A Singaporean In Australia

Hope it will be a success, the efforts will not be wasted I am sure :)
- theng

Your wife is a blessed woman :)
- theng

Hey, surprised you will try tis out...btw, my colleague family, a hock chew, makes tis every year. Some tips...she said to mix the fermenting slurry every day for a week, then leave it covered and undisturbed for a mth. The wine would have formed and separated as a top layer, while the slurry solids settles at the bottom. Taste the wine, it should be sweet tasting. Be careful to look out for contaminating stuff such as mold, can see them as fur balls like our bread molds. If wine is sour, proj fails, discard. Don't worry abt that too much, have alternatives to tis wine. I didn't take much of tis and when jen is doing confinement, it's hot summer, less to worry as compared to cold winter :)

wow ur landlady is good!
hope ur rice wine is a success =)

-Julia

@ 2nd sis: And I'm surprised you actually do read my blog! I never thought I could still surprise you after 33 years of bad surprises. haha.

Thanks for the tips. I think what I would do is to shake the huge jar a little everyday. I am not going to open the lid at all, even though the air might be dryer here and the chances of mold infestation may be lower.

The reason why I started this project is that alternatives are either too expensive or probably not as good over here. It is not possible to bring in the good stuff from Singapore as well. And of course, I see it as a good learning experience.

I think you are right, it will be much warmer in the summer and we should be able to cope. But if I have these wine ready, it will keep the MIL quieter. :)

Thanks for always watching me Sis. I have always appreciated, just didn't know how to tell you.

@theng: thanks. I hope it will be successful. 3 months is a long wait. It can be quite sad if things doesn't turn out that well. My wife is blessed? hehe I'm not sure about that. I have a lot of flaws she has to put up with.

@Julia: thank you Julia. Why aren't you posting with yr google account :P

...and I have NO idea that you can write quite well, haha. It's been a while since i read things u wrote..hmm...school compo maybe? I enjoy reading yr blog, almost everyday, so I'm updated :)

@ 2nd sis: I haven't write anything for years. I'm rusty and I thought it's a good idea to write something and see if I could get back to my secondary school standard.

You'll probably get bored because I'm just updating every-day issues as records here. If you enjoy it, all the better! Maybe you can pass the link to Elder sis if you communicate with her online. haha

hi!! whereabouts in perth did you get those ingredients? im a student in perth and i grew up eating that! haha but ever since i went to perth i couldnt cook it myself because i didnt know where to get the ingredients ):

@prince: you can get all of them at any oriental stalls. they are all over the place so it's not difficult at all.

If you visit Northbridge for example, you would have come across Emma. Over there you should find most, if not all that you need.

@asingaporeanson: cheers! what about that fermentation jar thingy?

@prince, that jar is specially used for making wine. if you want to make wine, I can ask my ex-landlady where she got it from.

hi i try to make some but 3x become sour pls help.

U may dispose it if it turn sour.

Adding more water will dilute the alcohol level or it's taste.

You may try this blog. I have tried it last month and turn out very nice. I added more red yeast. The more you add the sweeter & redness it is.

http://www.goingwithmygut.com/going_with_my_gut/2010/03/grandmas-ang-chow-foochow-red-rice-wine.html

I tried 1kg of white glutinous rice with a bowl of about 150 gram of red yeast. I finished 500 ml in a morning as it is so nice.

Have a try.

Concerning water added to the glutinous rice wine, I feel that to add 1 cup the maximum or sprinkle a bit over the rice on the day of putting it in a pot.

I prefer little to no water added. It taste thicker and smell great with this method.

1kg I tried yield 1little of rice wine.

Yesterday I have just harvested 2.5 kg glutinous rice and it has 4.5 bottles of rice wine @ 750 ml per bottle. Harvested a month without water added at all.

Some likes to add flour & sugar which are not my favorite method too. Tradition method does not add this.

Dear Singaporeanson,
On behalf of my preggie cousin who is currently in Melbourne; is there a method to make this wine in time for her etd which is in early dec? Also, may I know where in Melboune can she buy the wine jar? Only 2 months to go! Am so worried about her! Looking forward to your reply!

Thank you!
Melissa
meow_21@hotmail.com

I am making some for the first time, Any suggestions on how to best filter at the end?