Foochow (Fuzhou) Chinese Red rice wine

Discussion in 'Wine & Cider Recipes' started by Richie_asg1, May 26, 2019.

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  1. May 26, 2019 #1

    Richie_asg1

    Richie_asg1

    Richie_asg1

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    From Emilee's Kitchen -

    Ingredients:
    1kg glutinous rice
    1600ml water
    100g red fermented rice
    40g dry yeast ball

    Method :
    Cook rice, cool.
    Grind red fermented rice to coffee ground powder. Mix with crushed yeast balls.
    Sprinkle mix over tray of the cooked rice and mix.
    Transfer to sterile jar. Leave closed but unsealed.
    Leave at fermentation temperature in the dark.
    press/ mix daily for 7-10 days. Then seal.
    Primary finished in 40 days.

    Notes :
    I was surprised it all started out as a solid lump with no added water at all, but after 40 days it was mostly a clear red liquid.
    I think I would rack it and let it clear further before bottling.
    I have not tried this, but she noted it is traditional to home brew this and less people are doing it so the tradition may die out.
    The left over solids after straining are kept and also added during cooking other meals, as it is now all fermented rice. = so no waste.
     
  2. May 26, 2019 #2

    Nicks90

    Nicks90

    Nicks90

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    That looks very interesting, any idea what sort of abv that would be?
    Also shuddered when she poured it with a ladel in to the bottles, talk about aeration!

    If I was to have a go at this, I think I'd do the pour and bag squeeze and Syphon it in to a DJ to settle and clear for a month before syphoning to bottles.
     
  3. May 26, 2019 #3

    Richie_asg1

    Richie_asg1

    Richie_asg1

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    I agree.
    It is possible that everyone makes it their own way - and this may not be the best way but is the general idea.
    Not sure on the ABV without trying it out, but how do you get an original gravity reading from a solid mush?
    I may give it a go if I can find the bits in my local Chinese supermarket. I think the wide mouthed tall jar is quite important.
     

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