Rice Wine

[maxima]

Is anyone good at making cooking rice wine here ? I am talking about the type made by mixing rice/yeast/water. Just like SKII.

:D

[Mrs A Tham]

Well dunno anything about making rice wine but my ma-inlaw makes really good grape/raisin wine. I see she uses yellow raisins and black raisins (depends on what colour you like your wine) and "Chow Peng" (in cantonese/ direct translation would be alcohol biscuit)...dunno what's it call in English...well maybe someone can let me know the word??

She normally makes the wine 2 - 3 months before CNY for the festive season and we really love it. We kept it for cooking as well eg. 'ginger wine chicken with black fungus', "CHUI HAR" (wine prawn)...etc

Think I must ask her the recipe for keeps....who knows may try it myself one day!

[tsd]

Is anyone good at making cooking rice wine here ? I am talking about the type made by mixing rice/yeast/water. Just like SKII.

:D

yep... I make rice wine for my own cooking use :) unfortunately I dont get that SKII effects on my hands :D

it is quite simple but can easily can go bad. Its cooked pulut rice + "Chow Peng" aka yeast + ( for foochow, we add in red "kuk", dunno what that is ). You can do it in the big Horlicks bottle.

Most important thing about making this wine is... must be very very clean, else the wine will turn sour or grow fungus.

Second important thing is the environment... it must be cozy enough for the yeast :D

the residue from rice wine is very good for frying chicken ... I just love that aroma

[maxima]

Well dunno anything about making rice wine but my ma-inlaw makes really good grape/raisin wine. I see she uses yellow raisins and black raisins (depends on what colour you like your wine) and "Chow Peng" (in cantonese/ direct translation would be alcohol biscuit)...dunno what's it call in English...well maybe someone can let me know the word??

She normally makes the wine 2 - 3 months before CNY for the festive season and we really love it. We kept it for cooking as well eg. 'ginger wine chicken with black fungus', "CHUI HAR" (wine prawn)...etc

Think I must ask her the recipe for keeps....who knows may try it myself one day!

does your mom use fresh grape or preserved one ?

[maxima]

yep... I make rice wine for my own cooking use :) unfortunately I dont get that SKII effects on my hands :D

it is quite simple but can easily can go bad. Its cooked pulut rice + "Chow Peng" aka yeast + ( for foochow, we add in red "kuk", dunno what that is ). You can do it in the big Horlicks bottle.

Most important thing about making this wine is... must be very very clean, else the wine will turn sour or grow fungus.

Second important thing is the environment... it must be cozy enough for the yeast :D

the residue from rice wine is very good for frying chicken ... I just love that aroma

The red one is red yeast while the chow peng is white yeast.

I have a few books about making wine. just starting to practise.

May I know if you add water to the wine ? and where to buy those big holick bottles ?

[tsd]

The red one is red yeast while the chow peng is white yeast.

I have a few books about making wine. just starting to practise.

May I know if you add water to the wine ? and where to buy those big holick bottles ?

no, I dont add water to the wine. The cooked pulut has water in it already. Yeast will work on the pulut to produce wine. You can buy horlicks from any Hypermarkets, buy the biggest one and consume them :D then make sure u wash them real clean, dry it in the sun... then u can start making your wine or you can buy those big glass bottles.

Each horlicks bottle ( filled up slightly more than half bottle with ingredients ) can make about 2 bottles of rice wine.

[Mrs A Tham]

does your mom use fresh grape or preserved one ?

Ma-inlaw uses raisins (those dried ones can be found in big tongs in Supermarkets). She uses those roundish big clay/ceramic kinda wine pots (like those you see in Jacky Chan's Drunken Kung Fu Master show) bought from pottery shops. One pot makes about 2X1.5ltr bottles. We store them in used glass wine bottles after they are ready to drink.
Yup according to old ladies, there is also pantangs while making the wine.
Funny but dunno how real. She told me she uses same method, same appliances but sometimes the wine turns out sour and bitter. When I was pregnant with my son...she made a few bottles for me and told me how the wine turns out resemble the baby's character..and sex too!! If its sweet its a boy. All this while she made for other sis-inlaws and when it came out a little sour and yes coincidently at that point they had girls! :confused: :confused:
Lucky she told me for mine, it turned out the best she had ever made!! :D :p

[gal5.22]

Most important thing about making this wine is... must be very very clean, else the wine will turn sour or grow fungus.



I agree on that and tried to make it many times but ends up sour. Now I found my supplier whenever I need it. :D

[tsd]

I agree on that and tried to make it many times but ends up sour. Now I found my supplier whenever I need it. :D

yep... now you can be assured of 100% success rate :D

[maxima]

yep... I make rice wine for my own cooking use :) unfortunately I dont get that SKII effects on my hands :D

Even the SKII advertisement said thier product takes 28 days to see effect.
I think we should apply it daily for a couple of months. Actually I am testing it for some weeks now and see little effect. :D