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...

1. Place the strainer under the running tap water. 2. As the water is filing up,3. Use a pair of chopsticks to loosen up the rice. Be careful as the rice is still piping hot. 4. Slowly using hands when the temperature is cool to touched, to break loose all the remaining crumbs of sticky rice. The first run, the rice will feel a bit slimy and slippery. 5. Raise the strainer and pour away the warm water. 6. Repeating steps 4 & 5 until the rice is cooled to about the same temperature as the soaking water. I do this cooling steps for...

1. After steaming for ~45 minutes, ready for quick cool! 2. Use a strainer, and place it into the basin.3. Unload the steamed rice into the strainer. 4. Ready for next step to cool down the rice quickly.