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Hong Chao
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Gina
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PostPosted: Thu Jul 05, 2007 2:44 pm    Post subject: Re: red wine - almost there Reply with quote

chocolatechip wrote:
Hi. I tried making the red wine a week ago and it's looking very promising. There is plenty of red liquid at the bottom of my glass container.

Question - how long do i leave the fermanting rice in the bottle?? It looks and smells great on the 6th day. Is it safe to use it tomorrow?? Do I stir it tom?? Or leave it in the storeroom for another 5 weeks??


hi chocolatechip

welcome to the forum! its very interesting to make wine at home.

answers to your question

the rice has all the yeast in it so the fermentation will work. Leave it there for at least 21 days(starting from Day 1). after 21 days, then you separate/sieve out the rice from the wine.

the rice residue can be use for cooking, so please do not throw it away.

the full process takes 21 days or 3 weeks. I know its very tempting to remove it to cook. leave it alone..to continue to ferment.
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chocolatechip
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PostPosted: Fri Jul 06, 2007 10:48 am    Post subject: Reply with quote

Hi Gina

Thank you for your prompt reply. And thank you all for the detailed recipe. I shall leave it alone as suggested by you. I smell it every morning and I must say it"s beginning to take on the smell of stronger and stronger wine...hmmm...I bet the alcohol content is rising by the day! Cheers in advance!
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chocolatechip
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PostPosted: Thu Jul 26, 2007 11:40 pm    Post subject: Reply with quote

Hi Gina

I have recently harvested my first batch of red wine. It smells great and i took a sip of it....and it tasted like WINE! Now....how do I use it??? I've stored it in the fridge and would like to use it for confinement food....got a friend who just gave birth...Can you post some recipes tt uses the red rice wine??? I want to experiment before I cook for her...less I am accused of alcohol poisoning!

Thank you once again for the detailed recipe. I attribute my successful wine making to U cheers
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honey_bun
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PostPosted: Fri Jul 27, 2007 7:37 am    Post subject: Reply with quote

Hi Gina,
I would like to know when do u add in the wine during the fermentation stage?
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Jennifer
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PostPosted: Mon Oct 08, 2007 3:35 pm    Post subject: Reply with quote

how big the bottle is needed for the recipe posted? I only have 1 litre bottle at home wonder is it too small for the recipe posted.
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Gina
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PostPosted: Mon Oct 08, 2007 5:16 pm    Post subject: Reply with quote

Jennifer

My bottles are very big. 2kg and 3kg ones. To make 1 litre, I use the 2kg bottle. This is to prevent it for popping out (gas in the jar during the fermentation).

go and invest on a good 2kg one. only $7. You can use the jar for pickling too. I use it to make achar, kimchi yummy
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Jennifer
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PostPosted: Tue Oct 09, 2007 7:17 am    Post subject: Reply with quote

Thanks Gina. Will go get the 2kg ones.
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crazybaker
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PostPosted: Mon May 05, 2008 10:17 am    Post subject: Reply with quote

Hi Gina,

Can advise how come the wine is so red?

Is it safe to be consume?
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Gina
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PostPosted: Sat May 10, 2008 9:55 am    Post subject: Reply with quote

hi crazybaker,

sorry I was too busy ..I know I have already answered you on this. But just want to share with all the answers too.

The wine is so red because of the red yeast you have used. Its most likely from the chinese medicinal shops ..the pure red glutinous rice grains. Those have to be pounded into powder. These will have black 'sand'. These sand are not dirty, its the husk of the rice grains.

the colour is very intensely red. Thus many people who makes this at home, uses very little red yeast.

If you buy the red yeast powder from Yue Hwa Dept store at Chinatown, its more refined and does not have these black 'sand'.

The taste, flavour of both is very different too. If you use the former(the red glutinous rice grains), the smell may be a put-off for someone who is not used to Hong Chao Jiu.

However, for the more refined powder, the taste is more acceptable.

The wine is safe to consume. And the rice lees can be use for cooking. Only that the dish is 'bloody red'.

yummy
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Reirei
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PostPosted: Mon May 12, 2008 10:22 am    Post subject: Reply with quote

Hi Gina, I just started making hong zhao wine. Today marked the 2nd day and I already have wine settling about 1 inch at the bottom. Does it progress that fast? I used white glutinous rice + ground hong zhao. Is it correct that I press the cooked glutinous rice as compact as possible? Thanks for answering in advance. Very Happy
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crazybaker
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PostPosted: Mon May 12, 2008 2:32 pm    Post subject: Reply with quote

Gina,

Thanks for your reply.

