I'm making more red yeast rice wine! This is an improved recipe from my first attempt. And it is still such a rich color and taste!
Disclaimer: this is not the traditional recipe for Chinese red yeast rice wine. I am using Chinese-style ingredients, but in terms of rice:water proportions, I'm following the recipe for Korean rice wine, makgeolli.
Red yeast rice (also known as ang-kak) is a kind of intentionally moldy rice that contains enzymes that convert starch to sugar. (The variety of mold is called monascus purpureus.) Chinese red yeast rice takes the place of Korean nuruk in this recipe.
First attempt here: [SNIP]