I’m pretty sure the process for fruit wines is different. Though I did buy some lovely plums that turned out to be boring flavored and was very tempted to experiment with putting them in one of the jars 😂 that would’ve been too much experiment for a beginner, though, I think.
I cooked up roughly 3.5 c of sticky rice / glutinous rice (one recipe said 3 c, the other said 4 c). I took one jiuqu (yeast ball for rice wine) and crushed it in a mortar and pestle, then used clean hands to mix this wwith the rice once it had cooled down. Stuck it in jars and used fermentation lids, though I’ve heard of just using a cloth lid. The liquid that is forming is rice wine!
Supposed to be able to eat the boozy rice when it’s done, too, as a dessert (jiuniang).
I need to look up how long to leave this / when to stop 😅 mostly looking here
https://goszechuanhouse.com/chinese-rice/faq-how-do-i-make-rice-wine-using-chinese-yeast-ball.html
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Does the rice wine have any flavor? Or is there a way to add flavorings or is that more for fruity wines?
Just trying to get a sense of what to expect.
Well, I’m making this hoping to make my own nigori sake-ish drink. The yeast ball kind of smells like that; smells very good. I imagine it will taste like the yeast ball smells. But as this is my first time making it and I don’t think it’s done yet, I’m not sure.
People say the jiuniang (rice left over after) is tasty and sweet, too.
🤔 hmm let us know once you’re able to taste it. I’m interested now.
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