The wine is now pinkish red because of the red yeast rice powder and the glutinous rice dissolved into milky white powdery residue as the results of fermentation. At this stage, it taste more like sweet cocktail than strong spirits. And it smell really good - full fragrance of the glutinous rice and a tint of fruity sweetness. Cheers / YamSeng!!!

The rice are now completely soften, look brighter pinkish red, and feel like soft watery congee, and floating on top of the wine! Use a scoop to press down the rice along the edges and scoop a bit off to sample later. Now, stir thoroughly again to loosen up the rice mesh, and also to release all the air bubbles trapped inside them. After this, it will be left alone for another week before checking the wine again.

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 :)