At Ye Traditions, we shared about the benefits of rice wines as well as many rice wine recipes. We also shared that our rice wine recipe was passed down from my grandmother (who in turn got it from her mother), and today, we will share more about the the do's and don'ts that surround brewing rice wine! I was reminded of this because in our recent brew, I made a comment when my mother was brewing, and whether it's by chance or not, the entire batch was ruined and we had to throw it all out. 

Rice wine brewing is a cultural journey steeped in tradition and at the same time, also shrouded in superstition, which in hindsight, I find it amusing but still take seriously, because understanding the dos and don’ts of this ancient craft can make the difference between a delightful brew and a regrettable one. So, let’s dive into the mystical and yet scientific world of rice wine brewing.

The Do’s: Setting Up for Success

Do Choose the Right Rice

Opt for glutinous rice, also known as sticky rice or sweet rice. This variety is essential because its high starch content is perfect for fermentation. Make sure that you wash the rice thoroughly to remove any impurities and excess starch, ensuring a clean and clear wine. 

Do Use Clean Equipment

Cleanliness is crucial. Before we start brewing, we always sterilize all our brewing equipment—pots, fermenters, spoons—to prevent unwanted bacteria from ruining your batch. Think of it as giving your rice wine the best possible start in life. Try not to cut corners, and think that a little bit of dirt won't make a difference, because it will! Rice wines are so fickle and for lack of a better word, royal, that it requires everything to be clean. 

Do Monitor Temperature and Humidity

Rice wine fermentation thrives in warm, humid conditions, that is why it's perfect in Singapore's conditions. Aim for a consistent temperature 30°C to 35°C (that's around 80F to 86F for those outside the metric system). If you live in a cooler climate, consider using a heat mat or a fermentation chamber to maintain the right environment. Because my grandmother used to live in Fuzhou, China, before moving to Singapore, the temperatures there do get cold, my grandmother told us that she would wrap the urns in thick blankets just so it doesn't get cold in the winter! 

Do Be Patient

Good things come to those who wait, I know it's cliched, and rice wine is no exception. Allow the fermentation process to take its time—typically around 3 to 6 weeks. Patience will reward you with a rich, flavourful wine. 

Do Embrace the Superstitions (To a Point)

Okay, now about the superstitions that I was taught when I was just a little girl. One that made the strong and independent woman in me annoyed was that it's believed that the fermenting jar should be kept away from the presence of women, especially those menstruating, as their presence could "spoil" the brew.

Naturally, I chose to ignore it, because women (my mother and grandmother) were the ones preparing the brew after all. Even though fermentation is more about science than superstition, hearing these stories that were told to my grandmother by her elders was definitely interesting, it was a different world they lived in back then! 

But an old wives' tale that I loved to hear involves singing to the fermenting rice wine. It’s said that the positive energy and vibrations from your voice can encourage a healthier fermentation. So my mother does (sometimes) speak to our rice wines when she feels like the batch may not go as well as expected - who knows, it might just turn out to work. I think it's a charming practice, and singing helps your mood regardless, so why not? 

The Don’ts: Avoiding Common Pitfalls

Don’t Rush the Process

I know I said it before, but let me be long-winded and repeat it again. Rushing can lead to incomplete fermentation, resulting in a sour or off-tasting wine. I have done that once because I was impatient, and ended having to throw it all away, which was a huge waste. Allow each stage of the process—from soaking the rice to fermenting—to complete fully. This is also why when we sell out at Ye Traditions, we aren't able to rush your brew, everything is based on a schedule, and we would rather not risk it and take out the brew earlier. 

Don’t Disturb the Fermentation Jar

Once fermentation begins, resist the urge to open or stir the jar frequently. I know it can be enticing to see how it is doing, and observe the little bubbles forming because of fermentation. But disturbing the rice wine can introduce bacteria and disrupt the fermentation process. So please leave it alone.

Don’t Ignore Hygiene

It’s worth repeating: cleanliness is next to godliness in brewing. Any contamination can spoil the entire batch, so ensure your hands, equipment, and workspace are impeccably clean. 

Don’t Be Afraid to Experiment

While traditional recipes are a great starting point, don’t be afraid to tweak and experiment. We have ginger rice wines in our repertoire now, as we tend towards infusions that can further augment the Traditional Chinese Medicine benefits of rice wines. But in your own brew, you can add any spices or herbs to create your unique twist on classic rice wine.

Crafting Your Own Tradition

Brewing rice wine is an art that balances tradition with innovation. By following these dos and don’ts, you can create a delightful brew that honors the past while embracing the present. Whether you're a stickler for tradition or a modern-day brewster looking to experiment, remember that each batch of rice wine is a story waiting to be told. Embrace the process, enjoy the journey, and most importantly, share your creation with those you love. Happy brewing!