Dispensing off the bottom layer and then bottling the remaining clearer portion of wine.

A day after harvesting, the wine has "settled" and is ready for bottling. The top level is clearer wine and the bottom is the sediments. We only want to top part.*keep it longer this way, the clearer the wine would be.

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...