Alright assembled this tonight. Soaked four cups glutinous rice for a minimum of one hour in cold water and rinsed well. To rice cooker with eight cups water for thirty minutes, no longer per an Asian food vendor at Ft Knox. Threw three yeast balls and 1/2 cup red yeast rice in blender, processed until fine powder. Transferred just cooked rice to large tray, one layer and allow to cool just until you can handle without getting burned. Using two gallon glass jar with lid, I took a golfball size of rice with damp hands, and formed into ball, rolled in yeast powder, and created one layer of balls on bottom of jar. Continue using remainder of yeast and rice OR if the ball assembly annoys you he said to just pour remaining yeast over remaini.g rice and chuck it by the handful into the jar. Apply lid and since rice is still hot it will form condensation and that is all you need. He says kerp in warm place, wrap in blanket, stir once a week and strain, no squeezing or pressing of rice, between day 21 and 28. Go no more than 30. Can add fruit juice when done. He adds k-meta for preservative and leaves on counter, says his daughters like to keep in refrig and get goofy. My father-in-law translated, and I cannot recall the dialect because he speaks many.