By this time, the rice is already wet and soften considerably. Also very fragrance. Use a long scoop to stir and mixing it thoroughly. Pad down the surface and make it smooths and level. Cover and wait for few more days before opening it again. 

After 24 hours, some surface area might have dried up, sprinkle some water to keep the surface moist and keep the fermentation going.  

10Kg glutinous rice, 30 yeast balls and 10  handful (100g) of red yeast rice, and about 4 hours of labor of love. Place them in cool dry place away from heat and sunlight. I in fact covered the glass container with black tower to block the sunlight.  So, all the preparations and hard work are done. For the next 30 days (yes it will take 30 days before the wine are harvested) just need to open it up to sprinkle some moisture on the surface during the first day。]For now, just pray :)

1. Use a clean container. I normally use a large ceramic/glass jars but in this documentary I use a large plastic container and a smaller glass jar for better photo shoots. Actually this plastic one is much easier and faster for the mixing. 2. The yeast and red yeast rice blended powder. 3. Sprinkle some into the base of the container. 4. Sprinkle some onto the rice in the strainer. 5. Use hands to thoroughly mixed the powder into the rice. 6. Pour the well mixed rice into the container.7. Use palm to flatten and compress the rice to get rid of air pockets. 8. Sprinkle...

The crushed yeast and red yeast rice could be used as they were, but I preferred to mix them by putting them into a blender and make them into mixed powder form. This will increase the contact with the rice and make the fermentation more quickly and more evenly. A little more work but also a little more love into the wine :) *each bow in the pic is good for 5 kg of rice.