Cook the glutinous rice in a rice cooker. Mix the rice when halfway to ensure the rice is fully cooked.
Place the cooked rice in a single layer on a tray/cookie sheet and let cool completely. (Hot/warm rice will cause the wine to turn sour)
Grind the wine biscuit into powder form. (I used a mortar & pestle)
NOTE : It is recommended to use a ceramic pot for wine making. I used my slow cooker pot. For 1kg of rice, a 3.5Qt pot is big enough. Since I have a 5Qt pot as well, I will cook 10 cups of rice instead.
Start by sprinkling a layer of powdered wine biscuit on the ceramic pot.
2nd layer – place a layer of cooked glutinous rice on top. (Do not press the rice. To prevent the rice from sticking on your fingers, dip your hand in the bowl of warm water every now and then)
3rd layer – Sprinkle another layer of powdered wine biscuit.
Repeat the 1st & 2nd layer until all rice are used.
Pour the water from the bowl on top of the rice.
Wrap the top of the pot with cheesecloth or muslin cloth to prevent insects from falling into it. Then place the pot’s cover on top. Leave the pot in a corner to allow fermentation.
On the 3rd day, you will notice wine has been produced. Pour 1/2-1 cup of cooking wine to it. Cover as in No. 10 and let the fermentation process to continue.
Wine will be ready in 21 day counting from the 1st day you started with the layering process.