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Red Wine Lees


Red Wine Lees
1 pound long grain or glutinous rice
2 ounces red rice yeast
1 Tablespoon granulated sugar
1 dry Chinese wine yeast ball
1 Tablespoon cornstarch

1. The day before planning to steam the rice, rinse it several times, then soak it overnight with enough water for two inches above the rice.
2. Also the day before, cover the red rice yeast in a glass container covered with three cups of boiled but cooled water, and let this sit overnight
3. In the morning, put the wine yeast ball in a small bowl barely covered with boiled but cooled water, and set it aside.
4. Steam the rice, then add the soaked yeast ball and smashed with fork or fingers, then add the cornstarch and stir well. Cover with cheesecloth, or any loosely woven material and set aside in a cool dark place for a week, stirring once each of the seven days.
5. Carefully drain the wine lees into a clean empty jar, cover it and refrigerate. Do add half teaspoon of coarse salt if planning to keep it for more than a month or two. One can use the solids or the liquid, as desired. One can decant the liquid and use as a wine for cooking.

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