These are the 2 dispensers used to hold the wine overnight for it to "settle down". The sediment actually complete much faster after boiling compare to not boiling. It almost starts immediate is more or less done in 6-8 hours compare to couple of days some times.A tall dispenser works best with better gravity pull and the sediment will be more compact and get dispense off cleanly later.

This is what's left behind - lees. People who like the sweet rice wine may not like this. But some do. And some restaurants using this as condiment to give thick reddish color gravy. Some made noodle soap (mee-sua soup). *daily dose of this in your diet could lower your bad cholesterol/LDL as it contain naturally occurring Statin found in the Red Yeast Rice that gives that reddish color...

Once all the wine is harvested, most brewer would just leave it to "settle" overnight and start bottling it. I would prefer to "pasteurize" it by heating it up to around 70 deg C to kill off the remaining yeast. This will prevent further fermentation within the bottle when kept in room temperature. Even without pasteurization, the fermentation will stop over longer period of time (in several months) but the wine would turn darker and darker. The wine will taste like cherry or port, sometimes even turn into black sweet and sour vinegar!When boiling, careful not to heat it up above...

Harvesting the wine is essentially separating the lees and the wine in the most effective ways. Since this is only a small volume and DIY at home, most effective way may not be the easiest or most productive way. But it works:Scoop the top floating bunch out first and set aside; pour out the more liquid portion into the sieve. You can lift up the sieve and swirl/gyrating it slowly to drain out the wine quicker. And no, you must not leave it alone to drain by itself because the lees are very dense and gummy, and will block the sieve. By...

Here are the basic utensils you'd need: a big/deep pot, a sieve, a big pale, and 1 or 2 dispensers. - The pot is to both collect the wine and also to boil it. (more later)- The sieve is, naturally, to filter off the lees from the wine. I prefer this metal bowl type over any kind of cloth/plastic types.- The pale is to collect running water to cool down the wine after pastuering/heating it.- And last but not least, the dispensers. You could leave the wine in the same deep pot and scoop out the wine later, but I find dispensers...