Tuesday, August 24, 2010
Rice Wine (homemade), part 2
the wine through cheese cloth. The liquid is heated but removed just before it starts to boil. Set aside to cool and at same time, let the sediment settle. Pour the clear wine into a bottle. Store in fridge or cool dark place. The wine residue is kept in fridge. It is good for stews, stir-frys or even as grill marinade.
The experiment with Brewers Yeast was not successful. It was sour without any trace or taste of alcohol :-(