2. Get ready the wine biscuit and
crushed into powder form.
4. Get ready a Ceramic pot and start with 1st layer of wine
powder then 1 layer of Glutinous Rice…cover with another layer of
5. Repeat Step 4 until all the Glutinous Rice &
wine powder are finished.
6. Finally Pour a little bit of water on the top of those
7. Cover it nicely and keep at a dark cool place but not
necessary airtight, the yeast fermentation need to breath.
8. On the 3rd day open and pour the Chinese white wine into it
to make it more 'thick and tasty. ++(see notes)
9.Close the jar
tight) and leave the jar in a cool place to ferment for 21 days.
10. Open up after 21days. Stir wine and strained out the wine into a
clean pot or bottles. Discard the residue.
1) Keeping the wine longer than 20days will
further the fermentation and may result in sour wine.(vinegar) 2)
With good result may produce 10 - 15 bottles (1 liter) sweet & tasty
Chinese rice wine.
3. Once bottled, wine may be kept for 1 or 2 years. The wine ages in
its container and changes from a milky white color to cherry red
while developing a sherry-like flavor.
++You may use ordinary Chinese white wine. Some white wine sold in
Chinese Oriental Shops are salty. No worries you may used these
as well. The
final result of Rice Wine will not be salty.
Sometimes upon opening on the 21st day, the wine may be just
very sweet without any wine smell. Not to worry, just bottle it and
wait for another 3 weeks, the wine will age to a sweet and tasty wine.
The wine biscuits are usually a small ball of lees left over
from the previous batch of rice wine making
which have been dried and resold as “Jiu-Bing” at the traditional
Chinese medical stores.
According to some sources, the original Jiu-Bing was actually balls
of rice flour, ginger and some other ingredients, left outside to
attract the desired molds and yeast.