Ok, I took the rice wine and siphoned off the wine. It looks like watered down skin milk right now, but has a good kick to it. It tasts like a sour Saki.

I have about 2 gallons of a highly alcoholic "Mash" with the consistancey of gravy left over. I can't seem to be able to strain it as it is thick enough to clog the filters (I have tried several). Short of creating a small still, how can I get this seperated so I can use the alcohol content to either make jow, or rasie the octane of the wine I already have??