What prompted me to make my own glutinous rice wine in the first place was I tasted a sweet homemade glutinous rice wine before. It was so sweet and made the stir-fried ginger chicken so sweet and flavorful. The sweetness that came from the rice wine couldn't be compared with the sugar you added to make it sweet. The natural sweetness that came from it was unbeatable. The above picture was taken in day three of fermentation. I used my slow cooker to ferment it because I don't have a big glass jar. You can also use the ceramic pot (Corning ware).
I tasted the rice wine and it was sweet but not much alcohol content. The sweetest I tasted was day six. But after day seven and when I tasted the rice wine again it was less sweet and started to taste more alcohol. Subsequently the alcohol taste became stronger, the sweetness was gone and it turned sour. At first I wanted to ferment it for up to 45 days but I quickly harvested it at day 22 because I was afraid that as the alcohol content went up, it would be more sour. I might have introduce some bacteria to turn the wine sour when I played with the wine too much, I almost checked it every other day by spooning it around and tasting the wine. Because a successful one will still produce a sweet rice wine even at day 45. It was my first try so pardon my curiosity. At day 22, the wine tasted dry and sourish. A failed first attempt at wine making for me but luckily it didn't turn moldy and still very fragrant.
This was the rice residue at day 22. I used a sieve to squeeze out the wine by pressing it with a spoon. You can use your hand and a cheese cloth if you prefer. If your rice wine is sweet, you can keep this in the refrigerator and use it to make a Chinese rice wine dessert by adding water, egg drop and tang yuan. Or use it in cooking or marinate meat/poultry. Since mine was sour, I didn't bother to reuse this.
The rice wine that I got from 4 cups of glutinous rice and 2 wine biscuits. I got a 750ml bottle of rice wine and the one you saw below. It was white and muddy at first, but would turn clear once you let it sit in the refrigerator (see picture below). Keep it in the refrigerator to stop the fermentation process.
Besides the 750ml bottle, the above was the extra that I got. I cooked the above with my ginger chicken and would share the recipe in my next post. Since it's sourish, I need to counter it with sugar in my cooking.
If you are interested in making your own sweet rice wine, here's the Guide that I was referring to. I knew for a fact that if I followed the recipe and harvested at the said time (at the end of fifth day), I would have sweet rice wine.