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Aug 16 2006

Homemake Chinese Rice Wine (Confinement Recipe)

12 Responses to “Homemake Chinese Rice Wine (Confinement Recipe)”

1. # babe_klon 16 Aug 2006 at 11:29 am

   whoa dats a very huge jar there! can produce how many bottles?

   michelle, can join in the fun. i’m hosting the Merdeka Open House 2006. see if you can cook up something for the virtual potluck. for details, pls check here http://babeinthecitykl.blogspot.com/2006/08/merdeka-open-house-2006-calling-all_15.html

   babe-kl,  thanx for ur invite…I read regarding this qutie some times liao…just I was shy to ask..:p

2. # domesticgoddesson 24 Aug 2006 at 3:05 pm

   is this similar to what we call tapai? teh glutinuos rice can eat or not?

   DG, i think is the same guaa…but we didn’t eat the flutinous rice lor..just take it’s wine eja

3. # Aida Marieon 19 Dec 2006 at 1:15 pm

   Hey, where do I get the chao ban?

   Aida Marie, Hi. u can try to look at chinese mini market or wet market…most of them r selling chao ban ..

4. # SQ & Kiki’s Playground » Blog Archive » Chinese Wine Riceon 25 Aug 2008 at 3:05 pm

   [...] Please refer to my home recipe blog for complete Chinese rice wine recipe. [...]

5. # Lizzieon 28 Nov 2008 at 7:23 am

   Hi - thanks for your recipe.

   May I ask…What is this wine called? If no way to make your own wine, what other wine can you use? Can use Hsiao Hsing Jiew or not (can find this easily in most chinese shops)? If not, what other types of wine / alcohol do you recommend? Not many varieties in Australia la.

   Thanks very much again.

   Hi Lizzie,

   hmm..don’t think Hsiao Hsing Jiew could provide the same taste lor…But Cninese Ginger Wine sure can. this recipe is yummy to cook with Chinese Ginger Wine that selling at many chinese shops too. But not sure is it selling at Australia or not..

6. # Kimon 16 Dec 2008 at 5:57 am

   Hi

   Do i have to use Chinese chao ban or can I use brewer’s yeast for beer or wine from a western store?

   Hi Kim, I am using Chinese chao ban only and haven’t try the brewer’s yeast from western store before. Not sure about the result.

7. # Rinaon 24 Dec 2008 at 11:43 am

   if I only hv 2 pcs of chaoban, do i need to buy 1kg
   of rice? can i use any pot to fement it? what happen to the rice after we’ve gotten the wine? throw away or can be eaten?
   rgds.

   Hi Rina, it is ok to make with 1kg or less rice. The chaoban only produce the thickness of wine taste. It actually depends on what taste you prefer. Ceramic pot is the best as I am not sure if other pot suitable to keep wine. I would just throw away the leftover rice, not sure how it taste. :p

8. # pixenon 07 Jan 2009 at 4:40 am

   Oh my… during my confinement. I Can’t take alcohol even though supposed to be good because I’m breast feeding. Not only that I would turned lobster red and started to have rashes Once I tried having DOM and also brandy in my meals… I nearly starved my baby because I was too drunk to even sitting up to feed. I still have my DOM from 2 yr and 9 months ago sitting for next incoming idea how to use it up. LOL…

   You have a wonderful homey blog. Keep it up! I’m bookmarking your site!

   Happy New Year with All the best wishes!

9. # shion 06 Sep 2009 at 5:08 am

   Hi there! Thank you so much for sharing this recipe. I have been looking online for a good recipe on how to make this, and everyone or every family makes their rice wine slightly different. Just a quick question. After wine is ready for harvest, do I need to bring the wine to a boil and let it cool down before bottling it? I was reading somewhere online that the wine will turn sour or go bad if I don’t boil it before bottling. Is this true? How do you guys do it? Do you just bottle it after harvesting? And how long will the wine keep? Should I put in the fridge after bottling? Thanks!

10. # tslon 26 Oct 2009 at 10:24 am

    hi, there are 2 ways. my hakka relatives said to lightly boil, that is, use the smallest flame and when u see the first bubbles you should quickly switch off fire. then u can bottle it straight away but let it cool and then cap the bottle. this is the way the wine will keep for long but try to finish it before it turn dark but still u can drink/cook it. The second way, however, my gutien mom-in-law (foochow) just bottle it and kept in the fridge straight away without boiling at all. so as long you keep the bottle in the fridge it is safe to drink. When brewing better to add the red yeast rice together so that we dont throw away the lees because they make delicious chicken /meat dishes! It is such a waste to throw away those delicious lees because in the foochow custom, we make the wine because of the wine lees!

11. # Doreenon 24 Nov 2009 at 1:37 pm

    Hello,
    So glad to find your site, been trying to find out how to make this rice wine. Thanks for sharing:)

    I have 1 question - Will there be a layer of moldy stuff on top after awhile or when the wine is about ready? My aunt tried and her had a layer of moldy stuff… so she threw the whole thing away:(

    Cheers!

12. # peacedoveon 14 Dec 2009 at 10:22 pm

    thank you for the recipe. may i know if i can use glass bottles instead of ceramic pots? thankyou!

    Hi, I am not sure about that as I never try with glass bottle before. Anyway, you could try. Please come back to let me know the come out if possible. :p

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