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21-day recipe: Glutinous rice wine

This is my second attempt to make this. The first time, I left the rice to ferment to more than 20-21 days. There was a recipe that said as long as possible but it did not work for me - the resulting liquid was more like vinegar.
So, for this second time, I cooked the glutinous rice in the rice cooker, instead of trying to steam it to get nice whole grains with less starchiness. Steaming in my wok for such a lot of rice doesn't work well. And I will harvest the wine at 20-21 days' time.

Cooked 1 kg (and a bit more) of glutinous rice in the rice cooker. First layer ...

3 pieces of wine biscuit per kg of rice.

Pounding in this metal plate doesn't work for the initial big pieces. Did that in a sealed plastic bag, then back to this plate.

Pounded the wine biscuit to almost powder form.

Added wine biscuit powder to first layer of rice.

Next layer of rice and wine biscuit.

Third layer.

Added about half a cup of water, pressed the rice down.

Smoothed the top layer, made a hole for fun!

Cut up old T-shirt, washed and dried to cover the pot. Held in place by rubber bands. Cover.

Started on 25 Sep 2016, to be harvested on 15 Oct 2016.

28 Sep 2016: A layer had formed and the alcohol smell had been strong these past few days.
Bought this salt-less rice wine from NTUC $2.80. Some say that salty cooking wine is also ok.

28 Sep 2016: Added rice wine. 160ml. Supposed to be half bottle per kg of rice. But how much is half bottle?







At half way point, checking ...


4 Oct 2016: I thought it was a solid mass, until I tilted the bowl a little. There's lot of liquid in there!

Harvest
15 Oct 2016: First taste - it is sweet.


Harvest on 16 Oct 2016.

Let it drip without pressing the residue.

Quite a lot.

Bottle up the first harvest. Then press the liquid from the residue.

2 taller bottles contain the 1st drip-only wine. Red cap bottle contains the residue. Maybe I can cook with this ...

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