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...

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. 

Some basic steps:1. Use a steamer like this, boil about 3/4 full of water. 2. This is optional - I place a wire mesh as a raised base for better/faster steaming. 3. Place a large piece of cheese cloth to hold the rice. I used a piece of baby diaper cloth instead. *brand new fresh out of shelf of course  4. Fill the tray with the soaked glutinous rice to about 3/4 full. I estimated about 1 & 1/4 kilo of rice since I divided the 5 kg of soaked rice into 4 such trays. 5. Level the surface and used a pair of...

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.