Now I'm waiting eagerly to harvest the wine..... yummy

How I wish I'm doing my confinement, then I can eat as much as possible without feeling heaty....
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Gina
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PostPosted: Mon May 12, 2008 7:07 pm    Post subject: Reply with quote

Reirei wrote:
Hi Gina, I just started making hong zhao wine. Today marked the 2nd day and I already have wine settling about 1 inch at the bottom. Does it progress that fast? I used white glutinous rice + ground hong zhao. Is it correct that I press the cooked glutinous rice as compact as possible? Thanks for answering in advance. Very Happy


Rei

if you do this properly, by end of Day 1, you will see a bit of wine and lots of water droplets at the top of the jar..just above the rice. That is normal.

yes, you have to press the rice down to compact it. I also made Hong Chao wine on Saturday..to prepare it for my class on 31May.
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Reirei
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PostPosted: Mon May 12, 2008 10:43 pm    Post subject: Reply with quote

Thanks Gina! Day 2 of the wine. Some rice sink to the bottom while I transported the jar for photo taking. Arrgh!!~


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Gina
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PostPosted: Mon May 12, 2008 10:47 pm    Post subject: Reply with quote

wah..so bloody red! reminds me of the first time I made it. Also so bloody RED. love u
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crazybaker
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PostPosted: Wed May 14, 2008 3:32 pm    Post subject: Reply with quote

Hi Gina,

Thanks for the advise. Now waiting eagerly for it to harvest.

btw, may I know if the wine should we keep in the fridge? My mum was telling me that the wine is not suppose to be in the fridge while the residue is ok to be in the fridge wor, so which is which?

And also, I've read somewhere that we can add some rice wine or white wine to it at the initial stage, may I know how I should go abt it?

TIA.

Regards,
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Gina
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PostPosted: Wed May 14, 2008 4:14 pm    Post subject: Reply with quote

vanessa

usually when people make wine for cooking(confinement food), they would put the wine outside the fridge. Because its used daily. So it will be gone very fast.

if you just want to use it every other day, my advice is that you keep it in the fridge. In the fridge, it stays good..if you leave it outside too long, it continues to ferment even though the rice residue has been harvested.

But for me, its the reverse:

Rice Residue, I put outside..in the kitchen
Wine, inside the fridge. Only to take out to warm in room temperature when I need to use it for cooking stews yummy

The adding of rice wine in the initial stage of wine fermentation is to speed up the process of wine making. This is only when you already had a bottle of very good and home made rice wine to add to your 2nd batch. If you buy a bottle from Supermarket to use, your home made rice wine will taste more commercially made than home made.

Home made wine tastes more refined, sweet and full of flavour. Commercial wines, unless you get the branded ones(S$60 per bottle), or else don't bother..waste your time making wine.
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crazybaker
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PostPosted: Wed May 14, 2008 4:21 pm    Post subject: Reply with quote

Gina,

Ic... so if after I harvest this batch, and wanted to make another batch, I can use this batch wine to speed up the process lah? And if this is the case, what are the procedure like?

I know you are busy with your recipe right now, no hurry, answer me when you got the time as this batch had yet to harvest Razz

Regards,
Vanessa
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coolcookie
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PostPosted: Fri May 30, 2008 6:08 pm    Post subject: Reply with quote

I like to find out if anyone has tried to ferment the wine in an air-conditional area, say 24C? Or must the temp be warm and humid to harvet good wine?
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Gina
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PostPosted: Fri May 30, 2008 8:30 pm    Post subject: Reply with quote

coolcookie

yes you can. But it will take a much longer time to ferment. My mother in law told me that in China they used to wrap the jar in a large cloth and kept it away in the store room to ferment. The cloth helps to keep the jar warm, not hot. In winter, when its very cold, the wine fermentation takes a longer time to ferment. It can still be made, but at a slower pace.
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coolcookie
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PostPosted: Mon Jun 02, 2008 1:26 am    Post subject: Reply with quote

Thanks Gina. I am going to try out and will report the results here!
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Reirei
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PostPosted: Thu Jun 05, 2008 10:50 am    Post subject: Reply with quote

Harvested my wine already. Giving all to my friend who will be delivering her baby this month.

After 1 day, the residue settled and the wine turned clear.


Bottled and ready to go!


Wine lees for cooking chicken. yummy


Will be making another batch for my mom and my staff. Thanks Gina for guiding me along the way and tthksy for the recipe.
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coolcookie
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PostPosted: Mon Jun 09, 2008 5:50 pm    Post subject: Reply with quote

I am so envious when I see so many of you report sucess of your wine making. I have tried twice buton both occasions, i already see speckle of white mold growing on top of the rice. So disheartening. so how?

I would appreciate if anyone could point out my mistake:
- I sterilised all the utensils and equipment, including my hand & gloves.
- the rice was left to cold in an dry environment for more than 6 hours.
- wine yeast and wine biscuit were crushed before putting into the container.
- the environment is aircon - dry and cool (~24C)
- I followed the exact recipe posted on page 1 by tthksy.

My questions:
- does it need to be covered with cloth like the jasmine rice wine?
- must the lid be airtight like jasmine rice wine?
- must the item be left untouched? I mean is it sensitive to slight movement?
- I read in some blog that says they washed the glut. rice after cooking it? Is it necessary? I thought the presence of water will make it turn moldy?
- I read some blog that they stir the mixture everyday from day 1 onwards so as to avoid the mold settling on top. Any comment from anyone?

I have been wanting to make my own hong cao for ages but seemed luck some factor X! I look forward to any advice that you can give. As long as there's a possibility/new lead, I am more than willing to test it out.
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Reirei
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PostPosted: Tue Jun 10, 2008 10:01 am    Post subject: Reply with quote

coolcookie wrote:
I am so envious when I see so many of you report sucess of your wine making. I have tried twice buton both occasions, i already see speckle of white mold growing on top of the rice. So disheartening. so how?

I would appreciate if anyone could point out my mistake:
- I sterilised all the utensils and equipment, including my hand & gloves.
- the rice was left to cold in an dry environment for more than 6 hours.
- wine yeast and wine biscuit were crushed before putting into the container.
- the environment is aircon - dry and cool (~24C)
- I followed the exact recipe posted on page 1 by tthksy.

The descriptions sounds alright to me. Maybe it's just me; I used tthksy's method this time but the process is slower than mixing all the ingredients together. The only difference I spot is that I did this in a warm day and I cooled the rice overnight about 8 to 9 hours.

My questions:
- does it need to be covered with cloth like the jasmine rice wine? I did cover with a piece of cheese cloth before sealing the lid.
- must the lid be airtight like jasmine rice wine? I covered mine loosely
- must the item be left untouched? I mean is it sensitive to slight movement? Erm.. I transport it around to take photos, my theory is that as long as you don't shake the container vigorously.
- I read in some blog that says they washed the glut. rice after cooking it? Is it necessary? I thought the presence of water will make it turn moldy? I didn't do this, coz I'm not sure of the logic behind this.
- I read some blog that they stir the mixture everyday from day 1 onwards so as to avoid the mold settling on top. Any comment from anyone? I think it will be difficult to stir from day 1 when the rice is all gooey and compact. I didn't stir the mixture at all until it's time to harvest. Actually, I forgot I need to stir it on the 7th day. Total in all the 24 days it went on fermentation, there was no mould.

I have been wanting to make my own hong cao for ages but seemed luck some factor X! I look forward to any advice that you can give. As long as there's a possibility/new lead, I am more than willing to test it out.


Hi, please see my reply in blue. The questions are answered based on my little experience, more of what I did for my recent trial. HTH
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coolcookie
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PostPosted: Thu Jun 12, 2008 7:19 pm    Post subject: Reply with quote

I'm back with more question... pls bear with me.

In one of my wine bottle, has some white specks on the surface... apart from the white powdery stuff, the smell is the nice and pleasant. ( i read that bad wine will smell like rotten eg)

I showed it to my neighbour who has seen her mum make wine before, told me it is ok. But I am dead worry about wine-poisioning that Gina mentioned.

I hope some shifu can help me out.

Thanks. make friends

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Reirei
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PostPosted: Mon Jun 16, 2008 10:21 am    Post subject: Reply with quote

I'm sorry but I have not encountered this in my two batches. Hope someone can come to your rescue. so how?
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